Tag: Odlums flour

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Odlums decadent Salted Caramel Double Chocolate Brownies

odlums caramel brownies

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What you need:

Brownies

  • 65g/2oz                     Odlums All Purpose Cream Flour
  • 80g/3oz                    Cocoa Powder
  • 300g/10oz                Sugar
  • 2                                 Eggs
  • 240g/8oz                  Unsalted Butter (room temperature)
  • 2 tsps                         Vanilla Extract
  • 1 tsp                           Salt
  • 80g/3oz                    Chocolate Chips or roughly chopped chocolate

Salted Caramel Sauce

  • 200g/7oz                   Sugar
  • 120g/4oz                   Unsalted Butter
  • 125ml                         Double cream
  • 1 ½ tsps                      Sea Salt

How to:

  1. For the caramel, heat the sugar in a saucepan on a medium heat. Swirl the pan to evenly distribute the sugar. Lightly stir the sugar with a spatula or wooden spoon for about 5 minutes until it becomes a light golden-brown liquid.
  2. Once it starts to darken, remove from the heat and stir in the butter until melted completely.
  3. Pour in the heavy cream and sea salt. You can use 1to 1 ½ tsps of salt, depending on how salty you like it. Stir well until it is all combined. Put it back on the heat for about 30 to 45 seconds, stirring all the while.
  4. Remove from the heat and allow to cool for 15 minutes before using.
  5. While cooling, make your Brownie batter: Preheat the oven to 180’C. Line an 8 x8 baking dish with parchment paper and set aside.
  6. In a large mixing bowl, cream the butter and sugar together until smooth. Stir in the sugar, eggs, vanilla and salt and mix to combine.
  7. Fold in the cocoa powder and flour and fold in the chocolate chips. Pour a little over half the brownie batter into the baking dish and spread evenly.
  8. Pour ¾ of the caramel sauce over the brownie batter, spread evenly.  Spoon the rest of the brownie batter over the top, covering as much of the caramel as possible.
  9. Bake for roughly 40 minutes or until a skewer comes out clean (its ok if there is caramel on it you just don’t want any chocolate brownie batter)
  10. Remove from the oven and allow to cool completely before cutting into squares.
  11. Serve with left over caramel sauce and ice-cream or whipped cream.

Salted Caramel Double Chocolate Brownies

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Odlums chocolate biscuit cake filled with Rich Tea biscuits & #maltesers


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
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Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

  • 125g/4oz Granulated Sugar
  • 2 tbsp Water
  • 2 tbsp Golden Syrup
  • 50g/2oz Butter
  • 170ml carton Double Cream
  • ½ tsp sea salt

For the mousse

  • 350g Dark Chocolate, chopped into small pieces
  • 50g/2oz Butter
  • ½ tsp Goodall’s Vanilla Extract
  • 8 Eggs, separated
  • 1 tbsp Shamrock Golden Caster Sugar

To serve

  • Double Cream, whipped
  • Chocolate, grated

How to:

  1. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
  2. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
  3. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
  5. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.

Salted Caramel & Chocolate Mousse

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Odlums American Style Pancakes with Honey and Berries

odlums am style pancakes

American Style Pancakes with Honey and Berries

CategorySelf Raising Flour

Cook TimeFew Mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying
  • Rowse Honey
  • Mixed Berries

How to:

  1. Sieve flour and salt into a bowl, stir in the sugar (if using).
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of batter onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve warm with Rowse Honey and mixed berries

American Style Pancakes with Honey and Berries

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Pineapple & Coconut Traybake

Pineapple & Coconut Traybake
CATEGORY: Weekly Recipe
COOK TIME: 35 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 175g/6oz Sugar
  • Pinch of Bread Soda
  • 2 Eggs
  • 2 tablespoons Oil
  • 1 x tin (432g) Crushed Pineapples (drained)
  • 225g/8oz Desiccated Coconut
  • 100g packet Chopped Walnuts

Topping (optional)

  • 50g/2oz Butter
  • 225g/8oz Cream Cheese
  • 350g/12oz Icing Sugar

How to:

  1. Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11″ x 7″).
  2. Place eggs, oil and pineapple into a mixing bowl and beat together.
  3. Add flour, sugar and sieved bread soda and mix until well blended.
  4. Finally stir in the coconut and walnuts.
  5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
  6. When cold cover with topping, if used, and cut into squares.

To make topping

  1. Beat together the butter, cream cheese and sieved icing sugar.
Pineapple & Coconut Traybake
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Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

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Odlums Cranberry & Brie tarts for a real festive treat!

odlums cranberry brie tarts

Tasty & savoury, check out our Cranberry & Brie tarts for a real festive treat!

What you need:

Short crust Pastry

  • 225g/8oz Odlums Strong flour – Sieved
  • Good pinch of salt
  • 125g/4oz Butter or Margarine
  • 1 Pinch of Goodalls Rosemary (optional)
  • 2 – 3 Tbsp of cold water

Filling:

  • Jar of Cranberry Sauce
  • 200g Brie Cheese
  • Black pepper

How to:

  1. Preheat the oven to 200c/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
  2. Sieve the flour and salt into a large bowl, grate the butter and mix lightly with the tips of the fingers to combine. Add the rosemary (if using) and gradually add small amounts of cold water. Use a knife instead of a wooden spoon as the metal will be colder and will help bring your ingredients together better.
  3. Mix until the mixture forms a dough.
  4. Turn the dough out onto a lightly floured worktop and lightly knead it.
  5. Dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
  6. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
  7. Pierce the pastry with a fork before putting them into the oven to bake.
  8. Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
  9. After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes
  10. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie put them back in the oven for 5 minutes. Top shelf and at the same temperature as above.

 To Serve:

Sprinkle with some black pepper and garnish with a little greenery, like parsley or chopped chives. Serve with a side salad. You could also replace the Brie with some Goats cheese.

Cranberry and Brie Mini Tarts

 

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Odlums Christmas Cake Recipe

Christmas Cake

CategoryCakes

Cook Time3 hours

What you need:

  • 225g/8oz Odlums Cream Plain Flour (sieved)
  • 175g/6oz Butter or Margarine
  • 225g/8oz Shamrock Dark Muscovado Sugar
  • 350g packet Shamrock Sultanas
  • 350g packet Shamrock Fruit Mix
  • 100g tub Shamrock Cherries
  • 100g packet Shamrock Chopped Almonds
  • 100g packet Shamrock Ground Almonds
  • 3 large Eggs
  • Rind and Juice of 1 Orange
  • 1 teaspoon Goodall’s Mixed Spice
  • 2 baby bottles of Brandy

How to:

  1. Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
  2. Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
  3. Turn off heat and leave to cool for approx 30 minutes.
  4. Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
  5. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
  6. Finally, stir in the sieved flour and mixed spice.
  7. Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
  8. Bake for 2½-3 hours approx. After 2 hours, cover with paper if cake is browning too quickly. To check the cake is done, insert a skewer into the centre – if it comes out clean, the cake is cooked.
  1. Make holes in top of warm cake and pour over remaining brandy.
  2. Leave cake in tin to cool completely.
  3. When cold, wrap in greaseproof paper and then tinfoil. Store in a cool dry place.

Note:

This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6″ round cake tins or a combination of both and will bake in about 1½ hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!

Christmas Cake