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 summer pavlova @CatherineLeyden

odlums pavlova

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Odlums Danish Apple Cake

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Danish Apple Cake

CategoryOur Top Picks

Cook Time40 mins

What you need:

  • 225g / 8oz Odlums Cream Plain Flour
  • 2 teaspoons Baking Powder
  • 125g / 4oz Butter or Margarine
  • 225g / 8oz Icing Sugar
  • Rind of 1 Lemon
  • 2 Eggs
  • 150ml / 1/4pt Milk
  • 6 Cooking Apples (peeled & thinly sliced)
  • 100g packet Flaked Almonds
  • Granulated Sugar (depending on sweetness of apples)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
  2. Cream together the butter or margarine and icing sugar until light and fluffy.
  3. Beat in the eggs one at a time. Stir in the lemon rind.
  4. Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
  5. Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
  6. Bake for about 40 minutes until well risen and firm to the touch.
  7. Serve with cream, ice cream or cr̬me fraiche.

Danish Apple Cake

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

Banana & Sultana Tea Bread