The 11 marzipan balls on the top represent the apostles, minus the treacherous Judas.

Preparation time – 30 minutes
Cooking time – 2¼ hours
Calories per slice – 722 Kcal
Fat per slice – 30g
of which saturated – 13.2g
Makes – 11 slices
Suitable for vegetarians

Butter 250g (9oz), softened
Light muscovado sugar 250g (9oz)
Eggs 4
Plain flour 300g (11oz)
Baking powder 1 tsp
Ground mixed spice 2 tsp
Ground almonds 50g (2oz)
Luxury dried mixed fruit 500g (1lb 2oz)
Lemon 1, finely grated zest and 2 tbsp juice
White marzipan 500g (1lb 2oz)
Apricot glaze or sieved apricot jam 2 tbsp

1 Preheat the oven to 150°C/300°F/Gas 2 and line a 20cm (8in) cake tin with baking parchment.

2 Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour along with each egg. Sift in the remaining flour, baking powder and spice and fold the almonds, dried fruit and lemon zest and juice into the mixture. Spoon half into the cake tin and smooth the surface level.

3 Roll out one third of the marzipan until it’s a circle, just smaller than the cake tin, and lay it on top of the mixture in the tin. Spoon the remaining mixture over the top and level the surface.

4 Bake the cake in the centre of the oven for 2–2¼ hours, or until a skewer comes out clean after being inserted into the cake. Cover with a sheet of baking parchment if it starts to brown. When cooked, remove the cake from the oven and leave to cool.

5 Remove the cake from the tin and peel away the lining paper. Spread the apricot glaze or jam over the top. Roll out half of the remaining marzipan to fit the top of the cake. Place it on the cake and smooth down, taking care not to trap any air pockets underneath. Pinch around the edges.

6 Divide the remaining marzipan into 11 pieces and roll each into a ball. Brush a little apricot glaze or jam onto the base of each and evenly space around the top of the cake. Place under a hot grill to brown the marzipan lightly. Remove from the grill and leave to cool before serving.

Cook’s tips
• The cake will keep in an airtight container for up to a week.
• If you have a choice of marzipan, choose white marzipan, which has a more natural flavour than golden marzipan.

Recipe taken from Around Britain Dairy Cookbook available for a short period at just £2.99!

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Over the past eighteen months it has been a pleasure to blog about all things Dairy Diary (and some other stuff too).

I really appreciate all your kind comments and support during this time.

However, I am looking like an exaggerated version of Mr Greedy and so it’s time to put away my keyboard for nine months while I concentrate on having twins.

You will be well looked after in my absence with lots of new guest bloggers! Each member of the Dairy Diary team will contribute with their favourite recipes, tips and chat for 2011.

So, have a happy and fun-filled 2011. I will be blogging again in October.

From the 2011 Dairy Diary, try these scrumptious Veggie Crisps – perfect for entertaining or snuggling in front of the fire.

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Mouthwatering food for one or two that’s simple to prepare with no waste.

Soups, snacks, main courses, sweets, bakes and cakes – with plenty of hints and tips, they are a joy to prepare.

“Now that’s what I call Clever Cooking!”

ENTER NOW

To enter the prize draw to win one of five copies we are giving away simply complete the entry form on our website.

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Even those of us hopeless at keeping in touch usually manage a meet-up over the Christmas period.

However, once the influx of people has disappeared and just a few mince pie crumbs remain, it is lovely to relax, put your feet up and enjoy some tranquillity (and dubious TV programmes.)

Unless you have small children of course!

Our Clever Cooking for One or Two cookbook is the perfect antidote to the Christmas frivolities. Full of easy recipes for one or two, it will keep you satisfied with delicious food, without having to slave in the kitchen for hours or waste ever-more expensive ingredients.

This delicious Cranberry & Muesli Muffin recipe from the book is just perfect for using up the leftover cranberry sauce.

Make your own Cranberry Sauce

If you need a simple recipe try our Cranberry Sauce (a world away from the stuff found in a jar). It’s taken from our new edition Dairy Book of Home Cookery – so hot off the press, it doesn’t go on sale until next summer!

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Suitable for vegetarians
Suitable for freezing
Serves 6
Preparation 3 mins
Cooking 25 mins
Per portion 121 kcals, 0g fat (0g saturated)

For duck, goose, game, turkey and lamb.

Granulated sugar 175g (6oz)
Cranberries 225g (8oz)

1 Put 300ml (½ pint) water and sugar into a saucepan. Heat slowly until sugar dissolves.

2 Add cranberries. Cook fairly quickly for 2-3 minutes or until skins pop open.

3 Reduce heat. Simmer gently for 10 minutes.

Recipe taken from new edition Dairy Book of Home Cookery

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Preparation time 10 minutes
Cooking time 35 minutes
Calories per muffin 303 Kcal
Fat per muffin 11g
of which saturated 6g
Makes 4 muffins
Suitable for vegetarians + freezing

Self-raising flour 110g (4oz)
Mixed spice ½ tsp
Salt a pinch
Caster sugar 50g (2oz)
Unsweetened muesli 40g (1½oz)
Egg 1, beaten
Butter 40g (1½oz), melted
Whole milk 2 tbsp
Cranberry sauce 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Line a deep cup muffin tin with 4 paper muffin cases. Sift the flour, spice and salt into a mixing bowl. Add the sugar and muesli, reserving some muesli for sprinkling.

2 Make a well in the centre and gradually blend in the egg, melted butter and milk to form a thick batter. Fold the cranberry sauce into the batter.

3 Divide the mixture between the muffin cases (they should be quite full), sprinkle over the remaining muesli and bake in the oven for 30–35 minutes until risen and lightly golden. Transfer to a wire rack to cool. Serve warm split with butter and jam.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

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If only I wasn’t so exhausted (carrying twins) I would!

The Christmas cards and decorations may not be homemade this year, but I will certainly make an effort to do some cooking with my little boy (especially as he has received some very impressive train cookie cutters for his birthday).

Children of all ages love baking and it is a great way to spend some quality time together (and enjoy eating the results too!)

Why not give these Cranberry & Cinnamon Cookies a try? The recipe comes from our fantastic new cookbook Good Food, Fast, which is on sale now.

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We have a fun set of cookie cutters to give away. Perfect for creating tasty treats with children.

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Time 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians

Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)

1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.

2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.

3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.

4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.

If you are unable to find any dried cranberries, use raisins or sultanas in their place.

Recipe taken from Good Food , Fast: Dairy Cookbook

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Even at 35, I still get excited opening that little window each day as the ‘main event’ gets nearer.

My three year-old gets most perturbed when he opens the door to reveal a sticker rather than a chocolate – I don’t think he has quite grasped the meaning of Christmas yet!

It’s time to start preparations in earnest; get those Christmas cards sent (especially with this unpredictable weather), wrap the gifts and cook, cook, cook!

This rich, fruity, nutty Kent Plum Pudding is derived from Sussex Pudding. There are many variations of it found in different regions of the country.

This recipe is taken from Around Britain Dairy Cookbook. We have five of these inspirational books to giveaway. Click here to enter http://dairydiary.co.uk/competitions.html

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Preparation time – 30 minutes
Cooking time – 3 hours steaming plus1 hour reheating time
Calories per portion – 385 Kcal
Fat per portion – 17g
of which saturated – 4.9g
Serves – 8
Suitable for vegetarians

Butter 50g (2oz) plus a little extra
Clear honey 50g (2oz)
Cooking apple 1 small, peeled, cored and diced (110g/4oz prepared weight)
Dried figs 110g (4oz) 6 figs, stalkstrimmed, diced
Raisins 110g (4oz)
Sultanas 50g (2oz)
Currants 50g (2oz)
Mixed peel 50g (2oz)
Muscovado sugar 50g (2oz)
Blanched almonds 100g pack, finely chopped
Hazelnuts, Brazil or Macademia nuts 25g (1oz), chopped
Stale white breadcrumbs 75g (3oz)
Mixed spice generous ½ tsp
Lemon ½, grated rind and juice
Eggs 2, beaten
Rum 1 tbsp
Brandy 3 tbsp

1 Butter a 900ml (1½ pint) pudding basin and have a pan with a steamer and tight-fitting lid ready.

2 Put the butter and honey in a small pan and warm through over a low heat until the butter melts. Set aside.

3 Mix the apple with the dried fruits, sugar, nuts, breadcrumbs, spice, lemon rind and juice.

4 Add the butter and honey mixture, eggs, rum and brandy and mix well. Spoon into the bowl and press the mixture down. Cover with a piece of bakewell or greaseproof paper and then foil, both containing a pleat to allow for expansion during steaming. Tie with string.

5 Put the basin in the steamer with boiling water underneath. Cover and steam for 3 hours, topping up with boiling water every so often. Let the pudding cool without the foil and paper.

6 Cover and keep chilled for a few days. Put fresh bakewell and foil on top and steam for 1 hour to reheat the pudding. Turn it out, decorate with a sprig of holly and flame with warmedbrandy if you like. Serve with cream or custard.

Cook’s Tip
This is one of those recipes where you can put in whatever fruit and nuts you have in your cupboard that need using up! One version had a total of 175g (6oz) nuts so you can add more, or use less if you’re not so keen on nuts. The figs really are good in it, but feel free to change the ratios of the other fruits to suit your tastes.

Recipe taken from Around Britain Dairy Cookbook

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He was crucified by the Romans for his advocacy of Christianity. Some 300 years after his death the emperor decided to move his remains. Legend has it that a monk was warned of this by an angel, who told him to move Andrew’s bones to keep them safe. The monk brought them to Scotland, coming ashore at the place now known as St Andrew’s.

Celebrate St Andrew’s day with something a little different. Try this fabulous Roast Saddle of Venison from the Around Britain Dairy Cookbook.

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Preparation time – 40 minutes
Cooking time – 11⁄4–11⁄2 hours
Calories per portion – 513 Kcal
Fat per portion – 18g
of which saturated – 7.5g
Serves – 8

Venison 3.2–3.6kg (7–8lb) prepared saddle, removed from refrigerator 2–3 hours before cooking, to bring to room temperature
Butter 150g (5oz), softened
Juniper berries 2 tsp, crushed
Salt and freshly ground black pepper
Un-smoked, rindless streaky bacon rashers 12
Red dessert apples 4 medium to large
Unsalted butter 40g (11⁄2oz)
Soft light brown sugar 1 tbsp
Lemon 1, strained juice only
Whisky 4 tbsp
Plain flour 1 tbsp
Red wine 150ml (1⁄4 pint)
Chicken stock 300–450ml (1⁄2–3⁄4 pint)
Redcurrant jelly to garnish

1 Preheat the oven to 200°C/400°F/Gas 6. Wipe the saddle with kitchen paper to remove any blood and particles of bone. Blend the butter with the berries and smear over the top of the saddle.

2 Season the saddle well and cover the top with the bacon – weaving together like basketweave. Secure with thin string by sliding it under and along the ribcage on each side, and tying on top. Place the saddle in a roasting tin and cook for 20 minutes.

3 Reduce the oven temperature to 190°C/375°F/Gas 5. Remove the venison from the oven and loosely cover it with foil. Cook for 1–11⁄4 hours – or until done to you liking – basting frequently. Test by inserting the tip of a knife into the flesh – if the juice runs slightly red, it should be medium-done.

4 Meanwhile, cut each apple in half and remove the core. Place the butter, sugar, lemon juice and whisky in a lidded frying pan and heat until melted. Place the apples cut sides down in the pan and baste. Cover and cook for 15–20 minutes, turning halfway, and basting until the apples are softened. Keep warm.

5 Transfer the saddle from the roasting tin onto a large serving platter. Remove the string and loosely cover with the foil. Leave to stand in a warm place (not the oven) while making the gravy.

6 Skim off fat from the roasting juices until you have 2–3 tbsp left. Stir in the flour, add the red wine and bring to the boil, scraping the residue from the pan bottom, and adding the stock as the mixture thickens. Strain the sauce into a clean saucepan and bring to the boil. Reduce the heat and allow to simmer.

7 Remove the apples from the pan, brush with redcurrant jelly and arrange around the saddle. Strain the sauce into a jug and serve with sautéed potatoes and peeled roasted beetroot or red cabbage with chestnuts.

Cook’s Tip
Take care not to over-cook the venison, as the meat will become dry. Also remember that the meat will continue cooking in its own heat when removed from the oven, and while you make the gravy.

Recipe taken from Around Britain Dairy Cookbook.

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Soufflés are not just for special occasions. And don’t be intimidated by their reputation… they are really quite easy to make.

Follow me (and the twins!) in this short video as I make the Ham Soufflé recipe in the Dairy Diary 2011, page 107.

Delicious and very morish. I promise it will be an instant favourite.

Recipe taken from the Dairy Diary 2011.

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The midweek rush to get a meal on the table can often result in a hastily cooked pizza or other oven-meal.

However, if you prepare ahead a little when time is not so precious, you can eat great food mid-week too.

Try making Spiced Plums for the freezer. You can make not one but two delicious meals from it – such as Stir-fry Pork with Spiced Plum Sauce and Plum Semi-Freddo.

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of course, highly desirable!

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This recipe makes enough sauce for 2 separate dishes – such as the Stir Fry Pork and Plum Semi-Freddo below – and can be frozen until required.

Time 25 minutes
Suitable for vegetarians, depending on usage
Suitable for freezing

Red plums 600g (1lb 6oz), halved, stoned and quartered
Ground cinnamon ¼–½ tsp
Golden caster sugar 75g (3oz)
Orange juice 3–6 tbsp

1 Tip the plums into a large heavy based pan with all the other ingredients (the amount of orange juice you use will depend on how ripe the plums are) and mix well.

2 Cook over a gentle heat for 8–10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter.Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.

3 Then remove the pan from the heat and leave to cool.When cold, transfer the mixture into two freezer-proof containers, cover, label and freeze for up to 1 month.

Stir-fry Pork with Spiced Plum Sauce

Time 15 minutes plus thawing time
Calories per portion 713 Kcal
Fat per portion 16g
of which saturated 2.7g
Serves 3

Spiced plums 1 portion, thawed at room temperature for 3–4 hours or overnight in the fridge
Red wine vinegar 1–2 tbsp
Pork loin steaks 2, trimmed and cut into thin slices
Sesame oil 1 tbsp
Fresh egg noodles 385g packet
Oriental stir-fry mix 270g packet

1 Stir together the plum sauce and vinegar and then add the strips of pork.

2 Heat the sesame oil in a large wok and add the pork and plum sauce – watch out, it will sizzle a bit! Stir-fry for 5–7 minutes or until the liquid from the plums has almost evaporated.

3 Add the remaining ingredients and stir-fry for a further 3–5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if wished.

You can easily buy sesame oil in supermarkets – it adds a lovely flavour.

Plum Semi-Freddo

Time 10 minutes
Calories per portion 250 Kcal
Fat per portion 20g
of which saturated 11.3g
Serves 4
Suitable for vegetarians

Spiced plums 1 portion, still frozen
Double cream 150ml (¼ pint), lightly whipped

1 Take the plums from the freezer and remove the lid from the storage container. Microwave on high for about 10 seconds just so that you can get the plum mix out of the container.

2 Break the sauce into chunks and pop in a food processor. Then use the pulse button to cut the sauce into chunks.

3 Quickly add the chunks of sauce to the whipped cream and mix gently. Serve immediately in glasses with dessert biscuits.

You can also use the Plum Semi-Freddo as a filling for four meringue nests.

Recipes taken from Good Food, Fast: Dairy Cookbook

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Win one of 10 Dairy Diary branded aprons by heading over to our website now… http://DairyDiary.co.uk

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Time 25 minutes
Calories per portion 99 Kcal
Fat per portion 1gof which saturated 0.1g
Serves 3
Suitable for vegetarians
Suitable for freezing without the yogurt

Carrot 1 large, peeled and cut into small pieces
Celeriac, ¼ bulb, peeled and flesh cut into small pieces
Onion 1, peeled and chopped
Vegetable stock 600ml (1 pint)
Eating apples 2
Salt and freshly ground black pepper
Grated nutmeg a pinch
Low fat natural yogurt 2–3 tbsp
Ready made croutons to serve

1 Put the vegetables in a medium saucepan and pour over the vegetable stock and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 5 minutes.

2 Meanwhile, peel, core and chop the apples. Stir into the vegetables and continue to simmer for a further 5 minutes until tender.

3 Remove the pan from the heat and blend the soup using a hand-held electric wand or in a food processor or blender until the vegetables are finely chopped. Return to the pan, if necessary, season to taste and add the nutmeg.

4 Stir in the yogurt and heat through very gently for 1–2 minutes without boiling, until piping hot. Ladle into warm bowls and top each with a handful of croutons and a grinding of black pepper.

Celeriac is a knobbly root vegetable related to celery. If unavailable, use 2 sticks chopped celery instead.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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Maybe I haven’t quite grown up yet, but I think I love the magic of Bonfire night just as much as my two year-old!

We enjoyed an organised firework spectacle on Saturday and have our own version this weekend coming – no doubt with spectacularly unimpressive fireworks!

So, I shall be busy making some warming food for us to savour while watching the fireworks fizzle. If you’re planning a Bonfire party give Red Pepper Soup a try. It’s perfect in a mug with a hotdog or cheesy toast on the side.

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Don’t forget, you still have a chance at winning a Good Grips Apple Corer/Slicer http://www.dairydiary.co.uk/competitions.html

Ideal for a quick and tasty snack. Try crisp English Cox apples; serve with a couple of crackers and a chunk of your favourite cheese.

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Serves 4
Time 1 hour 10 mins
125 calories per portion
6G fat of which 0.4G is saturated
Suitable for vegetarians
Suitable for freezing

Red peppers 2 large
Light olive oil 1 tbsp
Onion 1 large, peeled and chopped
Tomatoes 450g (1lb), roughly chopped
Sun-dried tomato paste 2 tbsp
Vegetable stock 600ml (1 pint)
Dried oregano 1⁄2 tsp
Green pesto for drizzling, optional

1 Preheat grill to high. Place peppers on rack in a grill pan and cook, turning frequently, until the skin is lightly charred all over. Then put into a bowl, cover with cling film and leave to cool.

2 Place a sieve over a bowl (to catch juices) and then, holding peppers over sieve, remove skin and seeds. Roughly chop peppers.

3 In a large saucepan, heat oil, add onion and cook until slightly softened, but not browned.

4 Add peppers, tomatoes, tomato paste, stock and oregano. Bring up to boil, then reduce the heat, cover pan and cook for 40–45 minutes until tomatoes and peppers are soft. Allow soup to cool.

5 In batches, pour soup into a blender and blend until smooth. Strain through a sieve into a bowl, season to taste and serve with a drizzle of pesto, if using. To freeze, allow to cool, pour into containers and freeze. Thaw and reheat when required.

A Dairy Diary recipe.

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When my toddler padded into the bedroom this morning I was convinced it was the middle of the night and tried to persuade him back to bed.

It was, in fact, five to seven and my alarm shrilly reminded me of this a few minutes later!

These dark mornings are not a great start and so I am very much looking forward to Saturday when the clocks change. And we gain an hour in our weekend!

So, don’t forget to put your clocks back by an hour on Saturday night.

Of course, the drawback to the clock change is the dark evenings. So a perfect excuse to make yourself some quick and easy comfort food such as Cheese & Tomato Bake – taken from Good Food, Fast and only takes 30 minutes from start to finish.

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