Serves 8–10
Preparation 50 mins
Cooking 25 mins
Per portion 613 kcals, 44g fat (24.3g saturated)
Suitable for feezing
Suitable for vegetarians

150g (5oz) butter, melted
6 eggs
½ tsp vanilla extract
225g (8oz) caster sugar
50g (2oz) plain flour, sifted twice
50g (2oz) cocoa powder, sifted
4 tbsp Kirsch liqueur
450ml (3/4 pint) double cream
410g can black cherry pie filling
Chocolate curls (made with vegetable peeler)

1 Grease and flour bases and sides of three 20cm (8in) sandwich tins.

2 Strain melted butter through muslin or use Clarified Butter (page 183).

3 Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8–10 minutes or until mixture is thick and texture of softly whipped cream. Remove bowl from saucepan and continue whisking for a further 5 minutes.

4 Gently fold in flour, cocoa powder and melted butter, using a metal spoon.

5 Divide mixture between prepared tins. Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

6 Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.

7 Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.

8 Whip cream until softly stiff. Sandwich cakes together with some of the whipped cream and pie filling. Spread top with cream and spoon pie filling in the centre.

9 Decorate top with chocolate curls. Serve at once.

Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

1 Sift flour and salt into a bowl. Break in egg.

2 Gradually add half the milk, beating to form a smooth batter.

3 Pour in remaining milk and beat until smooth.

4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.

5 Pour in batter.

6 Bake just above centre of oven for 40–45 minutes.

Small Yorkshire Puddings 

1 Follow recipe and method for Yorkshire Pudding.

2 Place butter in a 12-section bun tin and heat as step 4.

3 Pour in batter and cook for 15–20 minutes.

Recipes taken from The Dairy Book of Home Cookery. 2012 edition

Serves 8
Preparation 30 mins
Cooking 40 mins Per portion 430 kcals, 34g fat (19.1g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins. Sift flour twice with cocoa.

2 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

3 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one. Fold in milk and remaining dry ingredients.

4 Transfer to prepared tins and smooth top. Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

5 Turn out on to a wire rack, strip off paper and leave until cool.

6 Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

Recipe taken from The Dairy Book of Home Cookery

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Preparation time 10 minutes
Cooking time 35 minutes
Calories per slice 136 Kcal
Fat per slice 6g of which saturated 2.9g
Makes 10 slices
Suitable for vegetarians and freezing

For the cake
Butter 50g (2oz), at room temperature
Caster sugar 75g (3oz)
Self-raising flour 75g (3oz)
Ground almonds 25g (1oz)
Egg 1 Lemon ½, grated zest only

For the topping
Lemon ½, juice only
Granulated sugar 50g (2oz)

1 Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.

2 In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.

3 For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

Recipe taken from
Clever Cooking for One or Two
now available for just £7
from the Dairy Diary website.

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Serves 6
Time 40 mins
Calories 282 per portion
Fat 15g of which 8.6g is saturated
Suitable for freezing

Plain flour 50g (2oz)
Wholemeal flour 50g (2oz)
Butter 65g (2½oz)
Milk 175ml (6fl oz)
Onion 1 small, peeled and chopped
Potatoes 250g (9oz), peeled and diced
Frozen peas 75g (3oz)
Corned beef 198g can, diced
Chopped parsley or chives 2 tbsp
Cheddar cheese 25g (1oz), grated

1 Preheat oven to 200°C/400°F/Gas 6.

2 Place flours in a bowl. Rub in 50g (2oz) butter until mixture resembles fine breadcrumbs. Add seasoning.

3 Add 1–2 tbsp of milk and mix to a dough. Roll out and line a 20cm (8in) flan ring. Bake blind for 15 minutes.

4 Meanwhile, melt remaining butter in a pan and cook onion and potatoes for 5 minutes. Add remaining milk, cover and simmer for 8 minutes. Uncover,
add peas and seasoning and cook for 2–3 minutes. Spoon corned beef over base and top with potato mix, parsley
or chives and then cheese.

5 Reheat in oven for 15 minutes, or until cheese has melted and filling is hot.

Recipe taken from 2012 Dairy Diary.

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Makes 12 cakes
Time 30 mins
Calories 265 per cake
Fat 14g of which 8.5g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Eggs 2, beaten
Self-raising flour 110g (4oz)
Glacé cherries 50g (2oz), chopped
Icing sugar 110g (4oz)
White chocolate buttons and halved glacé cherries to decorate

1 Preheat oven to 190°C/375°F/Gas 5. Spread out 12 paper cases on baking sheets, or put them into patty tins.

2 Cream 110g (4oz) butter and all caster sugar together until pale and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, then chopped cherries.

3 Fill paper cases half full and bake for 15–20 minutes, until golden brown. Transfer to a wire rack to cool.

4 Beat remaining butter with icing sugar for butter icing and spread over top of cooled cakes.

5 Decorate with white chocolate buttons and glacé cherries.

Recipe taken from 2012 Dairy Diary.

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No wonder baking is back in fashion. Yummy!

Serves 8
Preparation 30 mins
Cooking 40 mins
Per portion 430 kcals
34g fat (19.1g saturated)

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs 4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins.

2 Sift flour twice with cocoa.

3 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

4 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.

5 Fold in milk and remaining dry ingredients.

6 Transfer to prepared tins and smooth top.

7 Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

8 Turn out on to a wire rack, strip off paper and leave until cool.

Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

Recipe taken from Dairy Book of Home Cookery

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Serves 6–8
Preparation 20 mins
Cooking 1¼ hrs
Per portion 264 kcals,
13g fat (7.7g saturated)
Suitable for freezing
Suitable for vegetarians

225g (8oz) plain flour
Pinch of salt
1 tbsp baking powder
110g (4oz) butter
50g (2oz) caster sugar
½ tsp grated orange rind
2 eggs, beaten
3 tbsp orange marmalade
2–3 tbsp milk

1 Grease and line an 18cm (7in) round cake tin or a 450g (1lb) loaf tin.

2 Sift flour, salt and baking powder into a large bowl. Rub in butter until mixture resembles fine breadcrumbs.

3 Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to tin.

4 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until a wooden cocktail stick, inserted into centre, comes out clean. Leave in tin for 5 minutes.

5 Turn out on to a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.

Recipe taken from The Dairy Book of Home Cookery | 2012 edition

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Makes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.

2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.

3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.

4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.

Serve with tomatoes and cheese, if using.

A Dairy Diary recipe.

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Moist and sticky with glistening succulent fruit.

Preparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well.

3 Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

4 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

COOK’S TIP
If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

Recipe taken from Just One Pot.

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Crisp on the outside, melt-in-your-mouth on the inside. Yummy!

Makes 18
Preparation 25 mins
Cooking 25 mins Per portion 93 kcals,
4g fat (0.3g saturated)
Suitable for freezing
Suitable for vegetarians

2 egg whites
110g (4oz) ground almonds
225g (8oz) caster sugar
15g (½oz) ground rice
½ tsp vanilla extract
½ tsp almond flavouring
A little extra egg white
9 blanched almonds, split in half

1 Grease two baking sheets. Line with rice paper.

2 Beat egg whites until foamy but not stiff. Add almonds, sugar, ground rice, vanilla and almond flavouring. Beat well.

3 Pipe or spoon 18 mounds of mixture, well apart, onto prepared baking sheets. Brush with egg white. Put half an almond in middle of each one.

4 Bake at 170°C (325°F) Mark 3 for 20–25 minutes, or until pale gold.

5 Leave to cool for 5 minutes. Carefully lift off, then remove rice paper from edges.

6 Cool on a wire cooling rack. Store in an airtight container when cold.

Recipe taken from the new 2012 edition of The Dairy Book of Home Cookery.

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Both wheat and dairy free, these little oaty crunchies are completely irresistible. 

Time 25 minutes plus cooling
Calories per cookie 72 Kcal
Fat per cookie 4g of which saturated 0.5g
Makes 30 cookies
Suitable for vegetarians

Porridge oats 125g (4½oz)
Medium oatmeal 50g (2oz)
Light soft brown sugar 110g (4oz)
Heather honey 2 tbsp
Vanilla extract a few drops
Vegetable oil 110ml (3½fl oz)
Egg 1, beaten

1 Preheat the oven to 180°C/Gas 4 and line two large baking trays with baking parchment.

2 Put all the ingredients in a bowl and mix well. Then put heaped teaspoonfuls of the mixture, well spaced apart, on the baking sheets and flatten slightly with the back of the spoon – you should be able to make 30 cookies.

3 Bake for 12–15 minutes until they are a rich golden brown. Leave them to cool for 10 minutes on the baking trays before transferring to wire racks to cool completely.

Cook’s Tip
For the best results, choose a stronger tasting variety of honey and add a teaspoon of cinnamon or ground mixed spice for a different flavour.

A Good Food Fast recipe.

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Perfect with an afternoon cup of tea.

Makes 20 squares
Time 1 hour 10 mins
Calories 120 per portion
Fat 4g of which 2.2g is saturated
Suitable for vegetarians
Suitable for freezing

Plain flour 175g (6oz)
Oatmeal 50g (2oz)
Bicarbonate of soda 1½ tsp
Ground ginger 1 tbsp
Brown sugar 75g (3oz)
Butter 75g (3oz)
Golden syrup 50g (2oz)
Black treacle 50g (2oz)
Egg 1 medium, beaten
Milk 150ml (¼ pint)
Raisins 110g (4oz)

1 Preheat oven to 170°C/325°F/Gas 3. Grease and line a 20cm (8in) square cake tin. Mix together flour, oatmeal, bicarbonate of soda and ginger.

2 Gently heat sugar, butter, syrup and treacle in a pan. Add egg and milk and mix together. Beat in dry ingredients then stir in raisins.

3 Pour into prepared tin and bake for 1 hour until firm to touch. Cool in tin, then cut into squares.

A Dairy Diary recipe.

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Time 30 minutes
Calories per pastry 281 Kcal
Fat per pastry 18g of which saturated 6.1g
Makes 8 pastries
Suitable for vegetarians

Ready-rolled puff pastry 425g packet
Egg 1, beaten
Apple sauce 8 tsp
Golden marzipan 110g (4oz)
Apricot jam 2 tbsp, warmed and sieved
Flaked almonds 15g (½oz), toasted

1 Preheat the oven to 220°C/Gas 7 and line a large baking tray with baking parchment.

2 Unroll the pastry and cut into eight equal-sized squares. Brush each with beaten egg and then add 1 teaspoon of apple sauce on to the centre of each.

3 Form the marzipan into a sausage-shape about 5cm (2in) long and slice into eight. Lay a piece on top of the apple sauce on each of the pastry squares. Fold up the corners of the puff pastry squares to meet in the middle over the marzipan, forming a mitre shape. Pinch each of the corners to seal.

4 Transfer to the baking tray, brush the top of the pastries with more egg and cook for 15–18 minutes until risen and golden.

5 Transfer to a wire rack, lightly brush with the sieved jam and sprinkle with a few almonds. They are best served warm.

Cook’s Tip
Use the same cooking method, but vary the fillings, such as canned fruit, jam or squares of chocolate.

Rceipe taken from Good Food, Fast.

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Makes 12 slices
Time 2 hours
Calories 396 per portion
Fat 12g of which 5.7g is saturated
Suitable for freezing
Suitable for vegetarians

Mixed dried fruit 350g (12oz)
Glacè cherries 150g (5oz), roughly chopped
Mixed peel 50g (2oz)
Walnuts 50g (2oz), roughly chopped
Brown sugar 175g (6oz)
Butter 110g (4oz)
Mixed spice 1 tsp
Bicarbonate of soda ½ tsp
Milk 300ml (½ pint)
Self-raising flour 350g (12oz), sifted
Eggs 2, beaten

1 Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly.

2 Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top.

3 Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean.

4 Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold.

Recipe taken from Dairy Diary 2011.

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15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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Makes 25
Time 35 mins
Calories 102 per biscuit
Fat 7g of which 2.8g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mustard powder ½ tsp
Butter 50g (2oz)
Blue Stilton cheese 50g (2oz), crumbled
Cheddar 50g (2oz), grated
Crunchy peanut butter 175g (6oz)
Egg 1, beaten

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and mustard in a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.

2 Stir cheeses into flour. Add peanut butter and egg and mix well.

3 Roll out on a floured surface to 0.5cm (¼in) thick. Cut assorted shapes out of dough.

4 Place on baking sheets and bake for 10-15 minutes. Cool on a wire rack. Serve warm or cold.

A Dairy Diary recipe.

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Serves 6-8
Time 1 hour
Calories 633 per portion
Fat 28g of which 12.7g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 175g (6oz)
Eggs 3, beaten
Self-raising flour 175g (6oz)
Coffee essence 4 tsp
Milk 1 tbsp
Ginger marmalade 10 tbsp
Marzipan 450g (1lb)
Crystallised ginger 2 pieces, chopped to decorate, optional

1 Preheat oven to 180°C/350°F/Gas 4. Grease a 20cm (8in) square cake tin. Line with foil, making a pleat in centre to height of tin to divide in half, grease.

2 Beat butter and sugar together until light and fluffy and beat in the eggs and flour alternately until smooth. Divide mixture in half, fold coffee essence into one half and milk into other.

3 Spoon one flavour into either side of tin. Bake for 30-35 minutes then turn onto a wire rack to cool.

4 Trim cakes to same size and cut both in half lengthways. Spread side of one brown piece with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and lay the remaining brown piece on the plain piece and vice versa.

5 Roll out marzipan on non-stick baking paper dusted with icing sugar until large enough to wrap around cake. Spread with marmalade and carefully roll around cake, smoothing in place. Trim off excess, crimp along edges. Decorate with crystallised ginger.

Recipe taken from Dairy Diary 2011.

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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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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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