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The Dairy Diary

5 good reasons why it’s still Britain’s favourite

I am delighted to announce that this week sees the much-anticipated official launch of the gorgeous 2015 Dairy Diary.

The Dairy Diary has sold millions of copies since it was first launched in the eighties and is still a firm favourite with its readers today.

But why is it that people love the Dairy Diary so much? Some say it’s about nostalgia or about their loyalty to the milkman, and that may be partly true but I think there are several other very good reasons that make it Britain’s best-loved home diary:

1. It’s so practical. Each week has plenty of space to write and with its clever spiral binding it lies flat on the table.
2. Reliable recipes. Everyone who uses the Dairy Diary knows that each and every recipe is triple-tested and works every time.
3. It moves with the times. Although the Dairy Diary has been around since the early eighties it doesn’t just remain the same every year. Since then it has had new binding, a handy notes pocket, useful dates stickers, design revamps and of course new information every year.
4. It provides customers with what they want. We really do listen to our customers – every letter and email is read and any suggestions are noted. We also do regular research with our purchasers to find out how we can improve the diary.
5. It’s still a book! In a digital obsessed world, many see paper products as a thing of the past. We know that our customers love the Dairy Diary as a paper book and find it much more convenient than turning on a tablet or laptop.

To see the Dairy Diary in all its glory click below:

 

And here’s a taster of what it has to offer:

Cranberry & Raisin Spotted Dick

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for freezing

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

A Dairy Diary recipe.