Search Results for "gingerbread"

Recipe of the Week: Gingerbread Latte Trifles

gingerbread-latte-trifle

If you’re not keen on Christmas pudding then swap for Gingerbread Latte Trifle from the 2017 Dairy Diary, it’s divine.

Gingerbread Latte Trifle

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 353 per portion
Fat 40g (25g sat) per portion
Suitable for vegetarians

Ingredients

  • Espresso ground coffee 2 tbsp
  • Trifle sponges 8 (approx. 200g/7oz), each cut into 3
  • Custard 500g carton
  • Double cream 300ml pot
  • Gingerbread syrup 1 tbsp
  • Dark chocolate with ginger 50g (2oz), finely chopped

Instructions

  1. Spoon coffee into a cafetière and add 250ml (9fl oz) hot, not boiling, water. Stir and leave to brew for 3 minutes. Plunge, then leave to cool.
  2. Place sponges in the base of six trifle bowls. Spoon over coffee then top with custard.
  3. Whisk cream with gingerbread syrup until softly whipped. Spoon on top of custard then sprinkle with chocolate. Cover and chill for at least 2 hours or until ready to serve.

 


 

 

#christmastradition

#gingerbreadlatte

#trifle

#yummy

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Recipe of the Week | Coffee Sponge with Gingerbread Cream

Coffee Sponge with Gingerbread Cream

This beautiful cake is so easy you can make it every weekend – or decorate with edible flowers and bake for a birthday.

Coffee Sponge with Gingerbread Cream

  • Servings: 8-10 slices
  • Difficulty: medium
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp 
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3 medium, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 600ml tub
  • Gingerbread syrup 1 tbsp
  • Icing sugar 1 tbsp
  • Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
  2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.

 

#birthdaycake

#edibleflowers

Bank holiday bake – the best gingerbread you’ll ever taste

Gingerbread animals recipe

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Bank holiday bake – the best gingerbread you’ll ever taste

Wow, I’m glad it’s a bank holiday! It’s been super-busy during the last couple of weeks, kicking off the books that will go on sale next year.

Each book requires meticulous planning to ensure that everyone shares the same vision and plays their part at the right time to fit in with the rest of the team. I need to ensure that recipes are ready for the editor and the testers and then I need to ensure that recipes are tested and edited before photography commences.

Food photography is a very expensive business as there are high studio costs as well as the cost of the photographer, food stylist, props stylist and prop hire, and so you don’t want to be shooting a recipe that doesn’t work properly!

I begin the whole process with a synopsis of the book, and then I create a schedule for the year, which shows everyone’s responsibilities, this is followed by written a brief for each member of the team.

It’s like a huge jigsaw puzzle,
which is why I am relishing
the extra day off this weekend!

I plan to relax and bake some gingerbread with the children.

This is my favourite gingerbread recipe. We like to use quirky cookie cutters, such as pigs and sheep and decorate with icing and other bits and bobs from the baking basket.

They taste really treacly, quite different from a shop-bought gingerbread man, but that’s one of the reasons they’re a family favourite.

 


 

Gingerbread Animals recipeGingerbread Animals

Makes 26
Preparation 25 mins
Cooking 15 mins Per portion 268 kcals, 11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) plain flour
50g (2oz) soft brown sugar
1 tsp ground ginger
50g (2oz) butter
1 tbsp milk
2 tbsp black treacle
Currants to decorate

1 Place flour, sugar and ginger in a bowl and mix together. Make a well in centre of dry ingredients.

2 Put butter, milk and treacle into a small saucepan and heat gently until butter has melted. Remove from heat and cool for 2–3 minutes.

3 Pour butter mixture into dry ingredients and mix with a wooden spoon to a soft ball.

4 Leave mixture to cool until firm to touch.

5 Roll out on a floured work surface until 0.5cm (¼in) thick. Cut out with a gingerbread man cutter. We use any animals cutters that the children choose and then decorate with icing (made with icing sugar and a couple of drops of water) and cake decorations.

6 Transfer to a greased baking sheet using a palette knife or fish slice. Allow room for them to spread.

7 Decorate with currants for eyes, nose and buttons.

8 Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

9 Leave to cool for 3 minutes. Transfer to a wire cooling rack and leave until cold.

 

Dairy Book of Home CookeryCan you guess where this recipe is from?

Yes, of course, it’s one of those family classics from the Dairy Book of Home Cookery.

Our family could not survive without this book!

Buy Dairy Book of Home Cookery

 

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Gingerbread clowns

Makes 16
Time 55 mins
181 calories per clown
4G fat of which
1.8G is saturated
Suitable for vegetarians

Plain flour 250g (9oz)
Ground ginger 1 tsp
Mixed spice 1 tsp
Bicarbonate of soda 1 tsp
Unsalted butter 50g (2oz)
Dark soft brown sugar 50g (2oz)
Black treacle 50g (2oz)
Golden syrup 25g (1oz)
Egg 1, beaten
Ready-made royal icing 225g (8oz)
Smarties 2 tubes

1 Preheat oven to 180°C/350°F/Gas 4. Line 2–3 baking trays with non-stick baking foil. Sift dry ingredients into a large bowl. Make a well in centre.

2 Put butter, sugar, treacle and golden syrup into a saucepan, stir over a moderate heat until melted, then pour into flour. Add egg and mix to a soft dough. Knead on a floured surface and roll out to 3mm (1⁄8in) thick.

3 Using a gingerbread man cutter, stamp out as many men as you can and place on baking trays. Re-knead trimmings and repeat until you have 16.

4 Re-roll trimmings as necessary, cut out 4 rounds with a plain 9cm (33⁄4in) round cutter. To make clown hats, cut each one into 4 triangles. Brush undersides lightly with water and place across heads.

5 Bake for 15–20 minutes, or until lightly browned and firm. Cool for 2–3 minutes, then transfer to wire racks. Decorate the clowns with royal icing and Smarties, as shown in photograph.

A Dairy Diary recipe.

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Best Bonfire Night Recipes

Our three favourite Bonfire Night recipes

 

Butternut Squash Velouté

Butternut Squash Velouté

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 362 per portion
Fat 31g (19g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 50g (2oz)
  • Onions 2, peeled and sliced
  • Garlic 2 cloves, peeled and finely chopped
  • Butternut squash 700g (1lb 9oz), peeled and cubed
  • Vegetable stock 600ml (1 pint)
  • Double cream 150ml pot
  • Freshly grated nutmeg to serve (optional)
  • Toasted sourdough bread to serve (optional)

Instructions

  1. Melt butter in a large pan and add onions and garlic. Cover with a lid and leave to sweat over a low heat for 10 minutes or until softened.
  2. Add squash and stock and bring to the boil. Cover and simmer for 15 minutes or until squash has softened.
  3. Pour in half the cream, season to taste and puree with a stick blender. Serve with a swirl of cream, sprinkled with nutmeg and with sourdough toast, if you like.

 

Gingerbread

Extra Special Gooey Gingerbread

  • Servings: 18 bars
  • Difficulty: medium
  • Print

Calories 157 per portion
Fat 6g (3.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz)
  • Granulated sugar 75g (3oz)
  • Golden syrup 225g (8oz)
  • Marmalade 2 tbsp
  • Self-raising flour 225g (8oz)
  • Ground ginger 2 tsp
  • Bicarbonate of soda ½ tsp
  • Milk 150ml (¼ pint)
  • Eggs 2

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
  2. Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
  3. Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
  4. Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
  5. Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.

Cook’s tips
To store, wrap in foil and then keep in an airtight tub or tin.
It’s also delicious as a pudding with a splash of hot custard.

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

 

Recipes taken from the Dairy Diary.

 

Dairy Diary 2018 now available

 

#bonfirenight
#recipes

Top 3 Freezable Cakes

It’s a busy and very exciting week for me this week as I get married on Sunday!

It’s going to be great fun, but it will be an inexpensive do and much of it is homemade, with generous help from friends and family.

Instead of purchasing a fancy wedding cake, we have asked guests to bring along their favourite bake – nothing fancy, just a tasty cake to add to the cake table and serve as dessert. I have also made three, but as I’ll be busy with other preparations, I chose my favourite Dairy Diary bakes that can be frozen.

Here are the three recipes – they’re ideal for any type of occasion, such as parties, fetes and fairs when you want to bake ahead. Just defrost the day before.

 


 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • 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)

Instructions

  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.

 


 

Chocolate Fudge Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: medium
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.


 

Gingerbread

Gooey Gingerbread

  • Servings: 18 bars
  • Difficulty: medium
  • Print

Calories 157 per portion
Fat 6g (3.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz)
  • Granulated sugar 75g (3oz)
  • Golden syrup 225g (8oz)
  • Marmalade 2 tbsp
  • Self-raising flour 225g (8oz)
  • Ground ginger 2 tsp
  • Bicarbonate of soda ½ tsp
  • Milk 150ml (¼ pint)
  • Eggs 2

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
  2. Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
  3. Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
  4. Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
  5. Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.

Cook’s tips
To store, wrap in foil and then keep in an airtight tub or tin.
It’s also delicious as a pudding with a splash of hot custard.

 


 

Just For One Or Two cookbookThere are plenty more freezable recipes in the Eat & Freeze section of our fab cookbook; Just for One or Two.

The Just For One Or Two cookbook shows you how to cook delicious meals for one or two people with little effort and minimal waste.

A superb collection of recipes for all occasions including delicious main courses, sumptuous desserts and brilliant bakes.

Excellent value £8.25

READ MORE

 

 

 

 

 

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