The top 3 cakes from 50 years of dairy cookbooks!

The top 3 cakes from 50 years of dairy cookbooks!

I couldn’t even count how many cake recipes we have produced since the 1960s when the first dairy cookbook was published.

Fans love them though, as they know that they have been triple-tested (at least!) and will always work.

We get many requests for copies of long-lost recipes, precious to people’s family history.

And these three cakes are some of the most requested by our customers:


Boiled Fruit Cake

Boiled Fruit Cake


Banana and Pecan Cake

Banana & Pecan Cake


Black Forest Gåteau

Black Forest Gateau




The Dairy Book of Home Cookery 50th anniversary editionThe Black Forest Gateau is taken from the 50th anniversary edition of the Dairy Book of Home Cookery.

Back in stock after twice selling out!

Click here for more information.







How to make the perfect Swiss Roll

How to make the perfect Swiss Roll

Most people shy away from trying to bake a Swiss roll thinking that it won’t work.

But don’t fear, follow this recipe from the Dairy Book of Home Cookery and you can guarantee success.

The recipe features variations for a chocolate Swiss Roll and a decadent cream-filled version.

Fill with your favourite jam, or cream, or both and enjoy.






In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria.

It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.




How to make the perfect Yorkshire Pudding

The perfect Yorkshire Pudding

As one of the best-selling cookbooks of all time, the Dairy Book of Home Cookery knows a thing or two about classic recipes.


And if you want to make the perfect Yorkshire pud, look no further.

Follow it to the letter and this
method will never fail you.

Did you know there is a Yorkshire Pudding Day? We never need an excuse to include this British classic on our plates. I adore Yorkshires served with a beef and vegetable stew, cooked in the slow cooker. Perfect for a cold February Sunday.

Take a look at the Dairy Book of Home Cookery.


Yorkshire Pudding

Serves 6–8
Preparation 5 mins
Cooking 55 mins
Per portion 150 kcals, 8g fat (4.3g saturated)

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

Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until smooth.

Preheat oven to 220°C/200°fan/Mark 7.

Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze appears.

Pour in batter. Bake just above centre of oven for 40–45 minutes.


Small Yorkshire Puddings

Follow recipe and method for Yorkshire Pudding.

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

Pour in batter and cook for 15–20 minutes.



Dairy Book of Home CookeryThe Dairy Book of Home Cookery

A special anniversary edition celebrating 50 years of this classic cookbook, featuring 950 classic recipes including 50 new recipes sure to become firm family favourites.










International Chocolate Cake Day!

Chocolate Layer Cake

How to make the perfect Chocolate Cake

We really don’t need an excuse to enjoy a slice of decadent chocolate cake, but tomorrow we actually have one – it’s International Chocolate Cake Day.

This CHOCOLATE  LAYER CAKE recipe is failsafe, delicious and I absolutely love it.

It also introduces our fabulous new cookery series; ‘How to make the perfect…’, where we share with you our favourite, foolproof recipes for everything from Yorkshire Pudding to Paella.




Dairy Book of Home Cookery

This is taken from our 50th anniversary edition of the Dairy Book of Home Cookery.

It’s now back in stock after selling out – twice! (Please accept our apologies if you have had a bit of a wait for it.)







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