Tomato Scones

Simply irresistible, serve hot from the oven with a little cheese

Seeded Tomato Scones | A Dairy Diary recipeMakes 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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Cherry Bread Pudding

Moist and sticky with glistening succulent fruit.

Cherry Bread PuddingPreparation 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.

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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Almond Macaroons

Almond MaracroonCrisp 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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Honey Flapjack Cookies

Honey Flapjack Cookies

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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Raisin Parkin

Perfect with an afternoon cup of tea.

Raisin ParkinMakes 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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Danish Pastries

A super-speedy way to enjoy an indulgent breakfast or coffee-time snack.

Danish PastriesTime 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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