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Crunchy and utterly moreish, this peanut brittle is wonderful served with a hot cup of coffee. This delicious Crunchy Peanut Brittle is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
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These delicious little Cinnamon & Raisin Flapjacks are the perfect nibble for when you fancy a little treat. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Makes 9
Time 45 mins
Calories 485
Fat 27g of which 16.9g is saturated
Suitable for vegetarians
Suitable for freezing
Butter, at room temperature and very soft 110g (4oz)
Caster sugar 110g (4oz)
Lemon extract 1 tsp
Eggs 2 large, beaten
Self-raising flour 110g (4oz)
Baking powder 1 tsp
Milk 1 tbsp
For the topping
Butter, softened 175g (6oz)
Icing sugar 300g (11oz), sifted
Lemon extract 1 tsp
Sugar flowers and sugar sprinkles (glimmer) to decorate
1 Preheat oven to 180ºC/Gas 4 and place cupcake cases in a muffin tin. Put butter and sugar in an electric mixer. Add lemon extract with eggs, flour, baking powder and milk. Using beater attachment, mix batter well until you have a smooth pale cake mixture.
2 Divide mixture between cupcake cases. Bake for 15-20 minutes until golden and firm to touch. Leave in the tin to cool.
3 Beat butter, using an electric whisk, until pale then add icing sugar and mix on lowest setting until blended. Then blend on full speed for a minute. Add lemon extract and beat again. Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes. Decorate with sugar flowers and glimmer.
A Dairy Diary 2014 recipe.
Nutritional information
Makes 16 squares
Time 1–11/4 hrs
Calories 246 Fat 10g of which
6.2g is saturated
Suitable for vegetarians
Suitable for freezers
Ingredients
Butter 175g (6oz), softened
Golden caster sugar 175g (6oz)
Lemon 1, finely grated zest and juice
Eggs 3 large
Self-raising flour 225g (8oz)
Baking powder 1 tsp
Fondant icing sugar 225g (8oz)
Jelly oranges and lemons, sliced to decorate
Instructions
1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.
2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.
Makes 12 cakes Time required 45 mins plus cooling. Per portion: 466 Kcal, 22g fat (6.5g saturated)
Bananas 2
Carrots 175g (6oz), peeled and finely grated
Self-raising flour 275g (10oz)
Baking powder 1 tsp
Ground mixed spice 1 tsp
Soft light brown sugar 175g (6oz)
Eggs 3, beaten
Sunflower oil 175ml (6fl oz)
for the topping
Butter 50g (2oz), softened
Icing sugar 300g (11oz), sifted
Full fat soft cheese 125g (4½oz)
Ready-made chocolate carrot decorations 1 packet with 12 carrots
1 Preheat the oven to 180°C/350°F/Gas 4 and thoroughly oil a 12-hole non-stick muffin tin.
2 Mash the bananas in a large bowl, then stir in the carrots followed by the remaining ingredients. Beat well with a wooden spoon.
3 Pour the mixture into the muffin tins, filling each hole to the top. Bake for 20–30 minutes until golden and well risen, then remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
4 For the icing, using a wooden spoon beat together the butter and sugar until the consistency of coarse breadcrumbs. Then beat in the soft cheese and continue beating until the icing is soft and fluffy. Generously swirl the icing on top of each cake and decorate with a ready-made carrot.
Recipe taken from Clever One Pot.
When I commission a home economist to write recipes for the Dairy Diary they first supply me with a recipe ideas list. And oh what a treat!
This is one of my favourite elements of my job – choosing a final recipe selection from this list.
It’s never a good idea to read
through it before lunch though,
as it makes me ravenous.
I plan the recipes according to the season and to reflect any special events. That is why St George’s Day Bread Pudding caught my eye. I thought it would be perfect for this week in 2014.
However, I also felt a little baffled by its title. How was a bread pud related to St George’s Day? Obviously bread pudding is a very traditional recipe and it does originate here but that was the only link to St George I could discern. That is until I saw the pic (above).
How clever is that? It looks like lots of little St George’s Cross flags. And you won’t believe just how divine it tastes too. It’s actually ended up more like a bread and butter pudding, but who cares about that…..just enjoy it. I have and I will be enjoying it again this week to celebrate St George’s Day.
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