Baking

Raisin Parkin

Perfect with an afternoon cup of tea.

Makes 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.

Time 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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Rich’s Fruit Cake

The perfect cake for afternoon tea.

Makes 12 slices
Time 2 hours
Calories 396 per portion
Fat 12g of which 5.7g is saturated
Suitable for freezing
Suitable for vegetarians

Mixed dried fruit 350g (12oz)
Glacè cherries 150g (5oz), roughly chopped
Mixed peel 50g (2oz)
Walnuts 50g (2oz), roughly chopped
Brown sugar 175g (6oz)
Butter 110g (4oz)
Mixed spice 1 tsp
Bicarbonate of soda ½ tsp
Milk 300ml (½ pint)
Self-raising flour 350g (12oz), sifted
Eggs 2, beaten

1 Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly.

2 Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top.

3 Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean.

4 Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold.

Recipe taken from Dairy Diary 2011.

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Easter Biscuits

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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Savoury Biscuits

What can be more delicious than freshly baked biscuits?

Stilton Savoury Biscuits Makes 25
Time 35 mins
Calories 102 per biscuit
Fat 7g of which 2.8g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mustard powder ½ tsp
Butter 50g (2oz)
Blue Stilton cheese 50g (2oz), crumbled
Cheddar 50g (2oz), grated
Crunchy peanut butter 175g (6oz)
Egg 1, beaten

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and mustard in a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.

2 Stir cheeses into flour. Add peanut butter and egg and mix well.

3 Roll out on a floured surface to 0.5cm (¼in) thick. Cut assorted shapes out of dough.

4 Place on baking sheets and bake for 10-15 minutes. Cool on a wire rack. Serve warm or cold.

A Dairy Diary recipe.

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Coffee Battenburg

Surprisingly easy and very British despite its name

Coffee Battenburg

A twist on the classic Battenberg and even more delicious! This mouthwatering Coffee Battenburg is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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Dairy Diary Chat

Baking

Raisin Parkin

Perfect with an afternoon cup of tea.

Danish Pastries

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

Rich’s Fruit Cake

The perfect cake for afternoon tea.

Easter Biscuits

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

Savoury Biscuits

What can be more delicious than freshly baked biscuits?

Coffee Battenburg

Surprisingly easy and very British despite its name

Coffee Battenburg

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Baking

Perfect with an afternoon cup of tea.

Share this:

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

Share this:

The perfect cake for afternoon tea.

Share this:

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

Share this:

What can be more delicious than freshly baked biscuits?

Share this:

Surprisingly easy and very British despite its name

Share this:

Don’t miss exciting competitions, new recipes and exclusive offers!