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Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 

 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 

 

#win

#competition

#breadmaker

#cauliflowercheese

Recipe of the Week: School Dinner Coconut Sponge Pudding

Coconut Spong Pudding

In a celebration of carefree school days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

‘School Dinner’ Coconut Sponge Pudding

Take a nostalgia trip back to school days with this Coconut Sponge Pudding recipe. It’s super-easy and speedy to make, and not to mention super tasty! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

There are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here.

School Puddings

A recent Facebook post regarding school puddings evoked a huge outpouring of nostalgia.


It would appear that, with the exception of sago or ‘frogspawn’, we Brits have a real affection for our fondly-remembered school puds.

The most popular are:

  • chocolate cornflake
  • chocolate cracknel with lurid strawberry or mint custard (my personal favourite!)
  • spotted dick
  • pink blancmange
  • chocolate or coconut sponge pudding

In a celebration of those carefree days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

Coconut Spong Pudding

‘School Dinner’ Coconut Sponge Pudding

Take a nostalgia trip back to school days with this Coconut Sponge Pudding recipe. It’s super-easy and speedy to make, and not to mention super tasty! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

There are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here.

Recipe of the Week: Coffee Sponge with Ginger Cream

 

A gorgeous but simple Mothering Sunday bake.

 

Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
  • Print

Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 400ml (14fl oz)
  • Icing sugar 1 tbsp
  • Stem ginger in syrup 2 pieces, finely sliced
  • Blueberries and/or edible flowers to decorate (optional)

Instructions

  1. 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 20-25 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 icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.

 

A Dairy Diary recipe.

 

#motheringsunday

#mothersday

#bakewithkindness

#cake

#tripletested

 

Mothering Sunday bake

An easy but decadent bake for Mothering Sunday

Every shop that you wander into will have made sure you know it’s Mothering Sunday this weekend, as there’s no end of signage everywhere badgering you to spend.

Mother’s Day can be met with mixed emotions as many cannot be with their own mum, for many different reasons.

Mums should be celebrated though. Parenting is one of the hardest, most challenging ‘jobs’ in the world and those who do it well deserve a big thank you.

This cake is really easy to
make but looks really pretty.

Bake it for a mum you know who deserves a treat. (You could also leave your Dairy Diary open at this page as a big hint to your children/other half!)

I’ll be making two this year – one for my own long-suffering mum, and one for my sister-in-law Jo, who’s a brilliant mum and who also recently lost her own mum.

 

Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
  • Print

Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 400ml (14fl oz)
  • Icing sugar 1 tbsp
  • Stem ginger in syrup 2 pieces, finely sliced
  • Blueberries and/or edible flowers to decorate (optional)

Instructions

  1. 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 20-25 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 icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.

 

A Dairy Diary recipe.

 

#motheringsunday

#mothersday

#bakewithkindness

#cake

#tripletested

 

Recipe of the Week: Frangipane & Apricot Croissants

Frangipane & Apricot Croissants

Warm pastry filled with soft almond and apricot filling. Delicious!

Frangipane & Apricot Croissants

  • Servings: 25
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

This #tripletested recipe is taken from the 2018 Dairy Diary – Britain’s best loved diary!

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