Pudding

Recipe of the Week: Easy Black Forest Trifle

Easy Black Forest Trifle

 

The featured recipe in the Dairy Diary this week is this decadent and delicious trifle.

It’s really easy to make but an absolute treat. Go on….you deserve it!

Easy Black Forest Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 524 per portion
Fat 35g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 100g bar
  • Ready-made custard 500g carton
  • Chocolate muffins 4, cut into thick slices
  • Kirsch liqueur 4 tbsp
  • Black cherry fruit filling 410g can or Morello cherry compote 400g jar
  • Double cream 300ml pot

Instructions

  1. Chop 75g (3oz) chocolate and melt in a bowl set over a pan of barely simmering water. Stir into custard, cool then chill.
  2. Place sliced muffins in the base of a trifle dish and sprinkle with kirsch. Spoon two-thirds of cherry filling onto muffins then top with chocolate custard.
  3. Whisk cream until soft peaks form then spoon onto custard leaving a gap in the centre.
  4. Spoon remaining cherry filing into centre of the cream and decorate cream with chocolate curls (make with a peeler). Chill for 2 hours or overnight.

 

A Dairy Diary recipe.

 

 

 

#trifle

#tripletested

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

  • Servings: 6
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 110g (4oz)
  • Salt a pinch
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 2 tbsp
  • Desiccated coconut 75g (3oz)
  • Strawberry jam 150g (5oz)
  • Custard to serve

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 5. Grease a 1.5 litre (2½ pint) ovenproof dish.
  2. Sift flour and salt into a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs, a little at a time, adding a spoonful of flour with each addition.
  5. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into dish and bake for 15-20 minutes until just firm to touch.
  6. While still warm spread with jam and sprinkle with remaining coconut.
  7. Serve warm with custard or cold.

 


 

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

For more information click here .

And watch out for our 50th anniversary edition, coming soon!

 

#recipeoftheweek

#schooldinners

#schoolpudding

#coconutspongepudding

#tripletested

 

 

 

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

  • Servings: 6
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 110g (4oz)
  • Salt a pinch
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 2 tbsp
  • Desiccated coconut 75g (3oz)
  • Strawberry jam 150g (5oz)
  • Custard to serve

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 5. Grease a 1.5 litre (2½ pint) ovenproof dish.
  2. Sift flour and salt into a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs, a little at a time, adding a spoonful of flour with each addition.
  5. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into dish and bake for 15-20 minutes until just firm to touch.
  6. While still warm spread with jam and sprinkle with remaining coconut.
  7. Serve warm with custard or cold.

 


 

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

For more information click here .

And watch out for our 50th anniversary edition, coming soon!

 

#schooldinners
#schoolpudding
#coconutspongepudding
#tripletested

 

 

Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.

 

Peachy Lemon Cake

 

Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.

 

A Dairy Diary recipe.

 

#tripletested

#dairydiaryrecipe

#notbluemonday

Recipe of the Week: Chocolate Ice Cream with Salted Caramel

Chocolate Ice Cream with Salted Caramel Sauce

 

This gorgeous dessert makes a fab alternative to Christmas Pudding on the ‘big day’.

Chocolate Ice Cream with Salted Caramel Sauce

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 460 per portion
Fat 29g (17g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Whole milk 300ml (½ pint)
  • Dark chocolate 100g bar, broken up
  • Egg yolks 3 large
  • Caster sugar 325g (11½oz)
  • Whipping cream 300ml pot
  • Double cream 150ml pot
  • Sea salt 1 tsp

Instructions

  1. Heat milk in a pan, add chocolate and stir until smooth.
  2. In a bowl, whisk egg yolks with 75g (3oz) sugar until thick. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon. Cool in a bowl.
  3. In a separate bowl whip whipping cream to soft peaks then fold into custard. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours. Break up, mix until smooth, freeze again and repeat.
  4. Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel. Remove from heat, pour in cream, add salt and stir until smooth. Pour into a jug and serve with scoops of ice cream.

Cook’s tip
Salted caramel sauce will keep for up to 2 weeks in a jar in the fridge.

 

#saltedcaramel

#tripletested

#christmasrecipes

Recipe of the Week: Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

This decadent pud can be made in advance, so you can leave it to cook while you enjoy time with loved ones.

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)
Suitable for vegetarians
Suitable for freezing

 

RECIPE

 

 


 

Cook it Slowly! cookbook

The recipe is from Cook it Slowly! cookbook; our sell-out cookbook, which will be back in stock in January.

Do you want to pre-order a copy?
Click on the link below to send an email and we will be touch as soon as the new copies arrive.

Pre-Order

 

If the above link does not work send an email to:

enquiries@dairydiary.co.uk

with the subject, ‘Pre-order Cook it Slowly! cookbook”

 

#RecipeoftheWeek

#TripleTested

#delicious

#slowcook

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