Pudding

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

 

 

 

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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

3 Fabulous Christmas Treats

Treat your guests to something really scrumptious this Christmas!

These fab recipes are taken from our brand new cookbook, Cook it Slowly! and 2018 Dairy Diary.

But make sure you tell them where you found the recipe!

 

Apricot & Date Flapjack Squares

Apricot & Date Flapjack Squares

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 180 per portion
Fat 8g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Dried ready-to-eat apricots 250g (9oz), chopped
  • Dried pitted dates 150g (5oz), chopped
  • Orange 1 large, finely grated zest and juice
  • Fresh orange juice 150–200ml (5–7fl oz)
  • Butter 200g (7oz)
  • Porridge oats 250g (9oz)
  • White spelt flour or plain flour 150g (5oz)
  • Light muscovado sugar 110g (4oz), plus 2 tbsp for sprinkling

Instructions

  1. Put the apricots, dates and orange zest in a saucepan. Mix the orange juices to make the quantity up to 300ml (½ pint) and pour into the pan. Cook over a medium heat for 15 minutes, stirring occasionally, until the fruit has softened and absorbed almost all of the juice. Leave to cool.
  2. Preheat the oven to 180°C/160°fan/Gas 4. Line a 27 x 18cm (11 x 7in) traybake tin with baking paper.
  3. Roughly slice the butter into a food processor, add 150g (5oz) of the oats, all of the flour and the sugar. Pulse until the mixture starts to clump together. Take out 225g (8oz) of mixture and set aside for the topping. Pulse the mixture left in the machine until it comes together in bigger clumps. Tip into the tin then spread it out and press into the tin firmly. Bake for 15 minutes.
  4. Remove the tin from the oven and spread the apricot mixture over the base.
  5. Mix the remaining oats into the reserved crumbly mixture and spread over to cover the fruit. Press the topping down using the back of a spoon or your hand. Sprinkle with 2 tablespoons of sugar. Bake for 45 minutes.
  6. Cool in the tin, then slide the flapjack out onto a board and cut into squares.

Cook’s tips

You can use fresh dates for this recipe but dried dates are less expensive. If you prefer, make this with more dates than apricots. Add other dried fruits like cranberries or blueberries if you have them. Use apple juice or any other juice you have to hand instead of orange juice for cooking the fruit. To spread the dough in the tin, use the back of a spoon or your fingers, dipped in flour to stop it sticking.

Recipe taken from Cook it Slowly!

 

Lemon Drizzle Mince Pies

Lemon Drizzle Mince Pies

  • Servings: 34-36
  • Difficulty: easy
  • Print

Calories 112 per portion
Fat 3g (2g sat) per portion
Suitable for freezing

Ingredients

  • Plain flour 225g (8oz)
  • Butter 110g (4oz), cut into chunks
  • Icing sugar 150g (5oz)
  • Egg yolk 1
  • Good mincemeat 650g (1lb 7oz)
  • Lemon 1, finely grated zest and 2 tbsp juice

Instructions

  1. Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs. Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together. Knead lightly, wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°fan/Gas 6. Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter. Line patty tins then re-roll trimmings. Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack. Roll out remaining pastry for more pies.
  3. Sift remaining sugar into a bowl; add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.

A Dairy Diary recipe.

 

Sweet Sherry Cake

Sweet Sherry Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 8g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Unsalted butter 110g (4oz), softened
  • Golden caster sugar 110g (4oz)
  • Eggs 2 medium
  • Self-raising flour 200g (7oz)
  • Vanilla extract 1 tsp
  • Sweet sherry 175ml (6fl oz)
  • Bicarbonate of soda 1 tsp
  • Icing sugar for dusting

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Butter and base line a 20cm (8in) round spring-form cake tin then dust it with flour.
  2. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding 2 tablespoons of the flour with each egg.
  3. On the slow setting of the mixer, add the vanilla extract and sherry, then the rest of the flour with the bicarbonate of soda. Mix until just combined.
  4. Spoon the mixture into the tin and bake for 40–45 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes then turn out onto a wire rack to cool. Dust with icing sugar before serving.

Cook’s tip

Pedro Ximénez, a dark, syrupy-sweet sherry, is perfect for this recipe, but oloroso or your favourite sweet or medium sherry will be fine.

Recipe taken from Cook it Slowly!

 

Dairy Diaries are available now!

Dairy Diary 2018

ORDER NOW

I’m really sorry but Cook it Slowly has proved SO popular that we’re currently out of stock.

We ARE reprinting right now and they should be in our warehouse ready for you to order next week.

 

 

#ChristmasRecipes

#TripleTested

#Delicious

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