Tag Archives: bake

Afternoon Tea Week

Afternoon Tea Week

3 Favourite Bakes

Pretty china, freshly brewed tea and a few delectable bakes. Afternoon tea is a joy to behold.

It’s at its very best in glamorous surroundings (we had a fabulous tea in a Victorian theatre for our wedding) but can be held anywhere.

Choose a cosy corner, put a tablecloth on the table, get out your favourite crockery and treat friends or family to some delicious bakes along with a hot cuppa.


Cheddar Muffins

Lemon Swirl Biscuits

Teatime Traybake


These scrumptious recipes are from the 2019 Dairy Diary. We launch 2020 very very soon.

Watch this space!!







# Triple Tested

#Dairy Diary Recipe


Cute Easter Bake

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!


Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians


  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)


  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.








Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!


Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)


  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.



Recipe taken from the fabulous Cooking For One Or Two cookbook.


Best Ever Family Recipes: Country Beef Bake


Country Beef Cake

This comforting bake is a winner with all the family.

I do have to finely chop the onion and mushrooms so they go unnoticed, but the children love to help make (and eat) it!


Country Beef Bake

  • Servings: 4
  • Print

Calories 458 per portion
Fat 22g (11.6g sat) per portion
Suitable for freezing


  • 450g (1lb) lean minced beef 1 onion, peeled and sliced
  • 110g (4oz) mushrooms, wiped and sliced
  • 198g can sweetcorn with peppers
  • 225ml (8fl oz) beef stock
  • 1 tsp dried mixed herbs
  • 40g (1½oz) Cheddar cheese, grated
  • 40g (1½oz) Double Gloucester cheese, grated
  • 450g (1lb) Mashed Potato


  1. Dry fry mince in a non-stick frying pan until browned. Add the onion and mushrooms and cook for 5 minutes, stirring occasionally. Add sweetcorn, stock and herbs. Bring to the boil, cover and simmer for 15 minutes. Top up with stock if neccessary.
  2. Transfer to an ovenproof dish. Mix together cheeses and stir half into the mashed potato. Spoon on top of meat. Sprinkle remaining cheese over potato. Bake at 190°C (375°F) Mark 5 for 30 minutes.


Dairy Book of Home CookeryThis recipe is taken from the iconic #DairyBookofHomeCookery.

This best-selling family cookery bible is available to buy online here.

Please feel free to share your family favourites; the more the merrier (use #BestEverFamilyRecipes).





%d bloggers like this: