Tag Archives: bakes

Recipe of the Week: Christmas Flapjacks

Christmas Flapjacks

Christmas Flapjacks

These moreish treats are really simple to make and taste simply delicious.

And because they’re packed
with oats they’re perfect for
keeping you fuller for longer.

Wrap in foil and take with you on a long walk or wrap in cello with a pretty ribbon and give as a gift.

Click for the recipe.

Christmas Flapjack recipe


Dairy Diary Favourites CookbookThis recipe is from Dairy Diary Favourites, the brilliant new cookbook which celebrates 35 delicious years of Dairy Diary recipes.

Find out more.






Recipe of the week: Oatie Melting Moments

Oatie Melting Moments

These cute little cookies take only a few minutes to prepare but taste just delicious! AND the mixture makes 24, so there are plenty to share with friends or workmates.

Oatie Melting Moments

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)


  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.


Dairy Diary 2017This recipe is taken from the 2017 Dairy Diary, which is Britain’s best-loved, 5-starred diary.

“The best diary around.
I buy one every year.”
Mrs Bell

“A treat every year. Recipe ideas.
Lots of room to put events and
little stickers that stand out
on the page.”
Mrs Audley

Click here to find out a little bit more about it <link>.







4 Brilliant Bonfire Snacks


Four brilliant bonfire snacks


One of the best things about our latest cookbook, Dairy Diary Favourites, is the bakes.

These best-loved tried-and-tested recipes have been cooked countless times across the land, and they are truly scrumptious.

The cookbook is crammed full of fabulous comfort food, which is just perfect for warming you up on Bonfire Night.

Here’s our selection for November 5th,
or indeed any autumnal evening when
you’re in need of a little comfort food.

Enjoy folks – I’m convinced you will!


Pigs in Blankets


Pigs in Blankets

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion

Perfect for outdoor feasts and teatime treats, these crisp wrapped sausages from the 2007 Diary are a popular choice with everyone.


  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed


  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.

Savoury Muffins


Savoury Muffins

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 351 per portion
Fat 22g (11g sat) per portion

These fluffy muffins from 2007, flavoured with bacon and chives and served with a tomato butter, are perfect for elevenses when you fancy a savoury fix.


  • Rindless streaky bacon rashers 175g (6oz), chopped
  • Fine cornmeal 110g (4oz)
  • Plain flour 175g (6oz)
  • Baking powder 1 tbsp
  • Finely snipped chives 3 tbsp
  • Butter 150g (5oz)
  • Eggs 2, beaten
  • Milk 225ml (8fl oz)
  • Sun-dried tomatoes 40g (1½oz), finely chopped


  1. In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
  2. Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
  3. Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre.
  4. Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour. Mix gently, then spoon into the muffin cases and bake for 15–20 minutes until well risen, lightly browned and springy to touch.
  5. Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.

Cook’s tips. Unlike other bakes, muffins need only the minimum of mixing to get a light fluffy texture. Too much stirring and they will be heavy.

Crunchy Peanut Brittle


Crunchy Peanut Brittle

  • Servings: makes 425g (15oz)
  • Difficulty: easy
  • Print

Calories 72 per portion (15g/½oz)
Fat 3g (0.8g sat) per portion
Suitable for vegetarian

Crunchy and utterly moreish, this nutty brittle from the 2014 Diary, is wonderful served with a hot cup of coffee.


  • Caster sugar 175g (6oz)
  • Golden syrup 75g (3oz)
  • Unsalted peanuts 175g (6oz)
  • Unsalted butter 15g (½oz)


  1. Oil a baking sheet and fill a jug with boiling water.
  2. Put the sugar and golden syrup into a heavy-based pan and add 125ml (4fl oz) cold water. Heat gently, stirring continuously, until the sugar has completely dissolved, occasionally brushing down the sides of the pan with hot water.
  3. Add the peanuts to the sugar syrup and bring to the boil. Boil, without stirring, for 7–10 minutes until the mixture turns a rich golden caramel colour.
  4. Immediately remove from the heat and add the butter. Do not stir, but mix into the caramel by tilting the pan. Quickly pour onto the oiled baking sheet. Leave to cool and set hard.
  5. When cold, break into pieces and store in a jar or tin, interleaved with non-stick baking paper.

Cook’s tips. Always keep a watchful eye when boiling sugar syrup. It can feel as though it is taking ages then it will suddenly begin to change colour around the edges then quickly darken all over.

Auntie Lou's Bread Pudding


Auntie Lou’s Bread Pudding

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 228 per portion
Fat 9.8g (5.6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Moist and packed full of fruit, you can guarantee everyone will want a second square of this bread pud from the 2006 Diary.


  • White bread, crust removed 225g (8oz), 2–3 days old, torn into small pieces
  • Milk 375ml (13fl oz)
  • Oranges 2, grated zest of both, juice of 1
  • Mixed spice 1 tbsp
  • Raisins 175g (6oz)
  • Sultanas 150g (5oz)
  • Chopped mixed peel 50g (2oz)
  • Ready-to-eat dried prunes 75g (3oz), chopped
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Glacé cherries 75g (3oz), quartered
  • Granulated sugar 25g (1oz) plus extra to sprinkle
  • Eggs 3, beaten
  • Butter 150g (5oz), melted
  • Black treacle 1–2 tbsp


  1. Preheat the oven to 180°C/160°fan/Gas 4.
  2. Grease a 23cm (9in) square shallow ovenproof dish.
  3. Soak the bread pieces in the milk in a large bowl for 10 minutes. Add the rest of the ingredients and mix well.
  4. Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.
  5. Sprinkle with sugar and serve hot. Or leave to cool, cover and chill. Serve cold, cut into squares.

Cook’s tips. Bread pudding is one of those bakes meant to use up the leftovers, so if you don’t have quite enough of one ingredient, mix and match with what you do have.


Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.










Recipe of the Week | Cherry & Pistachio Chocolate Squares

Cherry & Pistachio Chocolate Squares

An easy, no-bake recipe that’s perfect to make with children.

It may be naughty,
but it’s very VERY nice!

Cherry & Pistachio Chocolate Squares

  • Servings: 20 squares
  • Difficulty: medium
  • Print

Calories 211 per portion
Fat 13g (6.6g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 125g (4½oz), diced
  • Dark chocolate 300g (11oz), broken into squares
  • Golden syrup 3 tbsp
  • Glacé cherries 100g (3½oz), halved
  • Pistachio nuts 50g (2oz), chopped
  • Sultanas 50g (2oz)
  • Digestive biscuits 200g pack, broken into pieces


  1. Line a 20cm (8in) square tin with clingfilm.
  2. Put the butter, chocolate and golden syrup into a large microwave-proof bowl. Microwave on medium power for 1-2 minutes until the chocolate has melted, stirring after every 20 seconds and checking the chocolate does not overheat.
  3. Add the other ingredients and mix well. Spoon into the prepared tin and spread out evenly. Leave to cool.
  4. Chill for at least an hour (or until set) and then remove from the tin, peel off the cling film and cut into 20 squares.

Cook’s tips
Take care when melting the chocolate – if it is cooked for too long it will seize.
These squares will keep for a week wrapped in foil in the fridge or freeze for 3 months.
Use any dried fruits you have in the cupboard.


Fantastic Food For Less cookbookThese recipes are taken from
our gorgeous cookbook,
Fantastic Food for Less,
which is HALF PRICE this month.

Get in quick before they sell out!


You won’t regret it – the recipes are outstanding.


Recipe of the Week: Hot Cross Bun & Butter Pudding

Two of my favourite things in one dish!

This pud is OH SO GOOD.


Hot Cross Bun & Butter Pudding

Hot Cross Bun & Butter Pudding

  • Servings: 6
  • Difficulty: medium
  • Print

Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Hot cross buns 6 large, each sliced into 3 horizontally
  • Butter 50g (2oz), softened
  • Apricot jam 175g (6oz)
  • Double cream 300ml (½ pint)
  • Milk 300ml (½ pint)
  • Golden caster sugar 2-3 tbsp
  • Eggs 4, lightly beaten


  1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
  2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
  3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
  4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
  5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
    35-40 minutes or until just set and golden. Serve warm.





Recipe of the week: Chocolate Fudgey Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: easy
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water


  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

    To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

    To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

    To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

Look inside the Just For One Or Two cookbookRecipe from the new Just For One Or Two cookbook

Just For One Or Two cookbook

Cooking for one or two? This new cookbook provides lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again. If you want to eat delicious food this is for you!

#tripletested #recipeoftheweek

Win a Year of Designer Flowers at Debenhams

Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.


#baking #competition #Debenhams

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