Tag Archives: baking recipes

Home-Cooked Harvest

4 Crowd-Pleasing Treats


4 Crowd-Pleasing Treats

You know the story too well – harvest looms ahead and you scrabble around the cupboards looking for some tinned goods to donate to the local church/school/community group.

This year, why not break the mould and wrap something homemade and delicious to donate to the older members of your community. Or bake some delicious morsels to sell and raise money for a local charity?

Take inspiration from the brand new 2017 Dairy Diary and the recently released Dairy Diary Favourites cookbook. Here’s a selection of scrumptious bakes as a taster of what the books have to offer.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing


  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp


  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

Coffee Battenburg

  • Servings: 6–8
  • Difficulty: easy
  • Print

Calories 633 per portion
Fat 28g (12g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Coffee essence 4 tsp
  • Milk 1 tbsp
  • Ginger marmalade 10 tbsp
  • Icing sugar to dust
  • Marzipan 450g (1lb)
  • Crystallised ginger 2 pieces, roughly chopped, to decorate (optional)


  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin. Line the tin with foil, making a pleat in the centre to the height of the tin (supported with cardboard) to divide in half; grease the foil.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and flour alternately until smooth. Transfer half the mixture to another bowl. Fold coffee essence into one half and milk into the other half.
  3. Spoon the coffee-flavoured mixture into one side of the tin and the plain mixture into the other side. Bake for 30–35 minutes until risen and firm to the touch, then turn onto a wire rack to cool.
  4. Trim the cakes to the same size and cut both in half lengthways. Spread the side of one brown piece of cake with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and place the remaining brown piece on the plain piece and vice versa.
  5. Dust a sheet of non-stick baking paper with sifted icing sugar and roll out the marzipan until large enough to wrap around the cake. Spread the marzipan with marmalade and carefully roll around the cake, smoothing in place. Trim off excess marzipan then crimp along the edges. Decorate with crystallised ginger, if using.

Cook’s tips
For a traditional coloured Battenburg cake, colour half the cake mixture with a little pink food colouring then sandwich the strips of cake together with a little sieved strawberry jam before wrapping in marzipan.

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.

Orange Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 434 per portion
Fat 23g (14g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Butter 225g (8oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 275g (10oz)
  • Baking powder 1 tsp
  • Oranges 1½ large, finely grated zest and juice
  • Marmalade 3 tbsp
  • Clotted cream 110g (4oz)
  • Icing sugar 200g (7oz)
  • Sugar flowers to decorate


  1. Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins.
  2. Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs. Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice.
  3. Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch. Cool on a wire rack.
  4. Spread one cake with marmalade and then spoon over the cream. Top with the other cake.
  5. Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing. Spread over the cake and decorate with sugar flowers.

Cook’s tips
This cake has been sandwiched with clotted cream but 150ml (¼ pint) double cream could also be used. Whip until the cream forms soft swirls then spoon over the marmalade spread cake and top with the second cake or serve with just the marmalade filling if preferred.


The legendary Dairy Diary is priced at just £7.99 and Dairy Diary Favourites cookbook £8.25 – to find out more and/or to order your copy click here.

#Harvest #September #Tripletested #DairyDiary #Food #Yummy

Chocolate Brownies recipe

Chocolate brownies


Chocolate Brownies 

Time 55 minutes.
Per portion: 122 Kcal, 4g fat (1.6g saturated)
Makes 16
Suitable for vegetarians
Suitable for freezing

Prunes in fruit juice 410g can
Eggs 2
Caster sugar 110g (4oz)
Cocoa powder 50g (2oz)
Plain flour 50g (2oz)
Baking powder 1 tsp
Cook’s dark chocolate 75g (3oz)

1 Preheat the oven to 180°C/350°F/Gas 4. Line an 18cm (7in) shallow square tin with greaseproof or non-stick baking paper. Snip the paper at the corners, press it into the tin and secure the corners with paper clips.

2 Drain the prunes, remove the stones and put the fruit into a liquidiser or food processor. Blend to a purée.

3 In a bowl, whisk the eggs and sugar until they are pale and frothy and the whisk leaves a trail of mixture when lifted above the bowl.

4 Fold in the prune purée, then sift in the cocoa, flour and baking powder and carefully fold in.

5 Pour the mixture into the prepared tin and tilt to level the mixture. Cook for 30-35 minutes until the cake is well risen and a skewer comes out cleanly when inserted into the centre. Leave the cake to cool in the tin.

6 Meanwhile, break the chocolate into pieces and place in a heatproof bowl. Stand the bowl over a barely simmering saucepan of water, ensuring the bottom of the bowl doesn’t touch the water. Melt the chocolate, then spoon it over the cake and spread in a thin layer. Leave to set.

7 Lift the cake out of the tin, peel off the paper and cut into 16 squares.


Recipe taken from the new Fantastic Food For Less cookbook.

Cinnamon & Raisin Flapjacks

Cinnamon & Raisin Flapjacks


Cinnamon & Raisin Flapjacks

Makes 16 squares
Time required 40 mins.
Per portion: 200 Kcal, 9g fat (5.1g saturated)
Suitable for vegetarians

butter 150g (5oz)
soft light brown sugar 110g (4oz)
golden syrup 110g (4oz)
ground cinnamon ¼-½ tsp
porridge oats 275g (10oz)
raisins 110g (4oz)

Preheat the oven to 160°C/325°F/Gas 3 and grease and line a 20cm (8in) square tin.

Put the butter, sugar, syrup and cinnamon into a large heavy-based saucepan and melt over a medium-low heat, stirring occasionally. Remove from the heat and mix in the oats and raisins.

Tip the mixture into the prepared tin and spread evenly. Lightly press the mixture down with the back of the spoon to level the surface, then bake for 25–30 minutes until the flapjacks are turning golden brown around the edges.

Remove from the oven and leave to cool for 10 minutes. Carefully mark the mixture into 16 squares with a knife. Leave until cold before removing from the tin and cutting fully into squares or bars. Store in an airtight container.

Recipe taken from Clever One Pot cookbook.

Summer Fête Lemon Cake

Summer Fête Lemon Cake


Summer Fête Lemon CakleNutritional information

Makes 16 squares

Time 1–11/4 hrs

Calories 246 Fat 10g of which

6.2g is saturated

Suitable for vegetarians

Suitable for freezers



Butter 175g (6oz), softened

Golden caster sugar 175g (6oz)

Lemon 1, finely grated zest and juice

Eggs 3 large

Self-raising flour 225g (8oz)

Baking powder 1 tsp

Fondant icing sugar 225g (8oz)

Jelly oranges and lemons, sliced to decorate



1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.

2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.


A Dairy Dairy recipe.

Hand-made Christmas cards

Hand-made Christmas Cards | Christmas crafts

Family and friends love to receive hand-made Christmas cards

Hand-made Christmas cards

Are you feeling festive yet? December is just around the corner, so it’s time to make a start on your Christmas cards.

Time is short for the majority of us,
but it’s so special to send hand-made
cards that it’s worth the effort.

They don’t need to be excessive, or take hours to make – a few simple touches can be used to maximum impact.

So grab a laptray and a few materials and you can knock up cards in no time whilst perched on the sofa watching Coronation Street!


  • Pencil
  • Christmas papers
  • Scissors
  • Blank cards
  • Double-sided tape
  • Embellishments; assortment of any: ribbons, diamonte, buttons, Christmassy sequins


  • Draw a stocking/bauble/present shape on the back of a Christmas paper.
  • Cut out shape and stick onto a blank card using double-sided tape.
  • Adorn with embellishments of your choice, but try to use co-ordinated colours for maximum impact.

Win a Bumper Christmas card-making kit

If you fancy making your own Christmas cards don’t miss the chance to to win a Bumper Christmas card-making kit  on 26 November. Make a note of the date to revisit Dairy Diary Chat!


And while you are making your Christmas cards, why not treat yourself to a little something?

Custard Tarts recipeThese Custard Tarts from
Britain’s favourite diary
are just the job.

Recipe taken from
Dairy Diary 2013

National Baking Week

National Baking Week recipes

This week is National Baking Week and it just so happens to be my birthday week too!

For the past few days I have been leaving cookbooks open at appropriate pages hoping that my hints for a gorgeous homemade birthday cake will come to fruition.

I just hope it’s my other half
who takes the hint rather than
my children, whose attempts
could be calamitous!

National Baking Week was set up to celebrate good old British baking and to raise vital funds for Great Ormand Street Children’s Hospital (GOSH).

Baking is all about having fun, whether baking to relax, baking with your children, baking with friends, or simply enjoying the fruits of your labour with a cuppa. Why not host a bake sale at work, school or at a local event?

Visit the website for a downloadable info pack http://www.nationalbakingweek.co.uk/downloads.

Here are the recipes I have been hinting at. I hope you enjoy them as much as I do!

National Baking Week recipes

Frosty Top Lemon Loaf  and Cranberry Bread Pudding


Take a Box of Eggs, Dairy CookbookThe delicious Cranberry Bread Pudding
recipe is just one of 100 fabulous recipes
you can find in the new Take a Box of Eggs
cookbook available now for just £7.49.

Take a closer look!





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