Tag Archives: chocolate

Celebrate National Baking Week

Chocolate and Nut Chelsea Buns

Celebrate National Baking Week with these delicious Choc ‘n’ Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 342 per portion
Fat 27g (16g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Strong plain flour 350g (12oz)
  • Caster sugar 50g (2oz)
  • Salt 1 tsp
  • Fast-action dried yeast 7g sachet
  • Butter 50g (2oz), melted
  • Egg 1, beaten
  • Milk 150ml (¼ pint), lukewarm
  • Nutella 200g jar
  • Roasted chopped hazelnuts 75g (3oz)
  • Plain chocolate chips 100g (3½oz)
  • Icing sugar for dusting

Instructions

  1. In a mixing bowl stir together flour, sugar, salt and yeast. Mix together butter, egg and milk in a jug then pour into the bowl and mix together to form a dough. On a floured surface knead the dough for 5-10 minutes then roll out to a rectangle 25 x 35cm (10 x 14in).
  2. Spread Nutella onto dough leaving one long edge clear. Sprinkle with half the nuts and chocolate chips. Roll up towards clear edge and press well to join.
  3. Slice dough into 12 and place in a buttered 18 x 28cm  (7 x 11in) traybake tin in three rows of four. Cover loosely with oiled cling film and leave in a warm place until doubled in size.
  4. Preheat oven to 200°C/180°fan/Gas 6. Bake for 20-30 minutes until firm. Transfer to a rack, scatter with chocolate chips, nuts and icing sugar.

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

Top 3 Freezable Cakes

It’s a busy and very exciting week for me this week as I get married on Sunday!

It’s going to be great fun, but it will be an inexpensive do and much of it is homemade, with generous help from friends and family.

Instead of purchasing a fancy wedding cake, we have asked guests to bring along their favourite bake – nothing fancy, just a tasty cake to add to the cake table and serve as dessert. I have also made three, but as I’ll be busy with other preparations, I chose my favourite Dairy Diary bakes that can be frozen.

Here are the three recipes – they’re ideal for any type of occasion, such as parties, fetes and fairs when you want to bake ahead. Just defrost the day before.

 


 

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

Ingredients

  • 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)

Instructions

  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.

 


 

Chocolate Fudge Cake

Chocolate Fudgey Cake

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

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

Ingredients

  • 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

Instructions

  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.


 

Gingerbread

Gooey Gingerbread

  • Servings: 18 bars
  • Difficulty: medium
  • Print

Calories 157 per portion
Fat 6g (3.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz)
  • Granulated sugar 75g (3oz)
  • Golden syrup 225g (8oz)
  • Marmalade 2 tbsp
  • Self-raising flour 225g (8oz)
  • Ground ginger 2 tsp
  • Bicarbonate of soda ½ tsp
  • Milk 150ml (¼ pint)
  • Eggs 2

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
  2. Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
  3. Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
  4. Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
  5. Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.

Cook’s tips
To store, wrap in foil and then keep in an airtight tub or tin.
It’s also delicious as a pudding with a splash of hot custard.

 


 

Just For One Or Two cookbookThere are plenty more freezable recipes in the Eat & Freeze section of our fab cookbook; Just for One or Two.

The Just For One Or Two cookbook shows you how to cook delicious meals for one or two people with little effort and minimal waste.

A superb collection of recipes for all occasions including delicious main courses, sumptuous desserts and brilliant bakes.

Excellent value £8.25

READ MORE

 

 

 

 

 

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

Ingredients

  • 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

Instructions

  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!

READ MORE

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

.
#bestbake
#tripletested
#summerfetebake
#halfprice

Recipe of the Week | Irish Cream Chocolate Trifles

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

THE perfect planner for 2016 – no home should be without one!

Dairy Diary 2016

.

“Dairy Diary is so crammed with useful, interesting and indispensable information, it’s hard to imagine being without it.”

This is just one of the many customer reviews we have had for Dairy Diary. So why is this diary so popular?

Here’s why:

  1. It’s unique — with an inspirational recipe every week, you’re never short of ideas for what to cook for dinner.
  2. You can see the whole week at a glance — and there’s no need for a charger or wifi!
  3. With a handy pocket you know where all those important bits of paper are stashed.
  4. Reminder dates stickers ensure you will never miss an appointment or birthday.
  5. It’s crammed with indispensable and interesting information from sunrise times to birthstones, conversion charts to baking techniques and stain removal to quirky places to stay.

Plan your 2016 in style with the Dairy Diary available now.

Buy Dairy Diary 2016

 

And here’s a taster of one of those delicious recipes.

 

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

Must-Have White Chocolate Cheesecake

White Chocolate Cheesecake

.

You MUST try the cheesecake

I don’t usually even like cheesecake but loved this one taken from the 2016 Dairy Diary.

 

White Chocolate Cheesecake

Time 45 mins plus chilling,
Serves 8-10,
Calories 678,
Fat 51g of which 31.4g is saturated

  • Butter 75g (3oz), melted
  • Ginger nuts 200g (7oz), crushed
  • Good quality white chocolate 350g (12oz), chopped, plus extra, shaved, to decorate
  • Double cream 150ml (¼ pint)
  • Full fat cream cheese 500g (1lb 2oz)
  • Frozen cranberries 150g (5oz)
  • Caster sugar 125g (4½oz)
  • Orange juice 125ml (4fl oz)

1 Mix together butter and biscuits. Press into the base of a 20.5cm (8in) round loose-based tin. Chill for 10 minutes to firm.

2 Place chocolate in a heatproof bowl. In a saucepan heat cream until almost simmering then pour over chocolate. Stir well until chocolate has melted then leave to cool.

3 Beat cheese until soft. Fold into chocolate cream and mix well. Spoon over biscuit base and smooth the surface. Cover with cling film and chill for 8 hours, or preferably overnight, until set.

4 Place cranberries, sugar and juice in a saucepan and heat gently, stirring, until sugar has dissolved. Bring slowly up to boil, then simmer for 5-10 minutes.

5 Reserve 12, then blend rest of cranberries until smooth. Unmould cheesecake. Decorate with chocolate and cranberries and serve with cranberry coulis.

A Dairy Diary 2016 recipe. For more information and to purchase click here.

 

#recipeoftheweek

#tripletested

#christmasrecipes

 

Five Festive Dairy Diary RecipesFor more recipes see
Five Fantastic Festive Recipes.

 

 

 

 

 

 

 


 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

Clear A5, week-to-view diary
Easy-to-follow weekly recipes
Reminder stickers
Handy pocket for notes and cards
Essential kitchen and home information
Budgeting, conversions, addresses, etc.
The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

Order online or call 08450 948 128 (lines open 9am-8pm, Mon-Fri).

 

To read the recipes click on the images above or visit http://www.dairydiary.co.uk/blog/five-fantastic-festive-recipes.html

 

#christmas #menu #recipes

 

 

 

 

 

 

%d bloggers like this: