Tag Archives: Dairy Book of Home Cookery

Christmas sorted! Plus the perfect decadent breakfast

Christmas sorted with the Dairy Diary

Spend just £20 for free delivery – Christmas sorted!

There’s so much more on our website than just the Dairy Diary.

There’s a plethora of cookbooks, diary sets and even gardening and nature books.

Browse through our catalogue of books – there’s bound to be something that appeals to friends and family (or you!)

And spend just £20 for
free postage and packing! 

Get Christmas wrapped up early.

2018 Dairy Diary product range


And here’s a little something to whet your appetite…..

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary. Yum!


Dairy Book of Home Cookery



Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians


  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting


  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.






Recipe of the Week: Christmas Pudding


Christmas Pudding

Stir-Up Sunday & the Christmas Pudding Recipe from the Dairy Book of Home Cookery

As tomorrow is Stir-Up Sunday; the traditional day on which to make your Christmas Pud, I’m sharing our favourite recipe.

It’s taken from our iconic cookbook – the Dairy Book of Home Cookery, which has been a kitchen bible since the 60s and is still one of our best-sellers today.





Dairy Book of Home Cookery


The Dairy Book of Home Cookery

If your copy is getting a little tatty, or you want to order a copy for someone for a Christmas treat visit our website.

You won’t regret it – it’s the cookbook everyone needs!




#Christmas Pudding


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).





Recipe of the Week; Fruit Crumble with variations

Fruit Crumble with variations

  • Servings: 6
  • Difficulty: easy
  • Print

A favourite with all the family. Served with real custard a good crumble is a wonderful thing.

Per portion:
307 kcals
11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians


  • 900g (2lb) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or blackcurrants
  • 75–110g (3–4oz) granulated sugar, depending on sharpness of fruit
  • 175g (6oz) plain flour
  • 75g (3oz) butter
  • 50g (2oz) caster sugar


  1. Prepare fruit, slicing any large pieces. Put into a 1.25 litre (2 pint) ovenproof dish in layers with granulated sugar.
  2. Cover with foil and bake at 190°C (375°F) Mark 5 for 15 minutes.
  3. Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in caster sugar.
  4. Sprinkle crumble evenly over fruit. Press down lightly, then smooth top with a knife.
  5. Reduce oven to 180°C (350°F) Mark 4 and bake for a further 45 minutes or until top is light brown.


Oaty Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping mix together wholemeal flour, brown sugar and 25g (1oz) porridge oats with the butter.

Ginger Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping use demerara
sugar instead of caster sugar and add 1 tsp ground ginger.

Crispy Lemon Crumble
Follow recipe and method for Fruit Crumble. Add grated rind of 1 lemon and 2 tbsp crushed cornflakes to crumble topping.




Recipe taken from The Dairy Book 0f Home Cookery | 2012 edition


#recipes #puddings


Bank holiday bake – the best gingerbread you’ll ever taste

Gingerbread animals recipe


Bank holiday bake – the best gingerbread you’ll ever taste

Wow, I’m glad it’s a bank holiday! It’s been super-busy during the last couple of weeks, kicking off the books that will go on sale next year.

Each book requires meticulous planning to ensure that everyone shares the same vision and plays their part at the right time to fit in with the rest of the team. I need to ensure that recipes are ready for the editor and the testers and then I need to ensure that recipes are tested and edited before photography commences.

Food photography is a very expensive business as there are high studio costs as well as the cost of the photographer, food stylist, props stylist and prop hire, and so you don’t want to be shooting a recipe that doesn’t work properly!

I begin the whole process with a synopsis of the book, and then I create a schedule for the year, which shows everyone’s responsibilities, this is followed by written a brief for each member of the team.

It’s like a huge jigsaw puzzle,
which is why I am relishing
the extra day off this weekend!

I plan to relax and bake some gingerbread with the children.

This is my favourite gingerbread recipe. We like to use quirky cookie cutters, such as pigs and sheep and decorate with icing and other bits and bobs from the baking basket.

They taste really treacly, quite different from a shop-bought gingerbread man, but that’s one of the reasons they’re a family favourite.



Gingerbread Animals recipeGingerbread Animals

Makes 26
Preparation 25 mins
Cooking 15 mins Per portion 268 kcals, 11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) plain flour
50g (2oz) soft brown sugar
1 tsp ground ginger
50g (2oz) butter
1 tbsp milk
2 tbsp black treacle
Currants to decorate

1 Place flour, sugar and ginger in a bowl and mix together. Make a well in centre of dry ingredients.

2 Put butter, milk and treacle into a small saucepan and heat gently until butter has melted. Remove from heat and cool for 2–3 minutes.

3 Pour butter mixture into dry ingredients and mix with a wooden spoon to a soft ball.

4 Leave mixture to cool until firm to touch.

5 Roll out on a floured work surface until 0.5cm (¼in) thick. Cut out with a gingerbread man cutter. We use any animals cutters that the children choose and then decorate with icing (made with icing sugar and a couple of drops of water) and cake decorations.

6 Transfer to a greased baking sheet using a palette knife or fish slice. Allow room for them to spread.

7 Decorate with currants for eyes, nose and buttons.

8 Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

9 Leave to cool for 3 minutes. Transfer to a wire cooling rack and leave until cold.


Dairy Book of Home CookeryCan you guess where this recipe is from?

Yes, of course, it’s one of those family classics from the Dairy Book of Home Cookery.

Our family could not survive without this book!

Buy Dairy Book of Home Cookery












Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

Queen of Puddings recipe



Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

I’m sure the Queen is an avid reader of the Dairy Diary blog, so I’ll take the opportunity to say happy birthday Your Highness.

I am sure she will be dining on something delectable today. For us mere mortals, why not try this AMAZING Queen of Puddings recipe?

Dairy Book of Home CookeryIt’s from the Dairy Book of Home Cookery – our bestselling cookbook of all time – which is available to buy online. The book is crammed full of classic recipes; more than 900 of them, and it an essential is everyone’s kitchen.

If you sign up to our newsletter before 30 April, you could win a copy!

Simply click here and enter your details. Good luck!

Win The Dairy Book of Home Cookery






Queen of Puddings

Serves 4
Preparation 25 mins plus standing
Cooking 1¼ hrs
Per portion 358 kcals, 11g fat (5.3g saturated)

110g (4oz) white breadcrumbs
25g (1oz) caster sugar
Grated rind of 1 lemon
450ml (¾ pint) milk
25g (1oz) butter
3 egg yolks
2 tbsp raspberry jam
Warmed Meringue Topping made with 2 egg whites (see below)

1 Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix

2 Pour milk into a saucepan. Add butter and heat gently until butter melts.

3 Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes.

4 Beat in egg yolks.

5 Pour in to a 900ml (1½ pint) greased ovenproof dish.

6 Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.

7 Remove from oven and spread with jam.

8 Cover with whirls of meringue.

9 Return to oven and bake for a further 30–40 minutes or until meringue is pale gold.


Meringue Topping 

Preparation 15 mins
2 egg whites
75g (3oz) caster sugar
1 tbsp granulated sugar (optional)

1 Put egg whites into a clean, dry bowl. Beat until stiff and peaky.

2 Gently fold in caster sugar with a large metal spoon.




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