Tag Archives: Dairy Book of Home Cookery

Yorkshire Pudding

No roast dinner can be complete without a Yorkshire Pudding

Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

1 Sift flour and salt into a bowl. Break in egg.

2 Gradually add half the milk, beating to form a smooth batter.

3 Pour in remaining milk and beat until smooth.

4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.

5 Pour in batter.

6 Bake just above centre of oven for 40–45 minutes.

 

Small Yorkshire Puddings 

1 Follow recipe and method for Yorkshire Pudding.

2 Place butter in a 12-section bun tin and heat as step 4.

3 Pour in batter and cook for 15–20 minutes.

 

Recipes taken from The Dairy Book of Home Cookery. 2012 edition

Raspberry, Sherry & Amaretto Trifle

Raspberry, Sherry & Amaretto Trifle

Raspberry Sherry Amaretto Trifle

A wonderfully flavoured trifle that’s perfect for the Christmas break – try our Raspberry, Sherry & Amaretto Trifle. A Dairy Book of Home Cookery recipe.

CLICK HERE FOR RECIPE

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Cranberry Sauce

Cranberry sauce is the perfect accompaniment  for duck, goose, game, turkey and lamb

Suitable for vegetarians
Suitable for freezing
Serves 6
Preparation 3 mins
Cooking 25 mins
Per portion 121 kcals,
0g fat (0g saturated)

175g (6oz) granulated sugar
225g (8oz) cranberries

1 Put 300ml (½ pint) water and sugar into a saucepan.

2 Heat slowly until sugar dissolves. Add cranberries.

3 Cook fairly quickly for 2–3 minutes or until skins pop open.

4 Reduce heat. Simmer gently for 10 minutes.

Recipe taken from Dairy Book of Home Cookery

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Brandy Butter

Brandy Butter

Perfect for Christmas puddings, mince pies, and baked and steamed fruit puddings!

Recipe taken from Dairy Book of Home Cookery.

CLICK HERE FOR RECIPE

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Christmas ordering

Order your Dairy Diary and Dairy Book of Home Cookery in time for Christmas

There’s still time to order the Dairy Diary and Dairy Book of Home Cookery for delivery before Christmas

Order by Friday 16 December and you can have your Dairy Diary and Dairy Book of Home Cookery delivered in time for Christmas!

  • The Dairy Diary is 30 years young and still the best-selling home diary. The 2012 edition is the best ever!
  • We have a new edition of the much loved Dairy Book of Home Cookery totally updated for 2012.

Take a closer look at both books at www.dairydiary.co.uk where you can also sample a selection of yummy recipes.

The Dairy Diary makes the perfect
Christmas gifts for family and friends. 

The Dairy Diary Set has already sold out, so order today to ensure you don’t miss out on the Dairy Diary!

Emily
Managing Editor

 

P.S. Don’t miss our blog on Monday. 

It will feature a selection of essential Christmas Day recipes to ensure a truly scrumptious, yet stress-free day.

 

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Chocolate Layer Cake

Chocolate Layer Cake from the Dairy Book of Home Cookery

No wonder baking is back in fashion. Yummy!

Serves 8
Preparation 30 mins
Cooking 40 mins
Per portion 430 kcals
34g fat (19.1g saturated)

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs 4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins.

2 Sift flour twice with cocoa.

3 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

4 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.

5 Fold in milk and remaining dry ingredients.

6 Transfer to prepared tins and smooth top.

7 Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

8 Turn out on to a wire rack, strip off paper and leave until cool.

Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

 

Recipe taken from Dairy Book of Home Cookery

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