Tag Archives: Dairy Diary recipes

Cappuccino Cakes recipe

Adorable coffee-flavoured cupcakes.

Cappuccino CakesMakes 12 cakes
Time 35 mins
Calories 261 per cake
Fat 17.2g of which 9.7g is saturated
Suitable for vegetarians
Suitable for freezing without cream

Self-raising flour 175g (6oz)
Butter 110g (4oz), at room temperature
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 2 tbsp
Instant coffee 2 tsp, dissolved in 1 tsp boiling water
Cocoa powder 25g (1oz)
Double cream 150ml (¼ pint)
Icing sugar 1 tbsp
Milk chocolate curls made with a swivel-bladed vegetable peeler run along underside of chocolate bar

1 Preheat oven to 180°C/350°C/Gas 4.

2 In a large bowl, add flour, butter, caster sugar, eggs, milk, coffee and cocoa powder with a pinch of salt. Beat together until mixture is smooth and has a dropping consistency.

3 Separate mixture among 12 paper cases sitting in a patty tin. Bake in oven for 15 minutes until well risen, then leave to cool on a wire tray.

4 Whisk together cream and icing sugar. Pipe or spoon the cream on top of cooled cakes and sprinkle with chocolate curls.

A Dairy Diary recipe

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Cherry Cupcakes

Cherry Cupcakes recipeA favourite with children of all ages!

Makes 12 cakes
Time 30 mins
Calories 265 per cake
Fat 14g of which 8.5g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Eggs 2, beaten
Self-raising flour 110g (4oz)
Glacé cherries 50g (2oz), chopped
Icing sugar 110g (4oz)
White chocolate buttons and halved glacé cherries to decorate

1 Preheat oven to 190°C/375°F/Gas 5. Spread out 12 paper cases on baking sheets, or put them into patty tins.

2 Cream 110g (4oz) butter and all caster sugar together until pale and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, then chopped cherries.

3 Fill paper cases half full and bake for 15–20 minutes, until golden brown. Transfer to a wire rack to cool.

4 Beat remaining butter with icing sugar for butter icing and spread over top of cooled cakes. 5 Decorate with white chocolate buttons and glacé cherries.

A Dairy Diary recipe.

 

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National Picnic Week

Picnic recipes from Dairy Diary

What better excuse do you need to eat al fresco than National Picnic Week?

It’s a pastime that I think is vastly underrated and we don’t do enough.

I know I know, the British weather is challenging and unpredictable, but be inventive!

Shelter from the rain under the boot of your car clutching a steaming cup of tea, enjoy a scone in a gale on the top of a crag, nibble a sausage roll huddled around a campfire on the beach. The possibilities are endless.

Some of my fondest childhood memories
involve picnicking, in particular snuggled
in a towel on a Gower beach or on a
snowy Peak District hillside with a mug
of cold soup and a primus stove that
would not ignite!

Picnics are not only fun, but can be inexpensive too – of course, you can go to town and make the whole works; complete with hamper, posh rug and champagne – but generally you don’t need to spend much.

Dining out, especially with a family, can be very costly and a picnic is a fun, low cost alternative. With a little planning and preparation a great day out can be had by all and store up those precious memories for children in the future.

Why not challenge yourself to undertake a picnic in the strangest place you can think of? With fantastic homemade food, of course!

Start with this fabulous Picnic Ciabatta and finish off with these delicious Apricot Cookies.

Elderflowers – free food from the hedgerows

AND don’t forget the drink too. Elderflowers are in bloom, so get picking quick!

I can still remember the taste of my Grandad’s homemade elderflower ‘champagne’, 30 years later.

Of course, it wasn’t really champagne, but a fizzy elderflower pop that was just divine! As an avid cyclist and walker he would discover an abundance of elderflowers on his travels, which we would collect for his wonderful home brewed concoction. As a wartime cook – he even once cooked for the king! – my grandad was a master at frugal cooking, and what better, than foraging for free food then creating something delicious!

Try our fabulous Spiced Elderflower Cordial.

A collection of Dairy Diary recipes:
Picnic Ciabatta
Apricot Cookies
Spiced Elderflower Cordial

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Spiced Elderflower

This spiced elderflower cordial captures the essence of warm English summers

Spiced elderflower cordial recipeMakes 1½ litres (2½ pints)
Time 6 days
359 calories per 150ml (¼ pint)
0g fat
Suitable for vegetarians

Caster sugar 1kg (2lb 4oz)
Boiling water 900ml (1½ pints)
Citric acid 50g (2oz)
Elderflower heads 20, flowers snipped from stems
Lemon 1, thinly sliced Limes 4, thinly sliced
Fresh root ginger 50–75g (2–3oz), peeled and sliced

1 Pour sugar into a bowl, add boiling water and stir until dissolved. Add citric acid and elderflowers and stir. Stir in sliced lemon, limes and ginger. Cover with cling film and leave in a cool place for 6 days, stirring daily.

2 Place a colander or sieve over a bowl and line with muslin or clean J-cloths. Pour boiling water through – to sterilise. Pour away water and wring out muslin or J-cloths.

3 Re-line sieve or colander, replace over bowl and strain the cordial through it. Discard elderflowers, lemon, limes and ginger.

4 Pour cordial through a funnel into two sterilised 75cl (11⁄4 pint) wine bottles. Seal with corks or screw caps and store in fridge. Will keep for a year or more. Serve diluted with chilled white wine, tonic or soda water, or top up with boiling water to make a hot toddy.

A Dairy Diary recipe

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Pigs in Blankets

Pigs in blankets recipe.

Made with bread blankets these pigs are great finger food.

Pigs in Blankets

These gorgeous little morsels are a great snack for a chilly day! These perfect Pigs In Blankets are a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Ginger and Banana Sponge Pudding with Hot Toffee Sauce

If you ever need a recipe that is the definition of comfort food – this is it! Let it gently steam away while you enjoy the wonderful aromas.

Serves 6
Suitable for vegetarians
Suitable for freezing

Butter, 110g (40z) + extra for greasing
Light muscovado sugar, 11Og (4oz)
Eggs, 2, beaten
Vanilla extract, 1 teaspoon
Self-raising flour, 11Og (4oz) ~
Ground ginger, ½ teaspoon
Salt, pinch
Bananas, 2 medium
Milk, 2 tablespoons
Stem ginger in syrup, 4 pieces + 3 tablespoons of the syrup from the jar

Sauce:
Golden syrup, 4 tablespoons
Butter, 50g (2oz)

1 In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla extract.Sift in the flour, ground ginger and salt, then fold in lightly using a large metal spoon.

2 Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.

3 Butter a 900ml (1½ pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.

4 Steam the pudding in a steamer or a large saucepan for 2 hours 15 minutes, making sure that the water does not boil dry, and topping up with boiling water as needed.

5 Allow the pudding to cool slightly whilst you make the sauce. Gently heat the syrup and butter together, then simmer for 1 minute. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a large plate. Serve with the sauce.

Cook’s tips
If cooking in a saucepan, the water needs to be about one-third of the way up the pudding basin.
To measure syrup, warm a metal spoon in boiling water or over a gas flame so that the syrup slides off easily.
Custard or single cream could be served with the pudding.

Recipe taken from The New Dairy Cookbook

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