Tag Archives: dessert

Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.

 

Peachy Lemon Cake

 

Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.

 

A Dairy Diary recipe.

 

#tripletested

#dairydiaryrecipe

#notbluemonday

Advertisements

Recipe of the Week: Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

This decadent pud can be made in advance, so you can leave it to cook while you enjoy time with loved ones.

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)
Suitable for vegetarians
Suitable for freezing

 

RECIPE

 

 


 

Cook it Slowly! cookbook

The recipe is from Cook it Slowly! cookbook; our sell-out cookbook, which will be back in stock in January.

Do you want to pre-order a copy?
Click on the link below to send an email and we will be touch as soon as the new copies arrive.

Pre-Order

 

If the above link does not work send an email to:

enquiries@dairydiary.co.uk

with the subject, ‘Pre-order Cook it Slowly! cookbook”

 

#RecipeoftheWeek

#TripleTested

#delicious

#slowcook

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

Ingredients

  • 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

Instructions

  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.

Variations

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

 

Fruit Crumble with variations

Fruit Crumble from The Dairy Book of Home Cookery | 2012 edition

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

Serves 6
Preparation 25 mins
Cooking 1 hr
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.

Variations

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

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

%d bloggers like this: