Tag Archives: ginger

Recipe of the Week: Pear & Ginger Trifle

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the Dairy Diary is wonderful.

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipe #trifle #tripletested

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

Dairy Diary 2016

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 

 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 

 

 

Win a £300 Weekend Break

Win a £300 Weekend Break

Don’t forget to enter our fantastic competition to win a weekend break of your choice worth £300!!

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

Ginger Cupcakes with Mulled Wine Sultanas

Ginger Cupcakes with Mulled Wine Sultanas

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Ginger Cupcakes with Mulled Wine Sultanas

Hotel ChocolatOooo look what arrived in the post last week? What a treat!

I sometimes get requests from PR agencies to review their products but most of the time the products are not relevant to the Dairy Diary blog.

When Hotel Chocolat
contacted me though,
I just couldn’t resist!

Inside this beautifully wrapped package I discovered a pot of Mulled Wine Sultanas. Perfect, I thought, for using to top cupcakes to sell for Children in Need.

After perusing all our diaries and cookbooks, I opted for ginger muffins, a subtly spiced cake, to complement the spices in the sultanas.

 

Ginger Cupcakes with Mulled Wine Sultanas

For the muffins

Muffin cases 12-15
Egg 1
Caster sugar 200g (7oz)
Plain flour 350g (12oz), sifted
Baking powder 1½ tsp
Ground ginger 2 tsp
Ground cinnamon 1½ tsp
Butter 225g (8oz)
Black treacle 175g (6oz)
Milk 200ml (7fl oz)
Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tray with 12-15 paper cases.

1 In a bowl, whisk together the egg and sugar until fluffy.

2 Sift the dry ingredients into a separate, large bowl and make a well in the centre.

3 Melt the butter and treacle in a small saucepan. Cool slightly and then fold into the dry ingredients along with the egg mixture.

4 Bring the milk to the boil and then stir into the mixture.

5 Spoon into the paper cases and then bake for 20-25 minutes, until well risen and firm. Cool on a wire rack.

 

I then topped the muffins with piped buttercream (from the Dairy Book of Home Cookery of course).

Ginger Cupcakes

For the buttercream topping

Butter 125g (5oz)
Icing sugar 275g (10oz), sifted
Milk 2½ tbsp

Ginger Cupcakes 1 Beat the butter until soft.

2 Gradually beat in the icing sugar and milk.

3 Spoon into a piping bag and pipe in concentric circles on top of the muffins.

 

And to finish, I used the Mulled Wine Sultanas and chocolate gold pearls (from the cake decoration dept in the supermarket) to give the cupcakes the wow factor.

 

Ginger-Cupcakes-box

I put several boxes of cakes on sale in the office kitchen to raise money for Children in Need. And guess what? They sold in minutes – and were a big hit with my fellow office-workers.

Now’s your chance to sample something yummy.

Hotel Chocolat has kindly
offered a tub of delectable
Mulled Wine Sultanas to one of you.

Enter here for your chance to win.

Win a tub of delectable Hotel Chocolat Mulled Wine Sultanas

Win Mulled Wine Sultanas

These mulled wine sultanas make the perfect grown-up treat. Every sultana has been soaked in fortified wine, along with cinnamon, nutmeg, cloves, cardamom, allspice, mace and ginger, until plump and full of festive spice. Popped into a festively decorated tub for easy nibbling.

Win an M&S £250 Giftcard

 

 

 

Good luck!

 

 

 

 

 

Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipe

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! 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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