Tag Archives: pudding recipes

The Dairy Diary: 5 good reasons why it’s still Britain’s favourite

Britain's best-selling 2015 diary

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The Dairy Diary

5 good reasons why it’s still Britain’s favourite

I am delighted to announce that this week sees the much-anticipated official launch of the gorgeous 2015 Dairy Diary.

The Dairy Diary has sold millions of copies since it was first launched in the eighties and is still a firm favourite with its readers today.

But why is it that people love the Dairy Diary so much? Some say it’s about nostalgia or about their loyalty to the milkman, and that may be partly true but I think there are several other very good reasons that make it Britain’s best-loved home diary:

  1. It’s so practical. Each week has plenty of space to write and with its clever spiral binding it lies flat on the table.
  2. Reliable recipes. Everyone who uses the Dairy Diary knows that each and every recipe is triple-tested and works every time.
  3. It moves with the times. Although the Dairy Diary has been around since the early eighties it doesn’t just remain the same every year. Since then it has had new binding, a handy notes pocket, useful dates stickers, design revamps and of course new information every year.
  4. It provides customers with what they want. We really do listen to our customers – every letter and email is read and any suggestions are noted. We also do regular research with our purchasers to find out how we can improve the diary.
  5. It’s still a book! In a digital obsessed world, many see paper products as a thing of the past. We know that our customers love the Dairy Diary as a paper book and find it much more convenient than turning on a tablet or laptop.

To see the Dairy Diary in all its glory click below:

Look inside the Dairy Diary 2015

Play the Dairy Diary 2015 video

 

And here’s a taster of what it has to offer:

Cranberry & Raisin Spotted DickCranberry & Raisin Spotted Dick

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for freezing

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

A Dairy Diary recipe.

New Dairy Diary 2015 website

Dairy Diary 2015 website

Take a look at our gorgeous new website, showcasing all our new products!

Tadaaa, our new website is here – complete with all our gorgeous new products.

We just know this is going to be a great year.

www.DairyDiary.co.uk

Dairy Diary 2015 new products

 

Strawberry Pimms Trifle

And here’s my favourite new Dairy Diary recipe.

Strawberry Trifle with Pimms 

Time: 25 mins plus chilling
376 Kcals/portion
Fat 19g (10.9g sat) per portion
Suitable for vegetarians

Trifle sponges 4, about 110g (4oz), broken into pieces
Strawberries 350g (12oz), sliced
Caster sugar 2 tbsp
Pimms 4 tbsp
Reduced fat custard 425g can
Double cream 200ml (7fl oz)
Low fat natural yogurt 150g (5oz)
Orange, grated rind of half
Lemon, grated rind of half
Halved strawberries and orange rind curls to decorate

1 Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
2 Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
3 Decorate with strawberries and citrus rind curls.

A Dairy Diary 2015 recipe.

 

 

COMPETITION

Win Dairy Diary 2015

Hot off the press! 

Win the fabulous new 2015 Dairy Diary.

Be the first to own a copy of the best Dairy Diary yet. We have 25 advance copies to give away.

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Strawberry Pavlova

An irresistible summer dessert.

Strawberry Pavlova recipeServes 6
Preparation 20 mins
Cooking 1 hr
Per meringue 382 kcals,
27g fat (15.1g saturated)
Suitable for vegetarians

3 egg whites
175g (6oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml (½ pint) double cream
225g (8oz) strawberries, halved

1 Whisk egg whites until stiff. Whisk in caster sugar 1 tsp at a time.

2 Mix cornflour and vinegar together and very gently fold into egg whites.

3 Spoon mixture into a round on to a baking sheet covered with non-stick baking paper.

4 Bake at 140°C (275°F) Mark 1 for 1 hour or until crisp and dry.

5 Whip cream until softly stiff. Pile cream into centre of Pavlova and decorate with strawberries.

Recipe taken from The Dairy Book of Home Cookery.

Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Fruity Baked Custard

Preparation time 10 minutes
Cooking time 10 minutes
Calories per portion 289 Kcal
Fat per portion 17g of which saturated 8.2g
Serves 4
Suitable for vegetarians

Cox’s apples 2 large, peeled, cored and thinly sliced
Plums 225g (8oz), halved, stoned and cut into wedges
Butter 15g (½oz)
Sugar 40g (1½oz)
Ground cloves ½ tsp
Ground cinnamon ½ tsp
Eggs 4
Soured cream 142ml tub

1 Put the apples, plums, butter and half of the sugar in a large frying pan. Cook over a low heat until the fruit is softened, stirring continuously. Add the cloves and cinnamon. Stir well and remove from the heat.

2 Separate the eggs, so the whites are in a mixing bowl and the yolks in a small container. Whisk the egg whites until stiff. Fold the eggs very gently into the fruit. Wipe out the bowl and then beat the egg yolks with the soured cream and fold gently into the fruit.

3 Cook over a low heat until the mixture has set. Then sprinkle with the remaining sugar and brown under a hot grill. Serve immediately, while hot, with soured cream or natural yogurt.

Cook’s tip
If your frying pan has a plastic handle, take care it doesn’t melt when browning the custard under the grill.

 

Recipe taken from the Just One Pot.

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British strawberries are the best

Strawberries have been great this year, haven’t they?

British strawberries are the bestThat wonderful aroma makes them irresistible – in fact, they often smell better than they taste, but this year they’re full of flavour.

Apparently, we have the lovely weather earlier in the year to thank for that, all that glorious sunshine bringing on the English fruit and so not so many imports. And strawberries are so versatile. I love them just as they are, or with cream or yoghurt (or in a Pimms!) but you can make smoothies, tarts, cakes – jam if you’re very dedicated and have a glut.

I’ve come across a great idea in the New Dairy Cookbook – free-form pie. The idea is that you don’t have to worry too much about quantities, or rolling out the pastry to a precise shape. Music to my ears! The recipe uses rhubarb, apple and strawberries, and includes semolina or polenta to soak up the juices a bit and stop the bottom of the pie getting soggy. Why didn’t I think of that before?! This one’s definitely on the to do list.

Summer Pudding
A very British recipe is the simply stunning Summer Pudding – taken from the 2012 edition of The Dairy Book of Home Cookery, available in the autumn – easy to prepare and bursting with sunny goodness.

Apparently, centuries ago, an abbess decreed that strawberries were poisonous because they grow so close to the ground – how could they not be contaminated?

Actually, they’re really good for you – full of vitamin C and iodine and a natural remedy to help relieve inflammatory pain.

Thanks heavens we’ve seen the light!

Marion
Dairy Diary Team

Win an advance copy of The Dairy Book of Home Cookery
Win an advance copy of The Dairy Book of Home Cookery

Like our Facebook page for a chance to win an advance copy of The Dairy Book of Home Cookery, 2012 edition available from the autumn.

900+ recipes that you know will always work. This is the cookbook that you will return to time after time.

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