Tag Archives: puddings

3 Fabulous Christmas Treats

Treat your guests to something really scrumptious this Christmas!

These fab recipes are taken from our brand new cookbook, Cook it Slowly! and 2018 Dairy Diary.

But make sure you tell them where you found the recipe!

 

Apricot & Date Flapjack Squares

Apricot & Date Flapjack Squares

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 180 per portion
Fat 8g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Dried ready-to-eat apricots 250g (9oz), chopped
  • Dried pitted dates 150g (5oz), chopped
  • Orange 1 large, finely grated zest and juice
  • Fresh orange juice 150–200ml (5–7fl oz)
  • Butter 200g (7oz)
  • Porridge oats 250g (9oz)
  • White spelt flour or plain flour 150g (5oz)
  • Light muscovado sugar 110g (4oz), plus 2 tbsp for sprinkling

Instructions

  1. Put the apricots, dates and orange zest in a saucepan. Mix the orange juices to make the quantity up to 300ml (½ pint) and pour into the pan. Cook over a medium heat for 15 minutes, stirring occasionally, until the fruit has softened and absorbed almost all of the juice. Leave to cool.
  2. Preheat the oven to 180°C/160°fan/Gas 4. Line a 27 x 18cm (11 x 7in) traybake tin with baking paper.
  3. Roughly slice the butter into a food processor, add 150g (5oz) of the oats, all of the flour and the sugar. Pulse until the mixture starts to clump together. Take out 225g (8oz) of mixture and set aside for the topping. Pulse the mixture left in the machine until it comes together in bigger clumps. Tip into the tin then spread it out and press into the tin firmly. Bake for 15 minutes.
  4. Remove the tin from the oven and spread the apricot mixture over the base.
  5. Mix the remaining oats into the reserved crumbly mixture and spread over to cover the fruit. Press the topping down using the back of a spoon or your hand. Sprinkle with 2 tablespoons of sugar. Bake for 45 minutes.
  6. Cool in the tin, then slide the flapjack out onto a board and cut into squares.

Cook’s tips

You can use fresh dates for this recipe but dried dates are less expensive. If you prefer, make this with more dates than apricots. Add other dried fruits like cranberries or blueberries if you have them. Use apple juice or any other juice you have to hand instead of orange juice for cooking the fruit. To spread the dough in the tin, use the back of a spoon or your fingers, dipped in flour to stop it sticking.

Recipe taken from Cook it Slowly!

 

Lemon Drizzle Mince Pies

Lemon Drizzle Mince Pies

  • Servings: 34-36
  • Difficulty: easy
  • Print

Calories 112 per portion
Fat 3g (2g sat) per portion
Suitable for freezing

Ingredients

  • Plain flour 225g (8oz)
  • Butter 110g (4oz), cut into chunks
  • Icing sugar 150g (5oz)
  • Egg yolk 1
  • Good mincemeat 650g (1lb 7oz)
  • Lemon 1, finely grated zest and 2 tbsp juice

Instructions

  1. Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs. Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together. Knead lightly, wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°fan/Gas 6. Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter. Line patty tins then re-roll trimmings. Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack. Roll out remaining pastry for more pies.
  3. Sift remaining sugar into a bowl; add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.

A Dairy Diary recipe.

 

Sweet Sherry Cake

Sweet Sherry Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 8g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Unsalted butter 110g (4oz), softened
  • Golden caster sugar 110g (4oz)
  • Eggs 2 medium
  • Self-raising flour 200g (7oz)
  • Vanilla extract 1 tsp
  • Sweet sherry 175ml (6fl oz)
  • Bicarbonate of soda 1 tsp
  • Icing sugar for dusting

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Butter and base line a 20cm (8in) round spring-form cake tin then dust it with flour.
  2. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding 2 tablespoons of the flour with each egg.
  3. On the slow setting of the mixer, add the vanilla extract and sherry, then the rest of the flour with the bicarbonate of soda. Mix until just combined.
  4. Spoon the mixture into the tin and bake for 40–45 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes then turn out onto a wire rack to cool. Dust with icing sugar before serving.

Cook’s tip

Pedro Ximénez, a dark, syrupy-sweet sherry, is perfect for this recipe, but oloroso or your favourite sweet or medium sherry will be fine.

Recipe taken from Cook it Slowly!

 

Dairy Diaries are available now!

Dairy Diary 2018

ORDER NOW

I’m really sorry but Cook it Slowly has proved SO popular that we’re currently out of stock.

We ARE reprinting right now and they should be in our warehouse ready for you to order next week.

 

 

#ChristmasRecipes

#TripleTested

#Delicious

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Recipe of the Week: Double Lemon Puddings

Double Lemon Puddings

A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.

 

Double Lemon Puddings

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Lemon curd 5 tbsp
  • Lemons 2, grated zest and juice
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2, lightly beaten
  • Self-raising flour 110g (4oz)
  • Icing sugar to dust

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
  2. Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
  3. Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
  4. Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.

Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?

 

Dairy Diary Favourites Cookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.
And it’s only £8.25!

Click here for more information

 

#recipeoftheweek

#tripletested

Recipe of the Week: Mincemeat Bakewell Squares

These are just gorgeous! With a crisp pastry base, juicy mincemeat and almondy Bakewell topping, this festive treat is perfect to accompany a mid-morning cuppa.

Mincemeat Bakewell Squares

  • Servings: 32 squares
  • Difficulty: easy
  • Print

Calories 241 per portion
Fat 15g (6.3g sat) per portion
Suitable for freezing

Ingredients

  • Readymade sweet shortcrust (dessert) pastry 500g packet
  • Mincemeat 300-350g (11-12oz)
  • Butter 250g (9oz), softened
  • Caster sugar 250g (9oz)
  • Eggs 5 medium, beaten
  • Self-raising flour 125g (4½oz)
  • Ground almonds 125g (4½oz)
  • Almond extract 1 tsp
  • Sifted icing sugar for dusting

Instructions

  1. 1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.
  2. Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.
  3. Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.
  4. Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.
  5. Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.

A Dairy Diary recipe.

Dairy Diary 2016To order a copy of the Dairy Diary
visit www.dairydiary.co.uk
or call 0845 0948 128.

You can have the diary delivered
to you or delivered to a different
address with a gift message.

 

 

 

#recipeoftheweek

#tripletested

Luxury Eccles Cakes recipe

Luxury Eccles Cakes

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Luxury Eccles Cakes

Time 40 minutes.
Per portion: 223 Kcal, 13g fat (5.7g saturated)
Makes 12
Suitable for vegetarians
Suitable for freezing

Luxury mixed dried fruits 175g (6oz)
Dark muscovado sugar 50g (2oz)
Ground mixed spice 1 tsp
Grated nutmeg ½ tsp
Lemon 1, finely grated zest only
Butter 40g (1½oz), melted
Ready-rolled puff pastry 375g packet
Egg 1, beaten
Caster sugar for sifting

1 Preheat the oven to 220°C/425°F/Gas 7 and grease two baking sheets. In a large bowl, mix together the dried fruits, sugar, spices, lemon zest and the butter.

2 Lay the pastry on a lightly floured surface and using a 9cm (3½in) plain round cutter, stamp as many rounds as you can from the pastry and set aside.

3 Re-fold the pastry trimmings, in layers, and then re-roll and stamp out more rounds until you have 12 of them.

4 Dividing evenly, place a rounded teaspoonful of the fruit mixture in the centre of each pastry circle. Brush the edges with cold water, then bring the sides of the pastry up and over the filling and pinch firmly together to seal. Turn over and gently flatten with your hand.

5 Place the Eccles cakes on the greased baking trays and brush lightly with beaten egg, then lightly score the tops, diagonally, three times. Bake for 12–15 minutes until the cakes are well risen, golden brown and crisp to the touch.

6 Sift the Eccles cakes with caster sugar while they are still hot. Eat warm, or leave until cold.

 

Recipe taken from the new Fantastic Food For Less cookbook.

Great ideas for party food and drinks

Dairy Diary Favourite Festive Recipes collection

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Great ideas for party food and drinks

If you’re entertaining over the festive break you will want to make the preparation as easy and hassle free as possible.

We have put together a super collection of our favourite Dairy Diary and Dairy Cookbooks festive recipes so that you can plan ahead to ensure that you enjoy the party too!

  • Starters
  • Mains
  • Puddings and bakes
  • Party food and drinks

The Dairy Diary Festive Recipes collection is available FREE at
http://www.dairydiary.co.uk/festive-recipes

Dairy Diary Favourite Festive Recipes collectionFestive Recipes has been formatted for mobile devices and PCs, so you can easily read the ingredients when shopping and follow the recipes in the kitchen or print from your computer.

Take a look now http://www.dairydiary.co.uk/festive-recipes

 

 

Coconut Ice

They look wonderful and would make a super present.

Coconut Ice from The Dairy Book of Home CookeryMakes 50
Preparation 15 mins plus setting
Cooking 25 mins
Per portion 52 kcals
2g fat (1.3g saturated)
Suitable for vegetarians
Suitable for freezing

75ml (2½fl oz) milk
450g (1lb) granulated sugar
15g (½oz) butter
110g (4oz) desiccated coconut
½ tsp vanilla extract
Pink food colouring

1 Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil. Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 minutes.

2 Uncover and continue to boil steadily, stirring occasionally, for 7–10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F). Remove from heat.

3 Add coconut and vanilla. Beat briskly until mixture is thick and creamy. Pour half into an 18cm (7in) square tin lined with non-stick baking paper. Quickly colour remainder pale pink with food colouring. Spread over white layer. Leave in the tin until firm and set. Cut into squares.

Recipe taken from The Dairy Book of Home Cookery

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