Tag Archives: St Patrick’s Day

Celebrate St Patrick’s Day with Chocolate Guinness Cupcakes

Rich Chocolate Guinness Cupcakes


Chocolate Guinness Cupcakes

It’s St Patrick’s Day tomorrow and to celebrate, why not make these rich gooey chocolate cupcakes.

They are divine!

Time 1 hr
Makes 16
Calories 373
Fat 24g of which 13.6g is saturated
Suitable for vegetarians

Cocoa powder 60g (2½oz)
Guinness 200ml (7fl oz)
Butter 250g (9oz), softened
Caster sugar 300g (11oz)
Eggs 2 large, beaten
Self-raising flour 225g (8oz), sifted
Baking powder 1 tsp
Buttermilk 75ml (2½fl oz)
Double cream 150ml (¼ pint)
Cook’s dark chocolate 150g (5oz), finely chopped
Green sugar and grated white chocolate to decorate, optional

1 Preheat oven to 180°C/Gas 4. Line 16 muffin tin holes with paper muffin cases.

2 Sift cocoa into a pan, add Guinness and bring up to boil, stirring. Cool for 10 minutes.

3 Using an electric mixer, cream 225g (8oz) butter with sugar until light and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, baking powder, buttermilk and cocoa. Mix until blended. Divide mixture between cases, then bake for 25-30 minutes until firm. Leave to cool in tins for a few minutes, then cool completely on a wire rack.

4 Heat cream until almost boiling, then pour onto chocolate and remaining butter. Mix well. Spread onto each muffin and decorate if wished.

A Dairy Diary recipe



Irish Soda Bread with Rosemary | A St Patrick’s Day recipe that’s definitely worth the effort

Irish Soda Bread with Rosemary recipe


A St Patrick’s Day recipe that’s definitely worth the effort

As I am a breadmaker owner (and I don’t even use that, as my other half makes all the bread!), I have to confess that I haven’t baked much of the stuff since school.

However, I happened to be at the photography studio when this recipe was being shot and so I watched Sara, our food stylist, make it and it did look incredibly simple.

It tasted absolutely gorgeous too
and we enjoyed with a delicious
potato and leek soup
(DD recipe
of course). 

As today is St Patrick’s Day I thought it the perfect excuse to have a bash at Irish Soda bread. It worked and trust me it really is worth the effort.


Irish Soda Bread with Rosemary

Makes 1 loaf
Time 45 mins
Calories 140/slice Fat 2g of which 1.2g is saturated
Suitable for vegetarians
Suitable for freezing

Plain flour 450g (1lb)
Irish porridge oats with multi seeds 50g (2oz)
Salt 1 tsp
Bicarbonate of soda 1 tsp
Butter or white fat 25g (1oz)
Finely chopped fresh rosemary 2 tbsp
Fresh cultured buttermilk 300ml pot
Whole milk 100ml (3½fl oz)

1 Preheat oven to 200ºC/Gas 6. Mix together flour, porridge oats, salt and bicarbonate of soda. Add butter or fat and rub in until it resembles fine breadcrumbs. Stir in rosemary.

2 Add buttermilk and enough milk to make a soft but not sticky dough. Transfer to a greased and floured baking sheet and shape into an 18cm (7in) round. With a knife, score into four and bake for 30 to 40 minutes or until golden and cooked through.

3 Serve bread warm with a delicious soup (such as Creamy Leek & Potato Soup) or a selection of Irish cheeses and pickled onions.

Cook’s Tip
If can’t find oats with seeds, use plain Irish porridge oats instead.


Celebrate St Patrick’s Day

The forsythia bush in the garden is looking a bit odd.

It’s quite big and beautifully trimmed into a round shape (not by me!) and just near the ground it’s covered in bright yellow flowers, but the rest is a thick tangle of branches with not a flower in sight.

When I’m in the kitchen I always take a minute to watch because it’s a haven for sparrows – a few years ago there didn’t seem to be many in the garden and now there are hundreds and they’ve really discovered the forsythia bush.

ColcannonSt Patrick’s Day on Thursday has reminded me of Colcannon, a substantial mashed potato dish, just right for these days when it’s still cold enough to need warming up.

The basics are boiled potatoes and shredded cabbage – and fresh Cornish spring greens are just hitting the shops – mashed together with butter and a little milk, but you can add other bits and pieces, such as finely chopped spring onions.

I’m told it’s very good with chopped bacon mixed in, and goes well with pork. I like it with naturally smoked haddock or cod (not the canary yellow variety). You could even flake the fish into the creamy mash – and maybe grate a little mild cheese on top so it melts in. Delicious!

Colcannon is the perfect accompaniment for Liver & Bacon on Irish Soda Farls from Just One Pot. Try it on Wednesday to celebrate St Patrick’s Day. It takes less than 30 minutes and tastes simply wonderful.

Dairy Diary Team

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Liver & Bacon on Irish Soda Farls

A classic combination of succulent meats on toasted Irish soda farls

Liver & Bacon on Irish Soda FarlsPreparation time 10 minutes
Cooking time 15 minutes
Calories per portion 394 Kcal
Fat per portion 23gof which saturated 7.5g
Serves 4

Olive oil 2 tbsp
Onions 2 large, peeled, halved and sliced
Smoked back bacon 8 rashers, rind removed and cut into strips
Lamb’s liver 450g (1lb), cleaned and sliced
Cayenne pepper a pinch
Plain flour 1 tbsp
Fresh gravy 300g pot
Worcestershire sauce 1 tbsp
Irish soda farls 2, halved and toasted
Baby spinach 2 x 180g packs

1 Heat the oil in a large, heavy-based non-stick frying pan. Cook the onions over a medium heat, stirring occasionally, for at least 10 minutes, until they are softened and golden.

2 Add the bacon to the pan and cook for about 5 minutes. Meanwhile, toss the slices of liver in the cayenne pepper and flour. Add the liver to the pan and cook over a high heat until the liver is just cooked, stirring.

3 Add the pot of gravy and Worcestershire sauce and bring to the boil. Reduce the heat and simmer for 2–5 minutes until thickened, to taste.

4 Toast the Irish soda farls and cook the spinach in the microwave in its bag according to the packet’s instructions. To serve, divide the spinach between warmed plates, top with the farls and then with the liver and bacon.

Recipe taken from Just One Pot.

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