Tag Archives: The Dairy Book of Home Cookery

50 years of  the Dairy Book of Home Cookery!

Dairy Book of Home Cookery fans

We’re celebrating 50 years of making memories


Dairy Book of Home CookeryOur best-selling cookbook – the Dairy Book of Home Cookery – is one of the most-loved cookbooks of all time. Many people have grown up with it, raising their families cooking from it, and passing it on to children and grandchildren.

Great British Bake Off winner John Whaite and Celebrity Masterchef winner Lisa Faulkner are both big fans of The Dairy Book of Home Cookery.

Since it’s publication, we have been sent a huge number of stories associated with this cherished book.


Here are just a few:

‘I still use my Nana’s cookbook (which is considerably older than me!) for all my staple recipes – not only did she teach me to cook, she was my best friend, and this treasured book was left to me when she passed away.’

‘I first started making the Family Fruit Cake with my grandmother as a child. It’s an easy recipe and uses my favourite ingredient – lemon curd – which she made from scratch.’

‘It has the best tasting Victoria Sponge ever!’

‘I remember making Coconut Ice for my Dad, with my Mum, in the 1970s. I still make it for him. Happy Days.’

‘I learned how to make perfect meringues using my first dairy cookbook nearly 40 years ago.’

‘My copy of the book dates to 1983 when our first child was born and it remains one of my go to recipe books.I still use lots of the recipes. The cherry and coconut cake recipe is simple to follow, but always makes a wonderfully moreish moist cake, a favourite with the family and friends, it is also a great reliable cake to bake for charity sales.’

The Dairy Book of Home CookeryHave you seen the Dairy Book of Home Cookery 50th anniversary edition? We think many readers will want to replace their old copies with this lovely new edition.

It has 50 new recipes too! Click here to find out more



And for me – I have many fond memories, but my favourite is a little more recent.

Eight years ago I created a Cheese Soufflé for a vllog whilst heavily pregnant with twins – I could barely reach the mixing bowl!

Click here for the recipe – it is completely delicious!


Cheese Soufflé


Cheese Souffle from the Dairy Book of Home Cookery











Berry Tart

A mouth-watering combination of crisp pastry, summer fruits and cream

Berry Tart recipeServes 6
Preparation 40 mins plus chilling
Cooking 35 mins
Per portion 472 kcals,
32g fat (17.6g saturated)
Suitable for vegetarians
Suitable for freezing

For the sweet flan pastry

1 egg yolk
2 tsp icing sugar, sifted
175g (6oz) plain flour
Pinch of salt
65g (2½oz) butter

1 egg yolk 
25g (1oz) caster sugar 
15g (½oz) flour 
½ tsp vanilla extract 
150ml (¼ pint) milk 
150ml (¼ pint) double cream, lightly whipped
2 tsp orange juice or sherry
450g (1lb) raspberries, strawberries or loganberries 
2 tbsp redcurrant jelly, melted


To make the sweet flan pastry

1 Mix egg yolk and sugar well together.

2 Sift flour and salt into a bowl. Add butter, cut into flour with a knife, then rub in with fingertips until mixture resembles fine breadcrumbs.

3 Mix to a stiff paste with yolk, sugar and 1–2 tsp cold water.

4 Turn out on to a lightly floured work surface. Knead quickly until smooth.

5 Wrap in a polythene bag or foil. Chill for at least 30 minutes before rolling out and using.


6 Roll out sweet pastry on a floured work surface.

7 Use it to line an 18cm (7in) deep fluted flan ring resting on a lightly greased baking sheet. Prick well all over. Line with foil (to prevent pastry rising as it cooks).

8 Bake at 200°C (400°F) Mark 6 for 15 minutes. Remove foil. Return flan to oven. Bake for a further 15 minutes until crisp and golden. Remove and cool.

9 Beat egg yolk and sugar together until thick and light. Stir in flour and vanilla and gradually blend in milk. Pour into a small saucepan and cook, stirring, until mixture comes to the boil and thickens. Simmer for 3 minutes. Remove from heat and cool.

10 When completely cold, fold cream and orange juice or sherry into custard. Spread custard mixture over base of flan case. 11 Arrange raspberries, strawberries or loganberries over custard. Brush berries with melted redcurrant jelly.

Recipe taken from The Dairy Book of Home Cookery.

Summer Pudding

Quintessentially British, this pudding is crammed with succulent summer berries

Summer Pudding recipeServes 4–6
Preparation 25 mins plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for vegetarians
Suitable for freezing

9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate

1 Cut bread into neat fingers.

2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.

3 Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer). Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.

5 Add half the hot fruit mixture. Cover with more bread fingers.

6 Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

7 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Recipe taken from The Dairy Book of Home Cookery.

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.

Lamb Shanks

Lamb Shanks recipe

One of Britain’s favourite lamb dishes.

Serves 4
Time 2¼ hrs
Cals 952 per portion
Fat 52g of which 25.2g is saturated
Suitable for freezing

Olive oil 1 tbsp
Butter 25g (1oz)
Lamb shanks 4
Onion 1, peeled and sliced
Plain flour 2 tbsp
Mixed ground spice 2 tsp
Oranges 2 large, pared rind and juice
Lamb or chicken stock 300ml (½ pint)
Ready-to-eat dried apricots 250g (9oz)
Herby couscous to serve, optional

1 Preheat oven to 180°C/350°F/Gas 4. In a large flameproof casserole dish, heat olive oil and butter until sizzling. Then add lamb shanks and cook for about 2 minutes each side, until browned. Remove from casserole and set aside. Fry onion until just golden.

2 Stir flour and spice into casserole and add orange rind and juice and stock.

3 Bring to boil, stirring, and then return lamb shanks and coat well with liquid. 4 Add apricots and season. Cover with greaseproof paper to stop excess evaporation, cover with a lid and cook for 2 hours, turning over lamb after 1 hour. Serve on bed of couscous, if using.

Recipe taken from The Dairy Book of Home Cookery.

Mum’s Essential Tips

I have been browsing through one of our household tips books, researching features for the 2014 Dairy Diary and it got me thinking about the tips my mum has passed on to me.

It’s quite incredible how technology has advanced in the last 30 years or so and, as a consequence, the way we look after our homes has changed dramatically.

I think we have lost some
valuable skills and knowledge
through the generations.

There is some very simple advice Mum has passed on, such as, leaving the covers back each morning to air the bed and putting a pudding in the oven whilst the roast is cooking (to make the most of the energy used). We always used to have a good old-fashioned rice pudding or egg custard after our Sunday roast.

It’s about time I revived this tradition I think, especially in an age when being ‘green’ is so important. I even remember her using something called Economy Seven, where she would put the washing machine on during the night when electricity was cheaper. Does anyone else remember this?

Mum isn’t a keen cook, but she always baked with me as a child as she knew how much I loved it.

Most vividly, I remember making sweets, such as peppermint creams and coconut ice.

We used to give them as gifts. Such fond memories, thanks Mum!

In homage to those halcyon days, I am going to do my best to persuade my train loving, baking-reluctant little boy to make some of these cute little sweets with me at the weekend.

Coconut Ice recipeThis Coconut Ice recipe is taken from The Dairy Book of Home Cookery, a family heirloom in its own right! Many sons and daughters have been given one by their mum upon leaving home. Still full of those crucial basics we all love, with the addition of some new classics, the 2012 edition is available to buy online at the Dairy Diary website.

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