Tag Archives: triple-tested

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
  • Time: 30 mins
  • 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 | Irish Cream Chocolate Trifles

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

THE perfect planner for 2016 – no home should be without one!

Dairy Diary 2016

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“Dairy Diary is so crammed with useful, interesting and indispensable information, it’s hard to imagine being without it.”

This is just one of the many customer reviews we have had for Dairy Diary. So why is this diary so popular?

Here’s why:

  1. It’s unique — with an inspirational recipe every week, you’re never short of ideas for what to cook for dinner.
  2. You can see the whole week at a glance — and there’s no need for a charger or wifi!
  3. With a handy pocket you know where all those important bits of paper are stashed.
  4. Reminder dates stickers ensure you will never miss an appointment or birthday.
  5. It’s crammed with indispensable and interesting information from sunrise times to birthstones, conversion charts to baking techniques and stain removal to quirky places to stay.

Plan your 2016 in style with the Dairy Diary available now.

Buy Dairy Diary 2016

 

And here’s a taster of one of those delicious recipes.

 

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

Recipe of the week: Chocolate Fudgey Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Time: 75 mins
  • Difficulty: easy
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

    To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

    To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

    To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

Look inside the Just For One Or Two cookbookRecipe from the new Just For One Or Two cookbook

Just For One Or Two cookbook

Cooking for one or two? This new cookbook provides lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again. If you want to eat delicious food this is for you!

#tripletested #recipeoftheweek


Win a Year of Designer Flowers at Debenhams

Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter


#baking #competition #Debenhams

Must-do Ideas for Eating Out on a Budget and Top Three Foods for National Picnic Week

Must-do Ideas for Eating Out on a Budget

How many of us have paid a small fortune for a mediocre meal in a café or restaurant?

My tipping point came after paying £50 for an ordinary Saturday lunch in a local pub (and the girls only had garlic bread and juice!)

‘Never again’….I said…..’in future meals
out are for special occasions only’.

Rather than have to dash home to eat every time we want a day out, the plan is to eat well but spend less and here’s how……

My top 3 tips for eating out on a budget:

Continue reading

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

  • Servings: 4
  • Time: 25 mins plus chilling
  • Difficulty: easy
  • Print

Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians

Ingredients

  • 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

Instructions

  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.

Read Strawberry Trifle with Pimms on the Dairy Diary website

#trifletested #dessert

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