This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.
Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain.
Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife.
Roll the cake up from its longest edge with the paper inside. Leave to cool.
Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.
Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
As soon as sponge is baked, transfer to a wire tray to cool.
When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.
This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.
Odlums Self Raising Flour
Shamrock Light Muscovado Sugar
Grated Orange Rind
175ml/6 fl oz
200ml/7 fl oz
350ml/12 fl oz
Odlums Bread Soda
Baking Time (approx)
1 1⁄4– 11⁄2 hrs
11⁄2– 13⁄4 hrs
Goodall’s Vanilla Extract
Shamrock Chopped Walnuts
Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
Put sugar, sultanas, carrots and orange rind into a bowl.
Beat eggs and oil together and stir into the carrot mixture.
Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
Transfer to prepared tin and smooth top.
Bake for specified time (11⁄2 hours).
Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.
This recipe is by Supervalu. I recently bought Achill Island Sea Salt and was looking forward to using it in this recipe. The recipe can be slightly adjusted depending on how many servings you want and the size of the potatoes. I used 3 sweet potatoes today.
🥛Dairy free🌾Suitable for Vegetarians
5 Sweet Potatoes, peeled and sliced
3 tablespoons Cornstarch
1/2 teaspoon Seasoned Salt (I used Achill Island Sea Salt)
1/2 teaspoon Chilli Powder
1/4 teaspoon Black Pepper
1 garlic clove, minced
2 tablespoons sunflower oil
Preheat oven to 200 degrees celcius and line a large baking sheet with parchment paper. 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating.
Pour the potatoes into a strainer and shake off extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add add the garlic, seasoned salt, chilli powder, black pepper and oil.
Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove them from the oven and flip. Place them back into the oven for 10-15 minutes. Make sure to rotate the pan to avoid uneven browning.
Turn the oven off and keep the fries inside as as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy 🙂
This is a Tesco recipe and doesn’t take long to cook. Go wild with your favourite toppings 🍓🍐🍌🍯 I made this for brunch today. These pancakes make the perfect breakfast or after-dinner treat.
150g self-raising flour
250ml semi-skilled milk
oil for greasing
toppings of your choice (I chose Big Red Kitchen Butterscotch Sauce)
Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk.
Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.
Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.
Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
‘Amn’t I good to myself really-me’
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This recipe is by Nigella Lawson and makes 24. 🥜Nut free
For the cupcakes
250g plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 heaped tablespoon red food colouring
2 tsp vanilla extract
2 large eggs
For the icing
500g icing sugar
125g cream cheese
125g soft unsalted butter
Chocolate sprinkles for decoration
Preheat the oven to 170° C and line two muffin tins with paper cases.
Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
Cream the butter and sugar, beating well.
Beat in all of the food colouring and the vanilla extract.
Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk.
Divide the batter between the buncases and bake in the oven for about 20 minutes.
Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.