Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes.
Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
After 20 minutes gently shake the flaked almonds over the almond filling and finish baking. Serve hot or cold with cream, custard brandy butter or ice cream.
Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts. Bring to a brisk boil.
Reduce heat and add sieved flour. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool
Add the eggs gradually and beat until mixture is smooth and shiny.
Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
Remove from oven and slit along one side. Allow to cool.
When cold, fill with whipped cream and serve with hot chocolate sauce.
Warm cream over a low heat. Add the chocolate and stir until chocolate has melted. Do not allow to boil. Serve warm over Profiteroles.
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 is an Odlums recipe. These cookies are fun and easy to make✨The recipe suggests using smarties. If I were to make these again, I would use smarties rather than the sweets I did use (marshmellows+heat=🥴)
50g Odlums Cream Plain Flour
175g Odlums Porridge Oats
50g Shamrock Light Muscavado Sugar
50g Butter (room temperature)
A few drops Goodall’s Vanilla Essence
Pinch of Bread Soda
Pinch of Salt
Preheat oven to 190°C/375°F/Gas mark 5. Lightly grease a large flat baking tray.
Put the sugar, butter, egg and vanilla essence into a mixing bowl and beat until smooth and creamy.
Gently stir in the flour, oats, bread soda and salt and mix well.
Finally, stir in the colourful sweeties.
Drop heaped teaspoons of dough onto the prepared tin, leaving about 2 inches space to allow for spacing.
Bake for 9-11 minutes until edges are lightly browned. Allow to stand for one minute, then transfer to wire tray to cool. When cold store in an airtight container.