Rocky Road Recipe🍫

Ingredients
  • 125g/4oz Butter
  • 2 heaped tablespoons Golden Syrup
  • 100g/5oz Milk Chocolate
  • 150g/5oz Dark Chocolate
  • 200g/4oz Rich Tea Biscuits
  • 50g/2oz Shamrock Almonds (optional)
  • 50g/2oz Shamrock Sultanas (optional)
  • 125g/4oz Mini Marshmallows
Method
  • Line a 19cm/7″ square tin with greaseproof paper or cling film.
  • Place 200g Rich Tea biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • Melt the butter, syrup and chocolate over a low heat. Stir occasionally to make sure all ingredients are well mixed together.
  • Add the biscuits, nuts, dried fruit and marshmallows. Mix well.
  • Transfer to prepared tin. Level it on top and press down well to avoid air gaps.
  • Allow to harden before cutting into bars. Store in the fridge.
Fam Feedback:

Rating: 5 out of 5.

Jo

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Chocolate Chip Muffins🧁

This recipe by Odlums is easy to follow and the muffins turned out delicious. It makes 12 muffins if using bun cases or 8-10 with muffin cases.

Ingredients

  • 250g/8oz Odlums Self Raising Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 12g/¼oz Cocoa
  • 50g/2oz Shamrock Chocolate Chips
  • 1 level teaspoon Baking Powder
  • 1 large Egg
  • 150ml/¼pt Milk
  • ½ teaspoon Goodall’s Vanilla Essence
  • 125g/4oz Butter or Margarine

Method

  • Preheat oven to 175°C/325°F/Gas 3.
  • Melt butter/margarine and allow to cool.
  • In a large bowl combine all dry ingredients.
  • Mix the egg, milk and vanilla essence into the cooled butter/margarine.
  • Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  • Spoon into bun cases, making each case about two thirds full.
  • Bake for 20-30 minutes until golden brown and cooked through.

Fam Feedback

Rating: 5 out of 5.

Jo

https://www.odlums.ie/recipes/chocolate-chip-muffins/

Mincemeat Frangipane Recipe🌰

This recipe is by Odlums and turned out lovely.

ingredients

Pastry

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Cold Butter, cubed
  • 50g/2oz Shamrock Golden Caster Sugar
  • 1 Egg, beaten
  • Cold Water

Filling

  • 175g/6oz Shamrock Ground Almonds
  • 175g/6oz Shamrock Golden Caster Sugar
  • 4 Eggs
  • 175g/6oz Butter
  • 1 tsp Goodall’s Almond Essence
  • 400g jar Mincemeat

Topping

  • 100g packet Shamrock Flaked Almonds

method

  • 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.


Jo

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https://www.odlums.ie/recipes/mincemeat-frangipane/

Almond Bakewell Slices🌰

These Almond Bakewell slices are a lovely Afternoon Tea treat with a cup of tea.🧡

ingredients

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water
Topping
  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall’s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds, to decorate

method

  • Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7″/ 28x 18cm Swiss Roll tin.
  • Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Make the topping by melting the butter/margarine in a pan over a low heat.
  • Remove from the heat and add the sugar, ground almonds and flour.
  • Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  • Remove pastry from the fridge, spread the jam over the top of the pastry base.
  • Pour the topping over the jam.
  • Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  • When cool, cut into slices.


Jo

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https://www.odlums.ie/recipes/almond-bakewell-slices/

Profiteroles & Chocolate Sauce Recipe

ingredients

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • 2 Eggs (Lightly beaten)
  • Filling:
  • Whipped Cream
  • Chocolate Sauce:
  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

methods

  • 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.

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Jo

https://www.odlums.ie/recipes/profiteroles/

Strawberry & Cream Sponge Recipe🍓

ingredients

  • 75g Self Raising Flour
  • 3 eggs (separated and at room temperature)
  • 75g Golden Caster Sugar
  • Few drops of vanilla essence (optional)
  • Filling:
  • Fresh Strawberries, Sliced
  • 150ml Whipped Cream

method

  • 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.

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Jo

https://www.odlums.ie/recipes/strawberry-cream-sponge/

Coconut Buns Recipe🥥

This recipe is by Odlums and is quick and easy to make. These coconut buns make a brilliant snack or dessert.

Ingredients

  • 225g/8oz Cream Plain Flour
  • Pinch of salt
  • 1 teaspoon Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Golden Caster Sugar
  • 50g/2oz Desiccated Coconut
  • 1 egg, beaten
  • 150ml/¼pt milk

To decorate:

  • Raspberry Jam
  • Desiccated Coconut (I used more than what is pictured)

method

  • Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  • Sieve the flour, salt and baking powder into a bowl.
  • Rub in the butter or margarine until mixture resembles breadcrumbs. Add the sugar and coconut and mix well.
  • Mix to a fairly stiff consistency with the egg and milk.
  • Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  • Brush the top with jam and dip in the extra coconut.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/coconut-buns/

Carrot Cake Recipe🥕

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.

ingredients

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Topping
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

method

  • 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 (112 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.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/carrot-cake/

Colourful Cookies Recipe🍪

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=🥴)

ingredients

  • 50g Odlums Cream Plain Flour
  • 175g Odlums Porridge Oats
  • 50g Shamrock Light Muscavado Sugar
  • 50g Butter (room temperature)
  • 1 Egg
  • A few drops Goodall’s Vanilla Essence
  • Pinch of Bread Soda
  • Pinch of Salt
  • Colourful Sweeties

method

  • 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.

Fam feedback:

Rating: 4 out of 5.


Jo

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https://www.odlums.ie/recipes/oatmeal-lunch-box-cookies/

June, 2020