Ingredients: 175g/6oz Butter, at room temperature 175g/6oz Light Muscovado Sugar 4 Large Eggs 225g/8oz Odlums Cream Plain Flour ½ tsp Mixed Spice ½ tsp Goodall’s Nutmeg 275g/10oz Raisins 275g/10oz Sultanas 100g Tub Cherries 100g Tub Mixed Peel 100g Packet Chopped Almonds 100g Packet Ground Almonds Grated Zest of 1 lemon Grated Zest of 1 orange… Continue reading Simple Christmas Cake
Category: Christmas
Irish traditional Christmas recipes.
Classic Vanilla Fudge
Ingredients: 450g/1lb Golden Caster Sugar 300ml Double Cream 50g/2oz Butter 1 tbsp Liquid Glucose Syrup 1 tbsp Vanilla Extract Salt Method: 1. Line a 20cm/8in square cake tin with baking parchment. Combine the sugar, cream, butter and glucose syrup in a saucepan over a medium-low heat. Cook, stirring, until the sugar dissolves. 2. Put a… Continue reading Classic Vanilla Fudge
Luxury Mince Pies
Ingredients: 225g/8oz Odlums Cream Plain Flour 125g/4oz Golden Caster Sugar 100g packet Ground Almonds 125g/4oz Butter or Margarine, softened 1 Egg, beaten Water, if necessary 1 x Jar of Chivers Mincemeat For dusting: Icing Sugar Method: 1. Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a 12-cup patty/bun tin. 2. Combine the flour, sugar… Continue reading Luxury Mince Pies
Almond Shortbread
Ingredients: 125g/4oz Butter, softened 50g/2oz Caster Sugar 75g/3oz Odlums Cream Plain Flour 25g/1oz Cornflour 50g/2oz Ground Almonds Method: 1. Preheat the oven to 160°C/325°F/gas mark 3. Beat the butter and sugar together until smooth. A wooden spoon or electric mixer may be used! 2. Add the flour, cornflour and ground almonds. Mix gently until a… Continue reading Almond Shortbread
Salted Caramel & Chocolate Mousse
Ingredients: For the salted caramel sauce: 125g/4oz Granulated Sugar 2 tbsp Water 2 tbsp Golden Syrup 50g/2oz Butter 170ml Double Cream ½ tsp Sea Salt For the mousse: 350g Dark Chocolate, chopped into small pieces 50g/2oz Butter 8 Eggs, separated ½ tsp Vanilla Extract 1 tbsp Caster Sugar To serve: Whipped Cream Grated Chocolate Method:… Continue reading Salted Caramel & Chocolate Mousse
Christmas Choux Wreath
Ingredients: 300ml/½pt Water 100g/4oz Margarine 150g/5oz Odlums Strong White Flour, sifted Pinch of Salt 4 Eggs, beaten 2 x 100g Packets of Shamrock Flaked Almonds For the filling: 1½ tbsp Icing Sugar, sifted 2-3 tbsp Irish Cream Liqueur 300ml Double Cream, whipped To decorate: Icing Sugar Method: 1. Preheat the oven to 200°C/400°F/gas mark 6.… Continue reading Christmas Choux Wreath
Chocolate Pudding
Ingredients: For the pudding: 125g/4oz Butter, softened 125g/4oz Caster Sugar 2 large Eggs, beaten 125g/4oz Odlums Self-Raising Flour 15ml/1 tbsp Cocoa Powder 125g /4oz Plain Chocolate, melted 50g Shamrock Pecan Nuts , chopped 15ml/1 tbsp Milk For the sauce: 125g/4oz Plain Chocolate, broken into pieces 25g/1oz Butter 30ml/2 tbsp Golden Syrup Method: 1. Preheat the… Continue reading Chocolate Pudding
Buttery Irish Potato And Apple Bake With Bacon
Hearty potatoes and apples sautéed in butter and baked with bacon make a dish perfect for chilly fall and winter evenings. A family meal cooked with pure Irish butter is enough to warm any heart. Ingredients: 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes 1 1/2 pounds tart cooking apples (such as Granny… Continue reading Buttery Irish Potato And Apple Bake With Bacon
Bacon Cheddar Skillet Cornbread
This cornbread is wonderfully flavorful and stays moist when made early in the day, kept covered with foil until serving time, and served at room temperature. If you prefer to serve it warm, you can get most of the work done the day before. Combine the dry ingredients in one bowl and the wet ingredients… Continue reading Bacon Cheddar Skillet Cornbread
Sticky Glazed Fillet of Ham with Champ & Redcurrant Sauce
Great traditional party food to serve after the St. Patrick’s Day parade. Left overs are great in sandwiches, quiches, frittatas, pies and pasta. Ingredients: 1 fillet of ham, approx. 2kg 1 small handful of black peppercorns 1 bay leaf 1 onion, peeled and chopped For the Sticky Glaze 2 garlic cloves, crushed 5cm piece of… Continue reading Sticky Glazed Fillet of Ham with Champ & Redcurrant Sauce