Irish Fruit Scone Recipe

Making your own scones is easy with Odlums. We added a bit of a sugar mixture to the tops of the scones but you can use egg wash as an alternative. Makes six large or ten mini scones without yeast.

You will need:

150-200ml water or milk

Flat baking tray (dusted with flour)

Scone cutter or plastic beaker

1. Preheat oven to 200c/400f/Gas 6.

2. Pour the contents of the packet into a bowl and add 150ml water/milk. With a spoon, mix until a soft dough is formed. If it is too dry, gradually add up to 50ml to get a soft but, not sticky dough.

3. Turn onto floured worktop and knead lightly, using a sprinkle of flour. Press out 25mm/ 1'' in height. Use cutter/beaker to cut out scones. Press trimmings together to use up dough.

4. Place scones on floured baking tray. Glaze with milk or beaten egg (for nice golden finish). Bake for 12- 17 minutes, until golden brown.

5. Allow to cool on a wire tray.   

6. Let cool on rack.

7. Top with jam or favourite topping. Enjoy!

Read more →

Jam roly-poly recipe

Jam roly-poly recipe
This classic school dinner dessert is sure to bring back memories. 

What you'll need :

  • softened butter, for greasing
  • 200g/7oz self-raising flour, plus extra for dusting
  • 100g/3½oz shredded suet
  • 1 tbsp caster sugar
  • good pinch salt
  • 150ml/5fl oz semi-skimmed milk or water
  • 6–7 tbsp raspberry or strawberry jam
ingredients for rolly polly recipe

Preheat the oven to 400F/200C. Butter a large sheet of baking paper and set aside.

dough in a bowl

 

dough on a floured surface

spread out dough and a rolling pin and another photo of dough with jam on top

 Carefully roll the dough up and transfer to the greaseproof paper, seam-side down. Wrap the roly-poly in the baking paper, making a long pleat in the paper to allow room for expansion as it cooks.  Repeat the process with a large piece of kitchen foil.

wrapped up dough

Place the pudding onto the oven rack, seam side down. Pour boiling water halfway up a roasting tin and cook in the oven for 30–35 minutes. Remove the pudding from the oven, unwrap the kitchen foil.

       

 The pudding should be well risen and lightly browned in spots. Don’t worry if the jam has made its way through to the outside of the pudding. Put on a board or serving plate and cut into thick slices. Serve with hot custard or cream.

roly-poly in a white bowl of custard and roly-poly in background on a cutting board

 

Read more →

Jelly Recipe

Jelly Recipe

 All you need is...

  • 1/2 pint (285ml) boiling water
  • Hartleys raspberry/orange/blackcurrant jelly 

a measuring cup, a mixing bowl and Hartley's Raspberry Jelly on a wooden table

 

Hartley's Raspberry Jelly on a cutting board

Jelly dissolving in a bowl

 

Allow to cool then refrigerate to set. Cut to serve or add fruit and cream.

Hartley's Raspberry Jelly prepared and cut into sqaures

 

 

 

 

Read more →

Blancmange

Blancmange Recipe

Blancmange is a recipe that has been around since medieval times but consisted of rice and capons. It's a retro, fun, summer dessert that is easy to whip up with little ingredients and no baking.

Prep Time - 10 minutes                      Ready To Serve In - 3 hours

All you need is...

  • 2-3 tablespoons of sugar (depending on your taste)
  • 1 pint of milk 
  • 1 Blancmange sachet

Blancmange packet on a blue cutting board with 1 TBSP, sugar filled dish, and a measuring cup filled with milk

 1- Empty the contents of the sachet into a bowl, add the sugar plus 3 tablespoons of milk. Mix until it is a smooth paste.

a pink paste in a mixing bowl on a blue cutting board and wooden table

 2- Heat the remaining milk in a saucepan until warm.

3- Add some of the warm milk to the paste, mix, then add the rest and stir well. Return it to the saucepan.

4- Bring to a boil, then stirring continuously, simmer gently for at least one minute.

milk in a saucepan on the stovetop

5- Rinse your mould (or pudding bowl) with cold water and then pour in the liquid.

6- Allow it to cool to room temperature and pop in the fridge for at least three hours until set.

Blancmange being poured into a pudding bowl

7- Serve chilled and consume within two days.

Strawberry Blancmange on a glass plate, topped with fruit

 

 

Read more →

Shepherd's Pie Recipe

Shepherd's Pie Recipe 

This time of year we are especially prone to eating comfort foods that warm us. This recipe requires minimal ingredients and effort for a hearty meal. Choosing which mince you'd like and the style of potatoes can change this recipe from Shepherds to a Cottage Pie. The difference between the two is, Shepherds uses minced mutton (lamb) and mashed potatoes while Cottage uses minced beef and potatoes are generally sliced.



Ingredients (Serves 4)

  • 1 sachet Colman's shepherd's pie seasoning mix
  • 450g lean minced mutton or beef
  • 1 large onion diced
  • 2 carrots sliced
  • 700 g cooked mashed potato
  • 300ml cold water
  • 175g of frozen peas (optional)
  • cooking oil

 1-Ensure mashed is prepared. Preheat the oven to 200°C. Brown the mince and onions in a large pan with some oil. Drain any excess fat.

2-Blend the contents of the seasoning mix into the water and then stir into the mince. Stir in the vegetables. Continuously stirring, bring to a boil, then move to an ovenproof dish.

3-Spoon the mashed potato over the mince and bake for 30 minutes. Add seasoning on top if preferred.

4-Enjoy!



Read more →