Apple & Hazelnut Streusel Cake


This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.



For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve


Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

Baked Risotto with Roasted Asparagus

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Impress with this delicious festive favourite. You can’t beat traditional Odlums Mince Pies at Christmas!


Christmas Mince Pies


Cook Time15 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g Packet Shamrock Ground Almonds
  • 125g/4oz Butter or Margarine (room temperature)
  • 1 Egg (beaten)
  • A little water, if necessary
  • 450g/1lb Jar Mincemeat
  • Icing sugar

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
  6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid۪ from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
  7. Dust with icing sugar.


Freezing Tips:


  1. Pastry: When made wrap in cling film and keep in fridge for up to 3 days.
  2. Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
  3. Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.

Odlums Plum Pudding Ice Cream


What you need:

  • Half a Plum Pudding
  • 500g carton Ready to Serve Custard
  • 125g / 4oz Shamrock Coloured Cherries
  • 2/3 tbsp Baileys (optional)

Caramel Sauce

  • 175g / 6oz Butter
  • 175g / 6oz Golden Syrup
  • 2 tbsp Shamrock Dark Muscovado Sugar

How to:

  1. Place custard in a large mixing bowl.
  2. Break up plum pudding and stir through the custard with the cherries and Baileys (if used).
  3. Line a 2 pint pudding bowl (suitable for freezer) with cling film. Pour in mixture and transfer to freezer.
  4. To serve, turn the pudding on to a plate and pour warm caramel sauce (see below) over the top.

To make caramel sauce Place all ingredients in a small saucepan and stir constantly, while bringing to the boil. Simmer for 1-2 minutes until syrup-like. Serve while warm.

Berry Oaty muffins


Makes 12


  • 200g of natural Greek yogurt
  • 2 medium ripe bananas mashed
  • 125g Keelings blueberries
  • 1 egg
  • 200g of Flahavans Progress Oats
  • 3 tablespoon of brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp vanilla essence


  1. Preheat oven to 180”C.
  2. Mix all of the dry ingredients together and then add in the eggs, mashed banana and yogurt.
  3. Place the mixture into a food processor and blend until you have a smooth consistency.
  4. Stir in the blueberries.
  5. Pour mixture into muffin holders and fill to about 3/4 full. You should make about 12 muffins.
  6. Bake for 15 – 20 minutes, until cooked through.
  7. Allow muffins to cool and serve.

Winter Warming Ginger and Berry Porridge

Serves 4

Preparation : 10-12 mins
Calories : 281 per adult, 141 calories per child


  • 120g porridge oats
  • 600 mls low fat milk
  • 1/2 tsp of grated fresh ginger
  • 160g raspberry and strawberries
  • 1 apple grated or thinly sliced


  1. Mix the porridge oats, milk and ginger together in a saucepan and place over a medium heat.
  2. Bring to the boil and then simmer, stirring occasionally until thickened.
  3. Fold in the berries and apple and serve.

Can serve with some runny honey but taste first as it might be sweet enough.