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Cheddar Thyme Bread

Oven Time : 40 mins

www.odlums.ie /recipes/cheddar-thyme-bread/

What you need:

225g / 8oz Odlums Self Raising Flour

1 Tablespoon Sugar

Level teaspoon dry Mustard

50g / 2oz Margarine

125g / 4oz Grated Cheddar Cheese

1 Teaspoon fresh Thyme

1 Egg

150ml / 1/4pt Milk

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 2lb loaf tin.

2. Combine flour, sugar and mustard in a large mixing bowl. Rub in the margarine until mixture resembles breadcrumbs.

3. Add cheese and thyme and mix well.

4. Beat the egg and milk together and add to the dry Ingredients. Stir until just moistened mixture (batter will be very thick).

5. Transfer to the prepared tin and bake for 35 to 40 minutes or when underneath is tapped and has a hollow sound! Cool in tin for about 10 minutes then transfer to a wire tray to get cold.

What you need:

225g / 8oz Odlums Self Raising Flour

1 Tablespoon Sugar

Level teaspoon dry Mustard

50g / 2oz Margarine

125g / 4oz Grated Cheddar Cheese

1 Teaspoon fresh Thyme

1 Egg

150ml / 1/4pt Milk

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 2lb loaf tin.

2. Combine flour, sugar and mustard in a large mixing bowl. Rub in the margarine until mixture resembles breadcrumbs.

3. Add cheese and thyme and mix well.

4. Beat the egg and milk together and add to the dry Ingredients. Stir until just moistened mixture (batter will be very thick).

5. Transfer to the prepared tin and bake for 35 to 40 minutes or when underneath is tapped and has a hollow sound! Cool in tin for about 10 minutes then transfer to a wire tray to get cold.

Like this? You might also like...

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Preheat oven to 180�C/350�F/Gas 4. Lightly grease a 2lb loaf tin. Combine flour, sugar and mustard in a large mixing bowl. Rub in the margarine until mixture resembles breadcrumbs. Add cheese and thyme and mix well. Beat the egg and milk together and add to the dry Ingredients.

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Neapolitan Pizza

Oven Time : 15 mins

www.odlums.ie /recipes/neapolitan-pizza/

What you need:

275g / 10oz Odlums Strong Flour

1 teaspoon Salt

1 sachet Fast Acting Yeast

2 tablespoons Olive Oil

4 tablespoons Milk

6 tablespoons Water

Topping

1 jar Pizza Sauce

150g / 5oz Mushrooms (sliced)

275g / 10oz Mozzarella Cheese (grated)

2 Peppers (sliced)

Black Olives

How to:

1. Sieve flour and salt into a bowl. Mix in the yeast. Make a well in the centre and add the olive oil, milk and water. Mix with a knife until mixture forms a sticky dough.

2. Turn onto a floured board and knead for 10 - 15 minutes until dough is smooth and elastic. If using a dough hook and an electric mixer, it only takes 5 minutes.

3. Place in a lightly oiled bowl and cover with oiled cling film or damp cloth. Leave in a warm place until doubled in size. Again, knead on a floured board for 2 minutes.

4. Divide in two and shape into 2 x 10" pizza bases. Arrange topping and leave to rise for 30 minutes.

5. Bake in a preheated oven at 425°F, 220°C, Gas 7 for 30 minutes approximately.

Recipe Notes:

Pizza base can be frozen for up to 3 months.

What you need:

275g / 10oz Odlums Strong Flour

1 teaspoon Salt

1 sachet Fast Acting Yeast

2 tablespoons Olive Oil

4 tablespoons Milk

6 tablespoons Water

Topping

1 jar Pizza Sauce

150g / 5oz Mushrooms (sliced)

275g / 10oz Mozzarella Cheese (grated)

2 Peppers (sliced)

Black Olives

How to:

1. Sieve flour and salt into a bowl. Mix in the yeast. Make a well in the centre and add the olive oil, milk and water. Mix with a knife until mixture forms a sticky dough.

2. Turn onto a floured board and knead for 10 - 15 minutes until dough is smooth and elastic. If using a dough hook and an electric mixer, it only takes 5 minutes.

3. Place in a lightly oiled bowl and cover with oiled cling film or damp cloth. Leave in a warm place until doubled in size. Again, knead on a floured board for 2 minutes.

4. Divide in two and shape into 2 x 10" pizza bases. Arrange topping and leave to rise for 30 minutes.

5. Bake in a preheated oven at 425°F, 220°C, Gas 7 for 30 minutes approximately.

Recipe Notes:

Pizza base can be frozen for up to 3 months.

Like this? You might also like...

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Sieve flour and salt into a bowl. Mix in the yeast. Make a well in the centre and add the olive oil, milk and water. Mix with a knife until mixture forms a sticky dough. Turn onto a floured board and knead for 10 - 15 minutes until dough is smooth and elastic.

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High Fibre Stoneground Wholemeal Bread

Oven Time : 45 mins - 1 hr

www.odlums.ie /recipes/high-fibre-stoneground-wholemeal-bread/

What you need:

350g/12 oz Odlums Coarse Wholemeal Flour

25g/1 oz Odlums Wheat Bran

1 tablespoon Shamrock Light Muscovado Sugar or Rowse Honey

Pinch of Salt

1 teaspoon Odlums Bread Soda, sieved

1 tablespoon Vegetable Oil

300ml/½ pint Milk

125g carton Natural Yoghurt

How to:

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.

2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.

3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.

4. Transfer to the prepared tin and bake for 45 mins-1 hour. Bread is baked when tapped underneath and it has a hollow sound.

5. Wrap in a clean tea towel and allow to cool.

6. Bread cuts better if left until the next day.

Variation

Try adding the following ingredients to the dry mix:

50g/2oz Shamrock Apricots, chopped

Handful of Shamrock Chopped Walnuts

1 tablespoon Sunflower Seeds

Sprinkle Odlums Porridge Oats or sesame seeds on top of bread before baking

High Fibre Stoneground Wholemeal Bread

What you need:

350g/12 oz Odlums Coarse Wholemeal Flour

25g/1 oz Odlums Wheat Bran

1 tablespoon Shamrock Light Muscovado Sugar or Rowse Honey

Pinch of Salt

1 teaspoon Odlums Bread Soda, sieved

1 tablespoon Vegetable Oil

300ml/½ pint Milk

125g carton Natural Yoghurt

How to:

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.

2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.

3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.

4. Transfer to the prepared tin and bake for 45 mins-1 hour. Bread is baked when tapped underneath and it has a hollow sound.

5. Wrap in a clean tea towel and allow to cool.

6. Bread cuts better if left until the next day.

Variation

Try adding the following ingredients to the dry mix:

50g/2oz Shamrock Apricots, chopped

Handful of Shamrock Chopped Walnuts

1 tablespoon Sunflower Seeds

Sprinkle Odlums Porridge Oats or sesame seeds on top of bread before baking

Like this? You might also like...

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High Fibre Stoneground Wholemeal Bread Recipe | Odlums

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Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet. Transfer to the prepared tin and bake for 45 mins-1 hour.

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Lemon Drizzle Cake

Oven Time : 45 mins

www.odlums.ie /recipes/moist-lemon-cake/

What you need:

175g/6oz Odlums Self Raising Flour, sieved

2 Eggs

175g/6oz Shamrock Golden Caster Sugar

150g/5oz Butter or Margarine

Rind of 1 Lemon

150ml/¼pt Milk

Pinch of Salt

Lemon Drizzle

2 tablespoons Granulated Sugar

Juice of 1 Lemon

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.

2. Beat the butter/margarine and sugar together until well mixed.

3. Add the eggs and lemon rind and beat again until well blended.

4. Finally, add the flour, milk and salt and beat until mixture is smooth.

5. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.

6. Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved.

7. Prick the warm cake with a fork, then gently drizzle syrup over until completely absorbed.

Notes

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months

What you need:

175g/6oz Odlums Self Raising Flour, sieved

2 Eggs

175g/6oz Shamrock Golden Caster Sugar

150g/5oz Butter or Margarine

Rind of 1 Lemon

150ml/¼pt Milk

Pinch of Salt

Lemon Drizzle

2 tablespoons Granulated Sugar

Juice of 1 Lemon

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.

2. Beat the butter/margarine and sugar together until well mixed.

3. Add the eggs and lemon rind and beat again until well blended.

4. Finally, add the flour, milk and salt and beat until mixture is smooth.

5. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.

6. Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved.

7. Prick the warm cake with a fork, then gently drizzle syrup over until completely absorbed.

Notes

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months

Like this? You might also like...

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Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin. Beat the butter/margarine and sugar together until well mixed. Add the eggs and lemon rind and beat again until well blended. Finally, add the flour, milk and salt and beat until mixture is smooth.

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Easter Cupcakes with Nests

Oven Time : 15-20 mins

www.odlums.ie /recipes/easter-cupcakes-with-nests/

What you need:

300g/10oz Odlums Self Raising Flour

225g/8oz Butter (room temperature)

225g/8oz Shamrock Golden Caster Sugar

2 Eggs (room temperature)

1 teaspoon Odlums Baking Powder

Few drops Goodall's Vanilla Essence

4-5 tablespoons Milk

Buttercream Icing

125g/4oz Butter (room temperature)

225g/8oz Icing Sugar, sieved

Few Drops Goodall's Vanilla Essence

Few Drops Goodall's Colouring (optional)

Chocolate Nests

125g/4oz Chocolate, melted

Shredded Wheat

Mini Eggs

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases.

2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3. Gently add remaining flour and sieve in the baking powder, mix to combine. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4. Remove from the oven and leave on a wire tray to cool.

5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6. If desired, divide the icing into separate bowls for each colour you want to use, gradually add colouring and mix well until required colour is achieved.

7. Pipe or swirl icing onto each cupcake.

8. Make chocolate nests by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.

9. Top cupcakes with chocolate nests and mini eggs. Happy Easter!

Easter Cupcakes with Nests

Category

Cupcakes, Muffins & Buns

What you need:

300g/10oz Odlums Self Raising Flour

225g/8oz Butter (room temperature)

225g/8oz Shamrock Golden Caster Sugar

2 Eggs (room temperature)

1 teaspoon Odlums Baking Powder

Few drops Goodall's Vanilla Essence

4-5 tablespoons Milk

Buttercream Icing

125g/4oz Butter (room temperature)

225g/8oz Icing Sugar, sieved

Few Drops Goodall's Vanilla Essence

Few Drops Goodall's Colouring (optional)

Chocolate Nests

125g/4oz Chocolate, melted

Shredded Wheat

Mini Eggs

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases.

2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3. Gently add remaining flour and sieve in the baking powder, mix to combine. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4. Remove from the oven and leave on a wire tray to cool.

5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6. If desired, divide the icing into separate bowls for each colour you want to use, gradually add colouring and mix well until required colour is achieved.

7. Pipe or swirl icing onto each cupcake.

8. Make chocolate nests by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.

9. Top cupcakes with chocolate nests and mini eggs. Happy Easter!

Like this? You might also like...

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Easter Cupcakes with Nests Recipe | Odlums

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Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and the vanilla essence. If mixture starts to curdle, add a little of the flour. Gently add remaining flour and sieve in the baking powder, mix to combine.

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Easter Simnel Cake

Oven Time : 3½-4 hours

www.odlums.ie /recipes/easter-simnel-cake/

What you need:

225g/8oz Odlums Strong White Flour

175g/6oz Butter (room temperature)

175g/6oz Shamrock Light Muscovado Sugar

225g/8oz Shamrock Raisins

225g/8oz Shamrock Sultanas

75g/3oz Shamrock Cherries

75g/3oz Shamrock Mixed Peel

4 Eggs, beaten

50g/2oz Shamrock Chopped Almonds

50g/2oz Shamrock Ground Almonds

Rind of 1 Orange

2 tablespoons Whiskey

½ teaspoon Goodall's Mixed Spice

½ teaspoon Goodall's Nutmeg

Almond Paste

Almond Paste

450g/1lb Shamrock Ground Almonds

225g/8oz Shamrock Golden Caster Sugar

225g/8oz Icing Sugar

1 Large Egg

2 drops Goodall's Almond Essence

1 tablespoon Sherry or Rum

To Decorate

How to:

1. Preheat oven to 140°C/275°F/Gas 1. Line a 20cm/8" round deep cake tin with greaseproof paper.

2. Sieve the flour, mixed spice and nutmeg together.

3. Place all remaining ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 5 minutes.

4. Place half the mixture into the prepared tin.

5. Roll out ⅓ of the almond paste and place onto cake mixture. Cover with remaining cake mixture.

6. Bake for 3½-4 hours. Cover with greaseproof paper if getting too dark on top. Check at intervals after 2½ hours. Once baked, leave cake in tin to cool.

Almond Paste

1. Mix dry ingredients together. Mix liquid ingredients together.

2. Add enough wet mixture to dry mixture to make a firm paste. Knead well to make a smooth paste.

Note: If you don't want to make almond paste simply use 3 x 250g packs Shamrock Marzipan.

To Decorate

1. Spread apricot jam on top of cake. Shape a further ⅓ of the almond paste to form a 20cm/ 8" round and place on top.

2. Shape remaining almond paste into 11 balls and arrange around top.

3. Place under preheated grill for a minute or so to lightly toast.

Notes

Strong white flour gives a flat top on the cake, but Odlums Cream Plain Flour can also be used

Simnel Cake is traditionally eaten on Easter Sunday. Traditionally female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would give the cake to their mothers when when visiting on Mothering Sunday.

The Simnel Cake is a symbolic Easter cake decorated with eleven marzipan balls around the cake to represent the 11 disciples. Though there were 12 disciples, Judas Iscariot is omitted as he betrayed. Some people just put a large ball in the centre of the cake to signify Jesus.

What you need:

225g/8oz Odlums Strong White Flour

175g/6oz Butter (room temperature)

175g/6oz Shamrock Light Muscovado Sugar

225g/8oz Shamrock Raisins

225g/8oz Shamrock Sultanas

75g/3oz Shamrock Cherries

75g/3oz Shamrock Mixed Peel

4 Eggs, beaten

50g/2oz Shamrock Chopped Almonds

50g/2oz Shamrock Ground Almonds

Rind of 1 Orange

2 tablespoons Whiskey

½ teaspoon Goodall's Mixed Spice

½ teaspoon Goodall's Nutmeg

Almond Paste

Almond Paste

450g/1lb Shamrock Ground Almonds

225g/8oz Shamrock Golden Caster Sugar

225g/8oz Icing Sugar

1 Large Egg

2 drops Goodall's Almond Essence

1 tablespoon Sherry or Rum

To Decorate

How to:

1. Preheat oven to 140°C/275°F/Gas 1. Line a 20cm/8" round deep cake tin with greaseproof paper.

2. Sieve the flour, mixed spice and nutmeg together.

3. Place all remaining ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 5 minutes.

4. Place half the mixture into the prepared tin.

5. Roll out ⅓ of the almond paste and place onto cake mixture. Cover with remaining cake mixture.

6. Bake for 3½-4 hours. Cover with greaseproof paper if getting too dark on top. Check at intervals after 2½ hours. Once baked, leave cake in tin to cool.

Almond Paste

1. Mix dry ingredients together. Mix liquid ingredients together.

2. Add enough wet mixture to dry mixture to make a firm paste. Knead well to make a smooth paste.

Note: If you don't want to make almond paste simply use 3 x 250g packs Shamrock Marzipan.

To Decorate

1. Spread apricot jam on top of cake. Shape a further ⅓ of the almond paste to form a 20cm/ 8" round and place on top.

2. Shape remaining almond paste into 11 balls and arrange around top.

3. Place under preheated grill for a minute or so to lightly toast.

Notes

Strong white flour gives a flat top on the cake, but Odlums Cream Plain Flour can also be used

Simnel Cake is traditionally eaten on Easter Sunday. Traditionally female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would give the cake to their mothers when when visiting on Mothering Sunday.

The Simnel Cake is a symbolic Easter cake decorated with eleven marzipan balls around the cake to represent the 11 disciples. Though there were 12 disciples, Judas Iscariot is omitted as he betrayed. Some people just put a large ball in the centre of the cake to signify Jesus.

Like this? You might also like...

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Preheat oven to 140°C/275°F/Gas 1. Line a 20cm/8" round deep cake tin with greaseproof paper. Sieve the flour, mixed spice and nutmeg together. Place all remaining ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 5 minutes. Place half the mixture into the prepared tin.

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Dairy Free Chocolate Cake

Oven Time : 40 mins

www.odlums.ie /recipes/dairy-free-chocolate-cake/

What you need:

200g/7oz Odlums Cream Plain Flour

175g/6oz Shamrock Golden Caster Sugar

2 tablespoons Cocoa Powder

1 teaspoon Odlums Bread Soda

5 tablespoons Sunflower Oil

1 teaspoon White or Cider Vinegar

1 teaspoon Goodall's Vanilla Essence

225ml/8 fl oz Water

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 19cm/8" round cake tin and line the base with greaseproof paper.

2. Put the flour and sugar into a mixing bowl, sieve in the cocoa powder and bread soda and mix well.

3. In a small bowl, beat the oil, vinegar, vanilla essence and water.

4. Add the liquid to the dry ingredients and mix until well blended. Immediately transfer to the prepared tin.

5. Bake for about 40 minutes until firm to the touch and well risen.

6. Allow to cool in the tin for about 15 minutes, then transfer to a wire tray. Serve warm.

Note

This is an ideal birthday cake for anyone with an allergy to dairy, eggs or nuts

Dairy Free Chocolate Cake

What you need:

200g/7oz Odlums Cream Plain Flour

175g/6oz Shamrock Golden Caster Sugar

2 tablespoons Cocoa Powder

1 teaspoon Odlums Bread Soda

5 tablespoons Sunflower Oil

1 teaspoon White or Cider Vinegar

1 teaspoon Goodall's Vanilla Essence

225ml/8 fl oz Water

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 19cm/8" round cake tin and line the base with greaseproof paper.

2. Put the flour and sugar into a mixing bowl, sieve in the cocoa powder and bread soda and mix well.

3. In a small bowl, beat the oil, vinegar, vanilla essence and water.

4. Add the liquid to the dry ingredients and mix until well blended. Immediately transfer to the prepared tin.

5. Bake for about 40 minutes until firm to the touch and well risen.

6. Allow to cool in the tin for about 15 minutes, then transfer to a wire tray. Serve warm.

Note

This is an ideal birthday cake for anyone with an allergy to dairy, eggs or nuts

Like this? You might also like...

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Dairy Free Chocolate Cake Recipe | Odlums

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Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 19cm/8" round cake tin and line the base with greaseproof paper. Put the flour and sugar into a mixing bowl, sieve in the cocoa powder and bread soda and mix well. In a small bowl, beat the oil, vinegar, vanilla essence and water.

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Cupcakes

Oven Time : 20 mins

www.odlums.ie /recipes/cupcakes/

What you need:

125g/4oz Odlums Self Raising Flour

125g/4oz Butter or Margarine (room temperature)

125g/4oz Shamrock Golden Caster Sugar

2 Eggs (room temperature)

Few Drops of Goodall's Vanilla Essence

To Decorate

125g/4oz Butter (room temperature)

225g/8oz Icing Sugar (sieved)

Few Drops of Goodall's Vanilla Essence

Selection of Goodall's Food Colouring

Sweets (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.

2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4. Remove from the oven and leave to cool on a wire tray.

5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.

7. Pipe or swirl icing onto each cupcake. Top with sweet if liked!

Cupcakes

Print Recipe >

What you need:

125g/4oz Odlums Self Raising Flour

125g/4oz Butter or Margarine (room temperature)

125g/4oz Shamrock Golden Caster Sugar

2 Eggs (room temperature)

Few Drops of Goodall's Vanilla Essence

To Decorate

125g/4oz Butter (room temperature)

225g/8oz Icing Sugar (sieved)

Few Drops of Goodall's Vanilla Essence

Selection of Goodall's Food Colouring

Sweets (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.

2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4. Remove from the oven and leave to cool on a wire tray.

5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.

7. Pipe or swirl icing onto each cupcake. Top with sweet if liked!

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Cupcakes with Buttercream Icing | Odlums

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Cupcakes Oven Time : 20 mins www.odlums.ie /recipes/cupcakes/ What you need: 125g/4oz Odlums Self Raising Flour 125g/4oz Butter or Margarine (room temperature) 125g/4oz Shamrock Golden Caster Sugar 2 Eggs (room temperature) Few Drops of Goodall's Vanilla Essence To Decorate 125g/4oz Butter (room temperature) 225g/8oz Icing Sugar (sieved) Few Drops of Goodall's Vanilla Essence Selection of Goodall's Food Colouring Sweets (optional) How to: Preheat oven to 180°C/350°F/Gas 4.

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Chocolate Fudge Easter Cake

Oven Time : 35 mins

www.odlums.ie /recipes/chocolate-fudge-easter-cake/

What you need:

275g/10oz Odlums Cream Plain Flour

1 heaped teaspoon Odlums Baking Powder

3 tablespoons Cocoa Powder

200g/7oz Shamrock Golden Caster Sugar

3 Eggs, beaten

3 tablespoons Golden Syrup

225ml/8fl oz Sunflower Oil

225ml/8fl oz Milk

Icing/Filling

450g/1lb Chocolate

200g/7oz Butter

To Decorate

Easter Bunnies, Chocolate Truffles or Mini Eggs

Chocolate Finger Biscuits

Yellow Ribbon

How to:

1. Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8" sandwich tins, tins must be at least 1½ inches deep.

2. Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.

3. Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.

4. Bake for about 35 minutes until cakes are risen and spring back when gently pressed.

5. When baked, turn onto wire tray and remove the lining paper. Allow to cool.

6. Cut each cake in half horizontally.

7. Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.

8. Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the remaining cake layers, then pour remaining icing over the cake making sure it evenly coats the top and sides.

9. Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies, truffles or eggs.

10. Finally tie a yellow ribbon around cake, if liked. Enjoy and have a very Happy Easter!

Chocolate Fudge Easter Cake

What you need:

275g/10oz Odlums Cream Plain Flour

1 heaped teaspoon Odlums Baking Powder

3 tablespoons Cocoa Powder

200g/7oz Shamrock Golden Caster Sugar

3 Eggs, beaten

3 tablespoons Golden Syrup

225ml/8fl oz Sunflower Oil

225ml/8fl oz Milk

Icing/Filling

450g/1lb Chocolate

200g/7oz Butter

To Decorate

Easter Bunnies, Chocolate Truffles or Mini Eggs

Chocolate Finger Biscuits

Yellow Ribbon

How to:

1. Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8" sandwich tins, tins must be at least 1½ inches deep.

2. Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.

3. Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.

4. Bake for about 35 minutes until cakes are risen and spring back when gently pressed.

5. When baked, turn onto wire tray and remove the lining paper. Allow to cool.

6. Cut each cake in half horizontally.

7. Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.

8. Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the remaining cake layers, then pour remaining icing over the cake making sure it evenly coats the top and sides.

9. Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies, truffles or eggs.

10. Finally tie a yellow ribbon around cake, if liked. Enjoy and have a very Happy Easter!

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Chocolate Fudge Easter Cake Recipe | Odlums

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Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8" sandwich tins, tins must be at least 1½ inches deep. Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well. Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well.

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Breakfast Bars

Oven Time : 1 hour

www.odlums.ie /recipes/healthy-breakfast-bars/

What you need:

300g/11oz Odlums Porridge Oats

1 x 397g tin Condensed Milk

125g/4oz Shamrock Raisins

100g packet Shamrock Flaked Almonds

100g packet Dried Cranberries or Blueberries

75g/3oz Shamrock Desiccated Coconut

2 tablespoons Linseeds

How to:

1. Preheat the oven to 130°C/250°F/Gas ½. Line a swiss roll tin 28cm x 18cm/11" x 7" with good quality baking parchment. Lightly brush with oil.

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk. Mix well, making sure all the dry ingredients are moistened.

4. Spread the mixture evenly into the prepared tin. Press down well with the back of a spoon dipped in cold water.

5. Bake for about 1 hour, until golden brown and set. Remove from the oven and allow to cool a little before gently cutting into bars with a serrated/bread knife.

6. When cold, store in an airtight container.

What you need:

300g/11oz Odlums Porridge Oats

1 x 397g tin Condensed Milk

125g/4oz Shamrock Raisins

100g packet Shamrock Flaked Almonds

100g packet Dried Cranberries or Blueberries

75g/3oz Shamrock Desiccated Coconut

2 tablespoons Linseeds

How to:

1. Preheat the oven to 130°C/250°F/Gas ½. Line a swiss roll tin 28cm x 18cm/11" x 7" with good quality baking parchment. Lightly brush with oil.

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk. Mix well, making sure all the dry ingredients are moistened.

4. Spread the mixture evenly into the prepared tin. Press down well with the back of a spoon dipped in cold water.

5. Bake for about 1 hour, until golden brown and set. Remove from the oven and allow to cool a little before gently cutting into bars with a serrated/bread knife.

6. When cold, store in an airtight container.

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Preheat the oven to 130°C/250°F/Gas ½. Line a swiss roll tin 28cm x 18cm/11" x 7" with good quality baking parchment. Lightly brush with oil. Warm the condensed milk in a large pan. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk.

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Banana Squares

Oven Time : 20-25 mins

www.odlums.ie /recipes/banana-squares/

What you need:

225g/8oz Odlums Cream Plain Flour

125g/4oz Shamrock Golden Caster Sugar

2 large Bananas, mashed

4 tablespoons Vegetable Oil

2 Eggs

1 teaspoon Odlums Baking Powder

Good pinch of Goodall's Cinnamon

To Decorate

75g/3oz Cream Cheese

75g/3oz Butter (room temperature)

1 teaspoon Goodall's Vanilla Essence

225g/8oz Icing Sugar

Banana Slices (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment.

2. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together.

3. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

4. Pour into the prepared tin and spread evenly.

5. Bake for 20-25 minutes until top is golden and a cocktail stick inserted in the centre comes out clean.

6. Allow to cool completely.

Topping

1. Beat cream cheese, butter and vanilla essence together. Then gradually beat in the icing sugar until topping is smooth and spreadable.

2. Spread on cake and cut into squares. Top with banana slices. Cover and store in a fridge.

Note

Banana Squares are also delicious served plain, topped with chocolate spread or simply dusted with icing sugar

Banana Squares

Print Recipe >

What you need:

225g/8oz Odlums Cream Plain Flour

125g/4oz Shamrock Golden Caster Sugar

2 large Bananas, mashed

4 tablespoons Vegetable Oil

2 Eggs

1 teaspoon Odlums Baking Powder

Good pinch of Goodall's Cinnamon

To Decorate

75g/3oz Cream Cheese

75g/3oz Butter (room temperature)

1 teaspoon Goodall's Vanilla Essence

225g/8oz Icing Sugar

Banana Slices (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment.

2. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together.

3. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

4. Pour into the prepared tin and spread evenly.

5. Bake for 20-25 minutes until top is golden and a cocktail stick inserted in the centre comes out clean.

6. Allow to cool completely.

Topping

1. Beat cream cheese, butter and vanilla essence together. Then gradually beat in the icing sugar until topping is smooth and spreadable.

2. Spread on cake and cut into squares. Top with banana slices. Cover and store in a fridge.

Note

Banana Squares are also delicious served plain, topped with chocolate spread or simply dusted with icing sugar

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Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

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Aunty Heather's Rocky Road Bars

www.odlums.ie /recipes/aunty-heathers-rocky-road-bars/

What you need:

2 packets Jacob's Lincoln Biscuits, crushed

225g/8oz Butter

225g/8oz Shamrock Golden Caster Sugar

2 Eggs, beaten

150g Galaxy Chocolate

4 tablespoons Cocoa Powder

1 large packet Maltesers

1 packet Rolos

1 packet Munchies

1 large packet Mini Marshmallows

How to:

1. Melt the butter and sugar in a saucepan over a low heat. Remove from heat and allow to cool slightly.

2. Add the eggs and stir well.

3. Add all the remaining ingredients and mix well.

4. Transfer to a Swiss Roll tin 33cm x 23cm / 13" x 9".

5. Press down well with the back of the spoon. Allow to get cold and then cut into bars. Enjoy!

Aunty Heather's Rocky Road Bars

What you need:

2 packets Jacob's Lincoln Biscuits, crushed

225g/8oz Butter

225g/8oz Shamrock Golden Caster Sugar

2 Eggs, beaten

150g Galaxy Chocolate

4 tablespoons Cocoa Powder

1 large packet Maltesers

1 packet Rolos

1 packet Munchies

1 large packet Mini Marshmallows

How to:

1. Melt the butter and sugar in a saucepan over a low heat. Remove from heat and allow to cool slightly.

2. Add the eggs and stir well.

3. Add all the remaining ingredients and mix well.

4. Transfer to a Swiss Roll tin 33cm x 23cm / 13" x 9".

5. Press down well with the back of the spoon. Allow to get cold and then cut into bars. Enjoy!

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Aunty Heather's Rocky Road Bars Recipe | Odlums

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Melt the butter and sugar in a saucepan over a low heat. Remove from heat and allow to cool slightly. Add the eggs and stir well. Add all the remaining ingredients and mix well. Transfer to a Swiss Roll tin 33cm x 23cm / 13" x 9".

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American Style Pancakes with Honey and Berries

Oven Time : Few Mins

www.odlums.ie /recipes/american-style-pancakes-with-honey-and-berries/

What you need:

125g/4oz Odlums Self Raising Flour

1 tablespoon Shamrock Golden Caster Sugar

Pinch of Salt

1 Egg

150ml/¼ pint Milk

Oil for frying

Rowse Honey

Mixed Berries

How to:

1. Sieve flour and salt into a bowl, stir in the sugar (if using).

2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.

3. Cover and allow to stand for about an hour.

4. Heat a little oil on a pan and drop spoonfuls of batter onto pan.

5. When mixture is puffed and bubbling on top, turn and cook on other side.

6. Serve warm with Rowse Honey and mixed berries

American Style Pancakes with Honey and Berries

Category

Self Raising Flour

What you need:

125g/4oz Odlums Self Raising Flour

1 tablespoon Shamrock Golden Caster Sugar

Pinch of Salt

1 Egg

150ml/¼ pint Milk

Oil for frying

Rowse Honey

Mixed Berries

How to:

1. Sieve flour and salt into a bowl, stir in the sugar (if using).

2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.

3. Cover and allow to stand for about an hour.

4. Heat a little oil on a pan and drop spoonfuls of batter onto pan.

5. When mixture is puffed and bubbling on top, turn and cook on other side.

6. Serve warm with Rowse Honey and mixed berries

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American Style Pancakes with Honey and Berries Recipe | Odlums

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Sieve flour and salt into a bowl, stir in the sugar (if using). Add the egg and beat while adding the milk. Mix until mixture becomes smooth. Cover and allow to stand for about an hour. Heat a little oil on a pan and drop spoonfuls of batter onto pan.

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3-Ingredient Scones

Oven Time : 10-12 mins

www.odlums.ie /recipes/3-ingredient-scones/

What you need:

450g/1lb Odlums Self Raising Flour

250ml Lemonade

250ml Fresh Cream (pouring)

To Serve

Fruitfield Jam

Freshly Whipped Cream

How to:

1. Preheat oven to 210°C/420°F/Gas 7. Lightly dust baking tray with flour.

2. Sieve flour into a large mixing bowl. Add the cream. With a knife, bring the ingredients together while gradually adding the lemonade.

3. Turn the dough onto a lightly floured surface and gently press to ½ inch in thickness. Cut scones using a scone cutter or tumbler. Repeat until all dough is used.

4. Place on baking tray and bake for 10-12 mins in preheated oven until golden brown.

5. Cool on wire tray before serving with jam and freshly whipped cream.

Note

If using 2⅝"/68mm scone cutter or tumbler, you will get 12 scones from this recipe.

What you need:

450g/1lb Odlums Self Raising Flour

250ml Lemonade

250ml Fresh Cream (pouring)

To Serve

Fruitfield Jam

Freshly Whipped Cream

How to:

1. Preheat oven to 210°C/420°F/Gas 7. Lightly dust baking tray with flour.

2. Sieve flour into a large mixing bowl. Add the cream. With a knife, bring the ingredients together while gradually adding the lemonade.

3. Turn the dough onto a lightly floured surface and gently press to ½ inch in thickness. Cut scones using a scone cutter or tumbler. Repeat until all dough is used.

4. Place on baking tray and bake for 10-12 mins in preheated oven until golden brown.

5. Cool on wire tray before serving with jam and freshly whipped cream.

Note

If using 2⅝"/68mm scone cutter or tumbler, you will get 12 scones from this recipe.

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Preheat oven to 210°C/420°F/Gas 7. Lightly dust baking tray with flour. Sieve flour into a large mixing bowl. Add the cream. With a knife, bring the ingredients together while gradually adding the lemonade. Turn the dough onto a lightly floured surface and gently press to ½ inch in thickness.

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3 Ingredient Cookies

Oven Time : 10-15 mins

www.odlums.ie /recipes/3-ingredient-cookies/

What you need:

125g/4oz Odlums Porridge Oats (or Kelkin Gluten Free Porridge Oats)

50g/2oz Shamrock Coconut

2-3 medium Bananas, mashed (the more ripe the better!)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a flat baking tray.

2. Combine the oats, coconut and mashed bananas in a bowl.

3. Place spoonfuls of the mixture on the baking tray and flatten to form cookies.

4. Bake for 10-15 minutes until golden brown.

5. Enjoy warm from the oven or cool completely and store in an airtight container.

Notes

For a gluten free version, make sure your porridge oats are gluten free.

Also delicious with Shamrock chocolate chips, chopped nuts or dried fruit.

What you need:

125g/4oz Odlums Porridge Oats (or Kelkin Gluten Free Porridge Oats)

50g/2oz Shamrock Coconut

2-3 medium Bananas, mashed (the more ripe the better!)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a flat baking tray.

2. Combine the oats, coconut and mashed bananas in a bowl.

3. Place spoonfuls of the mixture on the baking tray and flatten to form cookies.

4. Bake for 10-15 minutes until golden brown.

5. Enjoy warm from the oven or cool completely and store in an airtight container.

Notes

For a gluten free version, make sure your porridge oats are gluten free.

Also delicious with Shamrock chocolate chips, chopped nuts or dried fruit.

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Preheat oven to 180°C/350°F/Gas 4. Lightly grease a flat baking tray. Combine the oats, coconut and mashed bananas in a bowl. Place spoonfuls of the mixture on the baking tray and flatten to form cookies. Bake for 10-15 minutes until golden brown. Enjoy warm from the oven or cool completely and store in an airtight container.

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Lemon Tart

Oven Time : 1 hr

www.odlums.ie /recipes/lemon-tart/

What you need:

Base

225g/8oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

75g/3oz Shamrock Golden Caster Sugar

1 Egg

Egg wash (beaten egg)

Filling

3 Eggs

125g/4oz Shamrock Golden Caster Sugar

100g packet Shamrock Ground Almonds

Rind of 2 Lemons

Juice of 1 Lemon

170ml Fresh Cream

How to:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9".

2. Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.

3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.

4. Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.

5. Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.

6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.

7. When cool, dust with icing sugar.

What you need:

Base

225g/8oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

75g/3oz Shamrock Golden Caster Sugar

1 Egg

Egg wash (beaten egg)

Filling

3 Eggs

125g/4oz Shamrock Golden Caster Sugar

100g packet Shamrock Ground Almonds

Rind of 2 Lemons

Juice of 1 Lemon

170ml Fresh Cream

How to:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9".

2. Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.

3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.

4. Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.

5. Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.

6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.

7. When cool, dust with icing sugar.

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Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9". Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.

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RECIPE OVERVIEW

This quick and simple indulgent treat is ideal for a movie night in.

1. In a microwaveable mug, place all the flour and cocoa powder. Use the spoon to grind all of the cocoa and flour against the side of the mug so there are no lumps.

2. Add the egg and beat a little on top of the dry ingredients to break the yolk.

3. Add the oil, milk, vanilla and maple syrup. Mix until well combined.

4. Place the chocolate on a board and using a roller crush into small pieces. Stir into the mixture.

5. Put the mug into the microwave on high for 3 minutes. Leave to cool slightly before serving. Serve with some vanilla ice cream.

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RECIPE OVERVIEW This quick and simple indulgent treat is ideal for a movie night in. In a microwaveable mug, place all the flour and cocoa powder. Use the spoon to grind all of the cocoa and flour against the side of the mug so there are no lumps.

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RECIPE OVERVIEW

Start your day the healthy way with this delicious fruit smoothie. This recipe contains flaxseed which is naturally high in fibre and omega 3 fatty acids. This smoothie will give you all the energy you need in the morning.

1. There's no need to peel the beetroot if you scrub it well. Simply place all the ingredients in a blender and blitz for 1 minute, until completely smooth and creamy.

2. This can be made in advance and stored in the fridge overnight for a grab-and-go breakfast - just give it a stir before serving.

Fresh fruit is bursting with goodness, but do keep in mind that it's also high in sugar too, even though it's natural sugar.

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RECIPE OVERVIEW Start your day the healthy way with this delicious fruit smoothie. This recipe contains flaxseed which is naturally high in fibre and omega 3 fatty acids. This smoothie will give you all the energy you need in the morning. There's no need to peel the beetroot if you scrub it well.

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These are a real treat for the whole family - chocolately, moreish yumminess that are so simple and great fun to make.

1. Preheat your oven to 180°C (regular)/165°C (fan), gas mark 4.

2. Prepare 8 inch/20 cm square tin (at least 2 inch/5 cm in height) by greasing inside all over and lining the bottom of the tin with baking parchment.

3. Place a large bowl over a pan of simmering water ensuring the water does not touch the bottom of the bowl. 2 inch/5 cm of water in the bottom of the pot will be enough.

4. Melt the butter and chocolate in the bowl, stirring gently until fully melted.

5. Remove the bowl from the pan and sit onto a counter and allow to cool for five minutes. (This is to ensure when you add the eggs that they won't start to scramble in the batter)

6. Using a wooden or metal spoon stir in the sugar, vanilla and the cocoa powder stir until well combined.

7. Add the eggs one at a time, stirring between each addition.

8. Finally add the flour, salt and the optional choc chips or nuts (if using) and mix until you have just combined all the flour into the batter.

9. Pour the runny batter into the prepared baking tin and use a knife or spatula to spread it evenly around the tin and into the corners.

10. Place the tin into the centre shelf of the pre-heated oven for at least 30minutes before you check to see if the brownies are done.

11. Unlike a standard cake, brownies should be gooey in the centre so using a skewer to check if it's cooked will not work. You should check to see that there is a cracked crust on the top. Also, use a knife and cut a line through the centre of the cake, push aside slightly and check to see if the batter is still runny. If the batter is runny return the brownies to the oven and check again after a further 10 minutes. Once the brownies hold their shape you can remove from the oven, but they should still be sticky.

12. Once you have removed the cooked brownies from the oven, cut them in the tin to the required size and then allow to cool a little in the tin.

13. Use a knife, angled spatula or fish slice to remove from the tin.

14. Optionally, dust with icing sugar to serve

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These are a real treat for the whole family - chocolately, moreish yumminess that are so simple and great fun to make. Preheat your oven to 180°C (regular)/165°C (fan), gas mark 4. Prepare 8 inch/20 cm square tin (at least 2 inch/5 cm in height) by greasing inside all over and lining the bottom of the tin with baking parchment.

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RECIPE OVERVIEW

Banana bread is ideal for making with over-ripe bananas. This is a banana bread with a twist in that it has a cream cheese layer. Another added bonus is that it contains chocolate chips! Always a good combination that's sure to keep everyone happy.

1. Preheat the oven to 180°C/gas mark 4. Grease a 23cm x 13cm loaf tin and line with non-stick baking paper.

2. First, prepare the filling by beating the cream cheese, sugar, flour and egg together in a small bowl and set aside.

3. Cut one banana in half lengthways and reserve one half for decoration. In a large bowl, mash the remaining half and the other banana really well. Add the sour cream, sugars, chocolate chips, oil, egg and vanilla extract and mix everything together well. Add the flour, cinnamon, baking powder and baking soda and stir until combined.

4. Pour a little more than half of the batter into the loaf tin, spreading it level. Drizzle the filling mixture on top, then gently spread it level. Finally, top with the remaining cake batter, spreading it evenly and being careful not to disturb the cream cheese filling too much. Lay the reserved banana half on top, cut side up, and sprinkle the teaspoon of sugar on it.

5. Bake in the oven for about 1 hour, until the top is golden, the banana has caramelised and a skewer comes out clean when inserted into the centre of the cake.

6. Remove and leave to cool in the tin for 10 minutes before lifting out and leaving to cool completely on a wire rack. This is delicious served warm or cold.

Tip: Use chopped hazelnuts, pecans or walnuts instead of chocolate chips if preferred.

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Banana and Chocolate Chip with Cream Cheese Filling

# data[].attributes.attachment_link.description
Banana bread is ideal for making with over-ripe bananas. This is a banana bread with a twist in that it has a cream cheese layer. Another added bonus is that it contains chocolate chips! Always a good combination that's sure to keep everyone happy.

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Gooey Chewy Bars

Oven Time : No-Bake

www.odlums.ie /recipes/gooey-chewy-bars/

What you need:

125g/4 oz Odlums Porridge Oats

Handful of Dried Fruit (Shamrock Sultanas/Raisins/Apricots)

50g/2 oz Rice Krispies

50g/2 oz Butter

200g/7 oz Mini Marshmallows

3 tablespoons Kelkin Crunchy Peanut Butter

Topping

25g/1 oz Chocolate

12½g/½ oz Butter

How to:

1. Line a 26cm/10" x 17cm/7" or 20cm/8" square tin with baking parchment, base and sides.

2. Place a heatproof bowl over a pan of boiling water, making sure the base of the bowl does not touch the water.

3. Put the butter, marshmallows and peanut butter into the bowl and stir occasionally until the ingredients are melted.

4. Add the porridge, dried fruit and rice krispies and mix well until all dry ingredients are moistened.

5. Transfer to prepared tin and press down well with wet hands.

6. Allow to cool then transfer to fridge to harden. Meanwhile, melt the chocolate and butter together and drizzle over the set mixture.

7. Cut into squares or bars and store in an airtight container. Enjoy!

Gooey Chewy Bars

Category

Baking with Kids

What you need:

125g/4 oz Odlums Porridge Oats

Handful of Dried Fruit (Shamrock Sultanas/Raisins/Apricots)

50g/2 oz Rice Krispies

50g/2 oz Butter

200g/7 oz Mini Marshmallows

3 tablespoons Kelkin Crunchy Peanut Butter

Topping

25g/1 oz Chocolate

12½g/½ oz Butter

How to:

1. Line a 26cm/10" x 17cm/7" or 20cm/8" square tin with baking parchment, base and sides.

2. Place a heatproof bowl over a pan of boiling water, making sure the base of the bowl does not touch the water.

3. Put the butter, marshmallows and peanut butter into the bowl and stir occasionally until the ingredients are melted.

4. Add the porridge, dried fruit and rice krispies and mix well until all dry ingredients are moistened.

5. Transfer to prepared tin and press down well with wet hands.

6. Allow to cool then transfer to fridge to harden. Meanwhile, melt the chocolate and butter together and drizzle over the set mixture.

7. Cut into squares or bars and store in an airtight container. Enjoy!

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Line a 26cm/10" x 17cm/7" or 20cm/8" square tin with baking parchment, base and sides. Place a heatproof bowl over a pan of boiling water, making sure the base of the bowl does not touch the water. Put the butter, marshmallows and peanut butter into the bowl and stir occasionally until the ingredients are melted.