- 250g Ground almonds
- 500g Whole eggs
- 100g Soft flour
- 75g Caster sugar
- 375g Egg whites
- 75g Kerrymaid Premium Baking, melted
- 375g Icing sugar
- 200g Kerrymaid Custard
- 3 Oranges (zests)
- 100g Brazil nuts
- 4g Salt
- 150g Egg whites
- 50g Water
- 114g Caster sugar
- For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together
- Whisk egg whites and caster sugar to semi-peak, then fold the ingredients together (in the order you made them). Finally, fold in the melted Kerrymaid Premium Baking
- Spread over trays in an even 1cm layer and bake six-ten minutes at 200°c. Remove from the oven and sprinkle with caster sugar
- For the brazil nut custard - Chop the brazil nuts into small pieces and add all the ingredients to a mixing bowl and mix together until combined
- Spread an even layer over the baked sponge sheets and roll tightly but gently
- For the meringue – bring the water and sugar to 118°c
- Whisk the egg whites to semi peak and gently rain in the hot sugar. Once all the sugar is in, turn to a high speed and whisk until stiff peak and glossy texture
- Spread over the rolled sponge so it is covered using a pallet knife, make sure you get some texture to the outside and some small to medium peaks sticking off. Then gently blow torch the whole pudding until it is a light brown golden colour
- Slice the pudding and serve on a plate with a jug of Brazil nut and Orange custard per serving.
- 250ml Kerrymaid Double
- 250ml Kerrymaid Single
- 130g Kerrymaid Buttery
- 130g clear honey
- Small bunch of mint
- 500g good quality dark chocolate (high cocoa %)
- Cocoa powder
- Finely chopped pistachio nuts or almonds
- Crushed chocolate
- Crumbled amaretti biscuits
- Pour the Kerrymaid Double and Kerrymaid Single into a saucepan and add the mint leaves. Leave for 5-6 minutes on a low heat to infuse the mint.
- While this is heating, break the chocolate and add to a bowl with the Kerrymaid Buttery and honey.
- Sieve the hot Kerrymaid Double and Kerrymaid Single mix to dispose of the mint leaves and add to the chocolate, honey and Buttery mix whilst stirring until smooth.
- Pour the mixture into a shallow dish and chill for an hour or until set.
- Remove the truffle mixture from the fridge and scoop out individual portions, shape into a circle by rolling in your hands. Toss the truffle in the desired coating and place on a separate plate.
- Once you have done this with all of the mixture, refrigerate the truffles until firm.
- Once set, arrange the truffles in a box/tin and keep refrigerated. For individual portions arrange neatly on a small dish and serve.
Ricotta Shortcake with Balsamic-Basil Strawberries
For the Balsamic Basil Strawberries:
- 450g sliced strawberries
- 30g granulated sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh chopped basil
For the Ricotta Shortcakes:
- 315g plain flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 15g granulated sugar
- 1 large egg, beaten
- 120ml Buttermilk
- 1 teaspoon vanilla extract
- 115g ricotta cheese
- 115g Kerrymaid Buttery
- 360ml Kerrymaid Double
- 34g granulated sugar
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 200°c or gas mark 6 and line a large baking tin with parchment paper.
- In a medium sized mixing bowl, stir together the strawberries, sugar, balsamic vinegar and basil and set aside.
- In a separate large mixing bowl whisk the flour, baking powder, baking soda, salt and sugar. Add the Kerrymaid Buttery to the whisked mixture and mix lightly with a fork until it is just coated with flour.
- In another bowl mix the buttermilk, vanilla extract, ricotta cheese and beaten egg until well stirred.
- Combine the mixtures from Step 3 and 4 into a doughy texture, don’t overmix. Cover a surface with flour and gently knead the dough. Knead the dough into a disc-like shape and cut into 8 smaller circular discs using a biscuit cutter.
- Place the 8 circular discs onto the pre-prepared baking sheet and brush with Kerrymaid Double. Bake for approximately 12-15 minutes or until light brown, then cool the shortcakes on a cooling rack.
- While these are cooling, beat the Kerrymaid Double, sugar and vanilla extract until peaks start to form. It should take around 2 minutes.
- Slice the shortcakes down the middle and spoon the pre-prepared balsamic-basil strawberries over the bottom half, then place the lid of the shortcake back on top to cover. Top the shortcakes with the Whipped Kerrymaid Double and serve.
Winter Eton Mess
- 500g Kerrymaid Custard
- Kerrymaid Whipping (optional)
- Blackberries, chopped
- 3 meringue nests, crushed
- Pour the Kerrymaid Custard into a bowl.
- Fold the Kerrymaid Whipping into the custard (if using).
- Stir the fruit and crushed meringue through the Kerrymaid Custard.
- Serve in individual glasses and top with a scattering of berries.
Zesty Chocolate Townie
For the Pastry
- 250g plain flour
- 125g Kerrymaid Premium Baking
- 90g caster sugar
- 1 egg
- 1 orange
For the Brownie filling
- 1 orange
- 150g plain chocolate
- 2 eggs
- 100g Kerrymaid Buttery
- 75g self raising flour
- 200g soft brown sugar
- 40 g cocoa powder
For the Ganache
- 100g plain chocolate
- 150ml Kerrymaid Double
- 1 tbsp golden syrup
For the Candied Orange
- 100ml water
- 1 orange
- 100g caster sugar
- In a large mixing bowl, combine the flour and icing sugar. With your hands. Add the Kerrymaid Premium Bakery and crumb together. Add the zest of the orange into the mixture and 1 egg and combine. Roll the dough mixture into a ball, wrap in clingfilm and l
- Preheat the oven to 200°c. Remove the dough from the refrigerator and roll out 1/2cm thick large enough to cover the tart tin. Press the dough into the sides of the tin and trim off the excess. Bake blind with baking beans for 10 minutes, remove the beans
- Turn the oven to 180°c.
- Gently melt the chocolate, Kerrymaid Buttery and sugar then cool slightly. Crack the eggs, orange zest and add the flour. Beat together and transfer to the pastry base. Bake for a further 20 minutes and then remove to cool again.
- In a small pan, heat the Kerrymaid Double and syrup until warm but do not allow to boil. Add the chocolate, broken into small pieces and leave to melt in the pan but off the heat. Stir together once melted and pour over the brownie filling.
- Cut off the peel of the orange and add to a pan with 100g of water, bring to the boil and add 100g of sugar, boil for 5 minutes. Scoop the orange peel out of the liquid and allow to cool before placing on top of the tart.
- Cut the tart into equal slices and serve with whipped Kerrymaid Whipping, or drizzle with Kerrymaid Double.
- 85g plain flour
- 3 eggs
- 2 tbsp cocoa powder
- 85g golden caster sugar
- ½ tsp baking powder
For the filling & icing
- 50g Kerrymaid Buttery
- 1 tbsp golden syrup
- 200g sifted icing sugar
- 284ml Kerrymaid Double
- 140g dark chocolate
- Icing sugar and holly sprigs to decorate
- Preheat the oven to 200°c (Fan 180°c), gas mark 6. Grease a 23x32cm tin and line with baking parchment.
- In a bowl, beat the eggs and sugar together with an electric whisk until thick and creamy.
- In a separate bowl, mix the flour, baking powder and cocoa powder together and sift into the egg mixture. Fold gently and then pour into the prepared tin. Spread the mixture evenly and bake for 10 minutes.
- Lay a separate sheet of baking parchment onto a surface and tip the ready baked cake onto the parchment, peeling off the paper. Roll the cake from the longest edge with the paper inside and leave to cool.
- For the icing, melt the Kerrymaid Buttery and broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and stir in the golden syrup and 5 tablespoons of Kerrymaid Double.
- Whisk the remaining Kerrymaid Double until it holds its shape. Unravel the cake and spread the whisked Kerrymaid Double over the top and then roll up again into a log.
- Spread the icing over the Yule log and mark with a fork to give a tree bark effect, slice into individual portions. When ready to serve, sprinkle some icing sugar over the portion to resemble snow and decorate with holly leaves.