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Homemade Irish cream recipe
 Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee. 250ml/9fl oz single cream 1x 397g/14oz tin condensed milk350ml/12fl oz Irish whiskey1 tsp Camp coffee essence3 tsp chocolate sauce1 tsp vanilla extract1 tsp almond essence 250ml/9fl oz single cream 1x 397g/14oz tin condensed milk 350ml/12fl oz Irish whiskey 1 tsp Camp coffee essence 3 tsp chocolate sauce 1 tsp vanilla extract 1 tsp almond essence Method Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool. Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool. Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste. Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
Irish cream trifles recipe
 These decadent mini-trifles are for lovers of chocolate and Irish cream. With no cooking required, they are fabulous for Christmas or New Year parties. Make them the night before and finish off just before serving. 12 mini chocolate rolls, sliced into thirds 300ml/10fl oz Irish cream liqueur, such as Baileys 600g/1lb 5oz ready-made chocolate custard 400ml/14fl oz double cream 2 tsp caster sugar 75g/2½oz dark chocolate 12 mini chocolate rolls, sliced into thirds 300ml/10fl oz Irish cream liqueur, such as Baileys 600g/1lb 5oz ready-made chocolate custard 400ml/14fl oz double cream 2 tsp caster sugar 75g/2½oz dark chocolate Method Have 6 serving glasses ready to fill that will fit in your fridge. Tumblers or wide stem glasses work well.Pour 100ml/3½fl oz of the Irish cream into a shallow bowl and dip each slice of mini chocolate roll in so the sponge absorbs the liquid. Place three pieces in the bottom of each glass and 3 around the edges, with the swirl facing out. Pour the chocolate custard over the top (roughly 100g/3½oz in each glass). In a bowl, whip the double cream, sugar and the rest of the Irish cream liqueur together until soft peaks are formed when the whisk is removed from the bowl. Add this final layer to the trifles. Chill in the fridge and for at least 4 hours, preferably overnight. Grate dark chocolate over the tops just before serving. Have 6 serving glasses ready to fill that will fit in your fridge. Tumblers or wide stem glasses work well. Have 6 serving glasses ready to fill that will fit in your fridge. Tumblers or wide stem glasses work well. Pour 100ml/3½fl oz of the Irish cream into a shallow bowl and dip each slice of mini chocolate roll in so the sponge absorbs the liquid. Place three pieces in the bottom of each glass and 3 around the edges, with the swirl facing out. Pour 100ml/3½fl oz of the Irish cream into a shallow bowl and dip each slice of mini chocolate roll in so the sponge absorbs the liquid. Place three pieces in the bottom of each glass and 3 around the edges, with the swirl facing out. Pour the chocolate custard over the top (roughly 100g/3½oz in each glass). Pour the chocolate custard over the top (roughly 100g/3½oz in each glass). In a bowl, whip the double cream, sugar and the rest of the Irish cream liqueur together until soft peaks are formed when the whisk is removed from the bowl. Add this final layer to the trifles. In a bowl, whip the double cream, sugar and the rest of the Irish cream liqueur together until soft peaks are formed when the whisk is removed from the bowl. Add this final layer to the trifles. Chill in the fridge and for at least 4 hours, preferably overnight. Chill in the fridge and for at least 4 hours, preferably overnight. Grate dark chocolate over the tops just before serving. Grate dark chocolate over the tops just before serving.
Irish coffee recipe
 Don't stir the cream into the coffee, but leave it on top so the drink looks like a glass of stout. For a change, you can use your favourite liqueur instead of whiskey. 2 good glugs of Irish whiskey2 tsp demerara sugarenough hot strong coffee to fill the glasses2 heaped tbsp whipped cream 2 good glugs of Irish whiskey 2 tsp demerara sugar enough hot strong coffee to fill the glasses 2 heaped tbsp whipped cream Method Warm two coffee glasses and add a glug of whiskey to each.Stir in a teaspoon of sugar into each glass. Top up with coffee and stir well.Float the whipped cream on top and serve. Warm two coffee glasses and add a glug of whiskey to each. Warm two coffee glasses and add a glug of whiskey to each. Stir in a teaspoon of sugar into each glass. Top up with coffee and stir well. Stir in a teaspoon of sugar into each glass. Top up with coffee and stir well. Float the whipped cream on top and serve. Float the whipped cream on top and serve.
Treacle wheaten bread recipe
 This Irish bread is sweeter than soda bread as it contains treacle and buttermilk, but it's just as easy to make as it's also a no-yeast bread that comes together in an hour. Arguably some would say it's even more delicious. butter, for greasing and to servepolenta, for dusting200g/7oz plain flour200g/7oz wholemeal flour2 tsp salt2 tsp bicarbonate of soda50g/1¾oz mixed seeds, such as sunflower and pumpkin seeds, plus extra seeds for sprinkling1 tbsp linseeds2 tbsp black treacle500ml/18fl oz buttermilk1 free-range egg butter, for greasing and to serve polenta, for dusting 200g/7oz plain flour 200g/7oz wholemeal flour 2 tsp salt 2 tsp bicarbonate of soda 50g/1¾oz mixed seeds, such as sunflower and pumpkin seeds, plus extra seeds for sprinkling 1 tbsp linseeds 2 tbsp black treacle 500ml/18fl oz buttermilk 1 free-range egg Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a loaf tin with butter and spread polenta all over the tin with your hands. This helps to create an even bake and makes it easier for the bread to come away from the tin. Sift the flours, salt and bicarbonate of soda into a large bowl and mix to combine. Add the mixed seeds, linseeds, treacle, buttermilk and egg. Combine everything together until it forms a thick, sticky mixture. Spoon the dough into the tin and sprinkle a few more seeds on top. Bake for 45 minutes–1 hour. Test the bread by either inserting a wooden skewer and seeing if it comes out clean or tapping the top with the base of your knuckles – if it sounds hollow, it is ready. Leave to cool, slice and serve with lots of butter. Preheat the oven to 220C/200C Fan/Gas 7. Grease a loaf tin with butter and spread polenta all over the tin with your hands. This helps to create an even bake and makes it easier for the bread to come away from the tin. Preheat the oven to 220C/200C Fan/Gas 7. Grease a loaf tin with butter and spread polenta all over the tin with your hands. This helps to create an even bake and makes it easier for the bread to come away from the tin. Sift the flours, salt and bicarbonate of soda into a large bowl and mix to combine. Add the mixed seeds, linseeds, treacle, buttermilk and egg. Combine everything together until it forms a thick, sticky mixture. Spoon the dough into the tin and sprinkle a few more seeds on top. Sift the flours, salt and bicarbonate of soda into a large bowl and mix to combine. Add the mixed seeds, linseeds, treacle, buttermilk and egg. Combine everything together until it forms a thick, sticky mixture. Spoon the dough into the tin and sprinkle a few more seeds on top. Bake for 45 minutes–1 hour. Test the bread by either inserting a wooden skewer and seeing if it comes out clean or tapping the top with the base of your knuckles – if it sounds hollow, it is ready. Leave to cool, slice and serve with lots of butter. Bake for 45 minutes–1 hour. Test the bread by either inserting a wooden skewer and seeing if it comes out clean or tapping the top with the base of your knuckles – if it sounds hollow, it is ready. Leave to cool, slice and serve with lots of butter.
Braised cabbage with bacon recipe
 Braised cabbage elevated to new heights of deliciousness - cooked in wine and cream with salty bacon. Use bright Savoy cabbage, or even cavolo nero! 1 Savoy cabbage, cored and shredded110g/4oz smoked streaky bacon, derinded and chopped55g/2oz butter85ml/3fl oz dry white wine2 tbsp fresh chopped parsley2 tsp fennel seeds2 tbsp crème fraîchesalt and freshly ground pepper 1 Savoy cabbage, cored and shredded 110g/4oz smoked streaky bacon, derinded and chopped 55g/2oz butter 85ml/3fl oz dry white wine 2 tbsp fresh chopped parsley 2 tsp fennel seeds 2 tbsp crème fraîche salt and freshly ground pepper Method Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes.Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender.Stir in the fennel seeds, parsley and crème fraîche and serve. Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes. Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes. Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender. Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender. Stir in the fennel seeds, parsley and crème fraîche and serve. Stir in the fennel seeds, parsley and crème fraîche and serve.
Soda bread recipe
 With no kneading and no waiting you can enjoy warm fresh soda bread in well under an hour. 250g/9oz plain wholemeal flour250g/9oz plain white flour1 tsp bicarbonate of soda1 tsp salt420ml/15fl oz buttermilkextra flour for dusting 250g/9oz plain wholemeal flour 250g/9oz plain white flour 1 tsp bicarbonate of soda 1 tsp salt 420ml/15fl oz buttermilk extra flour for dusting Method Preheat the oven to 200C/400F/Gas 6.In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.Add the buttermilk and mix until a sticky dough forms.Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown.Leave to cool on a wire rack. This is best eaten on the day of baking. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a large bowl, mix together the two types of flour, bicarbonate of soda and salt. In a large bowl, mix together the two types of flour, bicarbonate of soda and salt. Add the buttermilk and mix until a sticky dough forms. Add the buttermilk and mix until a sticky dough forms. Lightly flour a work surface and tip the dough onto it. Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6. The loaf should be golden-brown. Leave to cool on a wire rack. This is best eaten on the day of baking. Leave to cool on a wire rack. This is best eaten on the day of baking.
Stout bread recipe
 Stout adds colour and a slightly bitter note to this simple wholemeal soda bread recipe. Wonderful served with rich pâtés. vegetable oil, for greasing200g/7oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda1 tsp salt550g/1lb 4oz wholemeal flour, plus extra for dusting 2 tbsp dark brown sugar300ml/½ pint stout220ml/8fl oz buttermilk vegetable oil, for greasing 200g/7oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda 1 tsp salt 550g/1lb 4oz wholemeal flour, plus extra for dusting 2 tbsp dark brown sugar 300ml/½ pint stout 220ml/8fl oz buttermilk Method Preheat the oven to 230C/450F/Gas 8 and grease a 900g/2lb loaf tin with vegetable oil.Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar.Pour in the stout and buttermilk. Mix well to form a wet dough.Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin. Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest.Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4. Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped.Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing. Preheat the oven to 230C/450F/Gas 8 and grease a 900g/2lb loaf tin with vegetable oil. Preheat the oven to 230C/450F/Gas 8 and grease a 900g/2lb loaf tin with vegetable oil. Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar. Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar. Pour in the stout and buttermilk. Mix well to form a wet dough. Pour in the stout and buttermilk. Mix well to form a wet dough. Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin. Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin. Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest. Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest. Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4. Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped. Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4. Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped. Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing. Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing.
Nigel’s lazy loaf recipe
 Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread. 225g/8oz wholemeal flour225g/8oz plain flour½ teaspoon sea salt1 teaspoon caster sugar1 teaspoon bicarbonate of soda350ml/12fl oz buttermilk 225g/8oz wholemeal flour 225g/8oz plain flour ½ teaspoon sea salt 1 teaspoon caster sugar 1 teaspoon bicarbonate of soda 350ml/12fl oz buttermilk Method Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven.In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven. The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.) Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven. Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven. In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick. In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick. Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven. Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven. The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.) The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.) Recipe tips The bicarbonate of soda starts work as soon at it meets the acidity of the buttermilk. The gas it produces, and which will make the bread rise, must be harnessed pretty quickly so I work as fast as possible when shaping the loaf and getting it into the oven. This loaf is more moist than my earlier versions. I find the extra liquid gives a better result.
Potato soup recipe
 A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. 55g/2oz butter425g/15oz floury potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, chopped900ml/1½pt home-made chicken stock or vegetable stock120ml/4fl oz full-fat milksalt and freshly ground black pepperfreshly chopped herbs to garnish (optional) 55g/2oz butter 425g/15oz floury potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, chopped 900ml/1½pt home-made chicken stock or vegetable stock 120ml/4fl oz full-fat milk salt and freshly ground black pepper freshly chopped herbs to garnish (optional) Method Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.
Mary Berry's red velvet cake recipe
It’s essential to use a food colouring gel that retains its colour when heated. It’s not the sort of food colouring that you’re likely to find in a supermarket, so you’ll need to plan ahead and order a professional grade version online unless you are lucky enough to have a cake decorating supplier locally. Normal red food colouring just won’t work and could even turn the cake green as it bakes! If you can’t get hold of light muscovado sugar, use any soft, light brown sugar instead. Don’t use dark brown sugar as the flavour will be too strong and red colouring won’t be as vibrant. Buttermilk is available in the chiller cabinets of larger supermarkets, close to the yoghurt and cream. It looks a little like a runny natural yoghurt and has a similar, but slightly milder flavour. Instead of white chocolate truffle balls, you could top the cake with malted chocolate balls or any other chocolates or truffles you fancy. Alternatively, melt a little milk or dark chocolate and allow to cool. Then, before it has a chance to harden, use a teaspoon to drizzle over the cake and leave to set. If making ahead, cook the sponges up to three days ahead and keep wrapped in plastic film or a reusable plastic bag, separated with baking paper circles. Make the icing up to 24 hours ahead and keep in a covered container in the fridge. Return to room temperature and beat well before using. The cake can also be baked and decorated the day before serving. Keep in the fridge, lightly covered with foil (or put into a cake container), so the icing isn’t affected by moisture. Allow to stand at room temperature for around 60 minutes before slicing so that the sponge softens and the icing is creamy. If there is a little condensation on the icing, pat gently with kitchen paper. How to store The part-cut cake will keep well in the fridge for up to 3 days, but slices are best bought back to room temperature before serving. Rather than continually warming then chilling the cake, cut as many slices as you need at one time and then return the cake to the fridge so it stays cold. Keep covered with foil or put into a lidded container with a tight-fitting lid. How to freeze The sponges for this cake can be frozen ahead if you like. Allow them to cool completely, then place each one on a circle of baking paper and cover with another circle of baking paper – this will help prevent the sponge sticking – before wrapping tightly in two layers of kitchen foil. Label and freeze for up to 1 month. To thaw, unwrap and place the frozen cakes on a wire rack, loosely covered with foil. Leave at room temperature for about an hour before icing. They don’t need to be completely thawed as they will continue to defrost once the crumb coat is chilling and will be ready to eat once decorated.