On the hunt for some rainy afternoon baking ideas? Look no further.
We’ve teamed up with Kerrygold to bring you some gorgeous recipes.
And to celebrate Kerrygold’s title sponsorship of the Kerrygold Ballymaloe LitFest taking place this weekend, Kerrygold is giving away a €1,000 travel voucher and loads of Kerrygold kitchen goodies.
To enter, simply share a picture or video of a pièce de résistance on Facebook, Twitter or Instagram that you have made using Kerrygold and tag Kerrygold Ireland! It can either be your own creation or a twist on a Kerrygold favourite.
Check out these simple recipes for some inspiration!
- 500g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 120 g Kerrygold Pure Irish Salted Butter
- 120 g caster sugar, plus extra for sprinkling
- 2 eggs
- 6 tbsp milk, plus extra for brushing
- 150g fresh raspberries
- Preheat the oven to 220°C, dust a large baking sheet with flour. Start by mixing the flour and baking powder in a big bowl. With your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Then stir in the sugar and mix it through the crumbs.
- In a measuring jug, whisk up the milk and egg until combined. Pour this into the crumb mixture and mix thoroughly with a table knife until a rough dough forms. Now here’s the trick. Don’t wait for the scones to cook before you add the best bit – mix the raspberries through the dough. Use your hands to knead the dough together and don’t leave any mixture stuck inside the bowl.
- Dust a clean work surface with a little flour, turn the dough out of the bowl and mould into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
- Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12 – 14 minutes until they have risen and turned a lovely golden-brown colour on top.
- Transfer to a wire rack to cool ever so slightly before serving warm with a dollop of butter and jam. Why not experiment and have one with clotted cream, afternoon tea style?
Butterscotch Pudding with Salted Caramel
- 4 tbsp soft Kerrygold Pure Irish Salted Butter
- 150g dark brown sugar
- 225ml cream
- 2 tbsp cornflour
- ½ tsp salt
- 375ml milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 250g crème fraiche
- Melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
- Meanwhile, place the cornflour in a bowl with the salt and whisk with a few tablespoons of milk until smooth, then mix in the rest of the milk. Whisk in the egg yolks with the vanilla extract. Then gradually add the hot butterscotch sauce, whisking constantly.
- Wipe out the saucepan. Strain the mixture back through a fine-mesh sieve back into the saucepan and cook over a medium heat for 5-6 minutes, stirring regularly, until the butterscotch custard starts to thicken.
- Remove from the heat. Pour into pretty glasses or ramekins and chill for at least an hour (or up to 3 days).
- To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
- To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce.
At the Kerrygold Ballymaloe Lit Fest this weekend, the Kreate with Kerrygold area will be hosting free cooking demos, screen printing, facepainting and a butter brunch boogie – to find out more, click here.