Odlums-Classic-Recipes

Our Classic 

Recipes 

1

Hi all, 

Over the years I have had lots and lots of requests for a 

variety of recipes, but the same favourites appear again 

and again! So I’ve decided to put together these “Classic 

Recipes” as I call them. 

As with all my recipes, I use affordable ingredients that 

are readily available in any local or high street shop. I have 

a passion for simplicity and speed of preparation. This is 

evident in the following recipes, so be prepared to entertain 

at any time with my help. 

I hope you enjoy trying these recipes as much as I’ve 

enjoyed putting them together. 

Happy Baking 

Catherine Leyden 

Note: Please note that ovens nowadays vary, so follow the 

manufacturer’s temperature guidelines. 

2

Contents 

Page 

Almond Slices 4 

Apple Tart 6 

Flapjacks 8 

Tea Brack 10 

Fruit Crumble 12 

Scones 14 

Ginger Cake 16 

Traditional Brown Bread 18 

White Soda Bread 20 

White Yeast Bread 22 

Guinness Brown Bread 24 

Breakfast Muffin 26 

Pineapple Upside Down Cake 28 

Bread and Butter Pudding 30 

Chocolate Eclairs 32 

Victoria Sandwich 34 

Cupcakes 36 

Quiche 38 

Chocolate Fudge Sandwich 40 

Pancakes 42 

3

ALMOND SLICES 

6 

Ingredients 

Pastry 

175g/6oz Odlums Cream Plain 

Flour 

Pinch of Salt 

75g/3oz Margarine 

Cold Water 

Preparation time: 20-25 minutes 

Baking time: 35 minutes 

Method: 

1. Preheat oven to 

190°C/375°F/Gas 5. Lightly 

grease an 11 x 7”/ 28x 18cm 

Swiss Roll tin. 

2. Sieve the flour and salt into a 

bowl. Rub in the margarine 

and add sufficient water to 

make a soft dough. 

3. Turn onto a lightly floured 

board, roll out and line the 

Swiss Roll tin. Cover and leave 

in the fridge while making the 

topping. 

Topping 

75g/3oz Odlums Strong Flour 


125g/4oz Caster Sugar 

100g packet Shamrock Ground 

Almonds 

2 Eggs 

2 teaspoons Almond Essence 

2 tablespoons Fruitfield 

Raspberry Jam 

Shamrock Flaked Almonds to 

decorate 

To make topping 

1. Melt the margarine in a pan 

over a low heat. 

2. Remove from the heat and add 

the sugar, ground almonds and 

strong flour. 

3. Mix well, then beat in the eggs 

and almond essence. Leave to 

cool a little. 

4. Remove pastry from the fridge; 

spread the jam over the top of 

the pastry base. 

5. Pour the topping over the jam. 

6. Decorate with flaked almonds 

and bake for 35-40 mins. until 

pale golden in colour. 

7. When cool, cut into slices.

APPLE TART 

Ingredients 

225g/8oz Odlums Cream Plain Flour 


¼ pint/150ml Cold Water (approx) 

4 Large Cooking Apples (peeled, 

cored and sliced) 

Sugar to sweeten apples 

Icing Sugar to dust (optional) 

Your notes: 

Preparation time: 20 minutes 


8 

Method 


200°C/400°F/Gas 6. 

2. Place margarine in freezer for 

about 15 minutes to harden. 

3. Sieve flour into a bowl. 

4. Grate hard margarine into the 

flour. You may need a little 

flour on your fingers for this. 

5. Using a knife, mix grated 

margarine into flour. 

6. Add sufficient water and mix 

to a soft dough with the knife. 

7. Turn onto a floured board and 

knead lightly. 

8. Roll out half the pastry to the 

size of an oven proof plate. 

9. Arrange apples on the pastry. 

10. Sprinkle with sugar to sweeten. 

11. Roll remaining pastry to cover 

the apples. 

12. Dampen edge of base pastry 

with cold water to seal. 

13. Press top pastry over apples to 

make the tart. Seal the edges 

by using the back of a knife to 

form a crust. Then cut at 

1”/3cm intervals to form a 

scalloped edge if liked! 

14. Put a cut on top of pastry to 

allow steam to escape and bake 

for 35 minutes approx. 

Note: Margarine may be rubbed 

into the flour, then chilled for 30 

minutes before rolling.

FLAPJACKS 

Ingredients 

Your notes: 

225g/8oz Odlums Porridge Oats 


125g/4oz Shamrock Brown 

Demerara Sugar 

75g/3oz Golden Syrup 



Method 

1. Preheat the oven to 

180°C/350°F/Gas 4 and 

grease and line an 8”/20cm 

square tin. 

2. Melt the margarine with the 

sugar and syrup. 

3. Stir in the oats. 

4. Turn into the prepared tin. 

Smooth top and press down 

well. 

5. Bake for 20 to 30 minutes. 

6. When baked, cool in tin for 5 

minutes. Cut into fingers. 

7. Cool completely before 

removing from tin. 

10

TEA BRACK 

Ingredients 

225g/8oz Odlums Self Raising 

Flour 

375g Shamrock Fruit Mix 

300ml/½ pint Cold Tea 


1 Egg (beaten) 

Good pinch Mixed Spice 

Your notes: 


(after soaking overnight) 

Baking time: 1 hour 

Method: 

1. Place fruit and tea in bowl and 

leave to soak overnight. 


170°C/325°F/Gas 3 and 

grease and baseline a 900g/2lb 

loaf tin. 

3. Add sugar, egg, flour and 

mixed spice to the bowl and 

mix well. 

4. Transfer to the prepared tin 

and bake for approx. one hour 

or until risen and firm to the 

touch. 

5. Cool on a wire tray. When 

cold, wrap in greaseproof 

paper and keep for two days 

before cutting. 

12

FRUIT CRUMBLE 

Ingredients 

175g/6oz Odlums Porridge 

Oats 


Flour 




225g/8oz Stewed Apples 

225g/8oz Stewed Rhubarb 

225g/8oz Mixed Berries 

Sugar to sweeten apples 



Method: 

1. Pre-heat oven to 

190°C/375°F/Gas 5. 

2. To stew apples and rhubarb: 

peel, core and roughly chop 

apples and roughly chop 

rhubarb. Place in saucepan 

with a little water (1 

tablespoon approx) and place 

over a low heat, stirring 

occasionally until apples and 

rhubarb are softened. When 

soft, if liked, add a pinch of 

cinnamon. 

3. Place the flour, sugar and oats 

into a bowl. 

4. Add margarine and rub into 

the dry ingredients with tips of 

your fingers to form a crumble. 

5. Place the apples, rhubarb and 

berries in an oven-proof dish 

and sweeten with sugar. 

6. Spread crumble over the 

apples. 

7. Bake in the oven for 20-30 

minutes approx. 

8. Serve hot with cream, ice 

cream, custard, yoghurt or 

crème fraiche. 

Note: apples and rhubarb can also 

be stewed in a microwave. Place 

fruit and water in a deep 

micrwaveable bowl and cook on 

high for approx 5 minutes, stirring 

occasionally. 

14

SCONES 

Ingredients 


Flour 

Pinch Salt 


(optional) 


150ml/¼ pint Milk (approx) 

Your notes: 

For glaze 

Beaten egg or milk 



16 

Method: 


210°C/425°F/Gas 7. 

2. Lightly dust a flat baking tray 

with flour. 

3. Sieve flour and salt into a 

bowl, stir in sugar, if used. 

4. Rub in margarine. 

5. Add sufficient milk to make 

soft dough. 


knead to remove any cracks. 

7. Roll out lightly to 1”/3cm in 

thickness. Cut into scones with 

a cutter dipped in flour. 

8. Place on the preheated baking 

tray, glaze if liked. 

9. Bake in oven for 10 -15 mins. 

approx. or until risen and 

golden brown. 

10. Cool on a wire tray.

GINGER CAKE 

Ingredients 


Flour 

3 level teaspoons Ground 

Ginger 

Pinch of Bread Soda 

150ml/¼pt Milk 




125g/4oz Golden Syrup 

125g/4oz Treacle 


To serve 

Tin of Peach Slices (drained) 

Ice Cream 


Baking time: 1 hour 

Method: 


180°C/350°F/Gas 4. Grease 

and line an 18cms/7” deep 

square cake tin. 

2. Dissolve the bread soda with 

1 tablespoon of the milk. Melt 

the margarine, sugar, syrup, 

treacle and remaining milk in 

a pan over a low heat, stirring 

all the time. Do not allow to 

become too hot. 

3. Remove from heat and allow 

to cool. Add this to the dry 

ingredients in a mixing bowl 

with the beaten egg and beat 

until smooth. Finally, add the 

dissolved bread soda. Pour into 

prepared tin and bake for 

about an hour. It will be firm 

to the touch if baked. 

4. Leave in tin for 5 minutes then 

transfer to wire tray and 

remove the lining paper. Allow 

to cool. 

5. Serve warm with peaches and 

ice cream. Gingerbread may 

also be wrapped in greaseproof 

paper when cold, and 

kept for a few days. 

18

BROWN BREAD 

Ingredients 


Flour 

250g/9oz Odlums Wheatmeal 

1 teaspoon Shamrock Bread 

Soda 

1 level teaspoon Salt 

1 teaspoon Cream of Tartar 

1 tablespoon Odlums Oat Bran 

1 tablespoon Odlums Wheat 

Germ 

1 tablespoon Odlums Wheat 

Bran 


1 teaspoon Honey 


12-14fl oz/350-400ml 

Buttermilk 

Topping (optional): 

Odlums Pinhead Porridge Oats 



20 

Method: 



grease a 19cm/8” deep cake tin 

or two 900g/2lb loaf tins. 

2. Sieve the cream flour, salt, 

bread soda and cream of tartar 

into a bowl. 

3. Add the wheatmeal, oat bran, 

wheat germ and wheat bran 

and mix well. 

4. Rub in the margarine. Mix the 

egg, honey and buttermilk 

together and add sufficient 

liquid to the dry ingredients. 

Mix to a soft dough. 


knead. Place into the prepared 

tin or tins and cut a cross on top. 

6. Sprinkle some pinhead on top if 

used. 

7. Bake for 15 minutes then 

reduce heat to 

190°C/375°F/Gas 5 for a 

further 30 minutes approx. 

8. When cooked it should have a 

hollow sound when tapped 

underneath. 

9. Wrap in a clean tea towel to 

cool.

WHITE SODA BREAD 

Ingredients 

450g/1lb Odlums Cream Plain 

Flour 

1 level teaspoon Shamrock 

Bread Soda 

1 level teaspoon Cream of 

Tartar or Bextartar 

Pinch of Salt 


1 tablespoon of Sugar 

(optional) 

300ml/½ pint Buttermilk or 

Sour Milk (approx.) 

Your notes: 



Method: 


200°C/400°F/Gas 5-6. 

2. Dust an 8”/ 20cm deep cake 

tin with flour. 

3. Sift the flour, salt, bread soda 

and cream of tartar into a 

bowl and add sugar if used. 

4. Rub in the margarine. Then, 

add enough milk to make a 

soft dough. 

5. Turn onto a lightly floured 

board and knead a little. 

6. Turn the smooth side up. Place 

into tin. Cut a cross over the 

top. 

7. Bake in an oven for 40-45 

minutes. 

8. Cool on a wire tray. Cover 

with a dry tea towel to give a 

soft crust. 

22

WHITE YEAST BREAD 

Ingredients 

450g/1lb Odlums Strong Flour 

1 level teaspoon Salt 

1 level teaspoon Sugar 


7g/1 sachet Fast Action Dried 

Yeast 

300ml/½ pint tepid Water 

(1 part hot, 2 parts cold) 

Your notes: 

Preparation time: 1 hour 

Baking time: 30 minutes (approx) 

Method: 


210°C/450°F/Gas 7 and 

grease two 900g loaf tins. 

2. Sieve the flour and salt into a 

bowl. 

3. Add the sugar and rub in the 

margarine. 

4. Stir in the fast acting yeast, 

and then add the water. Mix to 

a pliable dough. 


knead for approx. 10 minutes 

or until smooth and elastic. (A 

good food mixer using a dough 

hook will also suffice. If using a 

mixer mix for 5 minutes). 

6. Place into the loaf tins. Cover 

with oiled polythene and leave 

to ‘prove’ until dough is 

doubled in size. 

7. Bake in the oven for approx 30 

minutes until golden. 

24

GUINNESS 

BROWN BREAD 

Ingredients 

450g/1lb Odlums Coarse 

Wholemeal 

2 level teaspoons Shamrock 

Bread Soda 

25g/1oz Odlums Pinhead 

Porridge Oats 

4 tablespoons Shamrock 


100g packet Shamrock 

Chopped Walnuts 

(optional) 


1 tablespoon Treacle 

400ml Guinness 



Method: 



grease a 900g/2lb loaf tin. 

2. Put margarine and treacle into 

a saucepan over a low heat 

and allow the margarine to 

melt. 

3. Meanwhile, put the 

wholemeal, pinhead oats, 

sugar and chopped walnuts 

into a bowl. Sieve in the bread 

soda and mix well. 

4. When the margarine has 

melted, add the Guinness and 

stir. 

5. Add the liquid to the dry 

ingredients and mix well. 

Transfer mixture to prepared 

tin and bake for about 40 to 50 

minutes until risen and when 

tapped underneath has a 

hollow sound. 

6. Wrap in a clean tea towel and 

allow to cool. 

Note: Allow 1 day before cutting. 

26

BREAKFAST MUFFIN 

Ingredients 


Flour 

125g/4oz Shamrock Apricots 

(chopped) 

4 tablespoons Orange Juice 

2 large Eggs 

125g carton Natural Yoghurt 

150ml/¼pt Sunflower Oil 

75g/3oz Shamrock Golden 

Caster Sugar 

1 teaspoon Baking Powder 


12 teaspoons Marmalade 

Topping 

50g/2oz Shamrock Muscavado 

Light Brown Sugar 

2 tablespoons Sunflower Oil 




Method: 


190°C/375°F/Gas 5. Line 

muffin tin with 12 muffin cases. 

2. In a large bowl, soak apricots in 

the orange juice for about 20 

minutes to plump them up. 

3. Beat the eggs, yoghurt, oil and 

sugar together. Stir into the 

apricot mixture. 

4. Finally, add the flour, baking 

powder and oats. Mix 

thoroughly, but quickly – don’t 

overmix or the muffins will be 

tough! 

5. Spoon the mixture into the 

muffin cases. Dip your thumb 

into a little flour, then, make a 

fairly deep thumbprint in each 

muffin. Fill each with a 

spoonful of marmalade. 

6. Combine the topping 

ingredients and sprinkle over 

the top of the muffins. Bake 

for about 25 minutes, until 

well risen and golden. 

7. Cool on a wire tray. 

Note: If using large muffin cases 

this makes 9/10 muffins. 

28

PINEAPPLE UPSIDE 

DOWN CAKE 

Ingredients 


Flour 

125g/4oz Sugar 


2 Eggs 

2 tablespoons Pineapple Juice 

(from tin of Pineapple Rings) 

Pinch of Salt 

Topping: 




Tin of Pineapple Rings 

Shamrock Cherries to decorate 



Method: 


190°C/375°F/Gas 5. 

2. Grease a 2 pint casserole dish 

with the 1oz of margarine, 

then sprinkle brown sugar 

over base. 

4. Arrange pineapple rings on the 

base and half rings along sides 

of the casserole. 

5. Decorate with the cherries. 

To make sponge: 

1. Using all-in-one method, put 

the flour, sugar, margarine, eggs, 

juice and salt into a mixing 

bowl. 

2. Beat well until mixture is 

creamy and smooth. Pour into 

the prepared dish. 

3. Bake for 25-30 minutes 

approx. 

4. Turn out onto serving dish and 

serve. 

30

BREAD AND 

BUTTER PUDDING 

Ingredients 

8 –10 Slices White Bread (crusts removed) 

Butter 

450ml/¾ pint Milk 

2 Eggs 


75g/3oz Shamrock Sultanas 

Ground Nutmeg 

Your notes: 



Method: 


180°C/350°F/Gas 4 and 

grease a shallow oven proof 

dish. 

2. Butter each slice of bread and 

cut into triangles. 

3. Arrange a layer of the bread, 

buttered side down, on the 

base of the dish. 

4. Sprinkle some of the sultanas 

on the bread and dust with a 

little ground nutmeg. 

5. Cover with another two layers 

of bread, sultanas and nutmeg. 

6. Beat eggs, milk and sugar 

together and gently pour over 

the bread layers. 

7. Allow to stand for about 10 to 

15 minutes, then transfer to the 

oven for about 30 minutes until 

risen and “set”. 

8. Serve immediately with cream 

or custard. 

32

CHOCOLATE 

ECLAIRS 

Ingredients 

65g/2½oz Odlums Strong White Flour 

150ml/¼ pint Water 


Pinch of Salt 

2 Eggs (beaten) 

To decorate: 

Whipped Cream 

50g/2oz Chocolate, melted 

with 25g/1oz Margarine 



34 

Method: 

1. Preheat an oven to 

200°C/400°F/Gas 6 and 

grease a flat baking tray. 

2. Place water and margarine 

into a saucepan over a low 

heat until margarine melts. 

3. Bring to a brisk boil. 

4. Reduce heat and add sieved 

flour and salt. 

5. Stir briskly until mixture 

forms a soft dough and leaves 

sides of saucepan. Remove 

from heat and allow to cool. 

6. Add the eggs gradually and 

beat until mixture is smooth 

and shiny. 

7. Transfer mixture to a piping bag, 

fitted with a ½” plain nozzle. 

8. Pipe 4” lengths of mixture (well 

spaced) onto the prepared tray. If 

piping bag is not available, just 

spoon mixture onto tray! 

9. Bake for 20 minutes approx, until 

well risen and golden brown in 

colour. 

10. Remove from oven and slit along 

one side. Cool on wire tray. 

11. When cold, fill with whipped 

cream and spread with chocolate 

on top. 

Note: Odlums Cream Plain Flour can 

replace Strong flour.

VICTORIA 

SANDWICH 

Ingredients 

200g/7oz Odlums Self Raising Flour 

200g/7oz Butter (at room 

temperature) 


1 level teaspoon Baking Powder 

4 Eggs (beaten) 

2 tablespoons Milk 

Filling: 

150ml/¼ pint Cream (whipped) 

Good quality Raspberry Jam 

Icing Sugar for dusting 



Method: 


180°C/350°F/Gas 4. Grease 

and base line two 18 – 20cm/ 

7 – 8” sandwich tins. 

2. In a large bowl, beat all the 

cake ingredients together to 

form a smooth soft batter. 

3. Divide the mixture between 

the prepared tins and smooth 

the top with the back of a 

spoon. Bake for about 20 

minutes until golden brown 

and the cake springs back 

when pressed. 

4. Turn onto a wire tray or 

cooling rack and allow to cool 

completely. 

5. Spread jam over bases of both 

cakes. Place whipped cream on 

one, sandwich with the second. 

6. Dust with icing sugar before 

serving. 

Note: Store in an airtight container. 

36

CUPCAKES 

Ingredients 

Your notes: 

125g/4oz Odlums Self Raising Flour 

125g/4oz Butter or Margarine (room 

temperature) 


2 Eggs (room temperature) 

Few drops Vanilla Essence 



Method: 


180°C/350°F/Gas 4. Line cup 

cake tin with baking cases. 

2. Beat the butter 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 on a wire tray to cool. 

For Toppings 

1. Hazelnut Chocolate Spread 

2. Shamrock Ready to Roll Icing 

3. Instant Royal Icing 

4. Buttercream: Beat 75g/3oz of 

butter or margarine until soft. 

Add 175g/6oz of sieved icing 

sugar, 1 tablespoon of boiling 

water and a few drops of 

vanilla essence. Beat until 

smooth and pale in colour. 

5. Glacé Icing: Sieve 225g/8oz 

Icing sugar into a bowl, beat in 

2 to 3 tablespoons of water 

(adding 1 spoon at a time!) 

until a thick smooth icing is 

achieved. 

38

QUICHE 

Ingredients 

Pastry: 

125g/4oz Odlums Cream Plain Flour 


About 4 tablespoons Cold Water 

Your notes: 

Filling: 

2 Rashers (chopped) 

1 small Onion (thinly sliced) 

50g/2oz grated Cheddar Cheese 

1 Tomato (sliced) 

2 Eggs 

150ml/¼ pint Milk 

Freshly Ground Pepper 



Method: 



grease a 24cm/9” flan dish. 

2. Sieve flour into a bowl. 

Coarsely rub in the margarine. 

Add sufficient water to give a 

soft but not sticky dough. 

3. Lightly roll the pastry on a 

floured board, then roll it out 

and use to line the flan dish. 

4. Spread the rashers, onion and 

cheese on the base and arrange 

the tomato slices on top. 

5. Beat the eggs, milk and pepper 

together and pour over the 

filling in the flan dish. 

6. Bake for about 30 minutes 

until filling is “set” and golden 

brown. 

7. Serve with a nice green salad. 

40

CHOCOLATE 

FUDGE SANDWICH 

Ingredients 


Flour 

175g/6oz Margarine (room 

temperature) 

175g/6oz Shamrock Dark 

Muscavado Sugar 

3 large Eggs 

100g packet Shamrock Ground 

Almonds 

2 level tablespoons Cocoa 

dissolved in 2 tablespoons of 

Boiling Water 

Filling and Icing 

75g/3oz Margarine (room 

temperature) 

225g/8oz Icing Sugar 

1 dessertspoon of Milk 

2 level tablespoons Cocoa 

dissolved in 2 tablespoons of 

Boiling Water 

To Serve 

Raspberries 

Method: 


180°C/350°F/Gas 4. Grease and 

base line two 18cms/7” sandwich 

tins. 

2. Place all the cake ingredients 

into a mixing bowl. Beat until 

mixture is smooth. 

3. Put half the mixture into each of 

the tins and level the tops. Bake 

for 25 minutes approx. until well 

risen and springs back when 

gently touched. Turn out and 

remove lining paper. Cool on a 

wire tray. 

4. Meanwhile make the icing: place 

all the ingredients into a bowl 

and beat until smooth. Allow to 

start to “set”. 

5. Sandwich the cakes with half the 

icing. Spread remaining icing 

over top. 

6. Serve with raspberries and coulis. 



Raspberry Coulis 

42

PANCAKES 

Ingredients 


Flour 

Pinch of Salt 

1 Egg 

300ml/½ pint Milk 

Oil for frying 

To serve 

Chocolate spread 

Ice cream 


(including stand time) 

Your notes: 

Cooking time: 2 minutes 

Method: 

1. Sieve flour and salt into a 

bowl. 

2. Make a well in the centre of 

the flour, break in the egg and 

add about a third of the milk. 

Beat well, gradually pouring in 

the rest of the milk and 

drawing the flour to make a 

smooth batter. 

3. Pour batter into a jug and 

allow to stand for about 30 

minutes. 

4. Brush a pancake pan or 

frying pan with oil. When 

pan is hot, give batter a stir 

before pouring a thin layer 

onto pan. 

5. Fry until golden brown, turn 

and fry other side until 

brown also. 

6. Stack pancakes on a large 

plate, as they are cooked. 

7. Spread with chocolate 

spread, roll and add ice 

cream. 

44

Notes

Notes 

47

For more of your favourite recipes, tips, and competitions, see www.odlums.ie. 

Valeo Foods, 

Merrywell Industrial 

Estate, Ballymount, 

Dublin 12, Ireland. 

For more information visit: www.valeofoods.ie 

For Customer Care Freephone 1800 855 706 

© Copyright Valeo Foods 

48

Odlums-Classic-Recipes

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