TRADITIONAL IRISH CHRISTMAS BARMBRACK [IRISH TEA BREAD] RECIPE
#Báirínbreac also known as #barmbrack or #IrishTeaBread is a beautiful fruit loaf packed full of Irish history and tradition. It is a quick loaf to whip together loaded with dried sultanas and raisins and it is typically made at Christmas time. The name means 'speckled loaf' as Gaeilge (in Irish) and you can see why from the amazing speckling of the fruit throughout the loaf.
Ingredients List
300g self raising flour
5g baking powder
5g salt
5g mixed spice
150g light brown sugar
1 large free range egg
250g sultanas
250g raisins
300mls strong tea (to soak fruit the night before)
100 mls strong tea (to make up the batter)
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Mary Berry's Chocolate Roulade Recipe
Chocolate and Irish Cream Roulade recipe:
Every recipe in Mary Berry Cooks the Perfect includes Mary's 'Keys to Perfection' - tips and tricks to ensure you achieve perfect results every time. In this video Mary shows you her Keys to Perfection for making her Chocolate and Irish Cream Roulade. Full recipe pdf above.
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Christmas Yule Log Cake Recipe (Bûche De Noël)
This beautiful Yule Log cake is nothing short of delicious and absolutely will be the centerpiece of all your Christmas festivities. With the added meringue mushrooms, sugared cranberries, and rosemary, everyone will think you are a professional baker.
The Christmas yule log is a Nordic tradition that stems all the way back to the 15th century. It’s the tradition of a whole cut down tree where the cut end was placed into a fire and for the 12 nights leading up to Christmas this tree would feed the fire, so it was constantly moving into the fire. This custom spread throughout Europe.
The dessert became popularized in the 19th century and is still common to see at Christmas in Belgium and France where it is known as the Bûche de Noël. The yule log is a beautiful Christmas dessert showpiece, but it does take a bit of time, so get ready to hone those baking and pastry skills.
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Ingredients for this recipe:
For the Cake:
• 1 cup all-purpose flour
• 3 tablespoons cocoa powder + ¼ cup
• 1 teaspoon baking powder
• 6 large eggs
• 1 cup sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• ½ cup vegetable oil
For the Filling and Toppings
• 1 ½ cups cold heavy whipping cream
• ½ cup powdered sugar
• 1 tablespoon Baileys
• 1 tablespoon cocoa powder
• ¼ cup chopped macadamia nuts
• ganache
• sugared cranberries
• sugared rosemary
• meringue mushrooms
Christmas Yule log recipe - Allrecipes.co.uk
Watch how to decorate a festive Yule log for Christmas. This delicate sponge cake and chocolate buttercream is as gorgeous to look at as it is to eat!
Making a Yule log for a stunning Christmas centrepiece is much easier than it looks, and this video shows you how! A sponge is rolled like a swiss roll and filled with a rich chocolate buttercream. You can decorate your Yule log with anything from forest berries to plastic Christmas trees to meringue mushrooms.
Find this Yule log recipe and more Christmas ideas on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Lemon & Pistachio Meringue Roulade recipe - Mary Berry's Easter Feast: Episode 2 - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: Mary Berry bakes Lemon & Pistachio Meringue Roulade for her Easter feast.
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Holiday Gingerbread Trifle (Irish Recipe) - Gemma's Bigger Bolder Baking Ep. 41
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Hi Bold Bakers! This week, I'm sharing my favorite Irish Gingerbread recipe and I'll show you how to make it into a BIG & BOLD Holiday Trifle with gorgeous layers of whipped orange cream cheese filling and cranberry orange sauce. Plus, WATCH my NEW episode of Chocolicious on the Kin Community Channel. So let's get baking!
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* Pumpkin Bread Pudding:
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FULL RECIPE LISTED BELOW
Gemma's Holiday Gingerbread Trifle
INGREDIENTS
Gingerbread:
1 Cup (8oz/225g)) light brown sugar
¾ Cup (8oz/225g) Treacle/molasses
2 sticks( 8oz/225g) Butter
3 Cups (16oz/450g) Ap flour
2 tsp Ground ginger
1 Tbsp Cinnamon
2 Whole Eggs
1 ¼ cups (10floz/300ml) Whole milk
2 level tsp Baking soda
METHOD
1. Preheat the oven to 150oC/300oF.
2. Grease and line 2 loaf tins (9x5”)
3. In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
4. Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
5. Whisk the eggs together and then pour them into the treacle mix.
6. Whisk Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
7. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
8. Pour the batter into your prepared tin.
9. Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with ally mum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
10. Once the hour is up take them out of the oven, leaving the foil on.
11. Now let them sit on a wire wrack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
12. Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
Cream Cheese Orange Cream
INGREDIENTS
8 oz cream cheese, room temperature
1/4 cup (2oz/55g) sugar
1 orange, zested and juiced
2 cups heavy cream
METHOD
In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed
Cranberry and Orange Sauce
INGREDIENTS
2 bags (12 oz each) cranberries, fresh or frozen
2 cups (400g/14oz) sugar
1 orange, zested and juiced
2 cups (16oz/45ofloz ) water
METHOD
In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.
This can be make a day in advance and kept refrigerated.