On this page you will find some of Malcolm’s recipes for traditional Irish baked goods. Malcolm previously ran his own home bakery before retirement. Enjoy!<\/p>\n
You can download a pdf version here: BREAD 2<\/a><\/p>\n Before you start, it’s important to remember some important tips to get the best results from your baking.<\/p>\n If you would like to convert from volume (cups) to grams, then please check out this convenient chart<\/a>.<\/p>\n If you would like to convert from celsius to fahrenheit (or vice versa) then please use this online tool<\/a>.<\/p>\n These recipes are all in ounces. If you would like to convert to grams, then please use this tool<\/a>. As a rule of thumb, 1oz is 29g and 16oz (or 1lb) is 454g.<\/p>\n 4 lb strong white bread flour Mix the salt, sugar & marg well into the flour Scale large round baps at 8 ozs each and mould into rounds 4 lb strong bread flour Use the same method as for the crusty loaves<\/a>. 1-lb = self raising flour- or scone flour Rub the marg well into the flour (Tip<\/strong> Use soda flour if you can get it then no need for additives of salt, baking soda and cream of tartar).<\/h3>\n This is a simple mix but difficult to get right. (Tip<\/strong> -mix should be soft but not sticky) Fruit soda: add some sultanas into the flour and continue. 2 lb self raising flour Put flour into bowl, make a well in centre, 2 1\/2 Lbs Peeled Potatoes Boiled and Mashed. Leave Until Cold Or Use 2&1\/2 Lbs of Tesco Mash Potato, and Microwave, Again Leave Until Cold (Tip<\/strong>: Much Easier) Mould Round– Pin Out\u2014and Then Quarter Follow scone ingredients and method from Traditional Irish scones<\/a>. This recipe can be used for apple pie, german biscuits, custard pie base and lots of other uses<\/p>\n 4 lb plain flour Beat the marg until light 4 lb medium wheat meal, & 6 ozs bakers bran Mix the meal, bran, soda, and the salt together. 2=lb plain flour Add all the dry ingredients together, then rub in the fat, 4=lb strong bread flour Place the flour and salt into bowl 2=eggs Put into measuring jug 10=ozs biscuit crumbs Mix all together, put into a long type baking tray 4= average size mars bars Melt the mars bars, marg, and the syrup over a gentle heat, then add the crispies, and mix all together. This batter can be used for all sorts of cakes, such as maderia, sultana, cherry, & walnut cakes, as well as for some pastries, including Fairy cakes, diamonds, plain paper cases, batter in pastry.<\/p>\n 1 =lb castor sugar Beat the sugar and the marg together until creamy. 1=lb 2ozs cake flour Put all these ingredients together into a bowl 8 ozs of castor sugar Put the flour, cornflour, and sugar, together in a bowl Then when it forms a dough, put onto the table and pin out. Using a biscuit cutter make into shortbread pieces 1=pint water Boil the water and the marg. This recipe is used for large mince or chicken pies.<\/p>\n 2 lb of marg Rub together the flour, salt and marg. Welcome On this page you will find some of Malcolm’s recipes for traditional Irish baked goods. Malcolm previously ran his own home bakery before retirement. Enjoy! You can download a pdf version here: BREAD 2 Menu Some important tips Crusty loaves, large and small crusty baps Fancy Breads Barmbracks, Cream Cookies, Iced Fingers Traditional Irish…Menu<\/h2>\n
\n
Some important tips<\/h3>\n
\n
Converting units<\/h4>\n
<\/a>Crusty loaves, large and small crusty baps<\/h3>\n
Ingredients<\/h4>\n
\n1 oz salt
\n1-oz castor sugar,
\n1-oz soft marg.
\n2 oz fresh yeast\/ or 1 oz of dried
\nAbout one and a half pints of tepid water. (if using whole meal flour add about \u00be pt water extra)
\n(total dough weight: 6lbs)<\/p>\nMethod<\/h4>\n
\nDissolve the yeast in the water
\nAdd together mix and knead until the dough becomes stretchy like putty, and comes away from the sides of the bowl.
\nMay take 15 or more minutes by hand, or use a dough hook on a kenwood.
\nWhen ready put the dough into the bowl again
\nPut a warm damp cloth over the dough and leave
\nUntil it doubles in size.
\nMay take about 1 hour, and then knock back the dough to its original size.
\nAllow to prove again until it doubles again. This time it may just take about \u00bd hour.
\nOnce again knock back and bring onto table, (no flour on table.)
\nScale the crusties at 12 oz then knead and shape into whatever shapes you want.<\/p>\n
\nScale small round baps at 2 ozs each and make round.
\nPut the bread when shaped unto baking trays or in tins if preferred.
\nHeat the oven to 500 or 200c. Leave the trays near the heat.
\nWhen the bread proves again, dust the baps with a light coating of flour. Make a simple wash of 2 eggs and a little milk, and then brush the crusties with the mix. This will give the bread a good shine. Cut the crusties on top with a sharp knife about \u00bc inch deep.
\nPut all into oven, turn down the heat to 400 and bake until well coloured. The bread should have a hollow sound when tapped on the bottom side if baked. Enjoy your fresh bread. Note if using yeast improvers do not prove the dough, put in to baking tins and allow proving to the correct size then bake.<\/p>\nFancy Breads, Barmbracks, Cream Cookies, Iced Fingers<\/h3>\n
Ingredients<\/h4>\n
\n4 ozs marg
\n4 ozs castor sugar
\n1 ozs salt
\n2 ozs yeast
\n1\u00be pints of tepid water. (a little egg colouring.)
\nDough weight— 7 lb.
\n(Tip<\/strong>\u2014cut down the sugar to 1oz and no colour if you want burger baps or hot dog rolls)<\/p>\nMethod<\/h4>\n
\nWeigh out as follows:
\nCream cookies 2 ozs dough and mould into rounds, when baked cut and add cream. Dust with icing sugar.
\nFingers 2-ozs then mould and shape into finger like pieces.
\nBarmbracks 8 ozs and add 2 ozs sultanas then shape round.
\nRich fruit loaf\u2014add half of dough weight with a mix of sultanas, cherries, and chopped walnuts. Scale at 1lb and put into 1lb loaf tins, wash with egg and bake when proved at 180c . About 30mins.<\/p>\n<\/a>Traditional Irish scones<\/h3>\n
Ingredients<\/h4>\n
\n4ozs = marg
\n4ozs=castor sugar
\n\u00bd pint of buttermilk
\nA little egg colouring (or yellow food colour, very little)<\/p>\nMethod<\/h4>\n
\nMake a well in the centre
\nAdd the sugar and milk
\nDissolve the sugar, and then mix all together (Tip<\/strong>–do not over mix as this will make your scones tough.)
\nPut mix onto well floured table. (Tip<\/strong>\u2014always use plain flour to dust.)
\nFold over until smooth on top, then pin out to about \u00bd inch.
\nCut with scone cutter and place on greased tray, and egg wash.
\nHave oven ready at 220c and bake at 180c
\nTip<\/strong>: the hot oven will help to lift scones.
\nFor fruit, cherry, walnut, or whatever you like, add about \u00bc of the mix weight, pin and bake as before.
\nEnjoy.<\/p>\nTraditional Irish Hot Plate Breads<\/h3>\n
Ingredients<\/h4>\n
\n4=lb plain flour (not bread flour)
\n1=oz salt
\n1=oz baking soda (Tip<\/strong>\u2014always sieve baking soda
\n2=ozs cream of tartar.
\n3 pints buttermilk
\nA drop of cooking oil<\/p>\nMethod<\/h4>\n
\nMix the flour, soda, tartar, and salt together into a bowl,
\nThen add the milk, with open fingers to bring together but do not allow it to toughen.
\nPut mix onto a floured table (always remember plain flour for dust)
\nScale at 1lb heads, pin and cut into four.
\nPlace onto hotplate. Turn when 3\/4 way cooked.
\nWhen turned put a cloth over the sodas to keep in the heat.
\nWhen baked take them off the plate and wrap in cloth
\nThis allows the steam to soften the top and bottom.<\/p>\nVariations<\/h4>\n
\nTreacle soda: dissolve some treacle into the milk and add.
\nIrish fruit bannock: add the fruit as above and scale dough at 1lb. Place into round baking tins, cut top with knife like this +
\nPlace into oven already heated to 220c bake at 180c about 30-45mins.<\/p>\nPancakes<\/h3>\n
Ingredients<\/h4>\n
\n1 lb castor sugar
\n4 eggs
\n1 pint of buttermilk
\n1\/8 pint of cooking oil<\/p>\nMethod<\/h4>\n
\nPlace sugar, milk, eggs, and oil into the well.
\nBlend all into the milk.
\nThen bring all together by beating with hands until creamy.
\nUsing a large spoon or ladle drop some mix on to hot plate,
\nWhen the mix begins to bubble on the top turn the pancake over
\nContinue baking until brown both sides.
\n(Tip<\/strong>: the hot plate will be at the right temp when a dust of plain flour starts to colour a light brown.
\nYou can make plain, sultana, chocolate chip, and many other different pancakes.<\/p>\nIrish Potato Bread<\/h3>\n
Ingredients<\/h4>\n
\nAdd \u00bd Oz Salt and \u00bd Lb of Plain Flour.
\nBring All Together and Scale Heads of 1lb<\/p>\nMethod<\/h4>\n
\nPut Onto Hotplate and Turn When Brown Underneath.
\n(Tip<\/strong>:the Plate Needs to Be Hotter for These Than Pancakes or Sodas.<\/p>\n<\/a>Scones on the Griddle or Griddle scones<\/h3>\n
Griddle scones ingredients and method<\/h4>\n
\nAdd whatever you like, sultanas, cherries, nuts etc.
\nScale heads at 8 ozs. Mould and shape into rounds.
\nPin out to a small square, and then quarter. Or pin out like the oven scones cut round and put unto hotplate.
\nPut onto hotplate and bake. When scones rise turn and bake through. Cover with a cloth to help the baking.
\nWhen the sides are dry, the scones are baked.
\n(Tip<\/strong>: the hotplate should be cooler than for pancakes or sodas.)<\/p>\nShort Crust Pastry Basic Mix<\/h3>\n
Ingredients<\/h4>\n
\n2 lb marg
\n1lb castor sugar
\n\u00bd pt of cold water
\nA little egg colour<\/p>\nMethod<\/h4>\n
\nDissolve the sugar in the water.
\nAdd the water and the flour to the marg.
\nMix together until it all forms a dough.
\nPut dough onto a floured table and use as desired.
\nBake apple pies or custard pies at 180 degrees C.<\/p>\nVery Moist Wheaten and Bran Loaf<\/h3>\n
Ingredients<\/h4>\n
\n4 ozs brown sugar
\n1+1\/2 ozs baking soda (sieved)
\n1 oz salt
\n6 ozs soft margarine
\n3 pints buttermilk
\n3 tablespoons of syrup<\/p>\nMethod<\/h4>\n
\nRub in the margarine
\nDissolve the syrup into the milk and add in
\nMix all together
\nPut into loaf tin, filling about \u00be of the tin.
\nBake at 160 for about 1 hour
\nUse knitting needle to check when baked.
\nPut needle into centre of loaf, if dry when taken out the loaf is baked.<\/p>\nTraditional Irish Wheaten Bread<\/h3>\n
Ingredients<\/h4>\n
\n2=lb course wheaten meal
\n4=ozs fat or marg
\n4=ozs sugar
\n1=oz salt
\n1=oz soda (sieved)
\n2=pints buttermilk<\/p>\nMethod<\/h4>\n
\nAnd add the milk. Mix well.
\nWheaten loaf scale at 1lb and put into greased loaf tins
\nWheaten bannock scale at 1 and \u00bd lbs mould round
\nPlace on baking tray, and cut top with knife, like +
\nSprinkle some meal over the top.
\nBake at 180c for 45 mins, check with knitting needle as before <\/p>\nPuff Pastry<\/h3>\n
Ingredients<\/h4>\n
\n1&3\/4 pts of cold water
\n1=oz salt
\n3=lb puff marg
\nTip<\/strong>: Puff marg is a special fat which is quite hard, like fat that has been in a fridge. If you cannot buy it locally try ordinary marg or butter from a fridge. The whole secret is to keep the mix cold.<\/p>\nMethod<\/h4>\n
\nCut the marg into 1 inch cubes
\nPut the marg into the flour and mix it through gently
\nAdd the water and some egg colour.
\nMix gently with dough hook until the marg is even all through – do not over mix. Let the marg stay in cubes.
\nPlace mix onto floured table
\nPin out to a rectangle approx 1 inch thick using flour to stop it from sticking to either the table or the pin.
\nFold from each end into the middle, and then fold again.
\nThis is called a full turn.
\nYou must do this three times.
\nP\/16 after the last turn, flour the pastry and put into grease proof paper, then put into the fridge to rest and cool again.
\nAfter a least 2 hours take the pastry onto the floured table and use as desired.
\nThis pastry is used for, cream slices, cream horns,
\nApple turnovers, puff apple tarts, puff rhubarb,
\n Meat pasties, pies, sausage rolls, and much more.
\nAll of these bake at 180c.
\nFor all the above pin the pastry out quite thin remembering that it should rise about 4 times it\u2019s size. Cut into the shapes needed. The heat in the oven melts the marg and causes air pockets which expand. Therefore raising the pastry and giving the puff look.<\/p>\nFull Egg Custard Tarts<\/h3>\n
Ingredients<\/h4>\n
\n5=ozs castor sugar
\nmilk up to 1pint<\/p>\nMethod<\/h4>\n
\nMake up to 1pint milk.
\nWhisk together and put into prepared tins lined with the basic shortcrust mix.
\nBake about 180c for 25-30 mins until the custard is set.<\/p>\nTraybakes (Fifteens)<\/h3>\n
Ingredients<\/h4>\n
\n3=ozs coconut
\n3=ozs chopped cherries
\n15 marshmallows
\n1 tin of condensed milk.<\/p>\nMethod<\/h4>\n
\nPlace into fridge then cut into squares when cold<\/p>\nTraybakes (Chocolate Crispies)<\/h3>\n
Ingredients<\/h4>\n
\n5=ozs marg
\n5=tablespoons of syrup
\n7=ozs rice crispies<\/p>\nMethod<\/h4>\n
\nPut mix into a baking tray , when cool and set cover with melted chocolate.
\nCut into squares, with sharp knife dipped into hot water.<\/p>\nBasic Cake Batter<\/h3>\n
Ingredients<\/h4>\n
\n1=lb cake marg
\n1 pint of eggs (about 10)
\n1lb 60zs self raising flour<\/p>\nMethod<\/h4>\n
\nAdd the eggs slowly and mix in one at a time
\nThen fold in the flour and mix all together
\nIf doing sultana, cherry or walnut cakes add a little more flour to the mix to hold the fruit.
\nMost bake at 180c test with needle or knife when ready.<\/p>\nFull Egg Sponge<\/h3>\n
Ingredients<\/h4>\n
\n1=lb 2ozs castor sugar
\n1=pint of eggs
\nTwo tablespoons of warm water
\n\u00bc of oz cream of tartar<\/p>\nMethod<\/h4>\n
\nAnd whisk on fast speed for 20mins.
\nTip<\/strong>: Make sure the bowl is clean and dry before use.
\nDissolve \u00be oz of soda in 2 tablespoons of tepid water
\nThen fold into the mix gently.
\nBeing careful not to break the air bubbles which are now in the mix. You are relying on these air pockets to expand in the heat and give a light sponge.
\nPut into round tins and bake about 180c for 20\/25mins
\nYou will know when baked by gently pressing on the top of the sponge, if it springs back then it\u2019s baked.<\/p>\nRich Shortbread<\/h3>\n
Ingredients<\/h4>\n
\n1lb of butter
\n1 lb of plain flour
\n8 ozs corn flour <\/p>\nMethod<\/h4>\n
\nRub in the butter.<\/p>\n
\nBake at 170c untill golden, baked when dry through.
\nSprinkle with castor sugar and serve when cold.<\/p>\nChoux Pastry<\/h3>\n
Ingredients<\/h4>\n
\n8=ozs marg
\n14=ozs of strong bread making flour
\nPinch of salt
\n1=pint of eggs (usually 10)<\/p>\nMethod<\/h4>\n
\nWhen the mix is boiling stir with one hand while adding the flour and the salt with the other.
\nThis will form a soft ball that should come away from the sides of the pot.
\nThen put mix into a machine at the fast speed and add one egg at a time until it is completely absorbed into the mix then add another. Etc
\nPipe unto very lightly greased trays and put into a hot oven – about 210c. Turn down the heat to 180c. Leave for approx 26\/30 mins. Quickly open door and lift one out. Close door immediately to keep in the steam or the eclairs will drop flat. If the one you took out is dry all around and firm they are all baked. Good luck.<\/p>\nBasic Savoury Pie Paste<\/h3>\n
Ingredients<\/h4>\n
\n4 lb of plain flour
\n4 eggs
\n1and \u00bc pts of water
\nA pinch of salt<\/p>\nMethod<\/h4>\n
\nAdd the water and eggs. Mix into a paste.
\nUse as needed for tops and bottoms of pies.
\nA little egg wash helps to colour the top.
\nTip<\/strong>: Always cook the meat or chicken well before you put it Into the pie.<\/p>\n","protected":false},"excerpt":{"rendered":"
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