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This is a Ballymaloe Recipe from our Restaurant in Cork
09Dec

The Ultimate Mince Pie Recipe from Ballymaloe’s Pastry Pro

JR Ryall, head pastry chef at Ballymaloe House, gives us a masterclass in Christmas baking with his mouthwatering mince pie recipe …
 
There are many Christmas traditions that mark the start of the festive season. At Ballymaloe House the unmistakable scent of citrus peel slowly candying in late October marks it for me. This might seem unimaginably early to get into the mood for Christmas carols and roasting chestnuts on an open fire, but with the task of Christmas baking ahead it is the perfect opportunity to ease into the spirit of things.
19Jun

Elderflower Lemonade

  • 3 lemons
  • 225ml (8fl oz) elderflower syrup (see recipe)
  • 750ml (1 1/4 pints) water
  • ice
  • elderflower heads
 
Juice the lemons.  Add the syrup and water.  Mix and taste.  Add ice and elderflowers to garnish.
 

Elderflower Syrup

 
Makes 400ml (14fl oz)
 
  • 225g (8oz) sugar
  • 300ml (10fl oz) water
  • 20 elderflower heads
 
11Mar

Simnel Cake

Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and traditionally eaten at Easter but will last a long time in the unlikely event it's not eaten quickly. 

15Dec

Mrs Hanrahan’s Sauce

Mrs Hanrahan, was Darina Allen’s sister-in-law Una's mother, and although she has long since passed to her eternal reward, but we will be eternally grateful to her for sharing this recipe with Darina and which the Allen family relish even more than brandy butter with plum pudding and mince pies.  

Mrs Hanrahan’s Sauce

This recipe is so delicious that people ask to have more Plum Pudding just so that they can have an excuse to eat lots of sauce.  

29Oct

Chocolate Cake

Beat the butter with the sugar until pale and light in texture. Beat the eggs. Grate the chocolate and mix with the flour, cocoa and baking powder. Add to the butter mixture a little at a time, alternating with additions of beaten egg. Mix in each addition well. Finally, add the vanilla essence and enough milk to make a soft batter. Turn into a greased and floured 23cm (9in) tin, the bottom lined with a butter wrapper cut to fit. Bake until set, 50 minutes approx., in a moderate oven, 180°C/350°F/gas 4. Cool the cake and split in two.
21Aug

Lemon Tart

Make the shortcrust pastry and leave it to rest in the refrigerator.
 
Preheat the oven to 360F/180C/gas 4. Line an 8” tin with pastry and bake it blind for 15-20 minutes until it is just golden. The tart should be 3/4 cooked. Remove beans, paint base with a little egg white and replace in oven for 2-3 minutes. When it is cooked, let it cool while the filling is prepared. Lower the oven temperature to 150C/300F/gas 3.
 
20Apr

Chocolate Roulade with Chantilly Cream

This coeliac friendly dessert is very rich but loved by all.
 
Preheat oven to 180C.
 
Line the tin with non stick baking paper.
 
Whisk the egg yolks with the sugar until a pale thick mousse forms.
 
Melt the Chocolate with the water.
 
Whisk the egg whites.
 
Fold the egg mousse into the melted chocolate in 3 stages. Then fold in the egg white.
 
13Jan

Chocolate or Coffee Éclairs

Éclairs are inexpensive to make, freeze well and can be sweet or savoury filled and iced with a myriad of exciting combinations. Experiment and taste, so start with coffee or chocolate. Drizzle the éclairs with contrasting icing – simple but delicious, it could then be feathered in a variety of pattern or personalised with a name or message. Even sprinkles and hundreds and thousands add a fun element. Coarsely chopped nuts toasted or otherwise! A single chocolate button or dragée can give a contemporary look.
16Dec

Chocolate Orange Cake

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
 
18Nov

Lemon Meringue Pie

First make the pastry.

Sieve the flour with the salt, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough.

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