This is a Ballymaloe Recipe from our Restaurant in Cork

Ballymaloe Sticky Toffee Pudding


225g (8oz) chopped dates (use block dates)

300ml (10fl oz) tea

110g (4oz) unsalted butter

75g (3oz) Muscovado sugar

3 eggs

225g (8oz) self-raising flour

1 teaspoon bread soda (bicarbonate of soda or baking soda)

1 teaspoon pure vanilla extract

1 teaspoon Espresso coffee

Hot Toffee Sauce

110g (4oz) butter

175g (6oz) dark soft brown, Muscovado sugar

225ml (8fl oz) cream

1/2 teaspoon pure vanilla extract


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

Fresh Strawberry Shortcake


  • 6 ozs (175g/1 1/4 cups) flour
  • 4 ozs (110g/1 stick) butter
  • 2 ozs (50g/1/4 cup) castor sugar
  • 1/2 lb (225g) strawberries
  • 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream
  • 1 teaspoon icing sugar
  • 1/4 teaspoon pure vanilla extract


6 - 8 whole strawberries and fresh mint leaves

Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.


Simnel Cake


  • 8 ozs (225g/2 sticks) butter
  • 8 ozs (225g/1 cup) pale, soft brown sugar
  • 6 eggs, preferably free range
  • 10 ozs (275g/2 1/2 cups) white flour
  • 1 teaspoon mixed spice
  • 2 1/2 fl ozs (35ml/generous 1/4 cup) Irish whiskey
  • 12 ozs (350g/2 generous cups) best quality sultanas
  • 12 ozs (350g/2 generous cups) best quality currants
  • 12 ozs (350g/2 generous cups) best quality raisins
  • 4 ozs (110g/1/2 cup) cherries
  • 4 ozs (110g/1/2 cup) home made candied peel

Jane's Biscuits

Makes about 24 biscuits depending on size they are cut.


Raspberry Fool

Serves 4-5


  • 450g/1lb/4 cups raspberries
  • 340g/12oz./1 1/2 cups sugar
  • 120ml/4 fl. oz./1/2 cup water
  • 470ml/16 fl.oz./2 cups whipped cream
  • 1 egg white

Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.


White Soda Bread

Preheat the oven to 250deg C

Makes 1 loaf

450g (1lb, 31/2 cups) plain flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
300-600ml (1/2 - 1 pint, 1 1/4 - 2 1/2 cups) sour milk or buttermilk


New York Times Article by David Tanis - March 2018

This recipe for shepherd’s pie, adapted from Darina Allen, looks to parsnips to round out the topping.Credit Photo: Karsten Moran for The New York Times.

In the last surge of winter, when hearty braised meats simmer away in the kitchen, as they have for months, and the spring’s bounty still seems weeks away, fresh, seasonal vegetables — and time in the garden — can seem like a distant memory. But they don’t have to be.


Our own Apple Juice & Ballymaloe Mulled Apple Recipe

On the Ballymaloe Farm 5 years ago, we planted a 2 acre orchard of cider apples, mainly Dabinett but also Crimson Bramley, Santana, Topas, Delles Bell and Dellinquo.  Other varietals grow across the farm, in the walled Garden and adjacent to the aptly named Orchard Cottage.  

Mild weather throughout the year allowed perfect growing conditions for Apples across Ireland’s orchards, so having yielded such an abundant crop this year there were endless possibilities of uses for the apples.


Apple Muesli

Apples may be replaced with seasonal fruits such as loganberries, raspberries and strawberries depending on the time of year and what is available in our walled garden. 

45g (1 1/2 oz, 1/2 cup) oatmeal

120ml (4fl oz, 1/2 cup) water

2 Apples, grated

2 Teaspoons of honey

Squeeze of lemon

Dark brown sugar

Single cream

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