Recipe | Page 4 | Ballymaloe House
This is a Ballymaloe Recipe from our Restaurant in Cork

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.

Chocolate Roulade with Chantilly Cream

You Will Need:

  • 5 large egg separated
  • 6oz sugar
  • 6oz 53% chocolate
  • 2 tablespoons water
  • Shallow Swiss Roll tin (12”x8”)

Chantilly Cream

  • 1/2 pint whipped cream
  • 1 level tablespoon icing sugar
  • 1 teaspoon vanilla extract
This coeliac friendly dessert is very rich but loved by all.
Preheat oven to 180C.
  • Line the tin with non stick baking paper.

Chocolate or Coffee Éclairs


  • choux pastry (see recipe)
  • chocolate or coffee icing (see recipe)

Crème Chantilly

  • 300ml (10fl oz) whipped cream
  • 1/2 -1 tablespoon icing sugar
  • 2-3 drops pure vanilla extract
  • Bakewell paper
  • 5/8 inch round éclair piping nozzle

Dark Chocolate Icing

  • 175g (6oz) icing sugar
  • 50g (2oz) cocoa powder
  • 75g (3oz) butter
  • 4 tablespoons water
  • 110g (4oz)castor sugar

Coffee Icing


    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.

    Ballymaloe 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.


    Almond Tart or Tartlets with Raspberries

    You Will Need

    • 110g (4ozs/1 stick) butter
    • 100g (31/2ozs/scant 1/2 cup) castor sugar
    • 110g (4ozs/generous 1 cup) ground almonds


    • Fresh raspberries or loganberries1/2 pint (300 ml/1 1/4 cups) whipped cream
    • Makes 24 tartlets or 2 x 7 inch (5 x 17.5 cm) tarts or 1 tart and 12 tartlets

    Cream the butter well and then just stir in the sugar and ground almonds. (Don’t over beat or the oil will come out of the ground almonds as it cooks.)


    Yoghurt and Cardamom Cream with Sugared Strawberries


    • 425ml (15 fl ozs/scant 2 cups) natural yoghurt
    • 225ml (8 fl ozs/1 cup) milk
    • 150g (5 ozs/generous 1/2 cup) castor sugar
    • 200ml (7 fl ozs/scant 1 cup) cream
    • 1/4 teaspoon cardamom seeds, freshly ground - you’ll need about 8-10 green cardamom pods depending on size
    • 3 rounded teaspoons powdered gelatine


    • 450g (1lb) strawberries, castor sugar and mint leaves

    Put the milk, sugar and cream into a stainless steel saucepan with the ground cardamom, stir unti


    Ballymaloe Brown Yeast Bread

    Makes 1 loaf

    • 400g (14oz/3 1/2 cups) strong (stone-ground) wholemeal flour plus 50g (2oz/1/2 cup) strong white flour
    • 425ml (15floz/ scant 2 cups) water at blood heat
    • 1 teaspoon black treacle or molasses
    • 1 teaspoon salt
    • 20g – 30g (3/4oz – 1oz) fresh non-GM yeast
    • sesame seeds – optional
    • 1 loaf tin 13x20cm (5x8inch) approx.
    • sunflower oil

    When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment.

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