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This is a Ballymaloe Recipe from our Restaurant in Cork
28Feb

Crêpes with Orange Butter

Serves 6 - makes 12 approximately

Pancake Batter

175g (6oz) white flour, preferably unbleached
a good pinch of salt
1 dessertspoon castor sugar
2 large eggs and 1 or 2 egg yolks, preferably free range
scant 450ml (15fl oz) milk, or for very crisp, light delicate pancakes, milk and water mixed
3-4 dessertspoons melted butter

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.  

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.
20Apr

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.
13Jan

Chocolate or Coffee Éclairs

Ingredients:

  • 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

    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

    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.

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