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Honey Comb

Home-made honeycomb is a real treat. Break into bite size pieces and dip in you favourite dark chocolate for the ultimate treat!

Line a large baking tray with parchment paper.

Place the sugar, glucose and honey in a heavy bottom saucepan with 100ml water.

Place the saucepan on a medium heat and stir until the sugar has dissolved.

Ballymaloe Fudge

Line a swiss roll tin 9 x 13 inch (23 x 33cm) with parchment paper.

Melt the butter on a low heat in a wide heavy bottomed saucepan. Stir in the evaporated milk, water and sugar. Bring to a gentle simmer.

Cook on a very low heat, stirring constantly, until it reaches the soft ball stage, approx. 45 minutes. To test, drop a teaspoon of the liquid fudge into cold water, it is ready when a smooth soft ball forms.

Allow the fudge to cool in the pan for 3 minutes before whisking in vanilla. Immediately pour into the prepared tin and smooth the surface.

French Chocolate Cake

Preheat oven to 160C (350F/gas4). Melt chocolate with 2 tablespoons rum. Cream butter and sugar until pale and fluffy. Beat in 3 egg yolks. Whisk 3 egg whites with a pinch of salt and 1 tablespoon of castor sugar until very stiff.

Rhubarb Tartlets

Preheat oven to 190C.

Using plenty of flour roll the cold pastry to a thickness of 2mm. Cut the pastry with a 7.5cm round cutter and use the disks of pastry to line a standard flat based bun tray.

Simnel Cake

Simnel Cake is a traditional Easter cake. It has a layer of almond paste baked into the centre and a thick layer of almond icing on top. The 11 balls represent 11 of the 12 apostles - Judas is missing because he betrayed Jesus.

Line the base and sides of a 9 inch (23cm) round, or a 8 inch (20.5cm) square tin with brown paper and greaseproof paper.

Beautiful Bluebells

Beautiful Bluebells growing in the woods on the grounds of Ballymaloe House.

You can see what else is growing over on our garden blog for April 2014 written by gardener Mags Coughlan.

Read The Garden Blog

Maggie Beer to attend The Kerrygold Ballymaloe Literary Festival of Food & Wine

Maggie has written 9 books in total. The first being Maggie’s Farm, followed by Maggie’s Orchard and Cooking with Verjuice. She then collaborated with Stephanie Alexander and chronicled their Italian cooking school experiences in Stephanie and Maggie’s Tuscan Cookbook which has been translated into 5 languages. Her fifth book Maggie’s Table won the Best Regional Cook Book in English in 2001, and then against all other languages, replicated its success in the Gourmand World Cook Book Awards in Perigord, France.

Ballymaloe Easter Fair

Easterly winds will waft over East Cork on Saturday 12 and Sunday 13 April as the first annual Ballymaloe Easter Fair unfurls over two days of springtime fun for children and adults.

Kids are encouraged to wear their wellies and get their hands dirty while participating in a variety of nature-based activities. They'll paint, plant and decorate during a one-hour Craft Workshop, and search for nature's treasures during a Forest Scavenger Hunt in the woodlands behind Ballymaloe House.

The Legend of Luke Kelly

Patrick Talbot Productions Presents "The Legend of Luke Kelly". Featuring Chris Kavanagh and The Patriots.

Remembering Luke, one of the greatest folk singers of the 20th Century.

Supper Club : Guest Chefs

We are delighted to announce our guest chefs for our last Supper Club for the year.

Ivan Whelan of Grapefruit Moon fame, Michael Quinn one of Irelands leading chefs and former head chef of Waterford Castle, Sally Mckenna author of McKenna Guides and leading expert on Seaweed and Aiden McGrath owner of Wilde Honey.

The evening begins at 7.30pm and includes a set 4 course meal for €45 per person.

There will be wines recommended to suit each course. These, as well as wines from our cellar, will be available to buy.

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