Our busy social calendar will continue online with online content on offer. We would be delighted if you would follow us on social media for more information and updates.

30 Apr 2021

Hot Cross Bun Recipe


450g strong flour

1tsp mixed spice

100g dried mixed fruit

1 sachet dried yeast

60g castor sugar

120ml milk

120ml water

50 gram melted butter

1 free-range egg large

Pinch of salt


Mix flour, salt, sugar, dried fruit, salt and mixed spice in a bowl. Make well in centre, warm milk and water, add yeast and melted butter, pour the mix onto the flour and add beaten egg, mix to a soft dough. Knead on a floured surface for 5 to 10 mins.

Place mixture into a bowl, cover with cling film and leave to prove until double in size. Take the mix from bowl and knead on a floured surface for further 5 mins then divide into 12 portions. Place parchment paper on the tray and allow to prove till double in size again. Preheat oven to 190 degrees Celsius

Make the topping by mixing 2 tbsp flour and 1 tbsp sugar with a little water to form a paste. When the buns are proven cut a cross into each bun and pipe your paste onto the buns, glaze with a beaten egg.

Bake in the oven for 15 to 20 minutes, cool on a wire rack and enjoy a freshly baked bun with butter.

29 Jun 2021

Brownie Recipe


240g dark chocolate chopped

240g butter

300g caster sugar

3 large eggs

75g cream flour

1 teaspoon baking powder

60g chopped hazelnuts



Melt the chocolate and butter together over a boiling bath. In a separate bowl whisk the sugar and eggs until light and fluffy. Slowly add the melted chocolate and butter to the sugar mixture while continue whisking. Sift the flour and baking powder into this mixture and gently fold in along with the chopped hazelnuts until combined.

Pour the mixture into a lined baking tin and bake in a preheated oven (180 degrees Celsius) for approximately 25 to 30 minutes. Leave it to cool in the tin before turning it out and cut into portions.

30 Jun 2021

Pancake Recipe


6 free range eggs

235-gram cream flour

2 teaspoon of baking powder

25-gram caster sugar

275 ml buttermilk



Separate the six eggs, mix flour, baking powder, yolks, sugar, and milk together to make a batter. Whisk the egg whites with a pinch of salt till they peak, then fold into the batter.

Enjoy with any topic of your heart's desire.


We would like to see how yours turned out, tag us on social media and use the hashtag: #ucduniversityclub; @ucduniversityclub and @club_ucd

30 Jun 2021

Irish Stew

Ingredients for the stew:

1 shoulder of lamb boned and diced

800gram floury potatoes (King Edward) chopped the same size of the meat

1 KG carrots peeled and diced

2 white onion peeled and diced

A sprig of fresh thyme

Bunch of fresh parsley


Ingredients for the stock:

1 large onion chopped

1 large carrot chopped

1 stick celery

1 bay leaf

4 crushed black peppercorn

1 bunch parsley



Put all the ingredients into a pot for the stock, cover with water and bring to the boil then simmer for approx two hours, then strain the stock and reduce to approx 1 litre.

Place the meat into a casserole dish and cover with stock and bring to the boil, skim of any impurities from the top, reduce the heat and simmer for 15 minutes, add the potatoes, carrots, onion and thyme and cook until the lamb is tender, do not to stir too much. Wwhen cooked add fresh chopped parsley and serve.

30 Jun 2021

Brown Bread Recipe


1 3/4 cups (225g) whole wheat (wholemeal) flour

1 3/4 cups (225g) all-purpose (plain) flour

1 teaspoon salt

1 teaspoon baking soda (bicarbonate of soda)

3 tablespoons (50g) mixed seeds, such as sesame, pumpkin, or sunflower, or golden flax seeds (linseeds) (optional)

2 tablespoons (25g) butter, softened (optional)

1 egg

1 2/3 cups (375–400ml) buttermilk or sour milk


Preheat the oven to 425°F (220°C).

Sift together the flour, salt, and baking soda in a large bowl and mix in the seeds (if using). Add the butter (if using), and rub it into the flour mixture with your fingertips until it resembles bread crumbs. Make a well in the center.

In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more of the buttermilk mixture, if necessary. The dough should be quite soft, but not too sticky.

Turn onto a floured work surface and gently bring the dough together into a baking tin 1 1/2 inches (4cm) thick. Cut a deep cross on top and place it on a baking sheet.

Bake for 15 minutes. Turn down the heat to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.