Big Pink Breakfast - Recipes

pink muffins

Well-known baker, author and owner of Mullingar bakery 2210 Patisserie, Una Leonard is supporting the Irish Cancer Society’s Breast Cancer Awareness campaign this October.

Una’s mother Pauline recently experienced her own breast cancer diagnosis, so Una is passionate about raising awareness of the importance of being breast aware.

Una has kindly shared a selection of her recipes with us to get you excited to host your own Big Pink Breakfast to help support cancer patients and their families across Ireland.

Oat and Raisin Cookies

Makes 12 cookies

200g self-raising flour 
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon 
¼ teaspoon ground nutmeg
170g butter, at room temperature
100g caster sugar
160g brown sugar
2 egg yolks
1 teaspoon vanilla extract
150g oats 
100g raisins 

Preheat the oven to 180°C. Line two baking sheets with baking parchment.

Combine the flour, bicarbonate of soda, cinnamon and nutmeg in a medium-sized bowl.

In a separate, large bowl beat the butter and two sugars together. Add in the egg yolks and vanilla and gently fold in the flour mix.

Finally fold in the oats and raisins using a spatula, making sure the raisins are distributed evenly.

Using an ice-cream scoop, scoop out dollops of the cookie dough evenly onto the lined trays, leaving plenty of space between each to spread in the oven. 

Bake in the oven for 12–15 minutes. The cookies should be soft in the middle and golden on the outside. 

Allow the oat and raisin cookies to cool down on the tray, and store in an airtight container for five days. 

Mam's Irish Soda Bread

450g self-rising flour 
Pinch of salt 
250-300ml of buttermilk 

Preheat the oven to 200c 

Sieve the flour into a bowl and mix in the pinch of salt. 

Form a well in the centre and add in ¾ of the buttermilk. Mix well until a dough is formed add some more buttermilk if necessary. 

Turn the dough out unto a floured surface and lightly shape into a round shape. 
Place on a baking tray, mark the dough with a deep cross and bake for approx. 30-40mins.

The bread should have a golden crust and sound hollow in the middle when the base is tapped. 

Allow to cool on a wire rack. 

Enjoy with some butter and a cuppa tea 😊 


140g plain flour
1 tsp baking powder
Pinch salt
2 tbsp caster sugar
130ml milk
1 large egg, lightly beaten
2 tbsp melted butter

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick pan and pop a nob of butter on to melt, spoon out the pancakes cooking a few smaller ones at the same time. The top should bubble then flip the pancake. They should be golden brown on each side and slightly risen.

What you need:

  • 5-6 small potatoes, boiled & mashed
  • Salt & Pepper
  • Parsley
  • 1 egg
  • Whatever fillings you like, e.g. 260g ham and 120g cheese ( mozzarella and cheddar)


  1. Peel and boil the potatoes, mash when still warm and leave to one side to cook down.
  2. Chop approx 100g cooked ham into cubes and grate 100g of cheese.
  3. In a large bowl add the cooked potatoes, parsley , salt and pepper  and one egg. Fold in the ham and cheese.
  4. Form balls from the mix and pat down , leave on a lined baking tray.
  5. Heat some oil on a non stick frying pan , place the potatoe cakes into the oil and fry on till it’s golden , then flip and do the same on the other side.
  6. Place back on the tray and pop in an oven at 180% for 10mins or until you are ready to serve
  7. Enjoy!