Lemon Meringue Semifreddo

This is one of my favourite desserts, it’s naturally gluten free, it’s so easy to prepare and it’s a show stopper for a dinner party, it really is a delicious luxurious tasting treat and my dinner guests always go quiet when they eat this, all you hear is yum,yum noises!

The other great thing is that you can prepare this dish days before as it goes in the freezer and that’s where it stays until it’s time to serve.  I like to make little individual ones, but you could make a loaf tin size and then serve in slices.

To make this decadent dessert you will need: … Continue reading

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Baked Syrup Sponges

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This is another recipe that is in my favourites list from the book ‘Totally Flour-Free Baking’ by Dinah Wilson. These are so tasty, they are so sweet and syrupy and the sponge is so light, they only have five ingredients, all of which are easily bought from your local supermarket. They really remind me of and old fashioned steamed pud and are so easy to make. Have them with custard or ice-cream or maybe on their own with more syrup poured over. Yummy.

You will need:

  • 5 dstsp golden syrup
  • 120g ground almonds
  • 80g icing sugar
  • 3 medium eggs – separated
  • ½ tsp vanilla essence
  • 5 oven proof cups – about 200ml in size – well buttered/greased

Next:

  • Turn oven on to 170C/325F/Gas mark 3 or if you are like me and have a fan oven then 150C works well.
  • Spoon one level desert spoon of the golden syrup into the base of each of the well buttered cups
  • Sift the ground almonds and icing sugar together two times.
  • Beat the eggs yolks together with the vanilla essence, I just use a wire whisk
  • Beat the eggs whites until very stiff, I use my Kitchen Aid for this, then pour the egg yolk mixture onto the egg whites and stir thoroughly with a wire whisk
  • Now sprinkle the almond/icing sugar mix over the top of the egg mix and fold in gently using a large metal spoon. At this point I find a last mix with a rubber spatula collects all the mixture on the sides and gives it a final proper mix in.
  • Spoon the fluffy mixture on top of the syrup in the cups and level out carefully. The mixture will rise up and then sink back as it cooks, so be careful not to overfill the cups.
  • Now put the cups on a baking bray and cook in the oven for about 25-30 minutes. The centres should be just firm and the sponge a golden colour. Mine took 30 minutes but yours make take less depending on what oven you have.
  • When they are ready, pop them out of the oven and then run a knife around the edges to loosen and turn out onto your desert plate. Enjoy on their own or add your favourite custard/icecream.

 

Now, if you are able to resist and not eat them all at once, then they are fine to keep in their cups and turn out the next day for a lunch treat, eat them cold on their own or with custard or if you want them hot, nuke them in a microwave for about 20 seconds, be careful as the syrup will be hotter than the sponge.

 

Easy Gluten Free Apple Crumble

I have tried many gluten free crumble mixes and this one I adapted from Nigel Slater’s Apple Crumble recipe, I changed it to be gluten free and I use eating apples instead of Bramleys as they are sweet enough and don’t need any added sugar. I also found that if you mix the crumble with your fingers or with a fork, rather than in a food processor, the crumble texture is more lumpy and during cooking becomes more crunchy – I’m sure there is a scientific reason for this, but I found this by chance and now do it this way.  This is especially nice the next day, cold from the fridge, it’s crunchy and apples are not mushy.  I would say this would serve 4 to 6 people, depending on how generous you want to be with the portions. In my case 4, if I can be good and not finish off the whole lot in one sitting. … Continue reading