GF Bread Pudding

For the new year I went to my Mum’s for a few days. She lives in a wooden lodge on a marina and it’s a magical place to be, we love going up there, it’s like a holiday every time we go.  My Mum is very Coeliac aware and she has a separate cupboard just for all my gluten free ingredients and treats, she always buys gluten free bread and rolls for me when I visit and I invariably end up bringing them home as she always buys me too much.

Mum bought me a loaf of Sainsbury’s gluten free bread to have toasted for breakfast, now I don’t know about you, but I find some gluten free bread doesn’t seem to travel well and this loaf certainly hadn’t. Most of the slices had broken and it was quite crumbly, I managed to find two slices for my toast and brought the rest home.  I wasn’t going to throw it away, that would be wasteful, I was going to make bread pudding.  It was a small loaf, with two slices gone, and weighed in at 357g.  Bread pudding has it’s basic ingredients: bread, dried fruit, milk, egg, melted butter, sugar, and mixed spice, oh and I like to add zest of lemon too.  So, here is the recipe I came up with…. … Continue reading

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Almond Macaroons

These are my most favourite treats to bake, they take no time at all and only have four ingredients.  They are naturally gluten free and dairy free too!  Everyone who has them can’t stop eating them, they are very much a favourite.  My hubby reckons they remind of him of Farleys Rusks, and come to think of it, I do too. I hope you enjoy them as much as we do….. … Continue reading

Victoria Sandwich Cake

I like to think I eat healthily most of the time, but occasionally I just hanker for something just a little naughty, but nice. This recipe for Victoria Sandwich or Vanilla Layer Cake, whatever you want to call it, is so easy and makes a rather large cake for you to add whatever filling you like.  … Continue reading

Yorkshire Pudding

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This is my best ever Yorkshire pudding recipe, I have been using it for a couple of years now and no-one can tell that they are gluten-free.   As you can see they make 12 lovely crispy and well risen Yorkshires.

The secret to great Yorkshire Puds is:

  • to heat the oil in the tin first before adding the batter
  • to cook in a very hot oven
  • and lastly DON’T open the oven door whilst cooking

You will need:

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  • 50g cornflour
  • 50 gluten-free plain flour (I use Dove Farm)
  • pinch of salt
  • 3 medium eggs, beaten
  • 140ml milk
  • 2tbsps vegetable oil for pan
  • muffin tin

Next:

  • pre-heat oven to 220c/210c fan/425f/gas mark7
  • place oil in the muffin tray and heat for 5 minutes
  • mix the flours and salt in a bowl and then add the beaten egg and whisk to a thick batter
  • add milk and whisk again
  • pour the batter into the tin, it should sizzle when it hits the oil – this is good
  • then put in oven straight away and cook for 20-25 minutes until well risen and golden.

If you are like me and find you have too many, then try adding jam and crème fraiche to them cold, they are yummy and remind me of choux pastry! Enjoy!

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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