Damson chocolates

Ingredients

Damsons that have been soaked in gin or vodka for a few months making either damson gin or vodka.
If you don't have any then you can use cherries, remove the stone and stalk (I have a cherry stoner, great gadget from either Lakeland or John Lewis) and soak these in chosen alcohol overnight or better still for a few days, either brandy, gin or vodka.
A packet of Marzipan
200g Plain chocolate

Method

1. Very carefully remove the stone from the damson. As they have been soaked they will be very soft so a warning this is a very messy business. To do this just cut into them and squeeze or flick the stone out or use a stoner.
2. See images below for the next stages.......If using the marzipan then take a large pinch of marzipan off the block about the size of a large grape. Roll out as shown, cut out with a cutter large enough to give you a circle to wrap around, then wrap around the damson pinching it closed enough to roughly seal around the damson. continue, placing them on a sheet of baking parchment as you go ready for the next stage.

3. Melt the plain chocolate in a bowl over a pan of boiling water.
4. Using two forks take each one of the marzipan covered damsons balanced on the fork and roll in the melted chocolate. Lift out and tap the fork lightly to get any excess chocolate off and set aside on the baking parchment. If you have not covered them in marzipan then dip the damsons in the chocolate in the same way and again set aside on the baking parchment.
5. Allow to set and then pop in a jar or cellophane bag.

Mulled wine

Ingredients

2 oranges

1 lemon

200g caster sugar

6 whole cloves

1 stick cinnamon

10 gratings of fresh nutmeg

1 star anise

2 bottles red wine

Method

1. I start by making a syrup base to avoid burning off all the alcohol in the making process. To do that add the sugar into a large saucepan that will eventually hold two bottles of wine and add in enough wine to just cover the sugar at this stage.

2. Wash the fruit. Using a vegetable peeler peel the peel from the oranges and lemons. Slice up the oranges and add to the pan. 

3. Add in the cloves, cinnamon, gratings of nutmeg either in a muslin bag or loose.

4. Bring to a simmer until the sugar has dissolved and then bring to a boil and boil for about 5-8 minutes until you have a thick syrup.  

5. When you are ready to serve add the rest of the wine. pop in your star anise. heat over a low heat for 5 minutes and then serve. 

To give as a gift, pop the cloves, cinnamon, nutmeg gratings, star anise in a muslin bag, attach along with the instructions to a bottle of wine. 

Christmas spice biscuits

Ingredients

100g oats, ground into a flour (or use oat flour)

100g rice flour

1/2 tsp baking powder

1/2 tsp mixed spice

1/2 tsp cinnamon

1 tsp ginger

50g dark brown soft sugar ( I use muscovado)

50g  golden syrup or black treacle (I favour golden syrup)

100g butter 

1 tbslp milled flaxseed mixed with 3 tbslp water

Method

1. First preheat the oven to 170c/gas mark 4

2. Line a few baking sheets with with baking parchment.

3. Mix up the 1 tblsp milled flaxseed and 3 tblsp water and set aside. 

4. Using a high speed blender or food processor make your oat flour by grinding the oats into a flour.

5. I use a free standing mixer for making the dough for speed. Add into the bowl all the dry ingredients. Mix with your hands if doing by hand or mix with the paddle blade on your mixer until the ingredients are blended.

6. Add in the butter and and mix until it resembles fine breadcrumbs.

7. Make a well in the centre and add in the golden syrup or treacle depending on what you prefer. (or have) and your flaxseed mix.

8. Mix really well so it is all blended in. Bring the dough together and form into a flat rectangle and wrap up in baking parchment. Place in the fridge to chill until ready to use or use straight away.

10. To roll out I use baking parchment to roll on to and on top of and roll with the dough squidged between the sheets to avoid drying out the mix by adding any more flour,  if you find that tricky then  lightly dust the rolling pin and surface but I would definitely recommend at least using parchment to rollout onto.

11. Roll out the dough to about 5mm thick. Use your cutters to cut out and place evenly spaced on the lined baking trays. It is really important to place similar sized biscuits on each tray (so if you have a mix of large and small biscuits put all the small ones on one sheet and all the large ones on another because the small ones will obviously cook quicker so this will avoid any burning.

12. At this stage it can be a good idea to chill each tray for 20 minutes before baking to help the biscuits hold their shape but I don't always bother and they do hold their shape well still with maybe a little spreading.

13. Bake each tray separately for about 15 minutes but they are baked when they are golden brown. 

14. Allow to firm up slightly before removing them to a wire rack as they will be very fragile when hot. (or very carefully lift off with a spatula)

15. Allow to cool before decorating. I like to use royal icing to decorate but you can use whatever icing you favour. Enjoy. 

Chocolate orange sticks

These can only be described as a magical way of using up what something that would otherwise end up in the compost, the end result is simply amazing and quite possibly the only way I wish to eat chocolate orange from now on. They would make an amazing gift if packaged in a pretty jar or in cellophane for Christmas or any other time.

Ingredients

3 navel oranges, preferably organic or any other citrus you desire

3/4 cup water

1 1/2 cups caster sugar
100g plain chocolate or vegan chocolate

Method

1. Wash the oranges, cut off the top and bottom of each orange, score the peel from top to bottom to make the peel easier to remove.

2. Remove the peel and pith. Cut each quarter into slices about 6mm wide 

3. Place the peel in a large saucepan and cover with cold water.

4. Bring to the boil 

5. Drain the water away and cover with fresh water again and bring to the boil for the second time.

6. Repeat the process twice more ( so four times in total)  This seems long winded but it is really important, do it while you are doing something else in the kitchen and you really won't notice! 

7. Drain the peel and set aside.

8. Meanwhile in a bowl whisk together the water and the caster sugar.

9. Pour the sugar and water mix into a saucepan large enough to take the sugar syrup and peel once added.Bring to the boil.

10. This part is so important. DO NOT STIR! If you do the sugar will crystallise straight away.

11. Let the mixture simmer for about  9 minutes to melt the sugar. 

12. Add the peel, DO NOT STIR! Do not even put a spoon or implement in the syrup.  Just jiggle the pan around carefully so as not to splash yourself with hot syrup. You want to make sure all the peel is covered in the syrup so swirl the pan every now and then.

13. Cook for about an hour without stirring or until the peel is translucent.

14. Cover a baking sheet with baking parchment.

15. Using a slotted spoon remove the cooked peel and lay on the baking parchment, separating the pieces as you go so they don't get stuck together. While they are still sticky you can lightly dust them with more caster sugar if you like but you don't need to.

16. Allow to dry  and cool completely before dipping in chocolate.

17. Line another baking tray with baking parchment.

18. Melt the chocolate in a bowl set over a pan of barely simmering water.

19. Dip one end of each candied stick into the chocolate and lay on the baking parchment to set.

20. Once the chocolate is set store in a jar or an air tight container. They will keep for about three weeks like this although I have not tested this theory! Enjoy.

 

Mince pies

Ingredients

Pastry

115g rice flour

115g ground almonds.......... OR you can also use very fine polenta if you do not like nuts , you must make sure its very fine, I blend mine in my blender to make a polenta flour

115g butter, diced....... OR can use 1/2 butter and 1/2 trex  (so 57g butter, 57g trex)

50g icing sugar

juice of a small orange 

1 tsp xanthum gum

1 egg yolk (only if needed, I never do!)

Gluten free mincemeat (I make a recipe that is Mary Berrys as she uses butter instead of suet)

Crumble topping

180g gluten free oats

100g butter, melted

90g demerara sugar

Method

1. First of all make your pastry, I use a free standing mixer with the paddle blade attached but you can use a food processor or do it by hand.

2. Put the rice flour, ground almonds and xanthum gum into the mixer and add the butter, mix until it resembles fine breadcrumbs.

3. Add the icing sugar and blitz, then add half the orange juice and blitz again, adding more orange juice until it comes together, if it is still crumbly then add in some more orange juice or egg yolk (You won't need all of it) I never need the egg yolk but it all depends how big your orange is!

4. It may be slightly sticky but don't worry, dust a sheet of baking parchment with rice flour and plonk you dough onto it, shape it into a flat rectangle and wrap up and pop in the fridge to chill. 

5. While it chills make your crumble topping

6. Using a high speed blender or food processor, grind roughly 2/3 rds oats (about 110g) to a fine oat flour. 

7. Put into a bowl or mixer. I do it all in the mixer with the paddle blade attached. Mix in the remaining oats, sugar and mix in the melted butter until well distributed and is all crumbly.

8. I often make this in advance and leave in the fridge in a freezer bag until needed as will keep quite happily for a week or and use as required.

9. Once this is done remove the pastry from chilling (If it has been left for a few hours it may need to come to room temperature slightly before its soft enough)

10. Grease your mince pie tray with butter or margarine and then also dust with rice flour tapping off the excess.

11. This is the part that can be tricky, gluten free pastry will always be harder to work with as it is gluten that gives it the elasticity, but don't be scared of it.  I use a sheet of baking parchment to roll out on and dust that and your rolling pin liberally with rice flour.

12. I use a cutter that is 8cm across, I cut them and lift each one out with a fish knife or cake slice as the pastry can break when moving it. Be patient with it and be prepared to roll a few at a time, gluten free pastry is very delicate. Place each disc of pastry in each mince pie hole without pressing too much into them,  as you work your way through all of them you should find that the pastry will have relaxed enough into the tin to line each case without you pressing into it. If not lightly press enough to take the mincemeat. You really don't want to squidge the pastry in, it will make them easier to remove.

13. Fill each pastry case with a spoonful of mincemeat without overfilling and then top each one with a spoonful of crumble.

14. Bake in a preheated oven for about 15 minutes, turning the tray around half way through if your oven doesn't cook things evenly. 

15. Remove from the oven and allow to cool in the tin for a bit before removing as the pastry hardens on cooling. Very carefully loosen each one all the way round with a knife. Enjoy warm or cold. 

Pumpkin Cake

This is the quickest cake ever to make and has been a favourite recipe for a number of years now. My children love it. The recipe was originally given to me by an American lady although it has been adapted slightly over the years, she would often serve it for breakfast. Of course when I have one made in the house it seems only right to do the same. I have had to tweak it slightly to make it gluten free but if you are not gluten free just switch out gluten free self raising flour and switch back in 2 cups regular self raising flour. As with many vegetable based gluten free cakes it doesn't keep for longer than a few days. Usually any cake is gone within a few days in our house anyway. It is always going to be best served fresh. I usually top this with a glaze made with icing sugar and water but you could also top it with a cream cheese frosting or the caramel sauce I have included the recipe for. Either way it is delicious. I do sometimes also make the same mixture and pop it into muffin cases to make pumpkin muffins. 

The measurements are in cups which I prefer too as it makes it so much quicker. 

Ingredients

4 Eggs

1 cup/235g caster sugar
1/4 cup/50g soft brown sugar, I  use dark brown muscovado

1 cup/250ml grapeseed oil or mild and light olive oil

2 cups/350g  gluten free self raising flour (I use Doves farm)

3 tsp ground cinnamon

1 1/2 tsp mixed spice
1/2 tsp ground ginger

pinch of salt

2 cups/200g grated pumpkin or butternut squash, if using cup measurements really compress it into the cup so you get two full cup fulls
 or 2 cups/ 470g if using pumpkin puree, I use tinned  pumpkin puree out of season but I prefer to use grated pumpkin, also if I have a pumpkin or butternut squash that I am not going to use up in the next few days I blend the peeled flesh in a blender until a puree and freeze it in portion sizes in container with a lid or a freezer bag of 2 cupfuls/470g ready to defrost and bake with.

Option

50g chopped pecans

Glaze

1 1/2 cups icing sugar, sifted

3 - 4 tblsp water

Method

1.Preheat the oven to 180c

2. I use a non stick bundt cake ring for this cake, 27cm across. You can also make into two smaller loaf tins  or muffin cases, (just adapt the cooking time accordingly) I grease it and dust with flour lightly tapping any excess off to make sure the cake doesn't stick.

3. Either in a free standing mixer with a paddle attachment or with a handheld mixer, beat the eggs, sugar and oil until light and fluffy.

4. Mix all the dry ingredients together and beat into the egg, oil and sugar mixture.

5. Add the pumpkin puree and beat well.

6. Pour into the prepared tin and level the top.

7. Bake for 55 minutes. When cool enough to handle turn out onto a wire rack and drizzle with a glaze made with the icing sugar and water, or give it just a dusting of icing sugar, a cream cheese frosting (use the one on my carrot cake recipe)  or the caramel sauce below.

Salted caramel sauce

Ingredients

1/3 cup caster sugar

1/3 cup muscovado sugar

3 tblsp unsalted butter

1/2 cup double cream

pinch sea salt (optional, to make salted caramel)

Method

1. Put the caster sugar and 2 tblsp water in a small saucepan and dissolve over a  low heat. DO NOT STIR! Do not even put a spoon into the mixture as that could make it crystalise.

2. Once the sugar has dissolved, turn the heat up and bring to the boil and allow to boil until the liquid turns to an amber colour. STILL DO NOT STIR! Just give the pan a shake every now and then.

3. I have all the other ingredients ready to add straight in.

4. Remove from the heat and add the muscovado sugar, butter and cream all at once and then quickly beat it. Now you can stir it.

5. Return to a low heat and simmer for about 4 mins or until it is thick enough to coat the back of a wooden spoon. 

6. Remove from the heat and add the pinch of salt if desired. 

7. Leave it to cool a bit before drizzling over the cake. Top with chopped pecans.

8. Will also keep covered int the fridge for a few days. I also serve it with ice cream or top pastries with it.

Gluten free plum and almond cake

This is another variation of my almond cake and you can also use apples, pears, damsons or whatever fruit you fancy.

Ingredients

150g butter, softened

125g caster sugar

2 eggs

1 tsp almond essence

75g gluten free self raising flour (I use Doves Farm or I think it may be called Freee foods now)

75g ground almonds

Topping

8 plums, halved 

25g butter 

1 heaped tablespoon soft brown sugar

or 

3 medium apples, peeled, cores removed and cut into slices 

25g butter

1 heaped tablespoon soft brown sugar

or 

3 medium pears, peeled, cores removed and cut into wedges lengthways

25g butter

1 heaped tablespoon soft brown sugar

Method

1. Preheat the oven to 170c/gas mark 3 

2. Grease a 20cm loose bottomed cake tin and line the bottom with baking parchment.

3.Melt the butter over a medium heat until melted and then add in the sugar stirring until the sugar has melted and is bubbling.

4. Add in the plum halves (or apples or pears) and cook turning them occasionally until they are soft but still holding their shape, the butter, sugar mix should be nice and caramelised also by then. Set aside until needed.

5. Put butter and sugar into a bowl and beat with an electric whisk or with a freestanding mixer with the paddle blade, until pale and fluffy.

5. Break in one egg and whisk well adding a spoonful of flour if it starts to curdle.

7. Crack in the second egg and a spoonful of flour and whisk again.

8. Add the ground almonds, almond extract and whisk until blended, then add in the flour and give it a final mix.

9. The mix is quite stiff but spoon into the tin and spread out.

10. Top the frangipani mix with the cooked plums (or apples or pears) and buttery syrup.

11. Bake in the oven for 45-50 mins or until a skewer inserted into the middle comes out clean.

12. Remove from the oven and cool on a wire rack.

13. Carefully push out of the tin and slide off the base onto a serving plate.

14. Dust with icing sugar or drizzle with icing if desired.

15. Works really well as a pudding warm or served as a cake.

Pavlova recipe

This is a recipe that I have used since I first began baking, I think it is a Delia Smith recipe although I may have increased the proportions over the years with our growing family! I am sure lots of you will have your favourite pavlova recipe already but if you don't and you occasionally struggle to get one to turn out well then give this one a go! Here a a few little pointers to help also.

1.The key to good meringues or pavlovas really is to make sure everything is scrupulously clean which sounds like a silly thing to say because you obviously wash everything up but I always wash everything I will use in hot soapy water and dry just before I make them just to be on the safe side.

2. Also it is imperative to not get any egg yolk into the white when separating them, if any does I find it is best to discard that one and use it for french toast or scrambled egg! Therefore when cracking the eggs and separating the egg whites I do so one at a time over two small bowls to avoid wasting all of them.

3. It is also important to not over whisk your egg whites, just like with double cream. Watch them and once they get to the stage where they are holding their shape and you can turn the bowl upside down then stop and begin adding your sugar, again once all the sugar is added then stop.

4. If after all your whisking they still do not seem firm enough to pipe or hold shape then you can add in 1 level tsp cornflour. I do not add this unless really necessary. It can help to firm the egg whites if it looks a little slack and not holding a firm peak even after all your efforts at the end sometimes. 

In this recipe I will give you the quantities for one pavlova so if you want to make the monster pictured above just double everything and you can of course use Jamies marshmallow recipe also which you do on assembly but I find that the cream and fruit is enough sweetness for me.


This recipe is one to help you get your pavlova recipe right so I have not posted a marshmallow recipe also.

Remember this is the quantity for one pavlova so double if you want to make two and stack them

Ingredients

4 egg whites 
225g caster sugar
500 ml double cream
500g soft fruit of your choice. I have used raspberries here because I have autumn raspberries growing but I use whatever is seasonal 


Optional
pink food colouring if you fancy pink cream 
1 level tsp cornflour but use only if the egg whites are not holding a peak at the end of all your whisking. 

Method

1. Preheat oven to 150c/350f/gas mark 4 Or if using an Aga then use the simmering oven

2. Whisk your egg whites in either a free standing mixer with a balloon whisk attached or with a hand held whisk.

3. Whisk the egg whites until they are stiff enough to turn the bowl upside down without them sliding out. I like to test this out with the children, they still find it funny now!
4. Add in your caster sugar one tablespoon at a time and continue mixing until all the sugar is mixed in. 
5. Spoon the mixture onto the sheet of baking parchment on a baking sheet, in a circle about 8-10 inches in diameter, creating peaks here and there with the back of your spoon or spatula, also making a slight well in the centre to hold the cream and fruit. 
6. Place in the oven and immediately turn the oven down to 140c/275f/gas mark 1
7. Cook for an hour and after that time immediately turn the oven off and leave the pavlova in the oven, if possible until the oven is cold. I quite often cook my pavlovas the evening before I need them that way the oven is free to do this and I leave them in the cooling/cold oven overnight. 
8. If cooking in an Aga then I cook it in the simmering oven for about 1- 1/2 hours, sometimes 2, all depends how much cooking I have done with it that day but usually you know its done if you can peel it off the baking parchment easily. 
9. Once it is cold then whisk your double cream to soft peak stage, colouring it with pink food colouring if desired and then top your pavlova with this and your fruit of choice. In this case raspberries. If making two then put the second pavlova on top and decorate that with cream and fruit also. 

Gluten free chocolate chip cookies

Good gluten free biscuits can be hard to come by but this is a recipe that has been a family favourite for a long while so was thrilled when they came out so well when I changed them to a gluten free variety and they literally take minutes to whip up (Excluding the baking time obviously!) You can of course add in whatever you want, chopped nuts, dried fruit , extra chocolate! I like them just like this. 

Ingredients

85g gluten free rolled oats
100g gluten free self raising flour ( I use doves farm or Freee foods as they are also known)
1/2 tsp bicarbonate of soda
pinch of salt
100g butter
50g soft brown sugar
50g demerara sugar
1 large egg
1/2 tsp vanilla essence
25g desiccated coconut
200g chocolate chips or plain chocolate, chopped

optional

150g chopped, plain chocolate for drizzling or dipping

Variations- fruit, I add a mix of 200g dried fruit instead of the chocolate chips, my favourite mix being sultana's and either raisins or currants and a few dried figs (I use 5 figs chopped) 

Method

1. Preheat oven to 180c/gas mark 4.
2. Line two baking sheets with baking parchment.
3. In a high speed blender or food processor, grind the oats to a flour.
4. Add the gluten free self raising flour, bicarbonate of soda and salt to the high speed blender or food processor and whizz again.
5. In another bowl, either with a wooden spoon or with a free standing mixer with the paddle attachment, cream the butter until soft and then add in the sugars and mix until pale and creamy. 
6. Add in the egg and vanilla essence and beat well.
7. Then stir in the ground oat and flour mixture and mix well, followed by the chocolate chips or chopped chocolate. 
8. I do not like a giant biscuit so I form mine into small balls about the size of a table tennis ball and can usually get between 16 and 20 out of the mix. (depending on how carried away I get with my ball size!)
9. Space well apart on the baking sheets to allow for spreading and flatten the tops slightly. 
10. Bake for about 15 minutes, switching the baking sheets around halfway through so they cook evenly. I check mine after about 12 mins and if they need flattening a bit more then I lightly press each one with the back of a metal spoon and pop back in, make sure they don't overcook. I don't like these too hard so if you prefer a crunchier cookie then bake for 18 mins. 
9. They are done when they are golden brown.
10. Cool on the baking sheet and then if you are drizzling the chocolate over, melt the chopped chocolate in a bowl over a pan of simmering water. 
11. Drizzle the chocolate over the top and transfer to a cooling rack to cool completely and for the chocolate to set (I do pop mine in the fridge to set if in a hurry) before transferring to an airtight jar or container. 
12. These keep really well although they don't last long in our house.

Gluten free scones

I absolutely adore scones and have tried many recipes to get the perfect one as every gluten free recipe I tried they came out too crumbly which is no good if you need to cut and spread jam and cream on top! This recipe I think makes the most delicious scones and if you are eating them you would never know they were gluten free. As with all scones though they really need eating the same day and of course are best served straight from the oven. You can of course leave out the fruit if you prefer plain scones or add in different fruit or make them savoury.

Ingredients

350g gluten free self raising flour,  I use Doves Farm or Freee foods as it is now known

1 tsp baking powder

1/4 tsp salt

85g butter,
75g sultanas 

3 tbsp caster sugar
1 egg and make up to 175 ml with either natural yoghurt , buttermilk or if you want to be super  indulgent use double cream

1 level tsp xanthan gum

 milk to glaze tops

Makes about 8 and serve with butter and or clotted cream and jam

Method

1. Preheat the oven to 220c / gas mark 7

2. Grease a baking sheet and dust with flour, shaking off any excess or line with baking parchment.

3. Crack the egg into  a measuring jug and make up to 175ml with either the yoghurt, buttermilk  or double cream.

5. Sieve the flour, salt, and xanthan gum into a large bowl.

6. Rub the butter into the flour mix with your fingertips until it resembles fine breadcrumbs. I do this stage in a free standing mixer with the paddle blade attached, so you could do that or use a food processor even, use whichever method you prefer.
7. Once it resembles fine breadcrumbs, mix in the sugar and dried fruit.
8. Make a well in the middle of the dry mix and then  stir the yoghurt/egg  mixture into the dry mix using a knife or metal spoon (or in your mixer) I use my mixer with a paddle blade attached.
9. Mix until all combined and it comes together, it may be slightly wet and sticky but don't worry, sieve plenty of flour on top of the mix and onto a clean surface to roll out onto and tip the dough onto it.
10. Gather the dough into a ball dredging with flour if needs be and then roll until it is no less than 4 cm deep.  This is important because one reason for a scone failure is the dough being rolled too thinly. I like to work as quickly as possible at this so as to not overwork the dough (and also because by the time I get this far everyone is asking when will the scones be ready!!)   I actually just pat the ball lightly with the palm of my hand into a flat surface for cutting.
11. Taking a 5cm cutter, plunge the cutter into the dough, do not twist them out, use the palm of your hand to tap the cutter into the dough, tap out as many as you can before gathering the dough up again and re rolling. You may only get 2 or 3 at a time but the key with scones is to not roll the dough too thinly and handle as little as possible. If you work it too much they will be tough. Continue until all the dough is used up. I can usually get about 8 from this mixture Or you can pat the dough into a circle like a cake and cut into sections like a pizza.
12. Whatever you choose to do, place them well spaced as you cut them out on the greased baking sheet and then brush with milk.
13. Bake in the oven for between 12-15 mins until golden brown on top. Keep an eye, you may need to turn the baking sheet half way through if you oven does not cook things evenly to avoid them browning unevenly.
14. When baked remove from the baking sheet and serve warm either straight away or serve the same day. If you want to freeze then freeze as soon as cool and when defrosting, defrost and warm in a low oven for a few minutes to refresh. I will say though scones are best served straight away or at least the same day and as they are so quick to make once you can easily whip a few up to enjoy.
They do freeze well if frozen as soon as they have cooled. defrost thoroughly before eating.

Variations
Blackberry
Instead of sultanas add blackberries cut in half carefully, (they will colour the dough a bit but dont worry) and glaze tops with a brush of beaten egg and a sprinkling of caster sugar
Blueberry
Add blueberries in instead of sultanas

Gluten free sweet potato brownies

Ingredients

4 tsp ground flaxseed

150g ground almonds 

150g brown rice flour 

50g cocoa powder

150g plain chocolate, chopped or vegan chocolate

100g butter or vegan butter 

250g sweet potato, chopped

120g soft brown sugar

1/4 tsp salt

1/4 tsp baking soda

1tsp vanilla essence

60ml almond or coconut milk (or cows milk if you prefer)

Method

1. Grease and line a 20cm x 25cm cake tin with baking parchment

2.  Preheat the oven to 180C/ gas mark 4 

2. Whisk the flaxseed with 3 tblsp water and set aside.

3. In a large bowl mix the ground almonds, brown rice flour, cocoa powder, salt and baking powder

4. In a small saucepan melt 90g chocolate and butter over a low heat.

5. For the next stage you are looking for a silky smooth mixture so if your blender is not really powerful you can grate the sweet potato before you blend it. (If you don't have a blender or food processor then you could cook the sweet potato and mash it, I have not doing tried this though!) Put into a blender or food processor the uncooked, chopped sweet potato, milk, sugar, vanilla essence, flaxseed mixture and melted chocolate and blend until smooth.

6. Add this chocolate sweet potato mixture into the bowl of rice flour, almonds and cocoa powder mixture and mix until well blended.

7. Pour the mixture into the greased and lined tin and scatter in the remainder of the chopped chocolate, pressing into the mix, smooth the top over and bake in the preheated oven for between 30-35 mins. Remove from the oven when a knife inserted into the mixture comes out clean.

8. Allow to cool in the tin for 30 mins before cutting into squares and store in an air tight tin.

Gluten free Bakewell tart

Bakewell tart has always been an absolute favourite in our house but since going gluten free I have struggled to get the right texture and flavour into my pastry to use it for larger  tarts. Now I think I may have cracked it. The pastry is still very delicate as gluten free pastry is, but don't worry it can easily be patched if it tears, this recipe will give you delicious, crisp sweet pastry ideal for dessert tarts. Forgive me for the lengthy looking instructions. Don't be put off,  I have tried to give as much detail as possible in case you are new to pastry and the process. The filling itself is very quick and easy. 

Ingredients

Pastry

115g rice flour

115g ground almonds

115g butter, diced

50g icing sugar

juice of a small orange ( you may not need all of it)

1 tsp xanthum gum

1 egg yolk (only if needed) 

Tart

3 tblsp raspberry jam

175g ground almonds

150g butter

150g caster sugar

2 eggs

1 tsp almond essence or extract 

a handful of flaked almonds ( optional)

Icing

for a drizzle use 80g icing sugar and 2 1/2 tsp water

or

for complete coverage use 150g icing sugar and 1 1/2 tbsp water 

Method

1. First of all make your pastry. I use a free standing mixer now with the paddle blade but you can use a food processor or do it by hand.

2. Put the flour, almonds, and xanthum gum into the mixer and add the butter. 

3. Mix until it resembles fine breadcrumbs or if doing by hand rub in using your fingertips.

4. Add the icing sugar and then add in the juice of half the orange at first. Continue mixing and if it does not bind together then add the rest of the juice. 

5. I have rarely needed more orange juice but if it still has not bound together at this point add more orange juice.

6. Shape the pastry into a flat rectangular block and wrap in greaseproof paper and chill for between half an hour and an hour.

7. While your pastry is chilling grease your flan dish. I use one that is either 23cm in diameter and 3cm deep.  Or 20cm in diameter and 4 cm deep, both of which are loose bottomed but that isn't essential it just means you can remove it from its dish rather than serving it in it.  Bear in mind if yours is a lot deeper or wider you will have a pastry case that is not as full. 

8. As well as greasing the dish I always lightly dust the dish with rice flour, shaking off any excess. I just think this also prevents the pastry sticking. 

9. When you pastry is sufficiently chilled remove from the fridge. I use a sheet of greaseproof paper or baking parchment to roll it out on as it makes it easier to move and less likely to stick.

10. Work quickly as gluten free pastry is so tricky and doesn't like being overworked. Dust your rolling pin and greaseproof paper with rice flour and roll out to the required size. (I use a piece of string to gauge the diameter.)

11. Then using the greaseproof paper to lift the pastry pick it up and holding it underneath flip it over onto your flan dish. If any of it breaks you can easily patch it and believe me you won't notice once it is filled and cooked. Gluten free pastry is very very fragile but trust me that is normal. Don't think you have done anything wrong!

12. I leave the edges proud. I find it is better to trim either after is has baked blind or if you are super careful you can do it one the whole tart is baked. Now place the pastry lined dish in the freezer for an hour. 

13. Preheat the oven to 180c/gas mark 4. Now you are going to bake the pastry blind, ( I am sure you are all familiar with this term but if not it means to bake it empty!) Lay a sheet of greaseproof paper inside the pastry case covering all the pastry and fill with baking beans (not baked beans!!) this is to prevent the pastry rising while you bake it empty. If you don't have any baking beans then you can just use uncooked rice which you can store in a container and use over and over again. As long as the pastry case is covered so the beans or rice don't come into contact with the pastry you are fine.

14. Bake the case for about 15 minutes or until golden. I remove the greaseproof paper lining the pastry after about 10 minutes and let the bottom of the case cook a little uncovered. To remove the greaseproof paper just carefully lift out. Sometimes it can get a little stuck so be gentle and do it slowly. Reduce the oven temperature to 170c/gas mark3

15. I trim my pastry case now so it is neat with a very sharp knife. I trim so it is level with the rim of the dish. Now to make the frangipane filling, beat the butter and sugar together until pale and creamy. I do this in a freestanding mixer but you use whichever method you prefer. A wooden spoon will do just fine just make sure you butter is softened. Beat in the almonds, almond essence and eggs and again beat until smooth and creamy. 

16. Spread the raspberry jam over the base of the tart and then spread very carefully on top of the jam the frangipane mix. I find the best way to do this without moving the jam around too much is to dollop small blobs of frangipane all over the jam and then carefully spread them together. 

17. You can sprinkle the flaked almonds on at this stage or on top of the icing or not at all. This is personal preference and I tend to do it differently every time. 

18. Bake in the oven for about 35-40 minutes or until golden and a knife or skewer inserted into the middle comes out clean.

19. Remove from the oven and if serving warm and without any icing allow to cool for about 30 minuted before serving. Serve with custard, cream, ice cream, clotted cream or creme fraiche.

20. If you prefer to ice it then mix the icing sugar with the water and drizzle or spread over depending on which icing method you are going for, or like me use two colours, both methods and sprinkle with nuts! 

 

Gluten free pancakes

Pancakes are a big thing in our house, they are part of our weekend ritual and have been since the children were tiny. They all love them big and small...... I reinvented the small breakfast pancakes straight away as gluten free but it has taken me a while to find the best batter for a large crepe style pancake until now partly because I do not like the taste of buckwheat and most of the recipes called for that, so I have been working my way through various gluten free flours to see if I could find the best mix and I feel this is the one for me. I actually use gram flour for this, otherwise known as chickpea flour and you should be able to get this in a good whole food shop or some supermarkets do sell it also. 

Ingredients

Serves 4 

170g gram flour (chickpea flour) I use Doves farm, or Freee foods as they are now known 

3 eggs

300 ml milk

may need a little extra water, up to 100ml ( all depends on how large you eggs are)

Method

1. You make these as you would any pancake or yorkshire mix but for those that have not made a batter before you sieve the flour into a large bowl, I use a free standing mixer for this so I sieve straight into the bowl fitted on that. Make a well in the centre of the flour.

2. Crack eggs into a jug or bowl and lightly beat and then begin pouring into the well in the middle of the flour whilst whisking the eggs in the middle gradually bringing more flour into the mix as you go,  while doing that also begin pouring the milk in too. Continue whisking until all the flour is incorporated into the egg and milk mixture and you have a silky smooth batter. 

3. You can of course add all the ingredients into a blender and blitz until smooth or a food processor. 

4. The batter should be about the consistency of single cream so if it seems too thick once you begin making you pancakes then add some of the water. 

5. I use a flat crepe pan to cook them but whatever kind of frying pan you use make sure it is well oiled with butter. I melt the butter in the pan and then wipe it round with greaseproof to make sure it is sufficiently greased and I do that in between every pancake.

6. Heat the lightly greased pan over a medium heat and then pour or ladle the batter onto the pan tilting the pan all around so it runs all around the pan coating it. 

7. Cook until there is no more runny mix on top, That is a good way of telling if the underneath may be sufficiently cooked and then flip it over to cook the other side. 

8. Transfer to a plate while you cook the remainder of the batter. Serve with your favourite topping. 

Gluten free strawberries and custard celebration cake

This cake is my go to cake if I want to whip up something quickly and can look as impressive as you want it to look. I use it for Birthday cakes covered with buttercream and fondant or as shown here with cream to decorate but you can decorate it with whatever filling you like. It is delicious filled with all sorts of jam, curd or fruit too. 

In this cake I have used three tins but you can just adjust the measurements accordingly. I have given instructions for a smaller cake too. My tins are very old and are only 19cm across but if you can only get 20cm tins then it should be fine, only slightly thinner. Mine do come out quite deep.

Ingredients

For three tier sponge

340g caster sugar

340g gluten free self raising flour ( I use Doves farm or Freee foods as it is now known)

340g butter or margarine 

6 eggs

For the custard filling and icing

600ml double cream

100g icing sugar

30g cornflour 

1/2 tsp almond extract and I use Taylor and Colledge vanilla bean grinder for extra flavour and vanilla flecks 

Or

600ml double cream and a few spoonfuls of ready made custard and extra vanilla 

Or

600ml double cream and a tblsp custard powder (making sure it is gluten free) 

Strawberries. sliced to fill the layers

3x 19 cm round tins

Or

For two tiers

225g caster sugar

225g gluten free self raising flour (I use Doves Farm or Freee foods as it is now known)

225g butter or margarine

4 eggs

2x 19cm round tins

METHOD

1. Grease and line your tins with baking parchment.

2. Preheat oven to 180C/ gas mark 4

3. I use the all in one method which for those that do not know this it is basically pop it all in a bowl and mix until light and creamy. I use a free standing mixer with the paddle blade attached but you could also use a food processor or a hand held electric mixer. If you don't have any of those then a wooden spoon and lots of elbow grease should do the job but use a slightly different method, the one you would use for a victoria sponge cake, cream butter and sugar together first until pale and creamy and then add in the eggs gradually alternating with a spoonful of flour after each egg to prevent curdling, then add in remainder of the flour. 

4. Divide the mix equally between the tins. 

5. Bake for 20-25 mins until it is golden and a knife or skewer comes out clean when inserted.

6.  Leave to cool for five minutes in the tin, then turn out onto a wire rack to cool.

7. Once cool sandwich the sponges together with filling of your choice and decorate just the top, or the stop and sides. In this case I have layered it with the custard cream and also with sliced strawberries. 

Custard filling

1. If using the custard filling then to make it first sieve the icing sugar and cornflour together

2. Beat the double cream until it holds soft peaks with an electric whisk or hand held whisk , being careful not to over whisk.

3. Then gradually sift in the icing sugar and cornflour mix and beat until blended in. Add in the vanilla flavouring to taste.

4. Once the cake is cold layer the custard cream between the layers with some strawberries and also cover the top and sides. refrigerate if not eating straight away if you have used the cream to decorate. 

5. If using ready made custard then whisk the double cream until it holds soft peaks and then whisk in  the ready made custard. This icing pipes really well. Fill, cover the top and sides.

6. If using the custard powder then add in the same way as the homemade powder and use in the same way as that smoothing it onto the cake.

Gluten free breakfast crumble topping

I love crumble and also granola so this is a good great way of combining the two and you can use whatever fruit you have available, in whatever combination you desire, apple, plums, rhubarb, berries, nectarines. 

Ingredients

100g gluten free oats

25g chopped pecans (optional) or mixed seeds

40g coconut oil

2 tblsp maple syrup 

1/2 tsp ground cinnamon

pinch of salt

Method

1. Preheat the oven to 180c / gas mark 4

2.. Stir all the ingredients together and top your chosen fruit. It really is that simple.

3. If using pre stewed fruit or compote then cook for about 20 mins or just until the topping is golden.

4. If using uncooked fruit then cook for longer. About 40 minutes but it really does depend on the fruit you use, apples will take longer for example. I find it quicker and easier to have the fruit cooked already to save time and then just bake it with the topping on it. 

5. Serve either warm or cold, I like to bake it the night before in the Summer and serve it cold. It is delicious served with greek yoghurt and extra fruit and maybe the teensiest bit of honey or maple syrup drizzled on top and in the Winter I serve it hot. 

6. This is enough for four people but sometimes I halve the quantity and just make a small one.

Favourite crumble topping

Crumble has always been a favourite in our house as it is in many households and in fact it was one of the first desserts  I made as a child with my mum and still have the first recipe I scribbled down in my scrapbook. Over the years it has been used to top a lot of different fruits but I had perfected the recipe so when I had to cut out gluten it was essential that I was able to come up with a crumble topping that was as good as the original and this one I think is. 

Ingredients

180g Gluten free Oats

100g Butter, (I use salted butter) melted 

90g demerara sugar

For a healthier version
180g Gluten free oats (or add in some chopped nuts as well to make up to the same weight)
80g coconut oil, melted ( I use the groovy food company one)
4 tbsp maple syrup or honey or agave syrup
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
1 tsp cinnamon

Method

1. Using a high speed blender or a food processor, grind roughly 2/3rds oats (about 110g) to a fine oat flour. 

2. Mix in the remainder of the oats, baking powder, bicarbonate of soda, and sugar/honey/maple syrup and then stir in the melted butter/coconut oil.

3. I often make this in advance and pop in the fridge for when I need it as will keep quite happily in the fridge for a week or two or use it straight away to top your favourite fruit for your crumble. This quantity is enough for a dish about 20cm in diameter (the dish I use is 16cm by 22cm) 

4. Gently pour the crumble topping onto your chosen prepared fruit and spread it out until it is an even coverage and then bake at 175c for between 35-45 mins. I sometimes cover it with foil after 35 mins if it is browning too much. it is done when it is golden on top and your chosen fruit is cooked.

5. This quantity is enough for a decent crumble layer for us but if you like a much deeper crumble layer then increase the quantity. You will get to know how much to make. 

Gluten free marble cake

This has always been my daughters all time favourite cake and I have done marble cake for so many birthday cakes in so many shapes and in so many colour combinations I have lost count! They love it because unlike most cakes each slice is different which kind of adds to the excitement and you can create the most wonderful effect. The flavour is amazing but you don't just have to make it a marble chocolate cake you can leave all the mix plain or you can separate the mix but colour it different colours rather than making it chocolate if you fancied making a slightly different inside to a birthday cake. My favourite is either rainbow or camouflage. As with most of the recipes if you are not gluten free then just switch regular self raising flour back in. 

Ingredients

300g gluten free self-raising flour ( I use Doves Farm or Freee foods they are now called)

200g butter, softened

250g caster sugar

3 eggs

200 ml soured cream

30g cocoa powder

1 tsp vanilla essence

Optional icing

25g butter

1-2 tbsp milk

15g cocoa powder

100g icing sugar

50g white chocolate

Method

1. Preheat the oven to 180c/ gas mark 4

2. Grease and line the base with baking parchment either 20 cm round tin with a loose bottom or a 23cm by 13cm loaf tin (or I actually sometimes split the mix between two smaller loaf tins to save one cake for a rainy day as freezes well too!)

3. In a bowl cream the butter until soft using either a hand held electric whisk or a free standing machine with the paddle attachment. Or a wooden spoon as I used to and I taught my daughter when she first began baking)

4. Add the sugar and continue mixing until it is pale in colour light and creamy.

5. Add the eggs one at a time and add in 1 tbsp flour after each addition or more if it starts to curdle.

6. Add in your soured cream and beat until it is well mixed and then with a large metal spoon gently fold in the remainder of the flour. (In case you did not know and are interested, the use of a metal spoon at this stage is because it helps prevent the air being lost in the folding in process)

7. Then remove half the mixture into another bowl and sift the cocoa into the mix left in the original bowl. Carefully fold in until it is well mixed. 

8. Into the second bowl add in the vanilla essence and mix really well.

9. Then this is the fun part. into your tin drop random blobs of each mix alternating between the two mixes without being too precise. When all the mix is added then give the tin a tap on the work top to level it and then with a skewer or sharp knife lightly swirl the mixture to marble it.

10. Bake in the oven for 45-50 mins until it is golden and a skewer inserted into the middle comes out clean. I always check after the shortest time. 

11. Leave in the tin for 10-15 mins to cool then turn out onto a wire rack to cool completely.

12. Serve.....enjoy!

Optional

12. The cake is delicious just like this but sometimes if I want it to look extra special then I ice, it so if you wish to also then melt the butter in a small pan, add the cocoa powder and beat until mixed in whilst over the heat still. Remove from the heat and add in the icing sugar and 1 tbsp milk to begin with adding more if the mix is too thick, mix until the icing sugar is blended in. I like my mix to be slightly thicker because I like to then feather the top with white chocolate so I don't always need the full 2 tbsp milk.

13. Put to one side while you melt the chocolate in a small bowl set over a pan of boiling water.

14. When ready to ice then cover the top of the cake with the chocolate icing. If you would like a neat glossy finish and the icing has thickened a lot take a palette knife and dip it in water (shaking off the drips) carefully smooth over the top of the icing, re-wetting the knife every now and then. 

15. You can the just trickle the melted white chocolate all over, pipe in patterns with a fine tip nozzle or trickle all over and then feather. Whatever takes your fancy.

Lemon curd blueberry meringue cupcakes

I adore blueberries and lemon curd, I love cupcakes and my all time favourite dessert has to be lemon meringue pie so this is something I thought I would try to marry my three favourite things together and boy are they good!!! As usual with all these recipes if you are not gluten free just switch back in regular flour. This recipe should make about 12 cupcakes maybe more if your cases are not as deep as mine.

Ingredients for the cupcakes

150g butter or margarine

150g caster sugar

3 medium eggs

150g gluten free self raising flour, I use Doves Farm (or Freee foods I think they are called now)

about 5 tblsp lemon curd (depending on how lemony you want them)

a few handfuls of blueberries (again depends how many you want in your cakes)

Ingredients for meringue topping

2 free range egg whites

100g caster sugar

Method

1. Preheat your oven to 170c/325f/gas 3

2. Line your cupcake tin with paper cases.

3. I use the all in one method for my cakes. So easy if you have either a hand mixer, a free standing mixer with the paddle attachment or a food processor and that is I add the flour, butter, eggs and sugar and whizz until pale and light and fluffy. It never fails.

4. If you prefer to make it as you would a Victoria sandwich cake then cream the butter and sugar together until pale, light and fluffy, either in your mixer with the paddle attachment or by hand with a hand blender or wooden spoon in a bowl.

5. Add the eggs one at a time and after the first one I add in a tblsp of flour just to prevent it from curdling and then again after adding the other eggs. Beat really well after each addition.

6. Sift the flour and then add the rest into the mixture and beat until light and fluffy. 

7. Fold in the blueberries until well distributed.

8. I like the lemon curd to be in the middle of my cupcakes so put a spoonful of cake mix into each case. Then add about 1 tsp lemon cud into each case (this bit really isn't an exact science so no need to be too precise!) You can add more or less depending on how lemony you want them. I like lots so add good dollop in each one.

9. Then top the lemon curd with more cake mix to cover it.

10. Bake in the oven for between 15-20 mins. or until a skewer when inserted into the middle of the cake comes out clean. While they are baking prepare your meringue topping.

11. Make sure your bowl is scrupulously clean for this as meringues just won't work if there is the slightest bit of  grease on the bowl.

12. Whisk the egg whites with a hand whisk or freestanding mixer with the whisk attachment until the are stiff. You can test to see if they are ready by tipping the bowl upside down. If they do not slide out they are ready. (I like to do this over either mine or the children's heads for a giggle!) 

13. Add the sugar a spoonful at a time and continue whisking until thick and glossy.

14. Once you cakes are baked remove from the oven and place on a wire rack.

15. Either pipe or spread the meringue mix on top depending on what you prefer (Or have time for)

16. Then either brown with a blow torch or brown under a hot grill just until coloured but not too much.

17. These are delicious as a pudding with a big dollop of cream and more blueberries on the side or just with a cup of tea.....

 

Blueberry almond cake

This recipe came about one day when my husband came back with 2 kg of Blueberries! We do get through a lot each week usually but not that many..... I knew I would have to use quite a few up in recipes over the next week and as I was baking a cake that day I thought I would add a few blueberries instead of my usual almond cake favourites. The result was wonderful and so easy too.

Ingredients

150g butter, softened

125g caster sugar

2 eggs

1 tsp almond essence

75g gluten free self raising flour ( I use Doves Farm or I think it amy be called Freee foods now!)
75g ground almonds

175g Blueberries

Method

1. Preheat the oven to 170c/gas mark 3

2. Grease a 20cm loose bottomed cake tin (having the loose bottom makes it much easier to remove the cake without damaging the pretty top) and line the bottom with baking parchment.

3. Put butter and caster sugar into a bowl and beat with an electric whisk or with a freestanding mixer with the paddle blade, until creamed together and pale and fluffy.

4. Break in one egg and whisk well adding a spoonful of flour if it starts to curdle.

5. Crack in the second egg and a spoonful flour and whisk again.

6. Add the ground almonds, almond extract and whisk until blended . Then add in the flour and give it a final mix.

7. The mix is quite stiff but spoon into the tin and spread it out as best you can.

8. Scatter with the blueberries and then pop into the oven and bake for about 45-50 mins. I always check after 45 mins by inserting a skewer into the middle to see if it comes out clean.

9. Remove from oven and cool on a wire rack.

10. Carefully turn out of the tin. Slide off the bottom of the tin onto serving plate and drizzle with icing if desired, can top it with extra fresh blueberries as I have done although not necessary.

11. Works really well as a cake or as a pudding with cream. Either way its delicious.