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.