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.