Category Archives: Dessert

Plum and Hazelnut Cake

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The plums, hazelnuts and vanilla go so well together in this cake.

I like to serve it as a pudding with some cream or ice cream.

The cake does not last long as it is very moist so best eaten within 24 hours I think.

Ingredients

4-5 plums, sliced

100g butter, at room temperature

100g caster sugar

2 eggs, beaten

70g ground hazelnuts or hazelnut meal

30g buckwheat flour

1 teaspoon vanilla extract

2 teaspoons gluten free baking powder

Method

Preheat the oven to 180degrees Centigrade.

Line the base of a 20cm spring form cake tin.

Place the plum slices on the base of the tin.

Beat the butter and sugar until light and fluffy.

Beat in the eggs and then fold in the remaining ingredients.

Spoon into the cake tin, cover the plums completely.

Bake for 25 mins. Allow to sit for 5 mins and then remove from the tin.

Chocolate Cake with Black Beans

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Super moist and very moreish, this cake is a cunningly disguised gluten free cake using black beans to help it hold it’s shape!

I buy black beans dry and normally cook around 500g at a time which means I always have cooked beans in the fridge. Super for all Mexican food, they also lend themselves to GF baking, however, I tend to only use them in chocolate based baking, otherwise the boys would spot the skins!

I don’t ice our every day cakes and this one certainly doesn’t need to be iced so I just sieve a little icing sugar over the top.

If you wanted to serve this as a gluten free dessert or pudding, serve warm with some cream poured over the top or a scoop of vanilla ice cream.

Ingredients

150g caster sugar

150g butter, at room temperature

3 eggs, beaten

2 teaspoons vanilla extract

200g cooked black beans

30g cocoa

100g tapioca, arrowroot, flour

100g glutinous, sticky, rice flour

1 tablespoon gluten free baking powder

100g milk chocolate, broken into squares

1 tablespoon icing sugar, sieved over the top of the cooled cake

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 20cm cake tin.

Using a food processor, cream the sugar and butter until pale.

Add the eggs a little at a time with the motor running.

Add the vanilla, beans, cocoa, flours, baking powder and chocolate.

Process until the chocolate has been chopped finely.

Spoon into the prepared tin and bake for 40-45 mins.

Allow to cool in the tin for 10 mins before removing the tin and baking parchment and cooling completely on a wire rack.

 

Peach Frangipane Cake

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Peaches are in season again so we have been having them in everything from salsas and salad to cakes and muffins.

This cake is gluten free but looks and tastes like a regular cake I think. By placing the fruit on the bottom I don’t have to worry about it sinking either!

This cake can be jazzed up with a dollop of double cream to make it more of a dessert if desired with maybe a little fruit salad on the side.

Ingredients

150g butter, at room temperature

150g caster sugar

3 eggs, beaten

2 teaspoons vanilla extract

200g ground almonds

80g tapioca, arrowroot flour

80g glutinous, sticky rice flour

1 tablespoon gluten free baking powder

2 peaches, cut in to thin wedges, around 18-20 per peach

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 23cm spring form tin.

Lay the peach slices on the base of the prepared tin.

Cream the butter and sugar until pale.

Slowly add the egg, followed by the vanilla.

Add the almonds, flours and baking powder, mix well and spoon on top of the peaches.

Level the cake batter.

Place in the oven, middle shelf, and bake for 40mins.

Allow to cool for 20mins in the tin.

Turn over, fruit side up, onto a cooling rack, remove the cake tin base and paper.

Allow to cool completely.

Sticky Toffee Pudding with Toffee Sauce

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I used to make a regular version of this pudding but with a little fiddling it is now gluten free and you really cannot tell. If you don’t need it to be gluten free, use regular self raising flour.

It makes a nice change from meringues and roulades which are my usual gluten free desserts and the fact that the cooled baked pudding can be frozen saves on time at a later date, I just defrost it and then warm it up in the oven or microwave.

Any leftover toffee sauce is crying out to be poured, warm, over vanilla ice cream!

Ingredients

250g ready to eat dates

120g walnuts

1 carrot, peeled and grated

1 apple, peeled, deseeded and grated

2 tablespoons golden syrup

4 tablespoons brandy

100g cubed butter

2 eggs

120g caster sugar

150g gluten free self raising flour

1 teaspoon bicarbonate of soda

Toffee Sauce

225g soft brown sugar

150g butter

140mls cream

Method

Preheat the oven to 150 degrees Centigrade.

Take a 2 litre pudding bowl, grease with butter and cut a small disc of baking parchment that covers the base of the bowl.

In a food processor, process the dates and walnuts.

Add the carrot, apple, syrup and brandy and process again.

Now add the butter, egg and sugar, process again.

Finally add the flour and bicarbonate of soda and process one last time.

Scoop out the pudding batter and fill the pudding bowl, evening out the top.

Place in the preheated oven and bake for 80-90mins.

While the pudding is baking make the toffee sauce.

Combine all if the ingredients in a pan over a medium heat, once the butter has melted, allow the sauce to bubble to ensure that the sugar has completely dissolved.

Once the pudding is baked, turn out onto your serving plate, top with half the toffee sauce and serve the remaining sauce on the side with cream and maybe a little vanilla ice cream for a treat!

To freeze, allow to cool completely in the bowl, wrap in baking parchment and then a double layer of plastic wrap.

Celebration Pavlova

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This is one of my favourite desserts or puddings to make, not too complicated and looks stunning, dare I say, gluten free too so I get to really enjoy it!

This week I had fresh cherries and strawberries but anything goes here, kiwi and strawberry, mulberry, raspberry, peach and nectarine, really just choose whichever fruit is in season and go for it.

I make the two large meringues separately, I find if I try to make meringues with more than four egg whites it all goes to pot so, better to do it all twice but make sure the bowl and beaters are clean and dry before making the second meringue of the egg whites won’t beat.

Once made and cooled the meringues will sit happily in an airtight container for a couple of days allowing you to plan ahead.

Serves 12-16 and makes a 30-32cm diameter pavlova.

Ingredients

8 egg whites

350g caster sugar

500mls whipping cream

400g strawberries, hulled and halved

500g cherries, halved and pitted

Method

Preheat the oven to 130 degrees Centigrade.

Take two large pieces of baking parchment and draw out two large circles around 26.5cm, I draw around one of our smaller dinner plates.

Turn the paper over and place onto two large baking sheets.

In a large bowl, beat 4 of the egg whites until very stiff, so stiff they don’t move if you tip the bowl up!

Now add 175g sugar, one dessert spoon at a time and beat very well with each addition.

Once all of the sugar is added, spoon the meringue onto the prepared parchment and spread gently out to the marked circle.

Pop in the oven, wash and dry the bowl and beaters until spotless and repeat to make the second layer as before.

Bake the two meringues for two to two and a half hours, they should peel easily from the paper and will have a cracked appearance.

Allow to cool completely on the baking sheets.

Once you are ready to serve.

Whip up the cream.

Place one meringue on your serving plate, top with half the cream and fruit of choice.

Top with the second meringue and again spread with the remaining cream and fruit.

Raspberry Sherbet

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A little holiday fun for the boys making sherbet.

We like to dip jelly snakes into our own individual shot glasses, jelly babies work a treat too!

This is gluten free but you need to check whatever your choose to dip is too, otherwise, for vegetarian you need to use non beef gelatine jelly crystals.

Fills 6 shot glasses.

Ingredients

3 tablespoons raspberry jelly crystals

2 tablespoons citric acid

1 tablespoon bicarbonate of soda

Method

Combine the ingredients well and spoon into shot glasses.

Apple and Cherry Crumble

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The entire family loves apple crumble, especially if it’s served with vanilla ice cream!

Cherries aren’t in season yet so I’ve used a tin but fresh stoned cherries are lovely in this crumble.

I pop the apples in the oven to stop them browning as I often make this earlier in the day, the crumble on top also helps to seal the fruit and stop discolouring.

I always make at least double the quantity of crumble topping as it freezes so well, bagged in ziplock labelled bags this then gives me an easy pudding another night!

This recipe works well with gluten free plain flour too and it also freezes well.

Serves 8.

Ingredients

1kg apples, peeled, cored and chopped

1x415g tin of stoned cherries, drained

25g butter

10g caster sugar

200g plain flour

110g butter

60g caster sugar

Method

Preheat the oven to 180 degrees Centigrade.

Butter an 18x22cm oven proof dish.

Fill with the chopped apple, sprinkle with 10g sugar and 25g cubed butter.

Pop in the oven while you make the crumble.

In a large bowl, measure the flour and add the cubed butter.

Rub the butter and flour in until you have fine bread crumbs.

Stir the sugar into the crumble topping.

Remove the apples from the oven, stir in the cherries.

Top with the crumble and bake for 30-45 mins.

Serve warm with cream or ice cream.

 

Lemon and Ginger Pie

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This tastes delicious and is really easy to make.

The slice of pie in the picture is from a HUGE pie I made, 30cm diameter. That pie served 16-18! It is quite rich so thinner slices are the way to go, you can always come back for more!

I use gluten free ginger biscuits, if you don’t need to use them just use regular ginger snaps.

This recipe makes a 22.5cm diameter pie in a loose bottomed tin, that should serve 8-10.

Ingredients

155g packet gluten free ginger biscuits

75g butter, melted

150mls whipping cream

395g tin sweetened condensed milk

90mls fresh lemon juice

rind of 1 lemon, finely grated

Method

Crush the biscuits in a plastic bag, I like to whack them with the rolling pin, very satisfying!

Pour the biscuit crumbs into a bowl, add the butter and mix very well.

Line the tin base with the biscuit mix, push well down using the back of a spoon.

In a large bowl  whip the cream until forming stiff peaks.

Now fold in the condensed milk, it will look very runny!

Add the lemon juice and rind, fold in gently, it will thicken.

Pour the lemon cream on to the biscuit base.

Chill for at least 6 hours, overnight is even better.

To serve, remove the tin side.

Gently slide off the base onto your serving plate or to be honest, I quite often leave the base in place and just apologise for the metal being visible! All will be forgiven once your diners have had a taste of this!