Category Archives: Pudding

Chestnut And Chocolate Cake

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This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.

 

Chocolate And Cherry Cake

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This is a super moist cake that combines the classics of chocolate and cherry without any gluten or dairy!

I realise that adding cooked quinoa might seem very odd but it really does help here to keep the shape and certainly adds its own nuttiness.

I tend to cook a bigger quantity of quinoa, using some for a salad and reserving some for this cake.

I didn’t ice this cake as it’s for the school lunch boxes, just a little icing sugar over the top.

Ingredients

100g quinoa

250mls water

4 eggs, seperated

150g caster sugar

1 tsp vanilla extract

3 tablespoons cocoa powder

100g ground almonds

2x 415g tins cherries, drained and patted dry

Method

Preheat the oven to 190 degrees Centigrade. Grease and line a 24cm ring cake tin.

Pour the quinoa into a pan, add the water, cover with a lid and bring up to the boil and simmer, covered for 13-15 minutes. Leaving the lid on, allow to sit, covered, for 5 minutes and then allow to cool.

Beat the egg yolks and sugar until pale and fluffy.

Fold in the vanilla and cocoa followed by the cooked quinoa and ground almonds.

With clean beaters, beat the egg whites until forming stiff peaks.

Gently fold a couple of tablespoons of egg white into the yolk mix, then gradually fold in the remaining egg white in three or four stages.

Sprinkle one third of the cherries over the base of the prepared tin.

Spoon over half of the cake batter, spreading it out gently.

Top with a third of the cherries again and the remaining cake batter. Sprinkle over the last cherries and pop into the oven.

Bake for 45 minutes until the edges of the cake are coming away from the pan.

Allow to cool for 5 minutes in the tin and then tip onto a baking rack to cool completely.

Vanilla Crepes

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As my youngest has recently been diagnosed with coeliacs/celiacs I am back to experimenting with gluten free baking again.

We had these crepes, spread with a little softened salted butter and a drizzle of maple syrup. Brilliant for breakfast, dessert or as we had them for an afternoon tea treat.

Makes 24. If freezing, seperate each crepe with a piece of baking parchment so you can just peal off what you need.

Ingredients

225g buckwheat flour

50g caster sugar

4 eggs

400mls milk

150mls water

1 teaspoon vanilla extract

30g butter, melted

softened salted butter and maple syrup to serve

Method

Put your crepe pan on to heat over a medium to low heat.

In a large bowl, combine the flour and sugar. Make a well in the centre.

In a jug, whisk the egg, milk, water and vanilla. Slowly whisk in the melted butter.

Take your whisk and as you pour the liquid into the dry ingredients slowly draw the flour in from the sides to avoid lumps.

Pour just enough batter into the hot pan to allow you to swirl it round and cover the base of your pan.

Cook until the top looks dry and the edges are beginning to colour.

Flip over and cook the other side for a few seconds, just to colour it up a little.

Tip the crepe onto a plate, cover with a clean, dry tea towel and continue making the rest of the crepes.

Australia Day Berry Pavlova

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I know that there is an ongoing argument about whether the pavlova comes from Australia or New Zealand but for the purposes of a gluten free dessert on Australia Day I claim it as ours!

You can make the meringues the day before but they need to be stored in an airtight container.

Serves 8-10.

Ingredients

4 large egg whites

220g caster sugar

400mls cream

500g fresh strawberries, hulled and halved

125g fresh blueberries

Method

Preheat the oven to 130 degrees Centigrade.

Take two pieces of baking parchment and draw around a dinner plate to give you a 26cm circle on each piece of paper.

Turn the paper over so the pencil mark is on the base and place each sheet onto a baking sheet.

Beat the egg whites in a clean bowl until forming stiff peaks.

Gradually add the sugar, around two teaspoons at a time, beating each addition in very well.

Once all of the sugar has been added, use a spatula to spoon half of the meringue onto the first sheet of prepared parchment, carefully spreading up to the line, I don’t do a precise spread and I like to have it a little uneven around the edges!

Bake the meringues in the oven for 90-120minutes, when they are cooked they will lift off the baking parchment easily.

Allow to cool completely on the baking sheets.

To assemble the pavlova, or pav as we call it, whip the cream until forming soft peaks.

Place one meringue on the serving plate, spread over half the cream and top with just under half of the fruit.

Top with the remaining meringue, again spread the cream and sprinkle over your fruit.

Rhubarb Fool

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Simple, delicious and gluten free!

I don’t add a huge amount sugar as I love the zing of the rhubarb, taste as you go along and add more sugar if you need it.

Serves 8.

Ingredients

600g fresh rhubarb, cut into 1cm pieces

60g caster sugar

50mls water

275mls cream

Method

In a pan, with a tight fitting lid, combine the rhubarb, sugar and water.

Bring the pan up to the boil and reduce the heat to low, cook covered for 15 minutes until the rhubarb has fallen apart.

Set aside to cool.

Whip the cream until forming stiff peaks, fold in the rhubarb gently and spoon into serving dishes, ramekins or small glasses work well.

Pop into the fridge for 1 hour before serving.

Fruit Mince Bread And Butter Pudding

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There is something about the smell of fruit mincemeat that always makes me rather nostalgic, not just for the Festive season but cold winters nights and roaring fires!

Ofcourse, we are now heading for summer in Western Australia and when it hits it will be with us for months so just before it warms up too much, one final blast of winter comfort food!

This pudding can be made with regular or gluten free bread. If you are using gluten free bread try and find the lightest loaf you can!!! The ones like bricks are not ideal!

If you want to sneak some wholemeal bread in, go ahead, the mincemeat colours the bread enough for the fussiest of children not to notice!

Serves 8.

Ingredients

8 large slices of bread

250g fruit mincemeat

50g butter, softened

4 eggs, beaten

250mls milk

150mls cream

50g caster sugar

Method

Grease a 18x22cm baking dish.

Cut the crusts off the bread, spread lightly with the butter and then cut the bread into quarters, I like triangles!

Lay a layer of bread, with each triangle overlapping, butter side up.

Sprinkle over half of the mincemeat.

Add another layer of bread and again sprinkle over the remaining mincemeat.

In a large bowl, whisk the eggs, milk, cream and sugar.

Pour this egg mixture over the bread and press gently down so that all of the bread is soaked.

Set the pudding aside, if you have time 24 hours in the fridge will do it no harm, otherwise an hour or two is enough.

Preheat the oven to 180 degrees Centigrade.

Bake the pudding for 35-40minutes until golden brown and crispy on top.

 

 

 

 

Rhubarb Crumble

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Oh I love rhubarb!

If the oven is on for a roast I like to pop a crumble in to make the most of the heat.

The crumble topping can be made and frozen for a future speedy pudding so I normally make double and freeze half for another day.

Serves 6.

Ingredients

800g rhubarb, cut into 1cm pieces

2 tablespoons caster sugar

200g gluten free plain flour

100g butter, diced

60g sugar

Method

Preheat the oven to 190 degrees Centigrade.

Grease your baking dish and fill with the rhubarb.

Sprinkle over the 2 tablespoons of caster sugar.

In a large bowl, rub the butter into the flour until it resembles breadcrumbs, add the sugar and stir through.

Spoon the crumble topping over the rhubarb.

Pop in the oven and bake for 30-40 mins until the crumble is golden and the rhubarb juices are bubbling.

Chocolate Crepe Pudding

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Leftover crepes never tasted so good!

This recipe uses one quantity of my gluten free buckwheat crepe recipe however you can use regular crepes if you prefer. You need around 24 crepes.

As great as this is for a pudding, the boys took wedges in to school for recess the following day and swear its better cold!

Serves 8.

Ingredients

200g milk chocolate

340ml cream

200mls full cream milk

40g butter

1 teaspoon vanilla extract

1 quantity gluten free buckwheat crepe recipe, makes 20-24

Method

Grease an oven proof dish that the flat crepes fit snugly into.

Gently warm the chocolate and butter in the microwave, once melted, add the cream, milk and vanilla.

Pour a thin layer of chocolate sauce into the prepared dish, top with a crepe add a little sauce and add another crepe.

Continue until all of the crepes are used and pour all of the remaining sauce over the crepes.

Allow to sit for an hour.

Preheat the oven to 180 degrees Centigrade.

Pop the pudding into the oven and bake for 25-35 mins.

Serve with a little vanilla ice cream!

Creamy Coconut Rice Pudding

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There is something so comforting about rice pudding!

To make a change I have started using frozen fresh coconut which adds a lovely texture to the pudding, and of course, lots of flavour.

I buy my frozen grated coconut from my local Asian store, a great place to stock up on coconut milk too as well as all my usual spices!

Serves 8, leftovers are yummy hot or cold and work week for in the boys lunch boxes too.

Ingredients

150g arborio rice

90g caster sugar

70g frozen fresh grated coconut

270mls tin coconut milk

1.7litres full cream milk

50g butter, diced

Method

Preheat the oven to 150 degrees Centigrade.

Grease a large oven proof dish with at least a 3litre capacity.

Weigh the rice, sugar, coconut and milk  into the dish.

Top with the cubed butter.

Bake in the oven for 90 mins, stirring every 20-30mins, don’t stir for the final 30mins.

Cinnamon Shortbread

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A little twist on the traditional Scottish shortbread!

We always had a tin of homemade shortbread in the cupboard when I was growing up in Edinburgh and with our current wintery weather here in Australia I thought a little warming cinnamon might make a pleasant change.

What can I say ……….. there’s none left! It must be good!

Makes 20 biscuits. You can also freeze the unbaked dough and the baked shortbread.

Ingredients

220g butter

120g caster sugar plus a little extra

300g plain flour

2 teaspoons ground cinnamon

Method

Process the butter and sugar.

Add the flour and process until coming together as a dough.

Spread out a large piece of plastic wrap on your work surface.

Tip the dough onto it and form into a long sausage, around 5-6cm diameter.

Pop in to the fridge for 30mins at least.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Take the dough out of the fridge and unwrap, keeping the plastic wrap under it.

Sprinkle a little sugar along the sausage and roll around until completely covered.

Slice the dough into discs, around 1cm thick.

Place the biscuit dough onto the prepared sheets and place them in the oven.

Bake for 25 mins and then allow to cool on a wire rack.