Tag Archives: eggs

Gluten Free Chocolate Roulade


A gluten free pudding that the whole family loves.

With only four ingredients to make the sponge this is a very quick pudding that you can fill with anything you like!

I find that wrapping the rolled cake in a tea towel when it comes out of the oven helps it to not split as you unroll it later. However, make sure the tea towel is wrapped inside the cake and then use it to cover the outside.



6 eggs, separated

150g caster sugar

2 teaspoons vanilla essence

50g cocoa powder


Preheat the oven to 180 degrees Centigrade.

Line a Swiss roll tin with baking parchment.

In a large bowl whisk the egg whites until stiff.

Add 50g of the sugar and whisk till shiny.

In another large bowl whisk the yolks and remaining sugar until thick and creamy.

Add the vanilla and sifted cocoa powder in to the yolks.

Fold in gently.

Take a spoon of egg white and fold into the yolks to loosen the mixture.

Now add the rest of the egg white mixture and fold in gently.

Pour the cake mix onto the Swiss roll tin, spread gently to the edges.

Bake in the oven for 20mins.

Allow to sit in the pan for 5-10 mins.

Spread a clean tea towel onto the work surface.

Carefully tip the cake upside down, length wise on the tea towel.

Gently remove the baking parchment.

Fold any overhang of the tea towel over the cake and then roll from one short end to the other, make sure the tea towel is between the cake as you roll.

Place the wrapped roll onto a cooling rack.


200mls whipping cream

2 tablespoons caster sugar

50g dark chocolate, grated

Whip the cream and sugar until thickened, fold in the grated chocolate.

Unwrap the cake gently, spread the cream mixture over the bottom two thirds of the cake.

Roll gently towards the non cream end.

Serve with fresh fruit.

Chocolate Chestnut Cake


Gluten free, delicious and moist, what more can I say!

The boys love this cake, I don’t ice it but occasionally serve it with cream or top with whipped cream and raspberries, yummy!


220g dark chocolate, broken up

400g tin unsweetenedchestnut purée

8 eggs

400g sugar


Preheat the oven to 180degrees Centigrade.

Grease and line a 25cm loose bottomed deep cake tin.

In a food processor, tip the chestnut purée and whizz till smooth.

With the motor still running, add the egg yolks, one at a time.

Now add 300g sugar and let the motor run for 1min.

Melt the chocolate, I use the microwave.

With the motor running, add the melted chocolate.

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

Add the remaining 100g sugar to the egg whites and whisk well in until glossy.

Take a large spoon of the egg white mix and fold into the chocolate mixture.

Once loosened a little, add the chocolate mixture to the egg white bowl and fold in.

Spoon cake mix into the prepared tin.

Bake the cake for 50-60 mins until a skewer comes out clean.

Allow to cool in the tin.

Gluten Free Chicken Nuggets


Friday night is fast food night in our house. Clearly home made and not shop bought!

One of the boys favourites are chicken nuggets.

Although not very healthy they are fresh, crisp and gluten free.


1kg chicken breast, cut into pieces

4 tablespoons Cajun spice rub, I mix my own, the recipe will be in my next post

4 eggs

250mls buttermilk

600g gluten free flour

salt and pepper

oil to deep fry in


In a large bowl combine the chicken and 1 tablespoon of the spice rub. Set aside.

In another bowl whisk the eggs, buttermilk and 1 tablespoon of the spice rub together.

In the final bowl combine the flour and 2 tablespoons of the rub.

Try to use only one hand, the phone will ring as soon as both hands are covered in eggy flour!

Take a piece of chicken, roll it in the flour, dip it in the egg mixture and roll it in the flour again.

Set aside, a baking sheet works well.

Once all of the chicken is coated heat your oil to around 180 degrees.

Cook in batches until golden brown.

Set aside on kitchen towel until ready to serve.

Serve with wedges and lots of tomato ketchup.

Pancakes, Gluten Free or Regular


Pancakes are a bit of a stand by in our house.

They are a regular request when we have the boy’s friends over, topped with maple syrup, honey or Nutella.

Generic plain gluten free flour works very well with this recipe. If making gluten free pancakes add a little melted butter, 25-50g, this will stop the mix sticking to the pan.

The pancakes freeze well, they are great for lunch boxes and afternoon tea. You can even leave the sugar out and use them as a savoury base topped with cream cheese and smoked salmon!


450g plain flour

Pinch of salt

1 teaspoon bicarbonate of soda

2 teaspoons cream of tartar

60g caster sugar

2 eggs

600mls milk


Weigh the flour, salt, bicarbonate and tartar I to a bowl.

Give it a bit of a whisk, this will get some air into the flour mix.

Add the sugar and make a well in the middle of the flour mix.

Pop the egg into the middle of the well  using a whisk slowly begin to mix in  gradually add the milk, try to avoid lumps.

If it does go lumpy, don’t panic! Just get a hand held blender and give the batter a whizz.

Heat a large non stick pan over a medium heat.

Spoon the mix into the pan, allow room for them to spread.

Once the bubbles burst on the top it’s time to flip the pancake over, the phot above shows the bubbles coming up.

Put the cooked pancakes onto a clean tea towel and cover as you finish the mix.

This mix will make around 40-50 pancakes depending on the size.

Lemon Curd


The lemon tree is full of fruit this year so it’s time to make lemon curd.

This is one of the easiest preserves to make and the curd doesn’t just belong on toast! Stir it into basic muffins, use in lemon meringue pie and top fairy cakes with it.

I don’t strain my curd, it’s laziness on my part, I really don’t mind a bit of lemon zest, in fact, I reckon it gives it more of a home made taste.

This is gluten free, because we use no thickeners, Mother Nature does it for us!

I triple this recipe, it doesn’t last long with my boys! Triple quantities makes four jars as photographed.

I do sterilise the jars and lids and this will allow the curd to then keep for at least two months in the fridge. You can use unsterilised jars, the curd will last 3 weeks in the fridge.

To sterilise my jars I preheat the oven to 100 degrees Centigrade and boil the kettle.

Pop the jars in the oven for 10mins, place the lids in a heat proof bowl and pour the freshly boiled water over.

When ready to use, remove the lids with tongs, do not touch the inside of the lid.


2 lemons

85g butter

225g sugar

3 eggs, beaten


Grate the zest from the lemons, only the yellow zest, the white pith will make your curd bitter.

Juice the lemons.

In a heavy based pan combine the zest, juice, butter, sugar and eggs.

Over a low heat warm the curd mixture, I use  a whisk to mix constantly but a wooden spoon works just as well.

Whisk until the curd has thickened, it will coat the back of a spoon.

Pour very carefully into the sterilised jars and seal with the lids.

Allow to cool completely before storing in the fridge.