Tag Archives: self saucing

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.


1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper


Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.

Hot Lemon Pudding


This lemon pudding self sauces so all you need to add is maybe a dollop of cream!


75g butter

175g caster sugar

3 eggs, separated

75g self raising flour

2 lemons, zest and juice

200mls milk

Preheat the oven to 180degrees Centigrade.

Grease a deep baking dish, 2 litre capacity.

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

In another large bowl, whisk the butter and sugar.

Add the egg yolks, one at a time, to the butter and sugar mix, beat well in.

Fold in half the flour followed by half the lemon zest and  juice.

Repeat the flour, lemon zest and juice.

Fold in the milk.

Carefully fold in the egg whites.

Pour the batter into the prepared dish.

Bake for 50mins until golden brown.