It thrills me to still be able to tuck into things that I’ve always enjoyed, simply because they’re naturally gluten free. And remarkably that’s the case for this delicious, smooth and creamy brandy sauce.
I know that you can go all fancy pants when making brandy sauce and make it with flour and a roux base. But I love this simple recipe my mum always used, thickening the sauce with cornflour instead. And I really couldn’t think of anything better to pour over my Christmas pudding!
I always looked forward to tucking into my mum’s homemade Christmas pudding on Christmas Day. In my humble opinion it was, and still is the best Christmas pudding I’ve ever tasted. As my mum’s Christmas pudding was SO good and is one of the many recipes she’d jotted down, I thought I’d give a gluten free version a whirl and see if it was as good as I remembered. It was. And of course, as you know, any recipe success story must also be shared with you.
This Christmas pudding has the most gorgeous rich flavour (thanks to the addition of treacle and dark muscovado sugar), the perfect ratio of fruit and a yummy, squidgy texture, that is delightfully moreish! It’s also nice and easy to pop together and doesn’t require any fancy ingredients.
If you are reading this, I just want to say “thank you”. As if it wasn’t for you, I probably wouldn’t have given these delicious banana chocolate muffins a go. Whilst I have a long list of great recipes that I’d eventually like to share with you, I’m always on the hunt for new ones too. Because, although I’m a bit of a food traditionalist at heart, I want my blog to be filled with tempting things that appeal to everyone.
I’ve been at it again, rustling up a gluten free version of another delicious classic. This time I’m bringing you a rather wonderful recipe for a sticky toffee pudding cake.
I’ve got myself so excited to share this sherry trifle recipe, that I really don’t know where to start. So many words, so many trifle food memories… spotting it on a well laden sweet trolley, my mum making it every Christmas. You get it?!! Trifle brings me GREAT joy!
If you’ve never had the pleasure of tucking into a golden square of scrunch, you’ve been missing a real treat!
Scrunch is similar in texture to flapjack, with the same familiar flavours going on too. It’s deliciously crunchy, buttery, syrupy and EXTREMELY moreish (you’ve been warned).
One of the many joys of writing a gluten free food blog, is testing out recipes. While most of the time this simply involves rustling up gluten free versions of classics that I’ve enjoyed prior to being diagnosed with coeliac disease, sometimes it can be trying something completely new to me, which was the case for these gluten free butterscotch blondies.
If you’re not too sure what blondies are, they’re like brownies but flavoured with sugar instead of chocolate and they’re delicious!
Eve’s pudding with blackberries and apples, is another delicious pud that was served up to me when I was a child. I’m quite sure however, that the blackberries that I enjoyed in my pudding back then were not shop bought (unlike the ones I used for this recipe). Instead, they would have been freshly picked by my mum, from the blackberry bushes on the surrounding lanes where we lived.
A few months ago, my friend Paula, messaged me to ask would I make a batch of cupcakes for her Birthday. Her request was; “something like a Victoria sponge but as fairy cakes, so a jam and cream fairy cake”. I thought that a batch of freshly made gluten free butterfly cakes, filled with raspberry jam and vanilla buttercream and generously dusted with icing sugar would fit the bill and they did.
I’m thrilled to be sharing this recipe for gluten free choux buns with you. As I know what a big deal it is when following a gluten free diet to still be able to enjoy scrumptious treats that pack the same punch as their gluten filled equivalents. And these gf choux buns certainly do just that.