Really giddy to share this recipe for a gluten free blackcurrant pie, as it’s one of my favourite puddings that my grandma used to make, and since being diagnosed with coeliac I have never made myself a gluten free version. Until today. And what’s nice, is the blackcurrants I’ve used to make this pie came from my dad’s next-door neighbour, Brenda’s garden. She kindly invited me pop in to pick what I wanted.
It’s year ago today since my blog went live, so I thought it would be nice to pop together a special cake to mark the 1st Birthday of Coeliac by Design!
There are a quite a few things that have only become popular since I have diagnosed with coeliac disease. One of them is red velvet cake – something I have neither eaten nor made, so thought it would be nice to pop one together!
Updated 20th 2022
I remember when I was first diagnosed with coeliac disease having a good sort out in our kitchen. I went through all the cupboards (and fridge and freezer) checking for any food items that contained gluten and bagging up the things which I knew Neil wouldn’t eat, along with all the other bits and bobs that I could no longer have. I then set about making a list of things I wanted to restock the cupboards with. This time, knowing I’d have to thoroughly check each product to ensure there were no gluten containing ingredients or ‘may contain’ warnings displayed on the packs, tins etc.
Although I know it’s not the same for everyone, I loved my school dinners. And I remember with fondness, sitting in the classroom, as the delicious (yes, delicious!) smell intensified the closer it got to lunch time, and feeling quite desperate for lessons to finish, so I could get in the dinner queue sharpish.
We were fortunate to have a great school cook called Mrs Dodd. But, she took no messing from us kids, and would think nothing of banging her rolling pin on the counter if we got too rowdy. Mrs Dodd did have a soft heart though, and if we behaved ourselves, we got the chance to scrape out and enjoy the left overs from the large pudding tins. The syrup sponge tin was the best; with lots of ‘sweet gooeyness’ firmly wedged in the corners.
Another favourite pudding of mine, which was regularly served up at our school, was Manchester tart. And, from chatting to other people it appears I’m not on my own with this choice of pud. So, I thought it would be nice to pop together a gluten free version, to take me (and you, I hope) back down, a very happy school dinner memory lane.