These yummy biscuits are full of all those childhood taste memories. Golden Syrup, Oats, Condensed Milk, Cornflakes and Custard Powder …. they are just so delicious and the bonus is they literally take minutes to make, less than 15 mins in the oven and a bit of cooling time.
I adapted the recipe to make it Gluten Free but I’ll list it as given and put the gluten free options and additions in brackets. They will last for up to a week in an airtight container.
This is a lovely cake, baked in a loaf tin which uses ground almonds and pistachio nuts for it’s main flavour. Originally the topping used lemon juice but I replaced it with Limoncello for an extra kick and it worked beautifully but you can use lemon juice if you prefer. I’ve adapted it from a book called Ginger & White.
Making it again, I would reduce the ground almonds to 100g and increase the guten free flour to 70g and for my fan oven, I would set it 150C as the top can brown quite easily but you can guage yourself what works with your oven.
The only slightly testing part of this recipe was removing the shells off the pistachio nuts and realizing that you need twice the weight that you bought after removing said shells! So when you go to buy the pistachio nuts, you will need 200g to get 100g of peeled, ground nuts.
Butterfly Cakes bring you right back to your childhood, however this version is quite grown up as it’s filled with tangy lemon curd and they melt in the mouth!
This recipe is gluten free but you can substitute the flour for normal self raising flour if you prefer.
Using xanthan gum in gluten free baking helps your finished cake to bind together better.
Another great recipe from the unbeatable Mary Berry! It’s such an easy ice cream to make, it’s no churn which is a huge bonus if you don’t own the machine and you can use broken up meringue pieces or shop bought. It’s not a big deal. It’s traditionally made in a loaf tin as you can then cut into slices as needed but it can also be made in an 8″ square tin to cut into perfect slices for wafers.
Add some mixed berries and a little cream for a delicious dessert or pop it over your favourite hot brownie … oh yes indeed. Lemon …. a wonderful thing!
I should probably apologise for adding this recipe but it’s so good that I think you will actually thank me. Your hips may not, but one piece won’t be that bad *cough*. It’s a delicious nutty caramel layer which sits on a decadent brownie base.
The only thing to watch out here is that you can’t let the caramel burn or it will taste awful. You have to just give it the time it needs without interruption – about 15 minutes – and all will go well. So get a magazine or whatever you need to keep you stirring for the time required.
A great recipe to make beforehand and depending on the filling, can be frozen and let defrost when needed. I made a buttercream filling and kept it in the fridge overnight but it would be perfect with cream and the addition of your favourite berry swirled through. If you choose cream, then it would need to be eaten on the same day.
It’s relatively simple so don’t be afraid of the rolling. No meringue roulade is ever perfect or free of cracks so go ahead and roll away for your own special version of this classic dessert. The bonus of course is that there’s no flour used so it’s a perfect gluten free recipe.
Another recipe from the fabulous Mary Berry. A simple and easy no churn ice cream recipe with totally delicious results. The honeycomb takes a little bit of attention but it’s quite straightforward really if you follow the step by step instructions and really makes this ice cream recipe a bit special.
It will keep in the freezer for a month (won’t last that long 🙂 ) and softens quite quickly once taken out. You can keep some of the honeycomb to decorate on top if you like. Perfect to finish off a dinner party, or for a BBQ or any occasion really. So far, I haven’t needed an excuse 😉
I wasn’t sure about making these as strawberries can misbehave when baking and become mushy and unpleasant to eat but this recipe proved to be the exception and got thumbs up from everyone, even non gluten free tasters. It simply is a delicious recipe and the pretty pink frosting really finishes them beautifully. I like them without the frosting and they would be perfect for breakfast or a mid morning treat this way.
Decorated with pink frosting, fresh strawberries and freeze dried strawberries, they make a perfect tea party addition. You would not know these beauties are gluten free as they turn out so light and fluffy.
Are words really needed here? I think the title says it all. It’s such a simple recipe from Jane’s Patisserie which needs no thermometer, no boiling and only 4 ingredients. These Caramel Rolo Fudge pieces make a perfect foodie gift wrapped in pretty boxes. Just make sure to place parchment between each layer.
Another tip to be aware of is that they will continue to set once kept in the fridge. After you cut them, place into a container and keep them in the fridge for up to 2/3 weeks (they won’t last that long!)
I am a little hooked on these homemade versions of Crunchies. They are very addictive and very simple to make. I made them gluten free by using GF cornflakes and GF oats. You only need a few ingredients, melting, mixing and some time in the fridge.
You could try replacing the golden syrup with agave syrup for a less processed version and using dark chocolate. Whatever way you decide, they will be delicious!
Shop bought energy bars can be expensive and sometimes contain processed ingredients so these home made ones are a perfect solution. You can use the same basic ingredients and tweak to suit your tastes and needs.
As this was my first time making them, I changed only a few bits from the original recipe but next time, I will be making them with added seeds such as pumpkin and sunflower seeds. I would prefer dried cranberries to raisins, but that’s a personal choice. The dates are the one ingredient you can’t change as they create the bind you need to make the bars.
This is a great recipe for those who want a wheat or gluten free dessert with maximum impact and not a huge amount of effort. You could replace the strawberries with raspberries or mixed berries too. You only need 3 main ingredients to make this really lovely cake so there’s nothing to you!
