Gluten Free Chocolate Custard Pudding

Ingredients

  • 4 eggs, separated
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 110gm unsalted butter, melted and cooled
  • 3/4 cup gluten free plain flour, sifted
  • 1/3 cup cocoa powder, sifted, plus extra to dust
  • 2 cups milk, warmed
  • icing sugar for dusting

Method

  1. Preheat the oven to 160’C and grease a baking dish with spray oil.
  2. In a bench mixer, which egg whites until stiff peaks form. Set aside.
  3. Beat egg yolks, vanilla and sugar until mixture thickens. Add butter and beat until combined. Slowly add flour, cocoa, and milk and beat until combined.
  4. Fold egg whites into chocolate mixture.
  5. Pour mixture into baking dish and bake for 1 hour.
  6. Remove from oven and allow to cool. Refrigerate for 3 hours or until set. .
  7. Dust with icing sugar and serve.

E.

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Gluten Free Caramel Cake

Ingredients

Cake

  • 250gm butter
  • 250gm brown sugar
  • 1 1/4 cups gluten free self raising flour
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon milk

Frosting

  • 125gm butter
  • 3 cups soft icing mixture
  • 1/2 cup caramel topping
  • 1 teaspoon vanilla extract

Decoration

  • caramel topping
  • sliced banana

Method

  1. Preheat oven to 160’C and prepare two 25cm round cake tins.
  2. Cream butter and brown sugar in a bench mixer.
  3. Gradually add the remaining cake ingredients and beat until well combined.
  4. Pour cake mixture equally into prepared tins and bake for approximately 30 minutes or until cooked through.
  5. Cream butter and icing mixture.
  6. Add caramel topping and vanilla and continue to beat until smooth.
  7. Allow cakes to cool and spread some of the frosting over one of the cakes.
  8. Place the second cake on top of the first and cover the cake with the remaining frosting.
  9. Decorate with caramel topping and banana and serve.

E.

My Aunty’s Tuna Pasties

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Makes 12

Ingredients

  • 500gm frozen puff pastry
  • 220gm can tuna, drained
  • 1 carrot, diced into small cubes
  • 1 potato, diced into small cubes
  • 1 onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons lemon juice (optional)
  • evaporated milk (for glazing)

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Par boil carrot and potato and combine with tuna, onion, parsley, tomato paste and seasonings.
  3. Cut pastry sheets in half and divide mixture equally between each half.
  4. Brush edges of the pastry with evaporated milk.
  5. Fold pastry over and press or crimp edges firmly together and prick with a fork to allow the steam to escape.
  6. Glaze with evaporated milk and bake in oven for 15-20 minutes pasties are golden brown.

K.

 

 

 

 

 

White Chocolate Scones – Gluten Free

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Makes approximately 16 scones

Ingredients

  • 4 cups gluten free self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips, roughly chopped
  • 1 egg
  • 2 1/2cups milk

 

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Place all ingredients in a large mixing bowl and stir quickly to combine.
  3. Lightly knead mixture on a bench until 2 cm high.
  4. Cut with scone cutter and place scones on lined baking tray.
  5. Bake for approximatley 15 minutes.

E.