Gluten free Ice Cream Sundae

This is the 2nd of three recipes that I worked on, in collaboration with The East India Company.

The brief – something quick and easy. That can be thrown together in a matter of minutes (if you have everything to hand!! πŸ˜€). You may have some gluten free brownie, or some chocolate cake left overs….I know!!! Who has these left over! But some might πŸ˜€ You could have course make your own and then create the following. I did have a bit of fun making these and even more fun eating them πŸ˜€πŸ˜€Β πŸ€«πŸ€«

Last Minute Ice Cream and Chocolate Brownie Sundae

Should you be lucky enough to have the following available in your fridge and cupboards this is a wonderful β€˜use-up’ of;

β€’ Vanilla ice cream (but will work equally with caramel, chocolate, raspberry ice creams)
β€’ Chocolate sauce (or easily made with 100ml double cream, 60g chocolate and a teaspoon of spiced drinking chocolate)
β€’ Chocolate sponge/brownie pieces
β€’ Strawberry and Pepper Jam, by the lovely East India Company, no less!
β€’ Whipped cream
β€’ Salted Almonds or Latte/Cappuccino Beans to decorate (from The East India Company……) you could just sprinkle on some nuts or chocolate buttons πŸ˜€

To assemble;

Pour the chocolate sauce (can be slightly warmed) in and around the side of an everyday glass, or sundae dish, place some warmed brownie or sponge covered in jam, into the base of the glass, top with ice cream, bit more sauce, bit more brownie covered in jam, bit more ice cream, top with cream, finish with some more chocolate sauce and adorn with nuts or coffee beans. Dig in!

 

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Gluten Free Spiced Chocolate Muffins

It’s not everyday that you get approached to write some recipes and when you do, there is a little jump for joy.

Over the summer I was approached by the rather lovely team at The East India Company to write some recipes based around some of their products. Once the brief was explained and the various recipes created I came up with 3 rather moreish and decadent ideas. The team at The East India Company also graciously sent me the products over to use – see the photo at the end of the post.

The first of which I’m sending to you now, my lovely subscribers, as the Company has just released the entire set of recipes on their website.Β  Over the next couple of weeks you can have your own recipes delivered to you in-box. I know, I’m too kind πŸ™‚

So here you go, enjoy.Β  You can also click the link to their website to buy these rather indulgent treats – to eat on their own or for baking (the coated macadamia nuts are amazing)

Spiced Chocolate Muffins

β€’ 225g very soft butter
β€’ 200g caster sugar
β€’ 255g gluten free self raising flour
β€’ 1 teaspoon baking powder
β€’ 30g Spiced drinking chocolate – The East India Company drinking chocolate is Chai Spiced – and its delicious.
β€’ 30g baking cocoa
β€’ 150ml semi skimmed milk

β€’ Plus – either 12 crushed Macadamia Nuts covered in chocolate OR 70g crushed Cappuccino Coffee Beans (all can be crushed in a sandwich bag and bashed with a rolling pin, not too much just enough to break them up)

Pre heat the oven to 160c fan, 180c, Gas 4 and lime your muffin tray with 12 tulip muffin cases.

Place all the ingredients into your mixing bowl and beat altogether until well combined and you have a light and fluffy batter that has increased in volume. This should take about 6-7 minutes.

Place around 2 tablespoons of the batter into each of the muffin cases and place into the oven to bake for 20 minutes at 20 minutes, remove the tray from the oven and sprinkle on the crushed nuts or coffee beans and return to the oven to finish cooking, which should be another 2-3 minutes, or until an inserted skewer comes out clean.

Remove from the oven and allow to cool. Sprinkle on some additional freeze-dried raspberries if you are using the Macadamia Nuts, as they work well together. Enjoyed best within a day, even better when they are not long out of the oven!

The start of a new normal

Its been a while since my last post.

That feels so much like a confession! Not being a natural writer and trying to find something vaguely interesting to write about, Β is something I work hard at. Although I have found that the more time to think about something the harder it becomes to write something. Whilst having just a header can actually be more productive.

Its been an odd last few weeks. The school summer holidays have now been and well and truly gone. In the main it felt like we were all apart for the best part of 4 weeks! With the length of the school holidays it becomes almost a military exercise in precision organisation, so that we don’t pay over the odds for child care. Work holiday time, does not equal school holiday time, which has meant we spent a couple of weeks apart. It’s how it is and we just get on with it, perhaps not ideal but we make it work πŸ˜€ Β We almost began to forget who we were!

Then before we knew it, there was the last-minute rush to get everything together for the first day back at schools. Noah’s first day back was the easier option as he has moved up one year in the same school. His sister however, Β has now started senior school! Which has been a HUGE learning curve for us all after week one. It’s meant getting a bus to school – with a bus pass! Organising her own school meals and getting herself around a huge school, roughly twice the size of her junior school. It’s been a huge thing. It feels like, just overnight she has had to grow up so quickly. From being taken to school, to getting herself there. From being cooked for at home, to preparing her own snack when she comes back from school (of course she has had some excellent tuition on that front πŸ˜€πŸ˜€). She has taken it all in her stride of course and we are very proud of her.

Fancy some quick cake to celebrate and to celebrate the start of the new series of The Great British Bake Off on Channel 4 πŸ˜„?Β Oh and the continuing twitter bake of challenges of the #gbbotwitterbakealong run by the @thebakingnanna1 and @Rob_C_Allen The weekly challenges follow the 3 bakes of the GBBO series and everyone can enter, pop over to twitter to find out more.

Preheat the oven to gas 3, 150c fan, 170c and line a small brownie tin (c24cm long, 15cm wide)

– 170g soft butter

– 160g caster sugar

– 3 eggs

– 100g ground hazelnuts

– 90g gluten free self raising flour

– 30g Cocoa

– 160ml milk

Very easily place all the ingredients into a mixing bowl and whisk (either using a stand mixer or hand held electric mixer) until fully blended and it becomes light and fluffy – about 5/6 minutes.

Pour the batter into the cake tin and bake for 25-30 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool.

Meanwhile you can make the ganache topping.

– 150ml double cream

-130gΒ cooking chocolate, broken into small pieces to ease melting

– 2 tablespoons of chocolate hazelnut spread

Place the chocolate pieces and chocolate spread into a glass bowl.

Heat the cream in a saucepan, stirring continually, until just before it comes to the boil. Pour the hot cream on top of the chocolate, leave for about a minute and then stir the mix until the chocolate has melted and you get a lovely, silky smooth paste, then pour this on topΒ of the cooling cake. Allow to cool completely and for the ganache to set before removing from the tin and cutting into equal pieces.

I’ll be watching bread week on the GBBO with interest and the longing of kneading bread.