No Gluten Chocolate Caramel Cake

Wow! Who knew you could make a cake from a jar of chocolate spread! Mr Cadbury has done it again with not just a jar of fancy spread for your toast, but a spread to replace (ish) the normal addition of sugar..

This won’t take long to make and it’s incredibly moist.

Line 8″ (20cm) deep, round loose bottomed cake tin with greaseproof and pre heat the oven to Gas 4/180c/160 fan.

  • 1 x 400g jar of Cadbury Caramel Spread
  • 80g soft butter
  • 3 eggs
  • 70g ground almonds
  • 60g gluten free self raising flour
  • 1/2 level teaspoon gf baking powder
  • 20g cocoa
  • 80g melted milk chocolate

Beat the butter, 200g of the chocolate spread until well mixed. Then beat in the eggs one at a time and then mix in the gluten free flour, ground almonds, cocoa and baking powder.

Pour into the prepared tin and bake for about 20 – 25 minutes and leave to cool before removing from the tin.

To cover, pour the melted chocolate into the remaining 200g of spread and mix well, leave too cool and set a little before spreading over the cake and allow too cool.

Decorate as you feel.

This will also make a fantastic traybake, using a small brownie tin (roughly 28cm x 20cm). It’ll take about 20mins to cook.

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Gluten free ‘Double Decker’ Bars

Thank you Mr Cadbury for the inspiration for this one. It’s not as difficult as one would first think. But it goes to show that everyone should be able to have anything available – with a little bit of though any one can.

Converting this to gluten free wasn’t  that difficult, after all it’s just the Krispies that needed changing and good old Cereal Partners Nestles’ Go Free ‘Rice Pops’ are now widely available.

The technical bit was the nougat. Too much sugar boiling and it’ll be tough as toffee, not enough sugar boiling and it would be sloppy. Top that with the right balance of liquid glucose and there is a disaster in the making.

For the nougat I must thank Martin Wishart for the inspiration for the recipe, I have adapted his recipe from GreatBritishChefs.com

Have faith, have confidence and the chocolate bar will turn out brilliant and everyone can enjoy the taste of the high street.

If you have them, you’ll need 2 small brownie pans, one to set the Rice Pops in, the other the nougat. You’ll also need a bit of time for this one. I made this overnight – making and setting the rice pops and cooling the nougat in the evening and covering with chocolate in the morning. It’s not a rush job by any means and it’s a bit messy 😀😀

Prepare 1 of the trays (roughly 28cm x 20cm) by lining it with cling film, line the other with greaseproof. You will need another sheet of each, but we’ll come to that.

There is actually no baking required here!

For the Chocolate Rice Pops;

  • 180g melted chocolate (I used milk chocolate)
  • 150g Nestle Cereal Partners Rice Pops

For the nougat;

  • 420g caster sugar
  • c100ml water
  • 110g liquid glucose (I used Dr Oetker)
  • 80g runny honey (it gives a little colour to the nougat)
  • 2 egg whites
  • 1 teaspoon vanilla essence

To cover in chocolate;

  • Approx 400g melted chocolate

Start by mixing the rice Pops and melted Chocolate, pour into your first prepared tray with cling film and squash into the corners and press as flat as you can. By using your 2nd sheet of film, press down the rice Pops firmly so that they compact well. Remember the finished product, you need it firm, crispy and ‘tight’ (for want of a better word!). Put this to one side to cool and set.

Next the nougat.

Have all the ingredients ready to hand and a sugar thermometer a must have here I’m afraid.

  1. 400g of the sugar and the liquid glucose in a large straight-edged saucepan – remember the sugar will boil, so it needs to withstand the heat and the sugar boiling up the sides – covered with the water – which should just cover the sugar. Have a pastry brush to hand also in a cup of hot water.
  2. Have the egg whites in a mixing bowl ready to whisk and the remaining 20g and of caster sugar – to make a soft meringue.
  3. have the honey ready and weighed in a small bowl
  4. and the essence ready to pour in.

So bring the sugar in the pan (with the sugar thermometer in) to a gentle boil and allow to boil until it reaches 135c. You will need to keep your eye on this – But don’t stir the pan – if the sugar solution starts to stick to the sides of the pan, brush away with the pastry brush in hot water – it’ll stop any sugar crystals forming in the nougat.

Just before the temperature hits 135c – once it gets about 125c it won’t take long – switch on the whisk to whisk the egg whites to soft peaks.

Add the honey to the sugar solution, by drizzling around the pan and leave this to then reach 145c.

Add the remaining 20g of caster sugar to the egg white and whisk till firm peaks – a la meringue. The sugar solution should now have reached 145c.

Now this is easier with a table top whisk, but if you haven’t, take great care, as the sugar solution if very hot. So with the whisk turned down to half or low speed, slowly pour the sugar solution down the side of the bowl and continue to whisk until all the solution has been poured in.  Then turn up the speed to full and continue to whisk for about 5  – 6 minutes. The nougat will start to thicken and cool a little.

Once done switch off the machine and scrap the nougat into the 2nd prepared pan. You’ll need to work a little fast here and ensure the nougat is all in the pan before you then cover with the 2nd sheet of greaseproof and squash the nougat into the corners, firmly using the back of a spoon to flatten the surface of the nougat. You can quickly remove the covered nougat from the pan and roll flat with a rolling pin,  ensuring you return the nougat to the pan to set.

Then leave the nougat to completely cool before assembling and covering in chocolate.

Once everything is cold, peel the greaseproof off the nougat and the cling film from the gluten free rice pops.

Place the rice pops on the nougat and trim any loose overlapping edges so that you have 4 straight and even sides. Then cut into bars. I cut mine into 15, but you could easily make these a little smaller. Just remember the next stage of covering in melted chocolate..

Once you have you second batch of melted chocolate ready, lift up each bar with a fork, hold over the chocolate and cover all sides using a spoon. The chocolate will hold the nougat and the rice pops in place, once the chocolate has set. Place the covered bars onto a wire rack to cool and set.

Great for any party or get together.

 

 

 

 

Gluten free Syrup Sponge Cupcakes

Ok, so I have a sweet tooth. Nothing that comes as a shock to anyone, I don’t think…. 😀 And where does it say that you have to eat summery things in summer and comfort foods in winter? I missed that email! Sometimes you need a little bit of comfort, after all our summers aren’t all sunshine and heat. It has been known to rain on and off.

These are delicious both warm – straight from the oven or cold (served with or without a sploge of cream…) with, as shown, a spoon or two of custard. And yes the recipe makes 12 cupcakes, and you could have just one, but they are small enough to have 2…

Preheat the oven gas 5, electric fan 160c, 180c and place a small water bath on the bottom shelf keep the oven cavity moist whilst baking.

Line a 12 hole cupcake tray with your chosen cupcake case.

  • 24 teaspoons of golden syrup
  • 160g soft butter
  • 80g caster sugar
  • 80g golden syrup
  • 3 eggs
  • 160g gluten free self raising flour
  • 3 tablespoons of milk
  • 1/2 teaspoon baking powder

Using the 24 teaspoons of golden syrup, place up to 2 teaspoons of this into each cupcake case. Then prepare the batter.

Beat the butter, syrup and caster sugar together until light and fluffy, then beat in the eggs one at a time. If the mix curdles beat in a little of the flour.

Fold in the flour and baking powder and loosen with the milk, pour into the prepared cases and bake for about 20 – 25 minutes or until an inserted skewer comes out clean.

Remove the cupcakes from the oven and allow to cool a little – if eating hot or warm – remember the syrup will be hot, hot, hot. Otherwise allow to,cools before enjoying.

Remember the water bath in the oven will be VERY hot, so allow this to cool completely before removing from the oven.

If eating hot (with custard) the cupcake case will peel off easily, cold it’ll need a bit of help to scrap out the syrup.

 

 

Gluten Free Banana and Chocolate Loaf

You have to admit, most of us have had a great summer so far – weather wise at least. We have certainly been making the most of the new French doors, on our extension, on these warm summer evenings 😀😀

We have found though that with the warm weather, the bananas have ripened extra quickly. Not that we don’t eat enough or even that we buy too much. Oh no! It’s just an excuse to make some banana loaf 😀😀😀

And this recipe couldn’t be any easier!

Preheat the oven to 160c (fan assisted) or Gas 4 and line a 2lb loaf.

  • 75g soft butter
  • 110g light brown sugar
  • 2 large eggs
  • 180g gluten free plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 4 ripe bananas – mashed
  • 75g chocolate chips

Blend the dry ingredients and put to one side.

Whisk the butter and sugar until light and fluffy, then beat in the eggs one at a time.

Stir in the dry ingredients, followed by the mashed bananas and chocolate chips. Stir until fully combined and then pour into the prepared loaf tin. Pop into the oven and bake for about 40 minutes. Or until an inserted skewer comes out clean.

Allow to cool in the tin before turning out. Slice and enjoy, with or without butter 😀

Gooey Gluten Free Cinnamon Slice

Never short on ideas for cakes and bakes, it’s always difficult to choose which ones make the blog. I try to make the baking varied and interesting with something for everyone, but there are a few bakes that don’t always make the page. That’s more for me and the neighbours just less for the reader 😀😀 (sorry 😂)

This little bake is one I most definitely need to share.

It was such a hit at home that it had gone within the hour it came out of the oven!! If I make this again I wouldn’t double the recipe to make it deeper, oh no! I’d double the recipe and make two!

I’ll be honest, I didn’t think this would be a hit with Noah, cinnamon can be a love/hate food, but he loved it!  So I thought I’d share the recipe.

Preheat you oven to 160c fan, Gas 4 and line a small brownie tin with greaseproof.

  • 230g melted butter – slightly cooled
  • 180g soft brown sugar
  • 1 egg
  • 1 tsp vanilla essence ( I use Nielsen Massey)
  • 120g gluten free plain flour
  • 3 tablespoons of granulated sugar
  • 1 tablespoon Cinnamon
  • Icing sugar to decorate

Firstly mix the granulated sugar and cinnamon, if you like cinnamon you can add a little more. It does depend on your taste. Leave this to one side.

Mix the melted butter and sugar together and whisk in the egg. You need to whisk this well for about 5 minutes or so to ensure the mixture is fully combined. Not enough whisking and the mix will separate.

Then whisk in the vanilla essence and then stir in the flour until fully combined.

Pour roughly a third of the batter mix into your prepared tin, generously sprinkle over the all of the cinnamon sugar mix, then cover with the remaining batter mix.

Bake for about 25 – 30 minutes, remove from the oven and leave to cool, before removing from the pan and either cutting and enjoying or cutting for later.

Before slicing I made up a small amount (3 table spoons) of glacé icing to pour over to decorate. You could equally drizzle with melted white chocolate.

 

 

 

Anyone for tennis? Or a cupcake?

Although there isn’t any tennis actually on the blog, it is that time of year when the world goes tennis mad as Wimbledon is now upon us.

What better way of getting into the spirit of the occasion than producing some delicious cupcakes with two very seasonal ingredients that blend well together; Pimms and strawberries.

These might not be for Noah, but they’ll go down well with a glass of bubbly 😀.

You’ll need to think ahead before doing these, as the some of the strawberries will need steeping in the Pimms before putting in the finished cupcakes. Also, with this Pimms ‘marinade’ you will need to produce a syrup and allow it to cool before adding to the cake batter.

The recipe will make 12 cupcakes.

Start by soaking 12 small to medium-sized strawberries in 100ml of Pimms, for as long as you dare, but for at least an hour. Carefully remove the soaked strawberries and put to one side.

Take that marinade and top up to 100ml of additional Pimms and place into a saucepan with 2 table spoons of granulated sugar. Heat to boiling point, simmer for 2-3 minutes, switch off the heat and allow to cool in the pan, before starting the cake batter.

Preheat your oven to 160c fan, Gas 4 and line 12 hole muffin tray with cases. Then you’ll need;

170g soft butter

140g caster sugar

3 eggs

2 tablespoons of cold Pimms syrup

140g gluten free self raising flour

To ice

140g more of soft butter

280g icing sugar

red colour (optional)

at least a teaspoon of the remaining syrup to flavour

12 more strawberries for decoration.

Cream the butter and sugar until you have a light fluffy mixture by using an electric hand whisk. Beat in the eggs one at a time, ensuring each egg is well beaten in between mixes. Add in th 2 tablespoons of syrup, and mix in the flour slowly, so as not to knock out too much of the air you have just beaten in.

Divide between the 12 cases and bake for about 20 – 25 minutes. Or until an inserted skewer comes out clean. Remove from the oven and cool.

Whilst cooling you couple make the buttercream ready to pipe on.

Beat the 140g of butter until light and fluffy, pour in the icing sugar and at least a teaspoon of syrup, stir with a spoon to combine (and reduce the dust cloud that you would get if you went straight in the whisk), then whisk (using the electric hand-held whisk) until, again, its light and fluffy. Adding a tablespoon or two of hot water to make the mix ready to pipe.

Once the cupcakes are cold, scoop or core out the middle of the cupcake and place inside one of the Pimm’d strawberries, pipe on your buttercream and garnish further with another strawberry.

Deuce 🎾🎾🎾🎾

Afternoon Tea starts with gluten free scones

It may be National Cream Tea Day coming up but that shouldn’t stop you being able to enjoy it any day of the week 😀

I have a new recipe for gluten free scones, from the previous version. These are more robust and probably a little less expense to make as they contain no cream.

If you have all the ingredients together you can have these made, baked and slightly cooled within about 45 minutes. Of course, they can be cooled and warmed later to enjoy.

Preheat the oven to 200c for a fan assisted oven and line a baking tray with greaseproof paper. The recipe makes about 7 scones using a 7cm round cutter.

70g dried fruit – soaked in boiling water for 15 minutes, drained and cooled.

240g Gluten Free self raising flour

40g gluten free strong white flour

1 level teaspoon of xanthum gum

1/2 teaspoon of baking powder

80g butter

60g caster sugar

1 egg

130ml milk

1 teaspoon vanilla essence

milk for brushing

Start by beating the egg, milk and essence together and put to one side, with the soaked and cooled fruit.

Sieve the flours and powders together into a bowl, to ensure they are thoroughly combined. Then rub in the butter until you have a mix that resembles fine breadcrumbs. Stir in the sugar, then pour in the milk mix.

It will be very wet and sloppy, but fear not, the flours will soak up the liquids whilst you continue to bring together for a minute or so.

Tip the mix out onto a well floured surface and bring together to form a flattened, round dough ball of about 3cm deep. Cut out the shapes with the cutter, bring the mix together again to cut more rounds out. Repeat until the mix has been used up. For the last round you may have to go free-style.

Place the scones onto the prepared baking sheet, brush with the extra milk and place into the oven. Bake for approx 16 – 20 minutes until bronzed on top and an inserted skewer (into the side) comes out clean.

Cool on the tray and transfer to a wire rack, once cool enough to do so.

Slice and enjoy with your favourite jam and clotted cream. We prefer the cream on top 😀