Gluten and Dairy Free Blackcurrant and Lemon Pudding

Served warm and fresh out of the oven with some dairy free made custard, perfect for cold evenings.

Still partial to a bit of blackcurrant, I thought I’d spice this pudding up for those who are dairy free – in this instance really easy.

Pre heat the oven to Gas 4, 180c, 160c fan and fully line a 7″ deep square tin with a loose bottom (or a deep round 7″ cake tin).

  • 100g sunflower oil
  • 110g caster sugar
  • 2 large eggs
  • 110g gluten free self raising flour
  • juice and zest of 2 lemons
  • 1 jar of blackcurrant jam
  • DF Dairy Free custard (optional)

Easy one this one – put the oil, sugar, eggs, flour, zest and juice into a large bowl and whisk together until fully blended together and you have smooth batter.

Pour the jam into the bottom of the lined tin and then pour in the cake batter and ensure the batter covers the jam.

Bake in the oven for about 30 – 40 minutes or until an inserted skewer comes out clean.

Leave to cool slightly before safely up-turning on to a plate to serve, with custard or cream or leaving to cool completely and enjoying cold.

 

 

Gluten Free Moist Chocolate Carrot Cake Recipe

As I write, Noah is currently fast asleep on the sofa. It’s a school day, but he has a had a fever all weekend. Luckily I have a day off, so no work impact. Phew. He certainly isn’t a good patient, unlike his sister.

It’s about time I left you with another recipe. This was a bit of a surprise if I’m honest although if I thought about it, maybe not. We all love a good Carrot Cake. For me you know you are getting a lovely moist cake, nevermind the spices – which are a bonus. But it’s the moistness that makes the cake. So with that in mind, I thought I’d try to convert the recipe into a chocolate cake.

And lo and behold it works. It’s a lovely quick and easy to make moist chocolate cake to which you can add any topping you like or even, as I did, fill it as well.

The cake is also dairy free! No dairy here in this cake. Although you will of course note that I have decided to decorate with Reese’s Peanut Butter. But the choice of topping is yours, or not.

Gluten free chocolate carrot cake

Preheat the oven to Gas 3, 160c and line & grease an 18cm square, loose bottom cake tin. It’s quite a runny mix so make sure the base is well lined.

The basic cake recipe is :

130g light brown sugar

40g dark brown sugar

175 ml sunflower oil

4 medium eggs

130g grated carrots

120g Dove Farm gluten free self-raising flour

30g ground almonds

40g Food Thoughts Cocoa

1 tsp bicarb

Firstly mix and sift the dry ingredients together and leave to one side.

Then whisk together (I used an electric hand whisk) the sugars, oil and eggs for about 5 minutes until well beaten together. Then mix in the grated carrots and stir in the dry ingredients. Pour into the prepared tin and pop in the oven for about 40 – 45 minutes. Or until an inserted skewer comes out clean.

Leave to cool in the tin and enjoy, covered, filled or not 😀😀