Gluten Free Brioche Butter Pudding

In my somewhat haste to use up some of the (what appears like anyway) mountain of baking ingredients I seem to acquire, I made a lovely bread and butter pudding with brioche rolls and forgot to take a picture. Or more that I took a picture but was too hungry to pay it much attention before we devoured the pudding!  Not giving myself a chance to upload the photos, we just scoffed the lot up! It wasn’t until I had uploaded the photos that I saw my error – too many shadows, poor light and blurry photos.  So my great initiative to use up the food on the shelves failed at the first hurdle – as I had to buy some more gluten free Schar Brioche Rolls.. Sad but true.

gluten-free-brioche-puddingSo  a second round of bread and butter pudding had to be made (it’s a shame)and everyone had to wait until I have taken the right shot. It was a Sunday pudding, but I was getting ‘that’ photo no matter what, it only left  ‘Custard or Cream, Madam?’

Preheat the oven to Gas 3/140c and lightly grease a small pie tin – roughly 23x17x5cm


  • 1 x 4 packet of Schar Gluten Free Brioche Rolls
  • butter to spread on the brioche slices
  • 4 eggs
  • 350ml milk (I used semi skimmed)
  • 50g caster sugar
  • 1 teaspoon of vanilla paste
  • 100g dried fruit
  • 50g grated chocolate (dark or milk)


  • Cut the gluten free rolls into about 6 slices and lightly butter, set aside
  • Whisk together the eggs, milk, sugar, vanilla until fully mixed
  • Cover the base of the tin with around half of the butter brioche slices and then scatter with 2/3rd of the dried fruit and 2/3rd of the grated chocolate
  • Cover this with the remaining butter brioche and sprinkle the top with the remaining thirds of dried fruit and grated chocolate.
  • Pour in the whisked egg and milk mix slowly.  You’ll find that there will be some left – just let the milk mix soak into the brioche and pour in the rest once it has been soaked in.
  • I then left mine to the soak for a further 10 minutes before putting in the oven on the middle shelf for about 35 minutes – just check for a lovely wobble, firm, but still a little shimmy!
  • Serve (no need to leave for another 20 minutes whilst you take the right photo!) with custard, cream or just as it comes.

If there is some left over – you could eat it cold, or gently warmed in the microwave.

Fancy buying the gluten free brioche rolls from Amazon?



GF and DF Caramel Cupcakes

I have written in the past about our journey with Noah and Coeliac Disease. I have also written about my professional journey and my thoughts about how the wider industry I work in also deals with that.  Some can cater for the free from market and do it particularly well.  Others offer a half-hearted approach and do not appear to offer the continued guidance to their teams on how to deal with, empathise with or understand the health issues associated with coming into contact with foods that their customers/guests/visitors simply cannot in any way, consume/touch or be in the vicinity of.  We won’t mention those that don’t appear do anything.

Will there be a light bulb moment for those outlets than continue to get it wrong? What will it in fact take, to make a menu choice easy for every one? Where a pudding is not fruit, that complex menu making becomes not about quantity, but about quality and ease of delivery.

To see the face of my colleague when he realized I had made these for everyone to enjoy was a moment to behold. I wish we had taken a photo.  It really isn’t difficult to include everyone. It just takes a little thinking time and when you get it right, its a wonder to behold.


Now I have that off my chest 🙂 I can bring you these wonderful little cupcakes created for some work colleagues.  They are not difficult to make, in fact they are very quick and easy and are also incredibly light to eat.

You will need a 12 hole muffin/cupcake tray – lined with muffin cases.  Pre heat the oven to Gas 3/160c – using the middle shelf.

This is an all-in-one recipe, so pop the mixing bowl on the scales to weigh out the ingredients. I used a stand mixer (Kitchen Aid) and the paddle attachment.

  • 150g Gluten Free Self Raising Flour
  • 150ml vegetable oil
  • 3 eggs
  • 100g Light Brown sugar
  • 50g dark Brown Sugar
  • 10 drops of Butterscotch flavouring (I used  Foodies Flavour Butterscotch)

Once you have weighed all the ingredients, turn on the paddle on low and slow to initially mix the ingredients, then turn it up a little to 4 and beat for about 8 minutes until the ingredients have all combined and you have a smooth caramel colour mixture – it will be quite runny. You need to ensure all the sugar has been incorporated and there are no lumps.

Pour the mixture into the 12 cases and bake for about 20 minutes – or until an inserted skewer comes out clean.  Leave to cool in the tray before removing and completely cooling on a cooling rack.

Then to make the frosting. Again pop all the ingredients into the mixers, stir to mix together, so you don’t get a icing sugar dust cloud, then beat for about 5 minutes to combine. The mix will get light and fluffy as it mixes the sugar into the Stork

  • 100g Stork – for Biscuits & Cookies – softened
  • 200g Icing Sugar
  • 10 drops of Butterscotch Flavour
  • Food Thoughts Cacao Nibs to decorate

Pipe onto the cupcakes with your desired nozzle and finish with a sprinkling of Cacao Nibs.

I would suggest you eat them within a couple of days, whilst at there best.

Gluten Free Chocolate Orange Cupcakes

I’ll be honest, it’s always a bit of struggle writing blog posts. Oh I’m not short on recipes for  cakes and otherwise. I love to come up with different ways of doing things, ‘gluten free-ing’ cakes and treats so that Noah can enjoy – and does enjoy (on the whole….). But how does one begin the blog? Invariably there is always a recipe but what to start with?

Noah continues to enjoy school. His recent school report suggests he is progressing well through his first year at school. The school continues to provide meals for him that he can eat. Although, as with a recent party he went to, he is missing out on the variety. I’m not convinced the recent changes as to how we have to choose the meals is working for Noah in particular, but at least the school are saving money. By not wasting food….Noah will moan at us for not choosing what he wants. Not quiet understanding the choice he has is very limited.

And so, onto our latest bake.

Gluten free Choc & Orange Cupcakes

Everyone loves a cupcake and Noah is no exception.

Cupcakes are good for almost every occasion and we’ve had plenty of occasions over the last 2 weeks. Visitors a coming and a going from all corners of the globe(ish).

Preheat the oven to Gas 3, 140c

150g soft butter

150g Light Brown Sugar

3 eggs, lightly beaten

1/2 teaspoon orange extract

40g Food Thoughts Cocoa

110g Dove Farm Gluten Free Self Raising Flour

1/2 teaspoon bicarbonate of soda

100ml sour cream

Cream the soft butter and the sugar together (I use a free-standing mixer with a beater attachment) until soft and creamy and then beat in the eggs, slowly and bit by bit. Mix in the orange extract, then the gluten free flour, cocoa and bicarb. Add in the sour cream a little at a time as the cocoa tends to dry out the mix, which in turn makes for a dry cupcake.

Spoon into 12 cupcake cases and bake for 20 – 25 mins.

Once cooled and out of the oven, make the buttercream and pipe onto the cupcakes.

180g soft butter

80g Food Thoughts Cocoa

280g Icing sugar

100ml milk (I used semi skimmed)

1 bag of Terry’s Mini Milk Chocolate  Orange segments

Gluten Free Chocolate & Orange Cupcakes

Beat the soft butter until light and creamy; the butter turns a little white. Add in the cocoa and icing sugar a little at a time and continue to beat in until all the ingredients are well mixed in. Adding in the milk will allow for easier piping, as the cocoa, again, will dry the buttercream out and will help to combine the icing sugar and cocoa better. It also gives it that nice rich, shiny sheen.

Pipe onto the cupcakes and decorate (eat) with the mini chocolate orange segments.