‘Tis the season to be…….

I might not be able to take really good photos, but ‘by eck, do I make rather tasty bakes!

Gluten Free Chocolate Swiss Roll

The festive season is usually one for over indulgence, adding sweetness upon sweetness. You can take the humble mince pie and drown it in brownie, the humble Swiss roll and drown it in buttercream or ganache, a humble mince pie and drown it in alcohol. The list goes on, it seems Christmas is an excuse to over indulge?  But that’s ok, it’s just for a couple of days 😀😀

And this recipe goes only half way to indulgence 😀 Still indulgent and can still be made for a simple centrepiece for a gluten free Christmas table. And if you make this, no one – no one – will be able to tell the difference between this and a ‘normal’ cake. It’s so light and fluffy. Let’s not talk about the other Swiss roll I made, that cracked and fell apart….. 🙄 but did have green Christmas trees and red baubles on!

Preheat the oven to 180c fan, 200c, Gas 4 and line a Swiss roll tin (35cm x 25cm) with baking parchment/greaseproof paper.

To make the swirls;

35g soft butter

35g icing sugar

1 egg white

30g gluten free plain flour

A simple cake mix, beat the butter and the icing sugar together until you have a soft paste, beat in the egg white; again until you have a soft paste, then mix in the gluten free flour until you have a combined mix, that will be easy to pipe.

Now I did this bit by free hand (I know, you can tell) place the cake paste into a piping bag with a writing nozzle and draw onto the greaseproof paper your pattern/s. There are plenty of templates on-line. You don’t need to cover the whole piece of paper as some of the pattern will sit underneath the Swiss roll when it has been rolled up.

Also, if you are going to write actual words, write them back to front. Otherwise when you  turn the Swiss roll over to roll once filled, the writing will be backwards.

Once you have piped your design, place in the freezer, for at least 10 minutes, whilst you make your Swiss roll.

3 large eggs

80 caster sugar

70g gluten free plain flour

20g cocoa (I use Food Thoughts Cocoa)

Using a stand mixer (I have a kitchen aid) whisk the eggs and the sugar for at least 5 minutes until you have trebled the volume of he mix and once you left out the whisk, it leaves a trail or ribbon.

Sift the cocoa with the gluten free flour together and then sift again onto the egg and sugar mix. Then using either a large metal spoon or plastic spatula gently fold in the flour mix.  Gently, so as to keep as much air in th mix as possible.

Once fully folded, take your tray out of the freezer (the pattern should have set) and carefully pour the Swiss roll mix over your pattern. Making sure the mix gets into each hole and crevice. Tap the tray gently and place into the oven on the bottom shelf, and bake for about 8 minutes.

Whilst baking – and this is going to get fiddly i’m afraid – get a sheet of greaseproof paper slightly larger than your Swiss roll, and place onto your kitchen table/surface and lightly sprinkle with caster sugar.

Now, once the Swiss roll is cooked, allow the tray to cool for about a minute to take some of the heat out of the tray, and the turn the tray upside down onto the sugared greaseproof to turn the cake out.  Gently peel off the greaseproof from the cooked cake, place another clean sheet of greaseproof back on top and turn over again! This way the pattern should be on the side of the kitchen surface? Using a sharp knife make a cut along the long length of the cake, only about half way down into the cake. This will help rolling up. Then roll up the Swiss roll with the greaseproof inside and allow to th cake to fully cool.

By cooling the Swiss roll rolled up, it will be easier to roll once filled. It will be stretched enough and shouldn’t crack!

For the filling;

200g of jam/preserve – I used Single Variety Company – Maravilla Raspberry Preserve. Because they were lovely and sent me a jar or 2 to play with 😀😀

200g Nutella (or similar chocolate and hazelnut spread) – gently warmed to make it easy to spread.

Unroll the Swiss roll. It will have cooled enough for you to use by the time you have weighed out the filling ingredients. Then spread on the jam/preserve and then cover with the warmed chocolate spread. Then roll back up, the Swiss roll. Trying to get in tightly rolled to get that all important ‘swirl’, and taking care to keep the filling in!

Place onto your cake dish and serve.

It should keep well (and covered) for at least 2 days.  If it lasts that long!





Gluten Free Mince Pies

I do love a mince pie!

And because I love a mince pie, I like to try them with various toppings so here I have created some gluten free recipes for mince pies using three different toppings – Viennese, Crumble (with or without custard!) and Frangipane (with or without Marzipan!!). All suitable for everyone to enjoy over the festive period.  I have also used my favourite local producer of all things jams, curds, chutneys & mincemeat. Mrs Darlington’s Mincemeat contains no gluten ingredients.




I could eat mince pies throughout the year, a bit like sprouts – we love them here! Besides you can’t beat the festive smell permeating through the house as these bake, it can’t be beaten……..

So,  the sweet pastry. One batch of this should make enough pastry for about 18 mince pies, using an 8cm round cutter, plain or fluted. And it is important to rest the pastry, so please allow the time.

200g Dove Farm Gluten Free Plain Flour
100g cold diced butter
1 1/2 tablespoons icing sugar
2 egg yolks
cold milk to mix
1/3 teaspoon xanthum gum
Firstly rub the flour and the butter together to form breadcrumbs, then mix in the icing sugar, egg yolks, and xantham gum together, this should start to form and bring the dough together, you will then need a few tablespoons of milk to bring the rest of the dough together. Knead this dough for a couple of minutes to ensure all the ingredients are bought together, then wrap in cling film or cover and rest in the fridge for 30 minutes.


For Viennese Mince Pies

250g soft butter
50g Icing sugar
200g Dove Farm Gluten Free Plain Flour
100g Dove Farm Rice Flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essence
Beat all of these ingredients together to form a lovely dough and place into a large piping bag with a star nozzle.

Once the pastry has rested, roll out to your desired thickness and cut out the rounds using the cutter, place into your pastry tray and spoon in a tablespoon of mincemeat into each round. Then pipe the gluten free Viennese pastry on top of the mincemeat.

Bake in the oven at Gas 3, 160c for 30/35 minutes, or until golden brown.

For Mince Pies with a Crumble topping

This goes slightly outside of the ‘box’, as I bake the crumble first and sprinkle on top of the finished mince pie.


Using a food processor (or rub with your fingers) mix

100g Gluten free plain flour
50g butter
then mix in 40g caster sugar.
Place on to a lined baking tray and bake at Gas 4/180c for 8 – 10 minutes. It should come out golden, soggy and will have spread out. But allow this to cool and it will crisp up, allowing you to break up and form a lovely crumble topping.

Make the pastry as before, fill as previous with a tablespoon of mincemeat and bake these then for 15 – 18 minutes. When removed from the oven and cooled, sprinkle with the cooled and broken up crumble. This could then be served warm or warmed later to serve.

If you wanted to go crazy – once baked and cooled, spoon a little custard on top of the mincemeat before putting the crumble on top…delishious….

For Mince Pies with Frangipan

Gluten free Mince Pies with Frangipan

I also added a small 10p coin size piece of marzipan to each mince pie. Just because we love a bit of marzipan with our mince pies 🙂

Again make the pastry as previously, roll out and fill.

To make the frangipan

100g soft butter
90g caster sugar
2 lightly beaten eggs
1 teaspoon almond essence
100g ground almonds
Beat the butter and the sugar until light and fluffy, and then beat in the eggs a small amount at a time. Mix in the almond essence and then fold in the ground almonds. Once the pastry has been cut and filled, top with a small flat disc of marzipan (if desired) and then top further with a tablespoon of frangipan.
Bake in the oven for 20-22 minutes on Gas 4/180c

Gluten free mince pies