Gluten Free Rhubarb and Apple Crumble with Homemade Custard

The UK has been experiencing a bit of a cold snap over the last week and as temperatures have continued to plummet I have found myself drawn to warming comfort foods.

Although it is not quite peak-rhubarb season until about April, rhubarb is available as early as February and I recently spotted some beautiful pink rhubarb at my local fruit and veg stall which made my mouth water. I think people often don’t know what to do with rhubarb, but one of the simplest ways to cook it is in a crumble – and you can’t really go wrong with the classic combination of Rhubarb and Apple.

crumble 4

For most recipes, it is essential to sweeten rhubarb with a little sugar, but not so much that it begins to lose all its sharpness. If cooked properly, rhubarb should be that perfect balance between sweet and sour – be careful too, not to cook the rhubarb for too long as it can lose it shape become mush.


I topped my crumble with gluten free oats, but if you struggle to tolerate gluten free oats, you could try buckwheat flakes, quinoa flakes or flaked almonds instead.


For the filling:
400g pink rhubarb, cut into thumb size pieces
300g Bramley apples, peeled and sliced
100g caster sugar

For the crumble topping:
75g unsalted butter
250g all-purpose gluten free flour (I used Schär Mix It! Universal)
50g caster sugar
A handful of gluten free oats, buckwheat flakes, quinoa flakes or flaked almonds

1 tsp Cornflour
1 Egg Yolk
1 tsp Vanilla Extract
20g Caster Sugar
150ml Double Cream
100ml Milk


1) Preheat the oven 200 Degrees C/180 Fan/Gas Mark 6.

2) Place the rhubarb and caster sugar into a heavy bottomed pan. Heat the ingredients over a low to medium heat until the rhubarb starts to release its juices, but holds its shape.

2) Add the slices of apple to the pan and stir until the apple is coated with the rhubarb juice. Pour the fruit into the baking dish and set aside while you make the crumble topping.

3) To make the crumble topping, mix together the flour and sugar then rub in butter until you are left with a breadcrumb like texture.

4) Spoon the crumble mixture over the fruit filling, ensuring it is completely covered. Top with gluten-free oats (or one of the alternatives listed above), then bake in the preheated oven for 30 minutes until the topping is golden brown.

5) To make custard: place the cornflour, egg yolk, sugar, and vanilla extract into a heavy bottomed pan and give the ingredients a quick whisk. Add milk and cream then place the pan over a medium heat. Continuously whisk the mixture to help it thicken and to stop the custard burning – do not let it boil.

6) Once the custard has thickened remove the pan from the heat and serve.

crumble 2

I love seeing your take on my recipes, so remember to share a snap of your crumbles over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.



Gluten Free ‘Baci di Dama’ (Hazelnut and Chocolate Cookies)

If you’re looking for the perfect bake for Valentine’s Day, look no further than these mini Hazelnut and Chocolate Cookies which are very romantically named ‘Baci di Dama’ or ‘Lady’s Kisses’.


Baci di Dama originate from the Piedmont region of Italy and were made to celebrate the excellent Hazelnuts produced there. It is thought that the cookies are called ‘Lady’s Kisses’ as the two sandwiched cookies are said to resemble lips pursed together ready to receive a kiss or the two halves symbolise two lovers kissing.


Whichever explanation you decide to opt for, there’s no doubt that these miniature cookies are incredibly cute. They are also incredibly simple to make and require just five ingredients – great for a last minute gift idea if you’re stumped for what to get someone for Valentine’s Day!


Baci di Dama (Lady’s Kisses)


100g blanched hazelnuts
100g gluten free flour (I used Schär Mix It! Universal)
60g caster sugar
60g unsalted butter
50g good quality dark chocolate


1) Place a dry frying pan over a medium heat, then lightly toast the hazelnuts until golden brown.

2) Blitz the hazelnuts in a food processor until they resemble fine breadcrumbs. Place the ground hazelnuts into a large bowl, then stir through the sugar and the flour.

3) Rub the butter into the hazelnut mixture and start to bring the mixture together to a form a dough – if the mixture is a little crumbly, add a few drops of water to help it come together.

4) Wrap the dough in cling film and chill it in the refrigerator for two hours to help it firm up.

5) Preheat the oven to 160 degrees C/gas mark 3. Roll the chilled dough into small ball shapes which weigh approximately 5 grams each, then place the pieces of dough onto baking trays lined with baking parchment and chill the

6) Place the balls of cookie dough into the fridge to chill for 15 minutes. Bake the cookies for 15 minutes or until they are golden brown.

7) Transfer the cookies to a wire rack to cool completely while you melt the chocolate.

8) Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Allow the chocolate to cool for a few minutes, then dip the flat side of a cookie into the chocolate, then sandwich it together with another cookie – repeat until all the cookies have been sandwiched together.


I love seeing your take on my recipes, so remember to share a snap of your Baci di Dama over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.


Gluten Free Blueberry and Almond Muffins

Today I am going to share with you my recipe for my favourite weekend breakfast treat – Gluten Free Almond and Blueberry Muffins.


When it comes to breakfast muffins, I think Blueberry muffins are right at the top of my list, but the flavour combination of almond and blueberry muffins is sheer heaven and are perfect with a frothy cappuccino.


These muffins are an ideal weekend bake – good for mornings where you typically have a bit more time to spare, but want a  treat which can whipped up quickly enough, leaving plenty of time to do that crossword in the morning paper.

Gluten Free Blueberry and Almond Muffins
Makes 8


300g gluten free self raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
2 large eggs
75 ml sunflower oil
200ml milk
1 tsp vanilla extract
150g flaked almond
8 tsp blueberry jam


1. Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with 8 muffin cases.

2. In a large bowl, sift together the flour, baking powder and bicarbonate of soda, then stir through 100g of the almonds.

3. In separate bowl, whisk together eggs, sugar, oil, milk and vanilla extract until combined then add this to the dry ingredients.

4. Gently mix the ingredients together until they form a batter which is only just combined (don’t worry too much if there are any lumps).

5. Spoon approximately 1 and a half tablespoons of batter into each case, followed by a teaspoon of jam then fill the muffin cases with a further tablespoon of batter, ensuring the jam is fully covered. Top each muffin with the remaining flaked almonds.

6. Bake the muffins for 25 minutes, until golden brown.

7. Enjoy warm, or leave them to cool on a wire rack before storing in an airtight container. Finish the muffins off with a dusting of icing sugar, if you wish.


I love seeing your take on my recipes, so remember to share a snap of your muffins over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Nutella Marble Cake

New Year is that time of year where we seek to return some balance to our lives, whether that be through setting New Year resolutions or undertaking a detox to repair our bodies after the hectic and often overindulgent festive season.

Personally, I have never managed to stick to a New Years resolution or detox diet, and although I do understand I can’t over indulge all year round, I do think that January is a time for comforting feel good food – after all, it can be a cold and bleak month.

nutella 5

As far as comforting feel good food goes, I think my Gluten Free Nutella Marble cake fits the bill… I’d just better be sure to strike some balance in my diet by making sure I eat my greens, too!

nutella 2

Gluten Free Nutella Marble Cake


For the cake:
175g unsalted butter, softened
175g caster sugar
175g gluten free self raising flour
1 tsp baking powder
4 eggs
2 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
3 tbsp Nutella or similar hazelnut spread

For the chocolate glaze:
2 tbsp cocoa powder
4 tbsp golden syrup
25g butter

To decorate:
A handful of roughly chopped hazelnuts


1. Preheat the oven to 170 degrees C/gas mark 3, then grease and line a 2lb loaf tin with baking parchment.

2. In a large bowl, sift together the flour and baking powder.

3. In a separate bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time along with one tablespoon of the flour to stop the mixture from curdling. Add the remaining flour and milk, then beat until the ingredients are fully combined.

4. Divide the mixture between two bowls – add the vanilla extract to one half of the mixture, then stir the cocoa powder and the Nutella through the other half.

5. Spoon the vanilla and hazelnut mixtures into the prepared tin, alternating between the two colours – to create a marble effect, gently swirl a skewer through the mixture.

6. Bake for 60 – 80 minutes – or until a skewer inserted into the centre of the cake comes out clean.

7. Allow the cake to cool in the tin before turning it out on a wire rack. Leave to cool while you make the chocolate glaze.

8. To make the glaze: place the butter, golden syrup and cocoa powder into a small saucepan. Heat the ingredients over a medium heat and stir until the butter has melted and the ingredients are combined.

9. Drizzle the icing over the cake and finish with the chopped hazelnuts.

nutella 1

I love seeing your take on my recipes, so remember to share a snap of your marble cakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Canapés: Mini Baked Potatoes and Enchilada Bites

If you’re in need of idea for gluten free party food, then look no further than these incredibly simple homemade Canapés – Mini Baked Potatoes and Enchilada Bites.

1 When it comes party food, I think the prep needs to be as simple as possible – both of these recipes can be prepared in advance and finished off just before serving, giving you plenty of opportunity to mingle amongst your guests.

Both recipes can also be made suitable for vegetarians; simply replace the chicken in the enchilada cups with sweetcorn and swap the Chorizo topping on the baked potatoes for some chopped chives.


These Canapés would make a lovely addition to any New Years Eve party, or a buffet style celebration on New Years Day – I also think they would appeal to both gluten eaters and gluten free guests equally…  in fact, I will be surprised if anyone cottons onto the fact that they are gluten free!

Enchilada Bites – Recipe Makes 20



10 Old El Paso Mexicana Street Market White Corn Tortillas or similar gluten free wraps

200g cooked chicken breast (Vegetarian option: substitute chicken for sweetcorn)

150g mild salsa

100g black beans

1/2 tsp Paprika

1/2 tsp cayenne pepper

100g Mature Cheddar Cheese, grated


  1. Preheat oven to 200 degrees C or gas mark, then lightly grease two muffin tins with sunflower oil.
  2. Slice each tortilla into quarters, then press two pieces of tortilla into each hole of the muffin tin so that they cross over.
  3. Place the tortilla cases into the oven and bake for 5 to 10 minutes until crispy and golden.
  4. Mix together the chicken, beans, paprika, cayenne pepper and salsa, then place a heaped teaspoon of the mixture into each case.
  5. Top each tortilla cup with cheddar cheese and bake until the cheese turns golden – you can do this just before serving.

Mini Baked Potatoes



20 mini Potatoes

20 slices of Chorizo (Vegetarian option: substitute Chorizo for chopped chives)

150g Mature cheddar cheese, grated

Oil, Salt and Pepper


  1. Preheat oven to 200 degrees C/gas mark 6
  2. Cut a cross in the centre of each potato, then place them on a baking tray.
  3. Drizzle the potatoes with oil, then season with salt and pepper.
  4. Bake the potatoes for 25 – 30 minutes.
  5. Leave the potatoes to cool slightly, then use a knife to open up each one.
  6. Place a little grated into each potato and top each one with a slice of Chorizo.
  7. Place the potatoes into the oven until the cheese melts and turns golden – you can do this just before serving.

I love seeing your take on my recipes, so remember to share a snap of your Canapés over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

I hope all my lovely readers have a fantastic New Years Eve and a very Happy New Year – Here’s to 2018!




Gluten Free Christmas: Raspberry and White Chocolate Trifles

I don’t know about you, but in my house it’s not Christmas Day without trifle – I’m pretty sure my family have had trifle every single Christmas day for as long as I can remember.

My Gluten Free Raspberry and White Chocolate Trifles are inspired by my mum because she is always in charge of the trifle. My mum’s recipe usually contains layers of sponge, jelly and fruit, custard and cream – I know the use of jelly can be quite controversial, but for me trifle is not trifle without jelly.


I have, however, made a few small additions to this criteria. Instead of traditional vanilla custard, I opted for an indulgent white chocolate custard and instead of the traditional sherry soaked sponges, I went for a Black Raspberry Liqueur for a twist.


This recipe is fantastic option for Christmas Day or a Christmas dinner party, as the majority of the work can be done the day before and the desserts can be finished off before serving. If you want like to save even more time, you could always use shop bought cake – I think Sainsbury’s gluten free Madeira loaf works wonderfully in trifle.

For a non – alcoholic version, miss out the Chambord Liqueur.


Raspberry and White Chocolate Trifles

You’ll need 8 small jars or a large dessert bowl.


For the Sponge Layer:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g butter, melted and cooled
75ml Chambord Black Raspberry Liqueur


You could use shop bought cake (I like Sainsbury’s Gluten Free Madeira Loaf)

For the Jelly Layer:

1 x 135g packet Raspberry Jelly
290ml boiling water
290ml cold water
50ml Chambord Liqueur
300g Fresh Raspberries (or frozen berries if you prefer)

For the White Chocolate Custard:

3 large egg yolks
3 tsp cornflour
50g caster sugar
1/2 tsp vanilla extract
250ml whole milk
250ml double cream
250g white chocolate

For the Cream:

600ml double cream
50g icing sugar
2 tsp vanilla extract

To Decorate:

Pink edible glitter
Mini Candy canes (I found these in Flying Tiger)


1. To make the sponge:

– Preheat the oven to 200 C (gas Mark 6), then grease and line a Swiss Roll tin or a baking tray with slightly raised sides.

– Place the eggs and sugar into large bowl and beat for 5 minutes using an electric hand mixer until the ingredients have tripled in volume and the mixture has reached ‘ribbon stage’.

– Sift in the gluten free flour and gently fold it through being careful not to knock out air out of the mixture, then fold through the cooled melted butter.

– Pour the mixture into the prepared tray and tilt to level out the mixture. Bake for 8 – 10 minutes or until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

– Turn the sponge out onto a wire wrack to cool, then using a 6cm round cutter, stamp out 8 sponge discs. Dip each sponge disc into the Black Rapsberry Liqueur, then place into the bottom of each jar. If you are using a large dessert bowl you can break the sponge into pieces, or cut out a disc to fit the bottom of the bowl.

2. To Make the Jelly:

– Place the Jelly cubes into a heatproof jug and add the boiling water. Stir until the cubes have dissolved, then pour in the cold water and the Black Raspberry Liqueur.

– Once the mixture has cooled, evenly distribute it between the 8 Jars, then add  a layer raspberries to each one. Each jar should have a layer of sponge and a layer of jelly and raspberries.

– Screw the lids onto each jar and leave them in fridge set overnight.

3) To make the White Chocolate Custard:

– Break the white chocolate into pieces and place them into a heatproof bowl over a pan of gently simmering water.

– Whilist the chocolate melts, place the  the sugar, egg yolks, cornflour and vanilla extract into a heavy bottomed pan and whisk until combined. Pour over the milk and double cream, then place the pan over a low heat. Whisk the mixture until it begin to thicken and can coat the back of a wooden spoon.

– Pour the custard mixture into the white chocolate and whisk until combined. Leave the mixture to cool, then place cling film over the surface of the custard to prevent it forming a skin. Leave the custard to set in the fridge overnight.

4) Finish and decorate just before serving:

– Add a layer of custard to each jar.

– Whisk together the double cream, sugar and vanilla extract until it reaches soft peaks.

– Add a layer of cream to each jar – then top each one with a sprinkling of edible glitter and a candy cane.


I love seeing your take on my recipes, so remember to share a snap of your trifles over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Pecan and Pumpkin Pie

Here it is, just in time for Thanksgiving  – my Gluten Free Pecan and Pumpkin Pie recipe.


This is the perfect recipe for those of you who are obsessed with everything Pumpkin Spice. I have never actually tried Pumpkin Spice or Pumpkin Pie until now, but I can see the attraction – pumpkin and cinnamon are a match made in heaven!


I have also been working on perfecting my gluten free pastry. For this recipe I used the new Schär Universal Mix it; which is a gluten free all purpose blend that can be used for lots of different types of bakes, including cakes, biscuits and pastry. So far I’ve made both biscuits and pastry with it and I’ve had fantastic results – often I find that gluten free pastry is far too crumbly and biscuit-like, but this pastry melted in the mouth as was sturdy enough to encase the pie filling. Result!

Gluten Free Pecan and Pumpkin Pie


For the Pastry:

200g All Purpose Gluten Free Flour (I used Schär Universal Mix It! Yoo could also use Gluten Free Plain Flour)
50g ground almonds
75g icing sugar
2 egg yolks
125g unsalted butter (cold)

For the Filling:

75g golden caster sugar
2 eggs
2 tsp ground cinnamon
1 tsp ground ginger
1 x 397g tin condensed milk
1 x 425g tin natural pumpkin purée (I used Baking Buddy Natural Pumpkin Purée from Tesco)

For the Topping:

2 tbsp Pure maple syrup
A few handfuls of Pecan nuts


1) To make the pastry, stir together the flour, ground almonds and icing sugar in a large mixing bowl.

2) Rub together the flour mixture with the cold butter, then the egg yolks and start to bring the mixture together your hands.

3) Tip the contents of the bowl out onto a floured work surface and knead the dough until it comes together in a smooth ball – you can add a few drops of water to help, if necessary.

4) Wrap the pastry in cling film and put it in the fridge to cool for about 30 minutes to an hour – this is very important as the colder the pastry is, the easier it is to work with.

5) Preheat the oven to 180 degrees C/gas mark 4, then throughly grease your tart tin with butter.

6) Roll out the chilled pastry between two sheets of greaseproof baking paper (this will prevent the pastry from sticking to your work surface) until it is about the thickness of a 1 pound coin.

7) Use greaseproof paper to help you get the pastry into the tin safely. Firstly, peel off the top layer of baking paper, place the tin upside down into the middle of the pastry then carefully flip the pastry over with the help of the bottom sheet of baking paper. Peel off the bottom baking sheet and gently press the pastry down into the tin, making sure it is pressed right into each groove – don’t panic if you do get any tears or any holes, just neatly patch it up with some spare pastry.

8) Trim off any excess pastry. Place some baking paper into the case and fill it baking beans (any dried beans or rice will do) then blind bake the pastry case for 10 minutes. Remove the baking beans and bake the case for a further 5 minutes to help dry it out.

9) Meanwhile make the pie filling: whisk together together the sugar, eggs, spices, condensed milk and pumpkin purée until smooth.!

10) Let the pastry case cool down slightly before pouring in the pie filling so that the case is completely fully

11) Bake the pie for approximately 25 minutes, then mix the pecan nuts with the maple syrup and neatly arrange them on top the pie. Bake the pie for a further 15 minutes until filling is firm to touch and the nuts toasted.

12) Leave the pie to cool before serving so that the filling can set properly.


I love seeing your take on my recipes, so remember to share a snap of your Pies over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.