Gluten Free Strawberries and Cream Cheesecake Jars

It’s been a little too hot to bake recently, as here in the UK we’ve been experiencing a heatwave – I do like to see the sun out at last, but our country is not built to cope with heat… and neither are us Brits!

So, I’ve been eating a lot of lazy food; lots of salads (my particular favourite is a watermelon, cucumber and feta salad) and cured meats, like salami and prosciutto – basically anything that doesn’t involve standing in front of a hot stove.

I have been feeling a little sick of ice cream, so I wanted to come up with a quick, easy and refreshing no bake dessert to satisfy my sweet tooth.

My Gluten Free Strawberries and Cream Cheesecake Jars tick all the boxes – they take a matter of minutes to put together, there is no baking required and they don’t  need to be left to set.

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Strawberries are at their best right now and I absolutely adore them – but you could also use Raspberries or a mix of both if you prefer.

For the biscuit layer, I used Schär Gluten Free Digestive Biscuits – I prefer this brand because they are also free from oats, but you can use any kind of biscuits you like.

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These Cheesecake jars are best served right away, but they can be made ahead of time and popped in the fridge. They are also ideal for a picnic as they are portable – simply put the lids on and pop them in a cool bag to keep them fresh!

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Gluten Free Strawberries and Cream Cheesecake Jars

Makes 4 (depending on the size of your jars)

Ingredients

180g Philadelphia cheese, cold
330ml whipping cream
1 tsp vanilla extract
2 tablespoons icing sugar
150g gluten free digestive biscuits (I prefer ones by Schär, as they are also free from oats)
500g fresh strawberries, halved
Fresh mint to decorate

Method

1. Blitz the biscuits in a food processor (or crush them by hand) until they are the consistency of breadcrumbs.

2. In a large bowl, gently mix the cream cheese, icing sugar and vanilla extract together until combined. Add the whipping cream and whisk using a electric hand mixer until the ingredients form soft peaks.

3. Add a layer of the biscuit crumbs to the base of each jar, followed a layer of cream and a layer of strawberries. Repeat until the jars are full and top with mint leaves to decorate.

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

 

Gluten Free Easter Chocolate Log

My final Easter recipe this is year is my Gluten Free Easter Chocolate Log recipe – the perfect bake for chocoholics and a beautiful centrepiece for any Easter Sunday gathering.

IMG_4661   I know chocolate logs are more traditionally eaten at Christmas, but I think this fun update on a classic works for Easter too!

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I promise you that this recipe is much easier to make than it looks – the trick is to make sure whip up your eggs and sugar until they are super voluminous!


Gluten Free Easter Chocolate Log 

For the Swiss Roll:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g cocoa powder
20g butter, melted and cooled.

For the Icing:

350g butter, softened
350g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
White chocolate, for decorating.

Method

1. 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 with baking parchment.

2. Sift together the gluten free flour and cocoa powder in a large bowl then set aside.

3. Place the eggs and sugar into large bowl and beat the ingredients using an electric hand mixer for about 5 minutes, until the ingredients are pale, fluffy and have tripled in volume. Make sure the mixture has reached ‘ribbon stage’, which means that when you remove the whisk the mixture falling from the whisk leaves a ribbon like trail.

4. Fold in the flour mixture bit by bit, being careful not to knock out the air from the mixture.

5. Carefully fold through the cooled melted butter.

6. Pour the mixture into the prepared tray or tin, tilting the tray to level out he mixture.

7. Bake for 8-10 minutes, until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

8. Place a large sheet of baking paper onto a work surface. While the cake is still hot, place it upside down onto the paper, then carefully remove the tray and the baking paper.

9. Roll up the cake so that the paper is inside in the Swiss roll, then leave to cool completely.

10. To make the icing, beat the softened butter and icing sugar together until light and fluffy. Split the mixture between two separate bowls – into one mix the vanilla extract and into the other mix the cocoa powder.

11. Carefully unroll your Swiss Roll and spread the vanilla icing over the sponge, then gently roll it back up.

12. Place the Swiss Roll onto a serving plate, then cover it with the chocolate icing using a palate knife. Use a fork to make a ‘bark like’ affect, then decorate with chocolate eggs of your choice and grated chocolate.

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

I hope everyone has a fantastic Easter!

 

Gluten Free Easter: Marmalade Simnel Cake

Today I am going to share with you my Gluten Free Marmalade Simnel Cake recipe.

IMG_4506For me, it simply wouldn’t be Easter without Simnel Cake – a traditional cake made up of a lightly spiced fruit sponge with a hidden marzipan layer. It is topped with 11 marzipan balls which are said to represent the 11 apostles, minus Judas.

My recipe is a slight twist on the traditional Simnel Cake. I have added a little more liquid in order to create a moist sponge, as Gluten Free Flour requires more moisture than normal flour – Simnel cakes are usually slowly baked on a low temperature for a long time, so the extra moisture is necessary to prevent a dry cake.

I also used Orange Zest instead of Lemon zest and instead of apricot jam I brushed the cake in a generous layer of marmalade.

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Simnel Cake would make a beautiful centrepiece for a special Easter Sunday meal, it is also easily prepared in advance and will comfortably feed a large family.

Gluten Free Orange and Marmalade Simnel Cake

Ingredients

For the cake:

200g butter, softened
200g light brown sugar
1/2 tsp baking powder
200g gluten free self raising flour, sifted
3 large eggs, whisked
500g sultanas, raisins, mixed peel
Zest 1 orange, plus 2 tbsp of juice
2 tbsp marmalade, gently warmed
2 tsp ginger
1 tsp cinnamon
300g Marzipan, for the centre

To decorate:
2 tbsp Marmalade
500g Marzipan, to decorate

Method:

1) Preheat the oven to 140 Degrees C/Gas Mark 1 and grease and line a loose-bottomed cake tin.

2) In a large bowl cream together the butter and sugar with an electric hand mixer or a wooden spoon.

3) In a separate bowl mix together the dry ingredients: sift together the flour, baking powder and spices, then fold through the fruit and the orange zest.

4) Add the eggs one at a time to the wet ingredients along with a tablespoon of dry ingredients to stop the mixture from splitting. Ensure each egg is fully combined before adding the next one.

5) Fold in all the remaining dry ingredients, then add the marmalade and orange juice and mix until fully combined.

6) Spoon half the mixture into the prepared cake tin and smooth out with a spatula.

7) Roll out 300g of marzipan into a circle large enough to fit the tin and place it on top of the cake mixture

8) Spoon the remaining mixture on top of the marzipan and smooth out with spatula.

9) Bake in a preheated oven for 1 hour 40 – 50 minutes, until the cake is deep golden brown and firm to touch.

10) Leave the cake to cool in the tin slightly before turning it out onto a cooling rack to cool completely.

11) Once cake is cool, brush the top with a generous amount of marmalade which which will help the cake to stay moist.

12) Roll out 400g of Marzipan into a circle large enough to cover the top of the cake.

13) Place the marzipan on top of the cake and divide the remaining marzipan into 11 equal pieces. Roll the pieces into 11 balls and arrange them around the edge of the cake in a circle.

14) Place the cake under a grill high heat for a minute or so until the marzipan is golden brown – watch it like a hawk or the marzipan could burn!

15) Place the cake onto a serving plate and wrap it in a pretty ribbon.

You are now ready to proudly display your beautiful and entirely gluten free Easter centre piece for all the family to admire!

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

Gluten Free Chouquettes

Out of all the cuisines the world has to offer, I have to admit (albeit with some trepidation) that French food is an area that I have left largely unexplored.

Maybe I am unsophisticated, or perhaps I’ve just been misled by the notion that French food is a little tricky – at this point I am thinking about my miserable attempts at Petit Four or Macarons…

After watching Rachel Khoo’s ‘Little Paris Kitchen’ (which is currently being re-aired on BBC 2) I’ve been feeling a little more enthusiastic about revisiting French cuisine – thanks to the show I’ve achieved the gooiest of Chocolate Fondants and have fine tuned my gluten free Choux pastry recipe.

Speaking of Choux, I have made it in the past – and quite successfully (see my Profiteroles recipe) – but this time I definitely feel like I have perfected it.

One of the recipes on the show was Chouquettes – a petit viennoiserie, consisting of  Choux pastry which are most often topped with pearl sugar or chocolate chips, although sometimes you might come across Chouquettes which have been dipped in chocolate or filled with mousse.

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I decided to go for the traditional Chouquettes sprinkled with Pearl Sugar (or nib sugar) which I found in my local Waitrose and I also used Rachel Khoo’s recipe from the show, but with some vital tweaks to make the recipe work gluten free.

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Chouquettes are definitely best eaten on the day they are baked, and I will be very surprised if they don’t gobbled up immediately!


Gluten Free Chouquettes

Recipe adapted from Rachel Khoo’s Little Paris Kitchen (recipe found on Almost Always Hungry).

Ingredients: 

170ml water

170ml semi skimmed milk

1 tsp salt

1 tsp sugar

100g butter

170g gluten free self-raising flour

1 tsp baking powder

3 eggs

Icing sugar for sprinkling

Pearl sugar to decorate (I found this in my local Waitrose).

Method:

1. Preheat the oven to 200c/ 180c fan/gas mark 6 and line two trays with greaseproof paper.

2. In a heavy bottomed pan, stir together the water, milk, salt and sugar. Place the pan over a medium heat, then add the butter and bring the ingredients to the boil. Once the butter has melted bring the pan off the heat.

3. In a separately bowl, stir together the gluten free flour and the baking powder. Add the flour mixture to the wet ingredients and beat vigorously until no flour remains and you are left with a smooth dough.

4. Transfer the dough to a bowl and leave it to cool for a few minutes. Stir the dough to help release the steam – once  the mixture has cooled down add the eggs, one at a time, beating until dough is smooth, glossy and elastic.

5. Place dough into a piping bag fitted with a plain nozzle and pipe bite-sized dollops onto a lined baking tray.

6. Sprinkle each dollop with icing sugar and pearl sugar, then give them another sprinkling of icing sugar.

7. Bake the Chouquettes in the oven for 25-30 minutes or until evenly browned. In the last few minutes, pierce the bottom of the Chouquettes with cocktail stick to help the insides to dry out – this will stop them from going soggy and help them to stay crisp.

8. Transfer the Chouquettes to a wire rack to finish cooling.

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

 

Gluten Free & Dairy Free Jammy Dodger Recipe

Today I’m going to share with you my Gluten Free & Dairy Free Jammy Dodger Recipe – this recipe is also free from eggs and so is suitable for vegans.

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I found gluten free biscuits a little tricky at first, but I’ve discovered over the course of many biscuit based experiments that success comes down to two things:

1. What type of flour(s) you use.

2. How you bind your ingredients.

I’ve found that good gluten free biscuits require a mix of different flours. I usually start with gluten free self raising flour as my base, then add other types of flour depending what kind of texture I want the finished bake to have. For biscuits, I wouldn’t recommend using self raising flour alone, as the biscuits will rise too much and be more cake like. Gluten free self raising flour is a useful base though, as it usually has added raising and binding agents, like Xanthan gum which helps to bind the ingredients together. To the self raising flour I like to add cornflour, which also helps bind the ingredients together, and ground almonds to add some bulk  – although I don’t like to add too much, as this could cause the biscuits to crumble.

In most of my cookie recipes I usually add an egg yolk to help bind the ingredients together – without an egg, I usually find that the dough is too crumbly and too difficult to handle. This time I decided to experiment with golden syrup, which in my opinion did the job just as well as an egg yolk – great news for vegans!

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Jammy Dodgers – Gluten Free/Dairy Free/Egg Free/Vegan

Makes approximately 18 cookies

Ingredients

For the biscuits:

250g gluten free self raising flour

60g cornflour

40g ground almonds

100g caster sugar

150g dairy free spread

2 tbsp golden syrup

2 tsp vanilla extract

For the filling:

200g strawberry or seedless raspberry jam

1 tbsp cold water

Icing sugar for dusting

Method

1. In a large bowl, stir together the gluten free self raising flour, cornflour, ground almonds and sugar.

2. Rub the dairy free spread into the flour mixture until it starts to form a bread crumb like texture. Add the vanilla extract and golden syrup then start to bring the mixture together with your hands until it forms a dough – don’t worry if the dough seems quite soft at this point.

3. Wrap the dough in cling film then leave it to chill in a refrigerator for at least 30 minutes.

4. Whilst the dough chills, preheat the oven to 170 degrees C/gas mark 3 and line two large baking trays with baking parchment.

5. Roll out the dough onto a floured surface. Using a 6cm crimped scone or pastry cutter, stamp out 36 cookies – transfer the cookies to the baking trays using a palate knife or splatula.

6. Once the cookies are on the tray, cut holes in the centre of half the biscuits using small cookie cutters in any shape you fancy – I used a tiny flower cutters and a piping nozzle to cut out circles.

7. Bake the cookies for approximately 10 to 12 minutes or until golden brown – don’t worry if the cookies are a little soft, they will firm up when they cool down.

8. Leave the cookies to cool and firm up on the baking tray for a few minutes, then transfer them to a wire rack to finish cooling.

9. In a small bowl mix together strawberry jam (or the jam of you choice) with some cold water to make it more spreadable.

10. Lightly dust the cookies with the hole in the centre with icing sugar.

11. Spread the jam over the base of  the cookies without the holes, then sandwich them together the remaining cookies, so that the jam peeks through!

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Gluten Free Christmas: Coconut Snow Cupcakes

It’s almost Christmas Day! It’s been a busy festive season for me, but I still have one Christmas recipe to share with you this year –  my Gluten Free Coconut Snow Cupcakes.imageThese cupcakes are a little different to your traditional Christmas bakes, perfect for anyone who isn’t a big fan of dried fruit but still festive enough to be served on Christmas Day – I think they would also be lovely served at a New Years Eve party! imageI got these cute star decorations from HEMA – they are actually cocktail sticks but I thought they would make cute cupcake toppers, but you can use any cupcake toppers or edible decorations of your choosing!


Gluten Free Coconut Snow Cupcakes

Ingredients

For the sponge:

200g golden caster sugar

200g Butter, softened (or dairy free alternative)

200g Gluten Free Self Raising Flour

2 tbsp dessicated coconut

1 tsp Baking Powder

3 tbsp Milk (or dairy free alternative)

1/2 Vanilla pod deseeded (or 2 tsp of vanilla extract)

1/2 tsp coconut extract (optional)

2 large eggs

For the buttercream icing:

150g unsalted butter, softened (or dairy free alternative)

250g icing sugar, plus extra for dusting

1 tsp vanilla extract

To  decorate:

3 tbsp dessicated coconut

edible glitter (optional)

Method

1) Preheat the oven to 160 degrees C/Gas Mark 3 and line a cupcake tray with cupcake cases.

2) In a large bowl, stir together the flour, baking powder and bicarbonate of soda.

3) In a separate bowl cream the butter, vanilla extract and sugar together with an electric hand mixer until light and fluffy.

4) Scrape down the sides of the bowl with a spatula. With the mixer on a low speed, add the egg a bit at a time along with a tablespoon of the flour mixture.

5) Once the egg is fully combined, add the rest of the flour and the milk until you are left with a smooth mixture.

6) Spoon approximately one and a half tablespoons of the mixture into each cupcake case, being careful not to overfill them.

7) Bake for approximately 20 – 22 minutes – the cupcakes are ready when they are golden brown and firm to touch.

8) Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling while you prepare the buttercream icing.

9) To make the buttercream, beat the butter, icing sugar and vanilla extract with an electric hand mixer until light and fluffy and almost white in colour.

10) Once the cupcakes have cooled, spread the buttercream forest in over each cupcake using a palate knife, then sprinkle each one with desiccated coconut and a touch of edible glitter to finish.

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That’s it for my Christmas recipes this year! If you’re looking for more gluten free Christmas baking inspiration why not check out my Gluten Free Stollen Muffins, Gluten Free Gingerbread Wreath or you can find a full list of my Christmas recipes over on my Recipes page.

 

 

Gluten Free Christmas: Stollen Muffins

It’s beginning to look a lot like Christmas… and I don’t know about you, but I’m rather glad. It’s been a scary and rather uncertain year with everything that has been going on in the world, so I’m grateful for a distraction and I hope that a bit of Christmas cheer will help to take my mind off it… and yours too!

So, get ready for my first Christmas recipe of the year and prepare to feel fabulously festive.

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My Gluten Free and Dairy Free Stollen Muffins are every bit as tasty as actual Stollen and are the perfect way to get your Stollen fix, without the hassle of making bread.

Stollen is a German Christmas bread which usually contains dried fruit, almonds, marzipan and spices, such as cinnamon. These muffins are chock full of everything you’d find in traditional stollen, but with a dash of my favourite tipple for good measure, because it’s Christmas!

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Gluten Free and Dairy Free Stollen Muffins 

Ingredients

2 – 3 tbsp Cointreau (you could also use Brandy, Rum or Amaretto)
200g mixed dried fruit (I used sultanas/raisins/cherries/mixed peel)
300g gluten free self raising flour
Zest of an orange
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp Baking Powder
1/2 tsp bicarbonate of soda
150g ready to roll marzipan (chopped into small pieces)
100g caster sugar
50g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml almond milk
1 tsp almond extract
1/2 vanilla extract
50g flaked almonds

Method

1) Leave the mixed fruit to soak in Cointreau overnight.

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

3) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and ginger, then stir through marzipan.

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

5) Gently mix together all the ingredients using a wooden spoon until you are left with a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the dried fruit and the flaked almonds.

6) Spoon approximately 2 tablespoons of batter into each muffin case, then bake for 25 minutes, until golden brown.

7) Leave the muffins to cool completely on a wire rack, before dusting them with icing sugar to finish.

Be sure to store the muffins in an air tight container and they will last for 4 to 5 days.

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Keep your eyes peeled for lots more Christmas recipes coming soon, but in the meantime why not try some of my Christmas recipes from previous years:

Gluten Free Gingerbread Cookies

Gluten Free Hazelnut, Cranberry and Orange Biscotti

Gluten Free Cointreau Christmas Cake

Gluten Free Kransekake (Traditional Scandinavian Cake)

Sweet and Salted Peanut Butter Popcorn Squares

These Sweet and Salted Peanut Butter Popcorn Squares are the perfect treat to enjoy on a Sunday afternoon, snuggled up on the sofa in your pyjamas while you watch a film Marathon. Be careful though, they are super moorish!

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Gluten Free Sweet and Salted Peanut Butter Popcorn Squares 

Ingredients

For the popcorn squares:
60g butter
100g gluten free salted and sweet popcorn
180g white mini marshmallows
3 tbsp chunky peanut butter

To decorate:
50g milk and dark chocolate

Method

1) Grease and line a square cake tin with baking paper.

2) Place a large heavy bottomed pan over a low to medium heat, then add the butter and marshmallows and heat them until they have completely melted.

3) Fold the peanut butter through the marshmallow mixture, then add the popcorn and stir until fully coated.

4) Working quickly, spoon the mixture into the prepared tin and smooth it out using a greased palate knife until it starts to reach corners of the tin.

5) Place a large square of grease proof paper over the top of the mixture, then use your hands to press the mixture right down into the tin.

6) Peel off the greaseproof paper and leave the mixture to set for a few hours.

7) Once the mixture has set, turn it out of the tin and cut it into bite size squares.

8) Next, melt the chocolate in heat proof bowl over a pan of simmering water. Transfer the chocolate into a piping bag and pipe a zig-zag pattern over each popcorn squares.

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Store the popcorn squares in an airtight container and they should last for up to a week.

Gluten Free Fondant Fancy Cupcakes (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my Gluten Free Fondant Fancy Cupcakes recipe which is inspired by the showstopper challenge from the Semi Final of ‘The Great British Bake Off’.

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Last week’s show saw the remaining four bakers battling it out over Patisserie for a place in final, but sadly Selasi didn’t make the cut. He might not have made it to the final, but he did win over the hearts of the nation and I will definitely miss him during this week’s show. Speaking of this week, the final will be a very bittersweet occasion, as although I am excited to see who wins, I am sad that this is the last episode of GBBO as we know it.

What I’m going to miss most is how the show has inspired me to bake things I’d never thought of trying – this includes fondant fancies, which were featured on last week’s show.

I used to love Fondant Fancies and seeing them on the show has made me feel super nostalgic – I remember having them at my Grandma’s house when I was little and how I always would choose the pink ones, because I liked them best!

I will admit though, Fondant Fancies looked incredibly difficult and fiddly to make, so I decided to go for a more simple approach. My Fondant Fancy cupcakes are much a easier to achieve, but they are every bit as delicate, dainty and delicious as the fondant fancies I remember.

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These cupcakes would be lovely served at afternoon tea or a birthday party and are sure to impress, despite being deceptively simple.

Gluten Free Fondant Fancy Cupcakes

Makes approximately 16 small cupcakes

Ingredients

For the cupcakes:

150g softened butter (or dairy free alternative)
150g caster sugar
150g gluten free self raising flour
1/2 tsp baking powder
2 eggs
1 tsp vanilla extract
1 tbsp milk (or dairy free alternative)

For the buttercream:

100g softened butter (or dairy free alternative)
100g icing sugar

For the fondant icing:

300g ready to roll icing
50ml cold water
A few drops of pink food colouring

Method

1. Preheat the oven to 160 degrees C/gas mark 3 then line two cupcake trays with 16 cupcake cases.

2. In a large bowl, beat the butter, sugar and vanilla together with an electric hand mixer until light and fluffy.

3. Add a tablespoon of flour, then beat in the eggs a little bit a time before sifting in the remaining flour and baking powder. Add the milk, then beat the ingredients together with the electric hand mixer until combined.

4. Spoon two teaspoons of mixture into each cupcake case, being careful not to overfill them. Bake for 20 to 25 minutes until golden brown and firm to touch.

5. Leave the cupcakes to cool on a wire rack. To make the buttercream, beat the butter with an electric hand mixer until it’s very light and fluffy. Add the icing sugar and continue to beat until all the ingredients are combined, then transfer the buttercream to a piping bag fitted with a medium plain nozzle.

6. Once the cupcakes have cooled, pipe a blob of buttercream onto each cupcake then place them in freezer to firm up while you make the fondant icing.

7. Cut the ready to roll icing into pieces and place them in a large bowl. Add a splash of water and using a spatula start to break up the icing until it starts to become more paste like. Add the rest of the water and beat with an electric hand mixer until the fondant becomes more runny.

8. Save a couple of tablespoons of the white icing to decorate the top of the cupcakes. Add a couple of drops of pink food colouring to the remaining icing and mix until the fondant turns a light pink colour.

9. Remove the cupcakes from the freezer. Spoon a little of the pink fondant icing over each cupcake, then use a palate knife to spread out the icing making sure that the buttercream is covered.

10. Put the left over white icing into a piping bag fitted with a small writing nozzle. Pipe the icing across the top in a zig zag pattern.

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Delicious Alchemy Christmas Products Review

There are 9 weeks to go until Christmas and though it still seems a little way off, it’s not too early to start getting excited!

I was definitely excited when I received an early Christmas present from the elves over at Delicious Alchemy. The team at DA kindly sent me some of their brand new Christmas products to try, and as there are some absolute crackers (Get it? Crackers?!) I thought I would share my thoughts on them with you.

All of the products below are already available to buy over on the Delicious Alchemy Shop.

Gluten Free Christmas Fruit Cake Mix

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This product was actually launched last Christmas, but I’m absolutely thrilled it’s back this year! My mum, in particular, was very impressed with this mix and thought the cake was so much better than her usual shop bought cake – and if something gets the mum seal of approval, then it must be good!

The Christmas Fruit Cake Mix is both gluten and dairy free, good for those of you with multiple intolerances. It is one of Delicious Alchemy’s more expensive baking mixes at £5, but that’s because you get a huge 650g bag which is chock full of dried fruit, including dates, raisins and sultanas and all the ingredients are spiced beautifully – as soon as I opened the bag, I could smell Christmas!

Like all Delicious Alchemy’s products, it super easy to make – the cake mix takes a matter of minutes to whip up, so it’s perfect when you’re a little short of time during the festive period.

As well as Christmas Cake, this mix would make a great Christmas Pudding!

Gluten Free Sage and Onion Stuffing

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When I received the package from Delicious Alchemy I had no idea what was going to be in it, so I was really excited when I opened it to find Stuffing Mix!

I’ve actually never had stuffing on Christmas Day because the one my family usually has contains gluten and while my parents are great at catering for my dietary requirements, I know that they can’t always find a gluten free alternative for everything.

I think they will be more than happy to try out this gluten free stuffing mix this year, as it tastes just as good as normal stuffing and you’d never know it’s gluten free. I also love the traditional flavour combination of sage and onion – yum!

As well being gluten free and dairy free, the stuffing mix is also vegetarian – which means my sister can have some too.

Again, like Delicious Alchemy’s other products, the stuffing was quick and easy to make – you add water and oil, leave the mixture to stand before rolling it up into balls shapes before baking for 20 to 25 minutes – foolproof!

If my house is anything to go by, the kitchen can get rather hectic on Christmas day –  these stuffing balls could easily be prepared the day before and baked just before you need them.

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Remember tuffing isn’t just for Christmas! You could have this stuffing all year round with a Sunday roast.

Gingerbread Mix

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The final new product is probably my favourite – Gingerbread Biscuit Mix!

As I’ve mentioned on my blog before, it’s simply not Christmas without Gingerbread and I always bake a batch on Christmas Eve to enjoy with a cup as of tea before we open our presents on Christmas morning.

I was sceptical whether this mix would live up to my own  Gingerbread recipe, but I was pleasantly surprised!

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The Gingerbread dough is easy enough to achieve – simply add butter, eggs and golden syrup, work the mixture into a dough then chill it before you cut out your biscuits to make the dough more managable.

I like my Gingerbread to pack a powerful punch, so I was worried the ginger flavour might not be strong enough for me, but the level of ginger was just right – the biscuits were sweet but with a lovely fiery kick.

I do like my Gingerbread to be a slightly darker colour though, so next time I might experiment and add a little bit of treacle as well as golden syrup.

The biscuits weren’t too soft and had some snap to them, they also kept well for a few says in an airtight container.

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I made these rather handsome gingerbread men, but you could use this mix to make more a more festive Gingerbread House.

All of the above products are available to buy as a special Christmas bundle or they can be purchased separately from Delicious Alchemy’s Shop.

Delicious Alchemy do not pay me to advertise their products, they sent me products to sample in exchange for a fair and honest review.