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.

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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.

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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.

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Raspberry and White Chocolate Trifles

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

Ingredients

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

OR

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)

Method:

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.

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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.

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Gluten Free Pecan and Pumpkin Pie

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

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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!

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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

Ingredients

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

Method:

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.

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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.

 

Gluten Free Salted Caramel Millionaire’s Shortbread (Inspired by ‘The Great British Bake Off’)

‘Bake Off’ is back and I wasn’t sure if I was going to enjoy the new series; especially as the show made a controversial move from the BBC to Channel 4 last year. I’m normally incredibly excited for the start of a new series, but this year I didn’t have quite the same enthusiasm for the show returning again. Saying that, I am I actually quite enjoying the new series and am pleased to see that the show hasn’t changed too much. I do, however, miss the old team – especially Mary Berry, can someone hurry up and make her a Dame already?!

This recipe is inspired by Caramel week,  which was a Bake Off first. We seen the bakers make Caramel before, but we’ve  never whole programme centred around it. It made for great television because Caramel can be quite unpredictable.

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I’m not sure Paul Hollywood would approve of my method of making Caramel, as it’s somewhat of a cheat to use the microwave… but, the result is perfect Caramel that sets brilliantly every time.

I’ve made Caramel on the hob many times and sometimes it’s been a bit hit and miss. Possible scenarios have included, burning myself in the process, burning the caramel to the bottom of the pan, or almost burning the house down… not with the microwave method!

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Gluten Free Millionaire’s Shortbread

Ingredients

For the shortbread base:
275g gluten free self raising flour
175g unsalted butter, cut into cubes
100g caster sugar

For the caramel layer:
1 x 397g tin of condensed milk
100g unsalted butter
100g dark brown sugar

Approx 1/2 tsp Sea Salt – but depends on your taste!

For the chocolate layer:
250g dark chocolate
250g milk chocolate

Method:

1. Preheat oven to 160 degrees C/gas mark 3 then grease and line the base and sides of a 20 x 20 square tin with greaseproof paper.

2. To make the shortbread base, mix together the flour and sugar in large bowl, then rub in the butter until left with a breadcrumb like texture.

3. Start to bring mixture together with your hands until you have a smooth ball of dough.

4. Press the dough into the tin, smoothing it into an even layer that reaches the corners of the tin.

5. Bake for 25 – 30 minutes or until golden brown, then set it aside to cool whilst you make the caramel.

6. To make the caramel, place the butter into a large microwavable bowl and heat until melted. Add the sugar and give the ingredients a good mix until you can’t feel any grains of sugar on the bottom of the bowl – you may need to heat it again for another 30 seconds or so to encourage the sugar to dissolve throughly.

7. Add the condensed milk and heat for a further two minutes before whisking the ingredients throughly with a balloon whisk. Heat the caramel for a further 5 minutes, giving it a good whisk after each 30 seconds.

8. Drop a little bit of the caramel into a glass of cold water – if the mixture can be rolled into soft ball then it’s ready to be used, otherwise it may need another 30 seconds in the microwave.

9. Stir through the sea salt and then smooth the caramel in an even layer over the shortbread base. Leave to set.

10. For the chocolate layer, gently melt the chocolate in a heatproof bowl over a pan of simmering water. Pour the chocolate over the top of the shortbread and caramel layers and smooth out with a palate knife, then leave to set before cutting the Shortbread into equally sized pieces.

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

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 American Style Pancakes with Chocolate Sauce

Today I’m going to share with you my recipe for Gluten Free American Style Pancakes and Chocolate Sauce – the perfect pancake recipe for the perfect Pancake Day!

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I recently purchased a crêpe pan, so every day in February has been pancake day and this recipe has been more than triple tested!

When I put together this recipe my   scales had run out of battery, so I had to rely on measuring cups which I don’t often do with gluten free flour – but I think with batter recipes there is a little give and take with the ingredients and the recipe be easily adjusted if you accidentally add too much flour or milk.

Every time I made this batter it was spot on, but if you think your batter is a little thick and doesn’t spread out in the pan, add a little bit more milk, or, if it’s a little runny add a tablespoon of flour.

For a totally foolproof Pancake Day I highly recommend purchasing a crêpe pan or a good quality non stick frying pan – I speak from experience, as of my pancake day plans have been thwarted by a lack of a good frying pan!

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Gluten Free American Pancakes with Homemade Chocolate Sauce

Ingredients

For the Pancakes:

1 cup of gluten free self raising flour
1 tsp baking powder
2 tbsp caster sugar
1 tsp vanilla extract
2 tbsp melted butter, plus extra for frying
2  eggs
1 cup of semi skimmed milk

For the Chocolate Sauce:

100g good quality milk or dark chocolate
100ml double cream

You’ll also need a good quality non stick crêpe or frying pan. 

Method:

1. In a large bowl, mix together the gluten free flour, sugar and baking powder.

2. Add the egg and vanilla extract, then using a whisk start to bring the ingredients together.

3. Add the milk and butter and continue to whisk until you’re left with a smooth lump free batter.

4. Heat the oven to 100 degrees C/  gas mark 1.

5. Leave the batter to stand while you heat up a non stick crêpe or frying pan. Brush the crêpe pan with butter using a pastry brush and wipe away any excess butter with kitchen towel. Place the pan over a medium to high heat until hot.

6. Spoon half a laddle of batter into the pan. Fry the pancake until bubbles form on top (this should take between 1 and 2 minutes) then flip your pancake over and cook the other side for a further minute or until golden brown. Place the pancake onto a non stick tray in the  preheated oven so that it stays warm.

7. Repeat with the remaining batter, brushing your pan with butter in between each pancake.

8. To make the chocolate sauce, gentle melt together the chocolate and the cream in heatproof bowl over a pan of simmering water. Stir until the ingredients are combined and then bring the bowl off the heat.

9. Serve the pancakes with the toppings of your choice – I highly reccomend strawberrries and chopped hazelnuts as they compliment the chocolate sauce beautifully.

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I love seeing your take on my bakes, so remember to share your a picture of your perfect pancakes 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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