tag:blogger.com,1999:blog-85675122534058385972024-02-07T17:42:33.355-08:00The Pudding FairyTreats without wheatThe Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8567512253405838597.post-88455216582121514142012-03-03T05:02:00.000-08:002012-03-03T05:02:04.290-08:00Our Wedding Cakes!Following our celebration of our 1st wedding anniversary last weekend with a visit back to the fabulous <a href="http://www.colehayes.co.uk/" target="_blank">Colehayes Park</a>, I thought that it would be a good time to share our marvellous cake 'buffet', which served as the dessert to our wedding meal.<br />
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We had an amazing array of all sorts of cakes and treats, lovingly baked by 4 of our guests and myself, which we then displayed on our combined collection of cake stands and plates. To cater for my dietary requirements and that of another guest, I made a selection of gluten and dairy free bakes, but which were good enough for everyone else to eat too! One of my aims in baking is to make cakes which everyone enjoys, and that taste and look as good as those made with gluten and dairy. Having different dietary requirements doesn't have to mean that you miss out on treats, and they don't have to be second-best! Thanks to Lisa Skinner and Jenny Brent <a href="http://bridebug.blogspot.com/" target="_blank">http://bridebug.blogspot.com/</a> for the photos!<br />
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One of the recipes can be found below, others to follow in future posts....... requests for any favourites are welcome!<br />
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<b>Lemon Oat Crunchy Bake</b></div>
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4 oz (110g) Gluten and Wheat free plain flour</div>
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4 oz (110g) dessicated coconut</div>
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4 oz (110g) golden caster sugar</div>
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4 oz (110g) oats (I used normal porridge oats, but GF oats would be needed to make this completely GF)</div>
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4 oz (110g) baking margarine (with no milk content) or soya spread</div>
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2 tbsp golden syrup</div>
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1 tsp bicarbonate of soda</div>
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<b>Icing</b></div>
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4 oz (110g) golden caster sugar</div>
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Juice of 1 lemon</div>
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<ol>
<li>Rub together in a bowl the flour, coconut, sugar, oats and margarine until it resembles breadcrumbs.</li>
<li>Add the golden syrup (it makes it a bit easier if it is slightly warmed).</li>
<li>Dissolve the bicarbonate of soda in 2 tbsp hot water, and add to the mixture. Mix thoroughly.</li>
<li>Press in to a greased swiss roll tin and cook at 150C/300F/Gas 2 for 35 minutes.</li>
<li>Mix together the sugar and lemon juice for the icing, and as soon as you take the bake out of the oven, pour it over the top and spread out to cover completely.</li>
<li>Leave to cool and then cut in to squares.</li>
</ol>The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com1tag:blogger.com,1999:blog-8567512253405838597.post-57062913154538554222012-02-04T09:49:00.000-08:002012-02-04T09:54:28.407-08:00Leon's Pecan PieJames and I had visited the lovely Leon when in London last year (see my earlier post <a href="http://www.thepuddingfairy.co.uk/2011/09/lovely-leon.html" target="_blank">here</a>), and sampled some of their amazing food, including their chocolate tart and pecan pie. These were both made with gluten free pastry, which was probably the best in terms of taste and texture that I'd ever eaten! So imagine my delight when I saw that they have their own <a href="http://www.amazon.co.uk/Leon-Baking-Puddings-Book-3/dp/184091579X/ref=pd_sim_b_2" target="_blank">cookbooks</a>, and one specifically containing their desserts!<br />
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Last weekend as we had friends for dinner, I decided to tackle the pecan pie recipe, to see if it lived up to the one in the shop. The method for the pastry recipe was quite different to any other pastry recipe that I'd tried, but it definitely did the trick! It was easy to work, didn't crack when I lifted it to lay in the base of the flan dish, and tasted lovely! I used a dairy-free margarine too, but the texture of it made it seem so buttery, that to me it seemed as good as the real thing. Gluten free pastry is something I've been experimenting with for the last few months, as it can be something which is pretty awful, so I am really glad to have found this wonderful recipe, and won't be using anything else ever again! I also mastered a good flaky pastry recipe for Christmas, which will be the subject of a future post. Puff pastry and vol au vonts being my ultimate aim.....!<br />
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<br />The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com0tag:blogger.com,1999:blog-8567512253405838597.post-58757922861434136832012-01-29T14:10:00.000-08:002012-01-29T14:36:23.317-08:00Christmas Tree Biscuits<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">A little bit belated (or extremely organised for Christmas 2012!), this is my recipe for edible Christmas Tree decorations. I'd made these for many years as an annual tradition in my wheat-eating days, but this is one of those examples of an adapted recipe which works really well with Gluten and Wheat Free flour. The original was from a BBC Good Food Calendar from a number of years ago.</span><br />
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<span style="font-family: inherit;">3 oz (85g) Margarine</span></div>
<span style="font-family: inherit;">4 oz (100g) Golden Caster Sugar</span><br />
<span style="font-family: inherit;">1 egg, beaten</span><br />
<span style="font-family: inherit;">1 tsp Vanilla extract</span><br />
<span style="font-family: inherit;">2tsp Mixed spice</span><br />
<span style="font-family: inherit;">2 tbsp Golden Syrup</span><br />
<span style="font-family: inherit;">9 oz (250g) Gluten and Wheat Free Plain Flour</span><br />
<span style="font-family: inherit;">1/2 tsp Gluten Free Baking Powder</span><br />
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<ol>
<li>Beat together the Margarine and Sugar for about 3-5 minutes with an electric mixer.</li>
<li>Add the egg slowly and beat in.</li>
<li>Stir in the vanilla, mixed spice, golden syrup, flour and baking powder. It tends to be quite a sticky mixture, so if necessary, add more flour.</li>
<li>Bring together into a ball, wrap in cling film, and chill in the fridge for at least an hour (I sometimes leave it overnight, and find that it is often better the longer it is left).</li>
<li>Roll out half of the mixture onto a generously floured work surface until it is about 4-5mm thick. Cut out the biscuits using a tree or star cutter and place them on a lined baking sheet. Repeat this process until all of the dough is used up, re-rolling all of the off-cuts each time.</li>
<li>If you wish to hang these as decorations, the hole needs to be made at this stage. Use a cocktail stick to create the hole, bearing in mind that it will shrink when cooking.</li>
<li>Bake in a pre-heated oven at 160fan/gas 4 for 10 minutes until just browned.</li>
<li>Leave to cool on a wire rack.</li>
<li>Decorate and thread ribbon through when cooled.</li>
</ol>The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com3tag:blogger.com,1999:blog-8567512253405838597.post-46823098242498716962012-01-29T08:56:00.000-08:002012-01-29T08:57:11.710-08:00Apple Cake<span style="font-family: inherit;">Apples are another thing which we've had a glut of from the allotment this year. James did a grand job with making vast quantities of chutney (much of which was sold in aid of Hospiscare), but I thought that for a bit of variety I'd try and make an apple cake. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBHHhzsFOsEWmZiBf-p_H0KjpGXCjXwVdlanrI_VAOHkkbUxr_W3KL_IJJTXMoZrLPfYYAfKMTutYKjX9GcE6xnerC-BwpDys1Jhdu9hHZJa-Vr-NEBpsbmjWzYLTQX35hX1CKsMiqY0O/s1600/DSCF2244_Developed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBHHhzsFOsEWmZiBf-p_H0KjpGXCjXwVdlanrI_VAOHkkbUxr_W3KL_IJJTXMoZrLPfYYAfKMTutYKjX9GcE6xnerC-BwpDys1Jhdu9hHZJa-Vr-NEBpsbmjWzYLTQX35hX1CKsMiqY0O/s320/DSCF2244_Developed.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><b>James's lovely display of chutney and jelly for sale</b></span></div>
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<span style="font-family: inherit;">I had a couple of apple cake recipes to try courtesy of Mum's recipe scrapbooks, but neither of them had quite everything I fancied in, so I combined the two, and this is the result:</span><br />
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<span style="font-family: inherit;">12 oz
(350g) Gluten and Wheat Free self raising flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">8 oz (225g)
Margarine<o:p></o:p></span></div>
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<span style="font-family: inherit;">6 oz (175g)
Sultanas <o:p></o:p></span></div>
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<span style="font-family: inherit;">6 oz (175g)
Light brown soft sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 tsp
mixed spice<o:p></o:p></span></div>
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<span style="font-family: inherit;">1lb (454g)
Apples – peeled, cored and chopped in to small pieces<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 large
eggs, beaten<o:p></o:p></span></div>
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<span style="font-family: inherit;">¼ pint
(55ml) soya milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">Few
apple slices and demerara sugar to top</span><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><o:p> </o:p></b><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span></div>
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<ol>
<li><span style="text-indent: -18pt;"><span style="font-family: inherit;">Grease and flour an
8 inch round cake tin.</span></span></li>
<li><span style="text-indent: -18pt;"><span style="font-family: inherit;">Sift the flour and
mixed spice into a large bowl and rub in the margarine until the mixture
resembles fine breadcrumbs.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Mix together the
sugar, sultanas and prepared apples and add to the flour mixture.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Mix the milk with the beaten
eggs in a jug and stir gently into the rest of the mixture until well combined.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Spoon into the prepared cake
tin.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Top with the slices apples and demerara
sugar.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Bake at 170˚Cfan/325˚F/gas 3
for 1 ½ hours or until a skewer comes out clean.</span></span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="text-indent: -18pt;">Leave on a wire rack to cool
before turning out.</span></span></li>
</ol>
<br />The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com1tag:blogger.com,1999:blog-8567512253405838597.post-26966012508168235952011-10-22T09:28:00.000-07:002011-10-22T09:30:05.802-07:00Sticky Ginger Cake<div class="separator" style="clear: both; text-align: center;">
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This is a really good recipe for a gluten and dairy free cake, which is really moist. The cake mix before putting it in the oven is liquid like a batter, and I've found that any cake which contains a lot of liquid or fruit is ideal for baking gluten free, as it keeps the cake nice and moist. This is a lovely dark, sticky cake which improves with age, and is adapted from the BBC Good Food recipe <a href="http://www.bbcgoodfood.com/recipes/1462/sticky-stem-ginger-cake-with-lemon-icing">http://www.bbcgoodfood.com/recipes/1462/sticky-stem-ginger-cake-with-lemon-icing</a><br />
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I substituted the flour with gluten free self raising, dairy free margarine in place of the butter, and soya milk.<br />
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Definitely one to add to the repertoire!The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com1Exeter, Devon, UK50.7218 -3.53361750.68159 -3.612581 50.762010000000004 -3.454653tag:blogger.com,1999:blog-8567512253405838597.post-65735320173465167202011-09-27T14:31:00.000-07:002011-10-22T09:30:21.140-07:00The lovely LeonNot something I've baked this time, but I was so impressed with the cake selection (and food in general) at <a href="http://www.leonrestaurants.co.uk/">Leon</a>, which we stumbled across in Spitalfields Market on a recent trip to London, that I thought I'd write about it. Their healthy fast food menu notes which items are gluten, wheat, dairy free, vegetarian etc, so it made choosing pretty easy! I was most impressed when we came to choose something for dessert, and I discovered that not one, but almost all of the lovely cakes on display were wheat and gluten free! I usually go for the one choice that there is, but this day I was able to not just stare longingly at the cakes, but to have my cake and eat it (and some of James' too!)<br />
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Chocolate tart and pecan pie - both with amazing gluten free pastry. I think this will be a new favourite place when visiting London!The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com0tag:blogger.com,1999:blog-8567512253405838597.post-10460862938370861762011-08-26T03:56:00.000-07:002012-07-18T13:06:04.626-07:00Chocolate Courgette Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Due to a glut of rather large courgettes from the allotment, James suggested it was about time I turned one of them into a cake. After finding a variety of recipes online, I took inspiration from a few, and came up with the following.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">12 oz (350g) Gluten and Wheat Free self raising flour</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 oz (50g) cocoa powder </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp xanthan gum</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp mixed spice</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">11 oz (325g) caster sugar</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4 eggs</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">200ml sunflower oil</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">500ml peeled and grated courgette (measured in a measuring jug)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">For the icing</span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 ½ oz (40g) cocoa powder</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4 oz (110g) icing sugar </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Water to mix<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Mix the flour, xanthan gum, mixed spice, cocoa and sugar together in a large bowl or food mixer.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add the eggs, vanilla extract, oil and grated courgette and mix well until combined.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Transfer to a 20cm round greased and lined cake tin.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Bake at 160Cfan/180C/gas 4 for 40-50 minutes or until a skewer comes out clean. If the grated courgettes are very moist, then it may take a little longer.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Leave in the tin for 10 minutes before turning out on to a wire rack to cool.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>For the icing, sieve the cocoa powder and icing sugar together in a bowl. Gradually add a few drops of water at a time, mixing in between each addition. Pour over cooled cake. Leave to set.<o:p></o:p></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">I did add some GF baking powder as well just to make sure it rose, but it really wasn't necessary! The cake mix could easily take some more sugar and cocoa, so I would probably up the quantities of both by a few ounces next time.</span>The Pudding Fairyhttp://www.blogger.com/profile/14084084159526542639noreply@blogger.com1