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Sultry Summer Pudding

Serves 4-6
8 – 9 slices gluten free white bread
350g (12oz) frozen summer fruits, defrosted
50g (2oz) caster sugar
Fruit and a sprig of mint to decorate

Preparation and cooking times
Prep. 15 mins. Chilling 6-8 hours

Simmer the fruit and sugar together in a saucepan for 5-7 minutes to release the fruit’s juices. Do not boil.

Alternatively put the fruit and sugar into a jug and microwave for 2-3 minutes.

Spoon out 30 ml of the juice and reserve for later.

Cut the bread into fingers and line a half-litre (1 pint) pudding basin, overlapping the bread where necessary and making sure that there are no gaps.

Pour in half the fruit mixture and then cover with more bread fingers.

Top up the bowl with the rest of the fruit right to the top of the basin and cover again with the bread fingers to make a seal.

Put the basin on a large plate or dessert bowl and then place a small plate, or saucer on the bread on top, add a can of beans to weigh it down and then refrigerate for at least 12 hours.

The juices will soak through most of the bread but there will inevitable be white patches showing when you turn the pudding out onto a plate. Use the reserved juice to cover them all and then decorate around the base of the pudding with fresh fruit and a sprig of mint.

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Marmalade Bread and Butter Pudding

Serves 4
25g (1oz) Butter
6 slices gluten free Multigrain or Wholemeal Loaf
25g (1oz) sultanas
85g (3oz) chunky thick marmalade, gluten free
2 large eggs
400ml (14 fl oz) milk
x 5 ml sp ( tsp) vanilla extract
x 5mlsp ( tsp) freshly grated nutmeg

Preparation and cooking times
Prep. 45 mins. Allowing 30 mins standing time. Cook 35-40 mins

Butter each slice of bread (one side only) and then spread thickly with marmalade. Reserve a little of the butter for greasing a 2-pint baking dish. Cut each slice into three triangles.

Arrange 5-6 triangles on the bottom of the dish, marmalade side up. Arrange the rest of the slices, overlapping, to fill the dish. with the right-angled point upwards.

Sprinkle sultanas over the bread.

In a large jug, beat the eggs and then add the vanilla extract and milk. Pour over the bread and let it soak in for a few minutes before topping up with any remaining mixture.

Cover and allow to soak for at least 30 minutes.

Grate some nutmeg on top and bake in a preheated oven at Gas Mark 4/180C/350F for 35-40 minutes until golden brown.

Cool slightly and serve with ice cream or custard.

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Ginger & Honey Glazed Pineapple

Serves 4
Fresh pineapple cut lengthwise
10ml (2 tsp) clear honey
2.5mlsp (1/2 tsp) ground ginger

Preparation and cooking times
Prep. 5 mins. Cook 10 mins

After cutting the pineapple in half lengthways, remove the core but leave the stalk.

Carefully cut close to the skin to remove the flesh, while keeping the shell intact. Cut the flesh into bite-sized pieces and return to the shell.

Wrap foil around the stalk.

In a small bowl combine the ginger and honey. Drizzle over the pineapple pieces.

Grill on a baking sheet for 10 minutes until golden and caramelised. Serve with natural yogurt.

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