I have a young RedLove apple tree in the garden and this was the first season it produced any fruit – all in all, 5 apples! I decided to make a good old-fashioned crumble as I thought the apples’ red-coloured flesh would make the pudding look attractive. I wasn’t disappointed. And the flavour, combined with the oat crumble, was so wonderful that I can’t wait for the next crop! Read more...
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These blueberry squares are a wonderful afternoon treat, or even a delicious addition to your lunchbox. The freshness of the blueberries and the lemon zest remind me of happy summer days. Read more... I love to eat peaches and nectarines on their own as well as use them in desserts. This recipe is simple to make and the combination of the soft and juicy nectarines and the slightly crunchy almond crumble is just divine. Read more... This recipe is a slightly modified version of the Heavenly chocolate cake recipe which is included in my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast. To make it better suited for picnics, I’ve added some gluten-free flour so that it’s not quite so crumbly. I have also used a 21 cm round aluminium foil tin to bake the cake in so you can transport it easily. Heavenly chocolate cake is my favourite chocolate cake of all times. I often make it when we have guests or take it with me as a present when we visit someone. It’s easy to make and it never lets me, or the guests, down. Read more... This is a simple, but yummy, trifle. I have used agar flakes instead of gelatine, so it’s also suitable for vegetarians. To celebrate the London 2012 Olympics, I have decorated the trifle so that it looks like the Union Jack. Read more... I love custard. I could eat it on its own, hot or cold, for breakfast, lunch and dinner. You can determine the thickness of your custard by how much corn flour you use: 2 tsp will be fairly runny when hot, but it will thicken as it cools. Use more corn flour when you want your custard thicker. Read more... Vanilla cream is a great accompaniment to many desserts, fruit salads and fresh fruit. I have used vanilla extract in this recipe, but feel free to use real vanilla if you like. Read more... This compote has a real zing to it. The spicy flavours of cinnamon and orange give it a warming edge while the sweetness of the fig fruit spread tempers it. I love making it during the rhubarb season (I just wish my own rhubarb plants would hurry up so that I could start harvesting them). It’s great for breakfast with some thick Greek yogurt. You can also turn it into a pudding by serving it with some custard. Read more... Oven pancakes are a popular Finnish treat, but I have added a British twist: I have based the recipe on the traditional Finnish recipe but made the pancakes in the shape of individual mini-size Yorkshire puddings (the Finnish oven pancakes are large and cut to portions after baking). My grandmother used to make the most delicious oven pancakes and serve them with her own homemade strawberry jam and vanilla cream. Usually the Finnish pancakes are made with milk, but because gluten-free flour tastes better when there’s some fat in the batter, I have used single cream and water instead. Read more...
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