Gluten Free Wheat Free Food Cork, Ireland - Delicious

Oh my lord, there’s a stampede on mince pies!! Peter in Dublin is being cornered by ladies in stores for his mince pies before he gets them on the shelf!!! They are worth it ladies! They taste divine!

My gosh, we have been busy this Christmas and we are still baking to get the last of the goodies to you. Our mince pies, Christmas cakes and puddings have flown off the shelves & our new fudge cake in its funky pink box is a proven best seller. Thanks to everyone for the wonderful feedback. We are delighted to hear from such happy coeliacs! We have some fabulous new cakes coming to you in the New Year so do watch out for us.
So have a happy, gluten free Christmas and enjoy munching those mince pies!

This wonderful concoction is a scientific mystery, the chocolate sauce on top of the cake magically sinks down and appears as a sauce at the bottom of the cake!

Ingredients to serve 6

100g/3^1/2oz of rice flour

1 headed teaspoon of gluten free baking powder

5 tablespoon of cocoa powder

A pinch of salt

55g/2oz of chopped walnuts

115g/4oz of margarine

115g/4oz plus 1 tablespoon of caster sugar

2 large free-range eggs

1 teaspoon of Madagascan vanilla extract

115g/4oz plus 1 tablespoon of soft brown sugar

4 tablespoons of rum

240ml/8fl oz of boiling water

 

Method

 

Preheat the oven to 190°C/375°F/Gas mark 5

Sift the flour, baking powder, 1 tablespoon of the cocoa powder and the salt into a bowl, then fold in the walnuts.

In another large bowl, beat the margarine and sugar until pale and light, add the eggs and vanilla and then briefly mix in the sifted dry ingredients.

Spoon the mixture into the prepared soufflé dish and level off.

Mix the brown sugar with the remaining cocoa and the rum, and dissolve them with the boiling water.

Pour the sauce over the cake and then bake for 30-35 minutes, or until the sponge is just firm and the sauce has sunk to the bottom.

Serve warm on its own or with vanilla ice-cream.