Gluten Free Wheat Free Food Cork, Ireland - Delicious

Ingredients

200g/8 oz butter

175g/7 oz caster sugar

250g/10 oz dove’s farm self raising GF/WF flour

2 teaspoons baking powder

4 eggs

Juice of half orange

250g/6oz sultanas

Topping

3 oz Demerera Sugar

Method

1. This is an all in one mixture.  Cream all ingredients together
2. Spread out mixture in a swiss roll tin, lined with baking parchment
3. Bake 180degree for c. 20mins until golden brown
4. 10 mins before the end, sprinkle with demerera and put back in the oven for another 10 mins
5. Leave in the tin before taking out to cool

Ingredients

25g/1oz butter

750g/1.5lb parsnips(sliced)

2 large onions, roughly chopped

1.2 litres/2 pints chicken or vegetable stock

25g/1oz fresh root ginger, finely grated

200ml/7oz crème fraiche

Salt & pepper

50g/2oz grated parmesan cheese

Method

1. Melt the butter in a large saucepan.
2. Add the parsnips and onions and fry gently for ten minutes until softened but not browned.
3. Add the stock, salt and pepper (to taste) and bring to the boil.
4. Reduce the heat, cover and simmer for 20 minutes until the parsnips are tender.
5. Stir in the ginger.
6. Blend the mixture in a food processor until smooth
7. Add half the crème fraiche and heat thoroughly.
8. Serve in soup bowls with a swirl of crème fraiche on top and a sprinkling of grated parmesan cheese.

Here’s a modern twist on a Christmas Pudding recipe for those of you who like the annual ritual of making Christmas Puddings.

For those of you who prefer not to, the Delicious Christmas Range includes a 1lb Christmas Pudding, made to Denise’s grandmother’s recipe!

Christmas Pudding

Ingredients

250g/8oz dried figs or dates

250g/8oz no soak prunes chopped

1 kg/2lb mixed dried fruit

50g/2oz stem ginger finely chopped

125g/4oz dark muscovado sugar (Gem or Shamrock brand)

Finely grated rind and juice of 1 orange

150g/5oz gluten free Delicious breadcrumbs

75g/3oz butter

3 eggs

100ml/3.5 fl oz medium sherry

Note: All dried fruit under the Shamrock brand name are suitable for use in this recipe

Method

1. Mix together the fruits, ginger, sugar, orange rind and juice and breadcrumbs in a large bowl.
2. Grate the butter into the bowl and stir in frequently, as you work so that it does not cake together.
3. Add the eggs and sherry and mix well
4. Grease and line the base of a 3 pint (1.8litre) pudding bowl.
5. Spoon in the mixture and level the surface with the back of a spoon.
6. Cover with a double piece of greaseproof paper, pleated in the centre to allow for the steam that will rise off the pudding.
7. Tie the rim with a piece of string.
8. Trim off excess paper, cover with foil & scrunch up around the edges to make sure the rim is tightly sealed.
9. Put the pudding in a heavy based saucepan and add boiling water up to halfway up the sides of the bowl. Cover with a lid and steam gently for 4 hours, topping up with more boiling water, if necessary.
10. Leave to cool.
11. To reheat, steam for 2 hours. Loosen the edges of the pudding and turn out on to a serving plate.
12. Pour a little sherry on top and set alight. Serve with whipped cream or brandy butter.