Gluten Free Wheat Free Food Cork, Ireland - Delicious

Serves Four

Ingredients

75g/3oz gluten free breadcrumbs

400ml milk

25g/1oz butter

2 x eggs

75g/3oz caster sugar

A little butter for greasing

30ml (two tablespoons) red jam

Method

1. Warm the milk with the butter (approx 65 degrees). Don’t let it boil!
2. Separate the egss and stir 25g/1oz sugar into the egg yolks.
3. Pour the warm milk over the yolks and stir well.
4. Add the bread crumbs and mix well.
5. Pour this custard mixture into a greased pie dish and leave it to stand for 30 mins or so.
6. Then bake it in a warm over 160 degrees c/gas 3 for 40-45 minutes until the pudding is slightly set
7. Remove from the oven and reduce the oven temperature to 120 degrees c/gas ½.
8. Warm the jam and place in a circle in the middle of the pudding
9. Whisk the egg whites until stiff. Add half the remaining sugar and whisk again. Fold in almost all the remaining sugar and whisk again.
10. Spoon this outside the jam around the end of the dish. This piled up meringue is the queen’s crown and the jam is the rubies in the centre!
11. Sprinkle the egg white with the remaining sugar
12. Pop it back in the oven for 40-45 mins on the very low heat until the meringue is set and slightly browned.

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.