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Gluten-free Dairy-free Sweet Treats & Desserts: Simple, traditional, favourite, family recipes
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Try using a Baking Band to wrap around the outer sides of the tin when baking any cake, but especially rich fruit cakes!
This helps to bake a flat-topped cake instead of the 'dome-shaped' ones I used to end up with!
This shows a baking band or strip, made from greaseproof paper and damp kitchen towel folded and encased within it.
The band is secured around the cake tin with string. This method helps to create a level top, for slow-baked cakes, like very rich fruit cakes.
The outsides of the cake do not bake too quickly, giving the cake mixture time to bake evenly all the way through, without the classic 'dome' top.
You can buy fabric baking bands, but this is so easy to make!
100g gluten-free shortcrust pastry, already made
for the rich custard filling:
2 large eggs
300ml dairy-free soya cream
2 tablespoons caster sugar
ground nutmeg, to sprinkle tops with
Preheat oven to 190'C / 375'F / Gas 5.
Have ready a muffin tin (or patty tin).
Beat the eggs and sugar together.
On a floured surface, roll out the gluten-free pastry and cut into rounds large enough to line the muffin or patty tins.
Slowly heat the dairy-free soya cream, but do not boil.
Pour over the beaten eggs and sugar, stirring well.
Allow to cool, then strain through a sieve into a jug.
Now pour the custard into the tartlet cases.
Lightly sprinkle each one with ground nutmeg, and bake on the middle shelf for about 15-20 minutes.
Best served chilled.