Wednesday

My First Recipe Book Now Available on AMAZON!

Paperback
eBook
Free to read on Kindle Unlimited


TO BUY
Copy and paste the following blue writing into Amazon's SEARCH box 
on their home page, 
to go straight to where you can 
BUY 
these books on Amazon:

Gluten-free Dairy-free Sweet Treats & Desserts: Simple, traditional, favourite, family recipes

 
  

   Thank you to all my friends, family and fellow free-from bloggers, 
for your continuing support! 
Happy reading!

Monday

DIY Baking Band

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!

Friday

Rich Custard Tartlets




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.

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