Custard Pots

Following Alpro's decision to change their manufacturing plant and so necessetate a nut warning on their labels, there has been outcry in the allergy community on Twitter. Not a problem for those of us who couldn't have soya anyway, but thought it would be nice to share some of the basic recipes I give out in an initial appointment.

Chocolate Custard

These are best put into individual pots and will keep in the fridge for a couple of days. Custard never freezes well… For less organised days, mine get a fruit pouch or pot, with a bottle of fortified oat milk as a drink!

 Makes 4 150mls pots

Custard Pots (120mg Calcium per pot)

3tbsp (level) Custard Powder (if you want it yellow) or Corn Flour and 1/2-1 tsp Vanilla Paste or extract

400mls Oat milk* (fortified with calcium)

200mls Oat cream**

Sugar optional and to taste

Fruit Custard Pots (105mg Calcium per pot)

3 tbsp Corn Flour (or custard powder if you don't mind them yellow)

350mls Oat milk* (fortified with calcium)

150mls Oat Cream**

100mls fruit puree

Chocolate Custard Pots (120mg Calcium per pot)

3tbsp Corn Flour

400mls Chocolate Oat milk*

200mls Oat cream**

(for an adult only pudding, I sometimes make a smaller quantity of this, but thicker, and melt in extra chocolate and some kind of alcohol… )

Put cornflour in a bowl.

Mix to a paste with a little of the oat milk.

Add the rest of the oat milk and stir well.

Microwave for 2 minutes (or heat in a pan stirring constantly).

Stir well.

Microwave for 2-3 minutes, stirring after every minute, until boiled and thick (or continue to stir in a pan until at this stage).

Beat in the oat cream, fruit puree, (and sugar, if using) etc.

Leave to cool slightly, mixing well every 5 minutes (stops a skin forming).

Pour into pots and chill.

*or other milk substitute fortified with calcium, but rice milk needs more corn flour to thicken.
** or rice cream (or almond cream - if nuts not an issue…)

Stuffed Pancakes

Thought it was about time I posted some more savoury recipes. Have been meaning to have a go at using pancakes as a wheat free alternative to filo pastry and actually got round to it today! I do want to try again with multiple layers of thinner pancakes, but as these were rushed, in the hour and a half between pre-school and school pick-up, while also making sausage rolls (wrapped in wheat free bread dough) and bacon rolls (not bacon, and not rolls, but it's what Mini Monster calls them!) for the freezer for packed lunches, didn't have time to experiment…

Essentially, you could probably stuff these with pretty much anything, you don't have to use fish, or the veg I've used, change ingredients to suit what you have or what you can eat!

120g Wheat Free Bread Flour 

2 Balls of Frozen Chopped Spinach (defrosted) - could leave plain, or use herbs

400mls Milk Substitute (I used Oat milk)

1tbsp Olive Oil

(if you don't need them to be wheat free, there is another recipe on the link in the instructions for egg free pancakes)

1/2 cup Pudding Rice (This is stickier, so a bit less messy for small hands, but any rice will do)

1 cup Water

1/4tsp Turmeric (optional - gives yellow colour)

Celery (1/4 stick, finely chopped)

Leek (about and inch, finely chopped)

Garlic (chopped/grated)

1 Carrot (grated) 

herbs (I used a few fresh basil leaves from the limp plant on the windowsill)

Salmon filet (about 8 cm length was enough for me to cut into 6 even sized strips about 1cm wide)

Put rice, water and turmeric (if using) in a pan. Stir and bing to a boil.

Stir again, put on a well fitted lid (don't use pan with spout or won't get a seal), turn off the heat (but leave on the ring) and leave while you make the pancakes.

Mix pancake ingredients in a bowl.

Follow instructions to make pancakes here.

I used 1/3 cup measure for each pancake and made 9 about 15cm diameter. Only 6 made it to stuffing - I had to keep checking they were ok, and hadn't had time for lunch…

Gently fry the chopped celery, leek and garlic (or whatever veg using).

Add veg, grated raw carrot and herbs to the rice and mix well.

 Spread centre of pancakes (about 6 cm square) with about a tablespoon of rice mixture.

 Place piece of fish along edge of rice.

 Fold lower edge of pancake over fish.

Fold in sides.

 Continue to roll up pancake to give spring roll shape.

Place on oiled baking tray.

Drizzle with a little oil.

Bake at 200ºC for about 20 mins, or until crisped and beginning to colour.

*I had one of these cold for my packed lunch the next day, it held together well and was much tastier than the limp looking sandwiches the rep had brought in for us…

**I froze the rest. I used one for emergency quick dinner for Mini Monster. Microwaved for 30 seconds to partially defrost, then fried in a little oil until crispy on the outside. He loved it, but did want it sliced like sushi!

Dumplings

Well, it's that time of year again. Kids eczema flaring up with the central heating going on and the cold wet walk to school... But on a more positive note, it's soup, stew and stodgy pudding time of year again!

Wheat free scones always seem to be a bit of a disappointment when I give them a try, so finding dumplings that turned out soft and light was a very welcome surprise.

This made 8 dumplings (but you'll need to find your own stew recipe to put them on. This might be a good place to start if you don't already have a favourite recipe - one with lots of liquid is better for dumplings).

120g Gluten Free Self Raising Flour

1/2 tsp Baking Powder

50g Dairy and Soya Free Spread

Mustard Seeds/Herbs etc

70-80mls Milk Substitute (depending on flour blend used)

Put chopped herbs, mustard (or other flavourings, if using) in a bowl.

 Add flour and baking powder.

Roughly rub in margarine to course bread crumb consistency.

 Add milk substitute string with a knife until starting to come together.

 Knead lightly (add extra flour if needed).

 Divide into 8 and roll into balls.

 Carefully place onto a hot stew.

 Bake for 20mins at 190ºC, with the lid off.

Date and Apple Cake (Sticky Toffee Apple Cake)

What's not to love about a hot fruity sponge pudding on a winter's day?

100g Dried dates (chopped)

125ml Boiling water

1/2 tsp Bicarbonate of Soda

45g Dairy and Soya Free Spread

90g Wheat Free Flour (I used gluten free white bread flour rather than plain flour) - as the original recipe was not free-from, you could use self raising flour - and omit the baking powder -  if you don't need it to be wheat free.

1 tsp Baking Powder

1/2 tsp Mixed spice

60g Caster Sugar (or any other sugar you have to hand)

2 tsp Egg replacer mixed into 60ml Oat milk (or other milk substitute)

2 Eating Apples, chopped

Sauce:

2 tbsp Light muscovado sugar (I used 1 of dark muscovado and 1 of caster sugar as that's all I had)

50g Dairy and Soya Free Spread

100ml Oat cream + 100ml Oat Cream (or other dairy free cream)

Heat oven to 180ºC

Put dates in bowl and pour over hot water, leave to soak for about 30mins, or until slightly softened. 

Blend to form a thick paste (or just mash with a fork). Mix in the bicarbonate of soda.

Whisk the dairy free spread and sugar until light and fluffy.

Whisk in the egg replacer mixture.

Whisk in flour, baking powder, and mixed spice.

 Fold in the date mixture and chopped apple.

 Pour into a greased lined tin (I used a 15cm square tin for this quantity).

 Bake for 30-35 minutes, until just firm to the touch.

Meanwhile, make the sauce by slowly dissolving sugar, dairy free spread and 100ml oat cream in a small pan. 

Simmer slowly until thickened.

Add the rest of the oat cream and mix well.

Cut cake into squares/slices, pour on the toffee sauce or serve with oat cream or dairy free ice cream.

Great British Bake Off Challenge - Week 4 - Custard Tarts

Finally, after 4 weeks of our Milk, Egg, Wheat and Soya Free Challenge, the nice people at The Great British Bake Off have given us a slightly easier technical challenge! Not sure how Gemma from Iced Gem Bakes is getting on this week though, go and check out her blog here. 

On my first go, this amount made 12, but next time I did it, I wanted them to be deeper. There was enough for 6 muffin tin sized ones and a tray of sunflower biscuits.

On my first attempt I just used a thick custard, with a little gelatine to give it a better line when cut. But then it didn't have the smooth top of a real custard tart so I had another go with a panna cotta type filling. Much better than thick custard as even has the slight 'wobble' of the real thing.

We're lucky that at home we don't need to be nut free (shame can't say same for school, preschool or childminder as it's a great source of protein that Mini Monster doesn't react to) and I love the taste of a custard made with the Almond cream in a cold tart (used it for the fruit tarts for afternoon tea, posted some time in July...), but works equally well with Oat cream, which is my default custard cream. Not actually tried the rice cream yet, but it is becoming more readily available.

Pastry

175g Wheat Free Plain Flour (can use ordinary plain flour if you don't need wheat free, as original recipe was not wheat free) 

1/2 tsp Bicarbonate of Soda

65g Dairy and Soya Free Spread (Pure/Vitalite)

30g Sugar (I used soft brown to give pastry a bit more colour)

2tbsp Dairy and Soya Free Cream (Oat, Almond or Rice Cream) or Milk Substitute (but this gives slightly tougher pastry)

2tbsp Golden Syrup
1/2 tsp Vanilla Paste (or extract)

Put dry ingredients in a bowl.

Rub in dairy and soya free spread and vanilla.

Add syrup and 'cream' and mix with a blunt knife until it comes together.

Kneed lightly, and roll out on a floured surface.

Cut rounds slightly larger than the dips in the tin you are using.

Gently press into the greased tin.

Bake at 180ºC for about 12-15 mins, until they are just beginning to colour and coming away from the sides of the tin.

To stop the pastry going soft, brush the insides with apricot jam while still warm (or, I brushed with gelatine - 1 sheet soaked in water for 10 mins, drain, microwave for 10 seconds until dissolved, brush generously over inside of pastry cases.)

Custard
1tbsp Custard Powder
1tbsp Sugar
1/2 tsp Vanilla Paste
200mls Milk Substitute
200mls Dairy and Soya Free Cream (Almond, Oat or Rice)
4 Leaves of Gelatine (soaked in water for 10 minutes) or 2 Sachets of Veg Gel if need to be vegan
Grated Nutmeg

Mix custard powder, vanilla, sugar and some grated nutmeg (depends how strong you like the taste, I used about 1/4 tsp - better to use less if you're not sure and adjust taste by grating on top if not strong enough flavour in custard) to a paste with a little of the milk substitute (if using Veg Gel, needs to be added at this stage - follow instructions on box).

Add rest of milk substitute and heat gently, stirring constantly until boiling and beginning to thicken (or bung in microwave for 1 minute, stir and microwave again for 1 1/2 - 2 mins until boiled.).

Add Gelatine (if using) and stir until dissolved.

Mix in the cream.

Carefully pour into the pastry cases. Pop any bubbles on the surface.

Grate on a little more nutmeg and put in fridge to set (at least 3 hours).

Great British Bake Off Challenge - Week 3 - Floating Islands

Great British Bake Off Challenge - Week 2 - English Muffins

Great British Bake Off Challenge - Week 1 - Angel Food Cake

Great British Bake Off Challenge - Week 5 - Tuiles

I'm half way through my Milk, Egg, Wheat and Soya Free Challenge with Gemma from Iced Gem Bakes. We're trying to make all this years technical challenges from The Great British Bake Off free from the main 4. Possibly not recipes for anyone new to free from baking, but I've had fun trying.

For anyone who doesn't know, Tuiles are wafer thin crispy biscuits, with very little four, making them ideal to adapt for wheat free baking. However... yet again a recipe with the major ingredient being egg white (albeit only 1, not 12 like Angel food cake)!

Thanks to Delicious Magazine, I didn't even need to hunt for a recipe as they had Tweeted one before the show was even over.

I just did a straight swap for suitable ingredients. Did one batch with SHS egg white replacer, and one with the more easily available EnegG egg replacer. I don't see why it wouldn't work with Orgran No-egg too, but I've run out so didn't try.

This made about 12

Egg replacer equivalent to 1 egg *
55g Caster Sugar
25g Gluten Free Plain Flour (or 25g plain flour if don't need wheat free)
1/4tsp Vanilla Paste (or extract)
25g Melted Dairy & Soya Free Spread (e.g. Pure Sunflower, Vitalite - I used half coconut oil in one batch, made them more crispy and gave a lovely subtle flavour)

Melted chocolate for dipping the ends
1/4 tsp Cocoa powder if you want to do the stripes/swirls

*2/3 tsp SHS Loprofin Egg White Replacer, sprinkled on 2tbsp boiling water, mixed with 1tbsp cold water. Mix with a fork and leave to cool
or
1tsp EnerG egg replacer mixed with 3tsp cold water

Beat egg replacer and sugar with a fork until frothy.

Sift in the flour.

Stir in the vanilla and the melted spread until smooth.

Drop 4 tsp of the mixture onto a greased baking sheet (I tried on greaseproof paper the first time, but they completely stuck to the paper, which is why following pictures are directly on the tray).

Smooth into thin circles (about 8cm) with the back of the teaspoon.

If you are doing the stripes, put 2 tsp of the mixture into a separate bowl and mix in the cocoa. 

Roll a small square of greaseproof paper into a cone. Fill with the cocoa mixture. 

Roll down the top to the level of the cocoa mixture. If necessary, snip the bottom of the cone to make a small hole.

Gently squeeze the pattern onto the tuiles before baking.

Bake for about 6-7 mins at 190ºC, until just beginning to colour on the edges.

Lift from tray with a palette knife and lay on a rolling pin.

Gently bend the edges over the rolling pin to get the curved shape (this has to be done quickly or they will be too crisp to bend). If you're a beginner, you might want to bake 2 at a time until you get the hang of it.

To make the rolls, curl round a wooden spoon handle. 

Remove from the handle. 

Dip the ends in melted chocolate and leave to cool (sorry, too difficult to photograph this while I was rolling!).

Great British Bake Off Challenge - Week 4 - Custard Tarts (link not broken, not finished writing up yet...)
Great British Bake Off Challenge - Week 3 - Floating Islands
Great British Bake Off Challenge - Week 2 - English Muffins
Great British Bake Off Challenge - Week 1 - Angel Food Cake

Great British Bake Off Challenge - Week 3 - Floating Islands

Ok, for any visitors new to this blog, don't turn away just yet. Usually I only post simple recipes that I think even someone new to baking could try. I don't use any fancy equipment, and try to minimise ingredients and steps in the process. 

However, Gemma from Iced Gem Bakes challenged me to make Milk, Egg, Wheat and Soya free versions of all this years technical challenges on Great British Bake Off, so these posts are slightly out of character...

Why couldn't the trifle or petit fours have been the technical challenge this week? Why, oh why did it have to be yet another dish based on egg? I don't get Floating Islands. I'm not a massive fan of meringue or marshmallow, despite my really sweet tooth. Even if you can eat eggs, I've always thought this seemed like an odd idea for a pudding. After last weeks programme, I was ready to give up and not bother with this challenge, but while I don't expect anyone will actually want to make it, I just wanted to prove I could.

Creme Anglaise (custard) - no problem

Spun sugar - bit of a faff, but easy enough

Poached whisked egg white - OK, this might be more tricky... Whisked egg replacer won't poach... It will float away and dissolve in a mushy pool. Hmmm, what to do...

Apparently, the original eggy floating islands have a marshmallowy texture, so I thought I'd just try making marshmallow to float in it. I've never made marshmallows and didn't realise quite how easy they were. I particularly like the idea of making it with fruit puree as in this recipe from Delicious Magazine (I think I'll be doing a batch this year for christmas presents too...). I made half quantity of the plain version using Golden Syrup (the other reason I liked this version, it didn't need glucose syrup) and had loads more than I needed. I learnt 2 things... 1. you can't shape warm marshmallow mixture, and 2. marshmallow would be too firm and unbelievably sweet for this recipe...

Back to square 1...

I had another rethink and in a flash of inspiration thought of Italian Meringue! Wasn't sure if it would work with egg replacer and as it wouldn't be poached needed another way for it to be lightly set, so added a little gelatine too. It worked! it tasted much better than I was expecting, but my kitchen now has a liberal splattering of syrup! Think I'll stick to crumble with my custard... 

Recipes are below.

Please be something easier for week 4...

Great British Bake Off Challenge - Week 2 - English Muffins

Great British Bake Off Challenge - Week 1 - Angel Food Cake

Serves 4, with some 'islands' to spare - or you could make them bigger...

Meringue

110g Caster Sugar

40g Golden Syrup/Glucose Syrup (I used a tsp of honey as well as I didn't quite have enough syrup, added a hint of honey taste)

2/3 tsp SHS Low Protein Egg White Replacer 

5tbsp water (2 cold, plus 3 boiling)

1 sheet leaf gelatine (plus water for soaking)

Soak gelatine in a bowl of cold water for 5 minutes.

Put water in bowl and sprinkle on the egg replacer. Whisk gently to mix (don't worry about it not dissolving at this stage).

Add softened gelatine and mix until dissolved in the warm water mix.

Put sugar and syrup in a heavy based pan and just cover with cold water.

Heat gently until sugar dissolved (do not allow to boil). Remove from heat and put lid on for a couple of minutes to allow and sugar crystals on side of pan to dissolve.

Return to heat and boil until just beginning to colour (about 130ºC on a sugar thermometer). Remove from heat and leave to cool for a couple of minutes.

Begin whisking the egg replacer/gelatine mix until beginning to foam.

Slowly drizzle in the syrup (down the side of the bowl) in stages and continue to whisk until thick and glossy.

Use a couple of spoons to shape into quenelles and place them on a greased plate or tray. Chill in fridge until set.

Custard

1tbsp Custard Powder

1tbsp Corn Flour (you could just use all custard powder, but would be much yellower)

1tbsp Sugar

300mls Milk Substitute (I used oat milk)

200mls Dairy and Soya Free Cream (Oat, Almond or Rice cream)

Put custard powder, cornflour and sugar in a bowl.

Add a little milk substitute and mix to a paste.

Slowly mix in the rest of the milk substitute.

Microwave for 2 minutes. Stir well. Microwave for another 1-2 minutes until thick and boiled. (or heat in a pan on a medium heat, stirring constantly until boiled and thick).

Stir in the 'cream' until you get your desired consistency - remember it will thicken more as it cools.

If you are not going to use it immediately, stir again every few minutes, or smooth a layer of cling film directly over the top of the custard to stop a skin forming.

Spun Sugar

For this bit, I'll hand you over to Mary Berry herself on the instructions for the original recipe for the show...