- 275g/10oz butter
- 150ml of golden Syrup
- 225g/8oz gluten free dark Chocolate
- 200g of gluten free digestive Biscuits, broken into small pieces
- 200g gluten free rich tea biscuits, broken into small pieces
- 120g of dried cranberries or sultanas (you can leave out if not your liking)
- 75g of gluten free marshmallows (mini one or cut the larger ones)
- 75g of gluten free fudge, in small pieces
- Line a 12in x 7 in roasting tray or casserole dish with baking parchment. Tip: brush a tiny amount of oil on the base and sides of the dish to stop the paper rising when spreading the mix.
- Get an adult to help with the next step: Place a heatproof bowl over a saucepan with hot water in bottom of saucepan. Make sure the water does not touch the bottom of the bowl. Melt the butter, golden syrup, and chocolate in the bowl over a low heat. Stir until all melted.
- Remove from the heat and allow to cool for 5mins, Add the biscuits and fruit if you are using it, Stir well.
- Add the fudge and marshmallows, and stir, spoon it into to prepared tin/dish.
- To level it on top, run the back of a spoon under cold water and spread evenly, press down well.
- Allow to go cold, cover with parchment paper, and refrigerate.
- When you want to eat it, take from the fridge, and leave at room temperature for 1 hour. Get an adult to cut it into 14 pieces.
Serves 6, prep time 15mins, freeze overnight
- 10 fl oz/250ml of lightly whipped cream
- 1 tin of sweetened condensed milk
- Orange juice from two large oranges
- 1 pack of gluten free Jaffa cakes
- Zest of 1 large orange
- In a bowl, mix the cream, condensed milk and half the orange juice and zest.
- Line a loaf tin with cling film allowing the film to come up the sides and hang over the edge.
- Cover the bottom of the loaf tin with half the biscuits with chocolate side facing the bottom of the tin, sprinkle on the remainder of the orange juice. Layer on half of the cream and condensed milk mixture
- Break the rest of the biscuits into pieces and alternately layer biscuits and cream. Finish with the cream on top.
- Refrigerate for 2 hours before serving or if you freeze it overnight remove from the freezer foe 40mins before eating.
- Serve it sliced.
- 125g butter, melted in a microwavable bowl for 1 min on full heat
- 200g gluten free digestive biscuits, crushed to crumb texture (Tip: put into strong freezer bag and crush with rolling pin)
- 300ml lightly whipped cream
- 2 tablespoons icing sugar
- 1 tablespoon of instant coffee made up with 1 tablespoon of hot water
- 200g bar of gluten free dark chocolate, melted
- Line a 20cm (8in) round, loose bottomed sandwich tin with a circle of baking parchment on the base.
- Get an adult to help with the next step: Place a heatproof bowl over a saucepan with hot water in it. Make sure the water does not touch the bottom of the bowl. Put the broken-up chocolate into the bowl and allow to melt.
For The Tart Base
- Stir the melted butter into the crushed biscuits in a bowl.
- Tip this into the lined sandwich tin and press down well to cover the base and sides of the tin. Put in the fridge for at least 30 minutes allowing the crust to set.
For The Filling
- Pour the cream into a bowl and add the icing sugar and coffee mixture, whisk until the mixture forms soft peaks.
- Fold the cream mixture into the melted chocolate with a large metal spoon. Spoon the mixture into the biscuit case and spread out. Chill for a few hours, or overnight, until the filling has set.
- Sprinkle grated white or dark chocolate on top to serve.
Makes 12 good sized cupcakes
- 125 g/4oz softened butter
- ½ teaspoon vanilla extract
- 165g/ 5oz caster sugar
- 3 large free-range eggs
- 300g/ 10oz gluten free self-raising flour
- ½ teaspoon gluten free baking powder
60ml /2floz milk
For The Icing
- 320g icing sugar
- 20g /¾oz butter, melted
- 2 tablespoons hot water
- Use any one of the following to flavour the icing
- 1 teaspoon gluten free cocoa powder(sieved)
- 1 teaspoon orange rind, finely grated
- 1 teaspoon lime/lemon rind, finely grated
- Preheat oven to 170°C (150 °c fan oven). Put 12 muffin paper cases into 12-hole deep flat-based muffin tin
- Put the softened butter, vanilla extract, sugar, eggs, flour, and milk into a medium bowl, beat with an electric mixer on low speed until the ingredients come together. Turn up the speed to medium, beat the mixture until it is smooth and pale in colour.
- Drop one tablespoon of the mixture into each paper case and then top each one up evenly until the mix is used. Put the tin into the oven and bake about 20 minutes. Carefully take the tin out of the oven and leave for 5 minutes. Remove cakes from the tins and put them on their bases on wire racks, leave them to cool down
- Meanwhile, make the icing flavour of your choice.
- Beat the melted butter and hot water into the icing sugar and add which ever flavour you are using, cocoa or zest
- For chocolate Stir 1 teaspoon of sifted cocoa powder into the icing sugar, you could also add orange zest with the cocoa for chocolate and orange.
- When the cakes are cold spread the icing over the tops with the back of a spoon or a metal spatula.
- 1 gluten free madeira loaf cake
- 1 strawberry jelly
- 15floz of boiling water
- 3 sticks of rhubarb
- 80g of sugar
- 4 tablespoons strawberry jam
- 12oz/225g frozen strawberries, partially thawed or 12 ounces fresh strawberries.
- 200g carton of gluten free custard
- 250ml of whipping cream
- 30g of gluten free dark chocolate
- With adult help, Wash and cut the rhubarb into small pieces, put these with the sugar into a microwavable bowl cover with cling film and cook on full heat for 3mins, allow to cool completely.
- Again, with adult help put the jelly into a heat proof bowl or jug and add the boiling water, stir until jelly is melted, and allow to cool
- Split the madeira in half then spread thinly with strawberry jam. Sandwich each half back together and break into chunks.
- Place in the base of a large (2 litre) glass trifle bowl.
- Fold in the cold rhubarb and spoon over the partially thawed strawberries and their juice or fresh strawberries.
- Pour on the cooled strawberry jelly, Chill for 3-4 hours.
- Whip the cream to a stiff peak.
- Pour the custard onto the trifle after it is completely chilled, put back into fridge for 30 minutes.
- Finish with whipped cream on top sprinkled with grated chocolate.