Cranberry Cream Pie

overhead view of Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.

overhead view of Cranberry Cream Pie

I have to be honest that the main reason I made this Cranberry Cream Pie was because I wanted some colour. Our house has a tendency to be a bit brown. There is original stripped wood everywhere; floors, doors, skirting, shutters, my bakers rack and our dining table. And that is just our living area. It definitely has a cosy relaxed feel (and by relaxed I mean messy) but it does crave colour. I love this time of year when the bright red and plush burgundy tones really ramp up the warm snug vibe we’ve got going on. And sometimes I need that colour to not just be present in the cushions, candles or Christmas decorations but in our glorious Christmas feast.

side view of a slice of Cranberry Cream Pie

It helps that Cranberry Cream Pie is not only the most stunning deep magenta but is also utterly delicious. This pie has it all, the looks and the personality. Zingy, creamy and crunchy.

overhead view of Cranberry Cream Pie

Cranberry Cream Pie has a thick biscuit crust, made from my favourite gluten-free oat biscuits and plenty of melted butter. The filling is so easy to pull together. just fruity fresh cranberries pureed and mixed with condensed milk, a spritz of lemon juice and egg yolks. It’s really just a wobbly cranberry custard. I used whipping cream to adorn this lovely pie as it’s a bit lighter than double cream and dissolves beautifully in your mouth. Of course use double cream or heavy cream if that’s all you can find. Whipping cream doesn’t see as prevalent as it once was.

I really like the idea of serving Cranberry Cream Pie on Christmas Eve this year alongside our Christmas Glazed Ham. The beautiful colours of the Christmas table lit by candlelight, with a vibrant taste to match, sounds incredibly appealing.

overhead view of Cranberry Cream Pie with slice taken out

If you make this Cranberry Cream Pie then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

side view of a slice of Cranberry Cream Pie

Print Recipe
Cranberry Cream Pie
Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.
overhead view of Cranberry Cream Pie
Course christmas, dessert
Cuisine American
Keyword cranberries
Prep Time 15 minutes
Cook Time 40 minutes
Servings
10-12 people
Ingredients
  • 450 g cranberries + 3 tablespoons water
  • 500 g gluten-free oat biscuits*
  • 200 g unsalted butter
  • Juice ½ lemon
  • 8 egg yolks
  • 1 tin condensed milk 397g
  • 400 ml whipping cream
Course christmas, dessert
Cuisine American
Keyword cranberries
Prep Time 15 minutes
Cook Time 40 minutes
Servings
10-12 people
Ingredients
  • 450 g cranberries + 3 tablespoons water
  • 500 g gluten-free oat biscuits*
  • 200 g unsalted butter
  • Juice ½ lemon
  • 8 egg yolks
  • 1 tin condensed milk 397g
  • 400 ml whipping cream
overhead view of Cranberry Cream Pie
Instructions
  1. Pre-heat the oven to 170°C/ 150°C fan/gas mark 3.
  2. Place the cranberries in a medium sized saucepan with the water and cook on a low heat for about 15 minutes, stirring occasionally until the cranberries have broken down.
  3. Blend the cranberries until they are smooth then set aside in the fridge to cool completely.
  4. Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.
  5. Whizz up the biscuits in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit to become a thick sandy texture.
  6. Press the biscuit crust into a 23cm pie dish using the back of a spoon and push the base up the sides of the dish.
  7. Bake the crust for 18 minutes then remove from the oven. Gently re-press and shape the biscuit crust which might have puffed up a bit and then leave to cool in the fridge to set whilst you make the filling.
  8. Turn the oven down to 160°C/140°C fan/gas mark 1.
  9. Mix the cranberries, lemon juice, egg yolks and condensed milk in a large mixing bowl.
  10. Pour the cranberry filling into pie shell, smoothing out the top.
  11. Bake the pie for 25 minutes, the cranberry filling should still be a little wobbly.
  12. Leave to cool and set in the fridge overnight.
  13. Whip the cream until thick and it can hold its shape then pipe over the top of the pie.
  14. Serve chilled.
Recipe Notes

*my favourite oat biscuits to use at the moment are Nairn's Oats & Syrup Biscuit Breaks. They are too yummy!

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I bought this immersion blender when I began weaning Beau a few months ago and haven’t looked back. My big blender isn’t always appropriate when blending a small amount of food. Also these cranberries blend to quite a thick paste and I could imagine most of the fruit getting lost beneath the blades. This immersion blender is perfect. You stick it directly in the saucepan and your cranberries are blended in moments. I also liked the fact that there was still a little bit of texture – the blend is not 100% smooth. I like this Russell Hobbs Food Collection Hand Blender 22241, 200 W – White as it’s extremely affordable and straightforward to use.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce {gluten-free}

This Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce is a delightful alternative take on the Christmas Pudding. Still rich with fruit and spices but imbued with velvety pools of chocolate and the sharp sweetness of clementines.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

I hate to break it to you but this weekend is the last Sunday before advent. There is no denying it any more, Christmas will soon be upon us and in no time we’ll be scrabbling around on Christmas Eve desperately trying to wrap up all the stocking presents, brine the turkey and wrestle the children into bed.

Amid the present and meal prep chaos there is definitely one job you don’t want to be doing on Christmas Eve and that’s making a Christmas Pudding. Let’s face it if you haven’t made it by then it’s more than likely you’ll be swinging by Tesco before it closes hoping they haven’t sold out of all the gluten-free ones. There’s nothing like a homemade Christmas Pudding though. That’s why it’s best to get ahead and tradition decrees that the fifth sunday before Christmas is the ideal day for such a job. It’s Stir-Up Sunday people!

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

Stir-Up Sunday harkens way back to Victorian times and gets its name from the opening of the book of common prayer which is read on the last Sunday before advent ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people’ It seems that the Victorians took the bible at its word and it soon became tradition to stir up your Christmas Pudding on that day too. And with good reason, it’s such a good idea to get it out of the way early doors. After its initial steam a Christmas Pudding can sit quite happily for weeks or even months and even tastes better the longer you leave it.

Christmas Pudding evokes such childhood nostalgia for me that a generous portion at Christmas is more than a delicious dessert, it’s like a transportation device to my past. I loved the Christmas Pudding our Auntie Lil always used to make us but I also have a fondness for the one we were served every year at school.

Christmas time at our school was magical. The whole school would sit at tables in the main dining hall, an ancient and creaking cavernous room, all wooden beams and pillars with a balcony high above surrounding the room where the older years would sit. Just after the Christmas Pudding was served the lights would be turned off so we were in pitch darkness. The room would fall silent, all 700 children, and a beautiful choral echo would be heard faintly from outside. As the singing grew stronger, our choral society would hover into the room, shrouded in capes, holding candles and singing haunting Latin carols. The memory of Christmas Pudding drowning in brandy sauce still in our mouths. Perhaps if we were lucky a faint metallic taste might be on our tongues as well which meant that we had been one of the hallowed few to have found a penny wrapped in foil in our serving. To be treasured indeed.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

My recipe for Traditional Christmas Pudding is usually the one I turn to every year and although I will never tire of it I fancied a change. So this Christmas I will be making this Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce and I could not be more excited to share it with my family, it’s utterly delicious.

What I love about this recipe that even though this pudding is beautifully chocolately it is still most definitely Christmas Pudding and the flavours marry together so well. The teff flour, which is the gluten-free flour I chose for this recipe works so beautifully in support of the chocolate. There is so much texture in this Chocolate Chip Clementine Christmas Pudding, the molton puddles of chocolate chips give the pudding a softness, the dried fruit give a lovely chew with a final nobbly crunch from the nuts. And despite all the rich flavours going on, this Christmas Pudding is lighter than you think, it’s not stodgy at all. As long as you don’t let it sit after it has finished steaming and serve straightaway.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

The Cointreau Sauce is a nod to the brandy sauce we were always served at school and actually I think this may be my favourite accompaniment to the pudding. It’s adapted from a Delia Smith recipe for her Brandy Sauce and it is light and simple. The gentle flavour of the Cointreau Sauce lets the pudding speak for itself whilst providing the much needed sauce and a spicy after kick of Cointreau.

Also a little bit of advice on this recipe, I know we’re all about Stir-Up Sunday but since this recipe takes a couple of days to make you will probably want to start prepping on the Saturday. Stir-Up Saturday if you will. This means you can do the final bit of work and the big steam on the Sunday rather than the job bleeding into your working week.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

If you do fancy ringing in the changes with your Christmas pudding this year then I urge you to give this Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce a go, and if you do then please leave a comment below and/or give the recipe a rating. If you use this recipe as a jumping off point for your own twist on the Christmas pud then I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce {gluten-free}
This Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce is a delightful alternative take on the Christmas Pudding
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce
Prep Time 30 minutes
Cook Time 6 hours total
Servings
10 people
Ingredients
Day One
  • 115 g sultanas
  • 115 g currants
  • 100 g dried cranberries
  • 20 g mixed peel
  • 40 g whole almonds chopped up
  • 1 grated bramley apple about 250g
  • juice and zest 2 clementines + 1 extra for decoration
  • 50 ml Cointreau
Day 2
  • 2 eggs
  • 80 g fresh shredded suet*
  • 125 g chocolate chips
  • 115 g light muscovado sugar
  • 80 g gluten-free breadcrumbs
  • 80 g teff flour
  • 20 g tapioca flour
  • 25 g cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon salt
Cointreau Sauce
  • 40 g butter
  • 40 g sweet rice flour
  • 500 ml whole milk
  • 40 g caster sugar
  • 150 ml double cream
  • 2 tablespoons Cointreau
  • 1 teaspoon vanilla extract
Prep Time 30 minutes
Cook Time 6 hours total
Servings
10 people
Ingredients
Day One
  • 115 g sultanas
  • 115 g currants
  • 100 g dried cranberries
  • 20 g mixed peel
  • 40 g whole almonds chopped up
  • 1 grated bramley apple about 250g
  • juice and zest 2 clementines + 1 extra for decoration
  • 50 ml Cointreau
Day 2
  • 2 eggs
  • 80 g fresh shredded suet*
  • 125 g chocolate chips
  • 115 g light muscovado sugar
  • 80 g gluten-free breadcrumbs
  • 80 g teff flour
  • 20 g tapioca flour
  • 25 g cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon salt
Cointreau Sauce
  • 40 g butter
  • 40 g sweet rice flour
  • 500 ml whole milk
  • 40 g caster sugar
  • 150 ml double cream
  • 2 tablespoons Cointreau
  • 1 teaspoon vanilla extract
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce
Instructions
  1. Mix everything from the Day 1 list of ingredients together in a large mixing bowl. Cover with cling film and leave to marinate overnight.
  2. Add the rest of the ingredients from Day 2 and stir together really well.
  3. Butter a pudding basin, and slice the extra clementine, tucking the slices into the bottom of the basin.
  4. Fill the pudding basin with the pudding mixture then prepare the basin for the steam.
  5. Take a piece of greaseproof paper and lie a piece of foil on top, make a fold in the centre of both pieces which allows for more room for the steam to rise. Place these over the top of the pudding basin, with the foil on top, securing with string around the pudding. Trim off any excess paper and foil, you don't want them to hanging too low as otherwise they will soak up the water during the steam.
  6. Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the pudding. Then place the pudding on top of the rack.
  7. Fill the pot up with boiling water until halfway up the pudding. The water should not touch the greaseproof paper or foil otherwise they will soak it up and the pudding will go soggy. Place the lid on the pot and turn the heat on so the water is kept at a simmer.
  8. Steam for four hours, checking the water level occasionally and topping up if necessary.
  9. Remove the pudding from its pot then leave to cool. Once cool re-wrap the pudding in fresh greaseproof paper and foil and store in a cool dark place until Christmas Day.
  10. On Christmas Day the puddings will need a final steam before serving so repeat steps 6 and 7. However your pudding will only need two hours this time.
  11. Turn your pudding out onto a plate and serve with the Cointreau sauce.
Cointreau Sauce
  1. Melt the butter in a large saucepan then add the sweet rice flour.
  2. Pour in the milk gradually and bring the sauce up to a gentle boil. Add the sugar and continue cooking for about 10 minutes.
  3. Pour in the cream and bring the sauce to a low simmer.
  4. Finally turn off heat and add the Cointreau. Serve hot with the Christmas pudding.
Recipe Notes

*It’s just not possible to buy gluten-free pre-packaged suet so do speak to your local butcher about obtaining fresh suet. It will come in a solid block which you will need to grate with a bit of gluten-free flour so that it can evenly disperse throughout the mincemeat.

Cointreau Sauce adapted from Delia Smith's Brandy Sauce

SHOP THE RECIPE

I always use Callebaut Chocolate Dark 70.5 Percent Easi-Melt Buttons Callets 2.5 Kg in all my chocolate recipes. It comes in a big old bag but if you bake a lot then these chocolate pellets are simply delicious and so good to bake with.

There are a few brands of lovely teff flour that I like to use but for this Christmas Pudding I used yourhealthstore Premium Gluten Free Brown Teff Flour 1kg. It has a lovely taste and soft texture.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

Bakers twine is super useful in baking and for securing your foil lid to your steamed puddings. I use Tenn Well 200m 3Ply Bakers Twine, Kitchen Cotton Twine Food Safe Cooking String Perfect for Trussing and Tying Poultry Meat Making Sausage DIY Crafts and Decoration (White)

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Plum Nectarine Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

You can tell the season is changing as soon as we came into September. It’s the mornings that make the difference. We are usually out first thing walking Billy Buddy, Beau in the buggy, Cole sitting on his little buggy board seat. In August we could get away with t shirts at 7am but now, almost overnight, it’s jumpers and jackets.

overhead shot of plums and nectarines in a bowl

It’s amusing how we can always be so taken aback by the shifting seasons when it happens every single year and really you wonder why it always seems to come as a gleeful surprise. But it is exciting as we see the new fruits being ushered in at the farmers’ market. The table still has a few berry stragglers but really its plums, damsons, apples and pears which take centre-stage.

overhead shot of plums and nectarines in a baking dish

I had the absolute joy of going to the farmers market by myself last weekend. For the first time ever maybe? Cole and Beau were out for the day with their grandparents and Luke and I had to work. When my work entails browsing the farmers’ market for delicious produce which catches my eye you know I have chosen the right career for myself. Even if my bank balance doesn’t always agree.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream

These plums looked glorious, small vibrant orangey red and they definitely stood out. Last year Cole loved plums, that was no indication that he might be into them this year, but I grabbed a couple of punnets with an aim to turn them into something delicious for us all with a few left over for our weekly fruit bowl.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream and a serving spoon

I have been wanting to make a nectarine cobbler for the past few weeks now, married with the gluten-free cornbread mixture I perfected earlier on in the summer. A beautifully easy late summer dessert. These plums seemed a perfect partner for the sweet juicy nectarines. They bring out the perfect balance in each other, plums can be a gamble, either sweet or tart and you’re never quite sure what you’ll be getting until you started eating one. I mixed the fruit with a small smattering of brown sugar and some homemade bourbon vanilla extract, but you can use just normal vanilla extract and/or a teaspoon of bourbon as well if you like.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

Cobblers, crisps and crumbles are ideal desserts for bridging the gap between seasons, at the moment whilst the midday air is still warm they are delicious with ice cream but towards the end of the month we’ll probably be serving them with custard.

side shot of a plate of plum nectarine cornbread cobbler on a table

Print Recipe
Plum Nectarine Cornbread Cobbler {gluten-free}
The combination of fruit balances perfectly in this gluten-free Nectarine Plum Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Instructions
  1. Pre-heat the oven to 170°C.
  2. First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  3. Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
  4. Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  5. In a jug whisk together the buttermilk, egg, honey and melted butter.
  6. Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  7. With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
  8. Bake the cobbler for 25-30 minutes.

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Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.

Blackberry Lemon Pudding on a plate

This Blackberry Lemon Pudding is the dessert of late summer. With the summer heat chastening it might just be safe enough to turn your oven on again and if you do then you must make this delicious dessert.

Blackberry Lemon Pudding on a table

Blackberries are without doubt my favourite berry. I have a deep affection for them as they grow abundantly in our area of North London so July to August we are never in short supply. It’s rare though that I actually pick the berries myself as Luke is obsessed with local foraging, as I’ve mentioned before. He only need leave the house for a half hour Billy walk to return absolutely laden with plump juicy berries. Of course it’s usually on a Monday when I am faced with three days of solo childcare so have no hope in hell of doing anything worthwhile with the berries save keeping a few in the fridge for eating. The rest have to be frozen for weekend baking.

Blackberry Lemon Pudding on a plate

I spend all week dreaming up the best use of the blackberries and my favourite recipe that I have made this blackberry season is this Blackberry Lemon Pudding. It has been such a huge hit in our house with the tartness of the blackberries pairing beautifully with lemon.

Blackberry Lemon Pudding on a plate

This gluten-free sponge uses a simple mix of a plain gluten-free flour blend (I use Doves Farm which is xanthan gum free) and ground almonds, leavened only with whisked egg whites. Lemon juice is added to the finished batter which gives the result of the batter separating during the bake so a soft cakey sponge gives way to a sweet lemon blackberry sauce puddled beneath.

Blackberry Lemon Pudding on a plate

I have made this Blackberry Lemon Pudding for a few Sundays now after our roast dinner and each time it is received with rapture, especially when served with a rich dollop of unsweetened whipped double cream.

Blackberry Lemon Pudding on a plate

Print Recipe
Blackberry Lemon Pudding {gluten-free}
Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
Blackberry Lemon Pudding on a plate
Course dessert
Cuisine British
Keyword blackberries
Prep Time 20 minutes
Cook Time 50 minutes
Servings
6 people
Ingredients
  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries
Course dessert
Cuisine British
Keyword blackberries
Prep Time 20 minutes
Cook Time 50 minutes
Servings
6 people
Ingredients
  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries
Blackberry Lemon Pudding on a plate
Instructions
  1. Pre-heat the oven to 160°C.
  2. First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
  3. Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
  4. Add the egg yolks one at time.
  5. Whisk together the flour and almonds then beat into the mixture as well.
  6. Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
  7. Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
  8. Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
  9. Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.
Recipe Notes

Recipe adapted from Lemon Sponge in Delicious Magazine

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No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

Gosh, I am not a fan of this heat. It is making me irritable, giving me headaches and means working in my kitchen is a form of torture. I am definitely cracking under the pressure. I realise I would not have made it as a spy. Place me in a 40 degree kitchen, turn on the oven and ask me to make dinner and I would have sold England straight up the river.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

I am also not a fan of those people who admonish me for complaining about the heat. True, complainers are no fun but give me the frozen depths of winter any day. All you need to do is turn on the heating and put on a coat then you’re sorted. There is no getting away from this heat though, except in the car. Oh, never has a trip to Sainsburys felt so luxurious with the air-conditioning cranked up as high as it can go.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

My oven seems to have a sixth sense that I don’t really want to be baking cakes at the moment and all my recipes have been failing me. I am either lazily reading through ingredients lists, carelessly putting the oven on too high or just not hearing my timer go off as I’m too busy standing in front of the fan, the noise of it drowning out anything important.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

So, salads and no-bake desserts have been the only way to go. I am a particular advocate of this recipe we shall be discussing today. No-Bake Frozen Cherry Chocolate Pie. Is there anything in its name that may cause you hesitation? To me, nothing sounds more inviting. It looks beautiful, is easier than it looks to put together and tastes chillingly refreshing. All you have to really think about is each step has a little freezing time. But that’s great as you can make it well in advance, I’m talking a few days, and is an extremely impressive high summer dessert. In fact, I made each step a couple of days apart as it had to fit in between looking after my tiny humans so it turned out to be even less of a bother than if I had to focus on putting it all together at once. This drove Luke insane though, as each day after work he was disappointed yet again that the pie still wasn’t ready to eat. And then when it was, it had to wait until I had a block of time to photograph it. Turns out photographing ice cream pies with a three year old running amok is quite the challenge. Ice cream doesn’t understand the patience required looking after children and capturing any photographs without it melting away as I tried to chase my son out of the shot for the millionth time was a bit of a triumph.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

The No-Bake Frozen Cherry Chocolate Pie has three major components. A biscuit base made out of crushed gluten-free milk chocolate digestives filled with an easy peasy no-churn cherry ice cream made with fresh cherry puree, condensed milk and whipped cream. Then a final silky topping of chocolate ganache which goes kind of chewy when you serve it to really take it to another level. Really, this pie is an absolute dream and when Luke was finally allowed his very own slice he absolutely loved it and has made it very clear none of it is to be given away. To be honest, that thought was far from my mind, ice cream, and in particular this No-Bake Frozen Cherry Chocolate Pie is the only upside to this oppressive July heat.

A slice of No-Bake Frozen Cherry Chocolate Pie on a plate on a wooden table

Print Recipe
No-Bake Frozen Cherry Chocolate Pie {gluten-free}
This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Instructions
Chocolate Pie Crust
  1. Firstly grease a 10 inch pie tin.
  2. For the chocolate pie crust, pour the chocolate digestives into a food processor along with the cocoa powder and whizz up until they form fine crumbs.
  3. Pour in the cooled melted butter and the salt and mix together until combined.
  4. Pour the molten chocolate mixture into the pie tin and press evenly across the bottom and up the sides of the tin. The mixture may still be a little soft because of the melted chocolate to press in evenly so get the mixture roughly where you want it then place in the fridge for 5-10 minutes to harden slightly so the crust is easier to press up the sides. Once the crust is even, then place in the freezer for an hour to firm up.
Cherry Ice Cream
  1. Pour caster sugar and water into a medium sized saucepan and bring to a boil, simmer for a few minutes until the sugar has dissolved.
  2. Pour in the cherries, bring back to the boil, simmer for 5 minutes then turn off the heat and let the cherries cool in the syrup. Once cool, blitz in blender.
  3. Whip the double cream until thick and floppy then fold into the condensed milk.
  4. Stir in the pureed cherries, the cherry brandy and the almond extract until well combined.
  5. Pour the cherry filling into the chocolate pie crust then place in the freezer overnight to set.
Chocolate Ganache
  1. Melt the chocolate with the butter and salt in a bain marie or a bowl set over simmering water.
  2. Once melted, remove from the heat and pour in the double cream. Stir until well combined.
  3. Remove the cherry pie from the freezer. Make sure you can easily remove the pie from the pie tin so that you are not fiddling about with it after you have added the ganache.
  4. You can put the pie back into the pie tin or transfer to a freezer friendly plate. Then spread the ganache onto the middle of the pie. Drizzle with extra melted chocolate if you like. Place back in the freezer for an hour to fully firm up.
  5. At this point you can serve the pie. Remove from the freezer and cut the pie into the slices you need. Rest for 5-10 minutes before serving the slices.
  6. The pie will keep wrapped well in foil in the freezer for a couple of weeks.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I love the bakeware by Alan Silverwood and for this No-Bake Frozen Cherry Chocolate Pie I used this Fluted Flan Tin 20cm Alan Silverwood. It has a loose bottom so makes it easy to remove the pie. Don’t put it in the dishwasher though as it will ruin the silver anodised finish.

I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Steamed Chocolate Sponge Pudding with Chocolate Custard takes me right back to childhood. I have been craving it for weeks but my irritating lack of time lately has meant the recipe has just sat taunting me on my laptop every time I switch it on. It was a pudding which was on constant rotation during school dinners at my primary school and I have been longing to recreate it in my own kitchen. I went to a small country primary school of only a hundred children. The school itself was just one small building with no separate dining room. We would all be seated on large tables of about 10 children, laid out in the assembly room through to the three classrooms, which were all more or less open plan. The dinner ladies called up each table one by one to line up for our hot lunch served by two cooks who always looked harassed. One tall and stern and the other short and jolly. We stood patiently at the front of the assembly room as they stood behind their trolleys dolloping out food from metals trays and huge mason cash mixing bowls.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

First we would line up for our main course and I’m sorry to say I can’t remember a single main meal that we had. Probably shepherds pie but after that I’m a bit stumped. I think it’s very clear where my allegiances lay even in those early days as the puddings I have no problems recalling. After our main meal had been cleared away each table would be called up again to line up for our pudding. Always hot and always served with custard so thick you could stand a spoon up in it.

There was spotted dick or vicarage pudding (which was pretty much the same as spotted dick) or treacle sponge with vanilla custard, jam roly poly with strawberry custard or the pudding every child revered, chocolate pudding with chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Chocolate custard isn’t something which you come across much these days. Pubs might serve a crumble with a bit of weak vanilla sauce if you’re lucky, the likes of which would be laughed out the door at Chilton Foliat Primary School. Proper nursery custard that has body and a life of its own outside its sponge or crumble accompaniment is little seen. Let alone the rarity of a strawberry or chocolate custard. And forget Bird’s custard (which I don’t have an issue with as such) but homemade custard with double cream, eggs and sugar is a five minute job and in another world of its own. Add a bit of cocoa powder to proceedings and chocolate custard will suddenly become the most important food discovery to emerge from your kitchen since toast.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Chocolate Sponge Pudding is old school as well. Steamed in a pudding basin, the old fashioned way. Steamed puddings are few and far between these days but this Chocolate Pudding will encourage you to rediscover them. It is so quick to pull together, perhaps a little bit faffy to sort out the lid of the pudding basin and make sure you have a big stockpot large enough to fit it in, but really only five more minutes of prep time. It does steam for 1½ hours so a little longer than a sponge you might bang in the oven but really there is no bother and technically no baking involved so a great pudding if your oven is on the blink.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

That’s not even to mention the sheer indulgence of the Chocolate Pudding itself. Sticky on the top from the rich ganache you cleverly nestled into the bottom of the basin which then soaked alluringly into the sponge during steaming. The pudding is moist and almost gooey in the centre and is the part you really want to get your spoon stuck into as you are serving it up. It’s an ideal pudding in my chocaholic frame of mind and utterly lives up to all of my cravings. Steamed Chocolate Pudding with Chocolate Custard is exactly what weekend puds are all about.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Print Recipe
Steamed Chocolate Pudding with Chocolate Custard {gluten-free}
Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Course dessert
Cuisine British
Keyword chocolate
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Course dessert
Cuisine British
Keyword chocolate
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Instructions
Chocolate Sponge Pudding
  1. Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
  2. Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
  3. Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time and then the vanilla extract.
  6. Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
  7. Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
  8. Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
  9. Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
  10. Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
  11. Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
  12. Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.
Chocolate Custard
  1. To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
  2. Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
  3. Pour back into the saucepan and heat up until just boiling, whisking all the time.
  4. Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

SHOP THE RECIPE

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

The almond flour I really love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG). It is ground extra finely so produces very fluffy results.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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