Best Gluten-Free Pancakes

These Gluten-Free Pancakes are quick to make and ideal for Pancake Day. They are also dairy-free, without xanthan gum and can be served with any traditional topping or filling.

A plate of pancakes with ice cream, maple syrup and a fruit platter

With Pancake Day aka Shrove Tuesday around the corner you are definitely going to want to have a decent Gluten-Free Pancake recipe sorted. These pancakes are quick and easy since there is no resting time needed. The crepe batter is smooth and silky and whisks up like a dream with a few simple ingredients.

I usually make my pancakes dairy-free as well but that is just a suggestion and you can quite happily use dairy milk and butter in lieu of the coconut milk and oil I have listed below. I have made these pancakes both ways in the past and I love them equally. The dairy-free versions are slightly lighter and not as rich without the butter.

What is Shrove Tuesday?

Shrove Tuesday originated as a day in the Christian calendar to mark the final day before Lent begins. Traditionally it was a feast day where pancakes were made to purge the household larder of all the fat and eggs before the commencement of the Lenten Fast. Hence, Pancake Day.

A plate of pancakes with ice cream, maple syrup and a fruit platter

What is the difference between English pancakes, French crepes and American pancakes?

In the UK, the general term for pancakes means these thin unleavened pancakes which are similar to French crepes and somewhat different to American pancakes.

French crepes, which are usually cooked in a crepe pan, are larger, often thinner and wispier than English pancakes. They are sometimes richer, made with cream or sugar and can be eaten with sweet or savoury fillings. Also I’ve never seen a French chef flip a crepe in a saucepan.

American pancakes are quite different. They have basically the same ingredients but contain a raising agent so they are thick fluffy affairs. Traditionally American pancakes are served at breakfast or brunch, hopefully in a whole stack with maple syrup and bacon. English pancakes and French crepes can be served with the fillings rolled up inside the pancake since they are more pliable.

What are English Pancakes?

English pancakes are a much more parsimonious culinary creation. Traditionally made with four simple ingredients:

  • flour
  • milk
  • butter
  • eggs

Pancake Day is synonymous with flipping the pancakes directly in the frying pan, using only the pan and a flick of the wrists. To use a kitchen utensil is considered sacrilege, which led in our youth to most pancakes being consumed off the floor or being served from a crumpled heap in the pan. It was irrelevant though, as long as they were hot from the frying pan with a drizzle of lemon and dredged in sugar. Or if you were feeling extremely fancy then ice cream and maple syrup.

A plate of pancakes with ice cream, maple syrup and a fruit platter

How do you make gluten-free pancakes?

I based my original recipe on Delia Smith’s pancakes which were always the pancakes we had growing up and for a traditional pancake recipe hers cannot be bettered. Instead of the wheat flour though we use a mix of white rice flour and sweet rice flour:

  • White rice flour is light and airy with a beautifully neutral taste. It gives a thin sturdy pancake with beautiful lacy edges.
  • Sweet rice flour is necessary for its binding properties so your crepes don’t fall apart in the pan, or forbid, in the pancake flip. The sweet rice flour also softens the batter slightly so the pancakes are pliable, just white rice flour will lead to a very crisp pancake.

How do you make dairy-free pancakes?

To make these pancakes dairy-free you make two simple changes.

  • Non-dairy milk. I prefer coconut milk in this instance, either fresh or from the tin with no gums or stablilisers.
  • Refined melted coconut oil instead of melted butter. The oil is tasteless but I find the pancakes cook up better with the fat in the batter. The pancakes are cooked in a small frying pan, seasoned with a splash of coconut oil but not too much otherwise the pancakes get too greasy. I do prefer a non-stick pan in this instance as you barely need any oil at all.

Pro Tip – Soda Water

We don’t use just milk in the batter to make up the liquid in this recipe but have included a little bit of soda water. You can use regular tap water but the bubbles in the soda make the pancakes extra light and crispier at the edges.

A plate of pancakes with ice cream, maple syrup and a fruit platter

Can you make pancakes in advance?

I have started to get into the habit of batch cooking my pancakes a day or so in advance, usually part of my weekend meal prep. This is because cooking a whole batch of pancakes from scratch takes a while, about 3 minutes per pancake and I’ve found the wait can turn some three year olds (and 37 year olds) feral. I make all the pancakes and store them in the refrigerator for up to three days, keeping a re-useable kitchen cloth between each pancake so they don’t stick together.

To re-heat the pancakes, heat 1-2 teaspoons of coconut oil to a small frying pan, then warm each pancake for about 20-30 seconds on each side.

Just a final word on warning on pancakes. It is written lore that your first pancake in the pan will be utterly rubbish. It is almost always chefs treat. The pancakes get better the more you make as the pan gets more seasoned with the oil and you get more confident with adding less batter into the pan for thinner better pancakes.

A plate of pancakes with ice cream, maple syrup and a fruit platter

If you make these Gluten-Free Pancakes 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 baking 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 versions and variations of my recipes.

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A plate of pancakes with ice cream, maple syrup and a fruit platter

Best Gluten-Free Pancakes

These Gluten-Free Pancakes are delicious. Quick to make and ideal for Pancake Day. They are also dairy-free and without xanthan gum.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: British
Keyword: dairy-free pancakes, gluten-free pancakes
Servings: 10 pancakes
Calories: 90kcal
Author: Georgina Hartley

Ingredients

  • 90 g white rice flour
  • 20 g sweet rice flour
  • pinch aof salt
  • 2 eggs
  • 200 ml milk dairy or non dairy
  • 75 ml soda water
  • 30 g coconut oil melted* + 2 teaspoons extra for greasing the pan

Instructions

  • Whisk together the white rice flour, the sweet rice flour and the salt in a large mixing bowl.
  • Make a well in the centre and add the eggs, whisk in until the batter is extremely thick but not lumpy.
  • Pour in the milk, whisking all the while until the batter has thinned out and smooth.
  • Pour in the coconut oil and whisk in.
  • Add the 2 teaspoons of coconut oil into a small frying pan.
  • Ladle the pancake batter into the centre of the pan and swirl around so that it covers the base of the pan. The batter should be very thin so you can almost see through it. Don’t touch the pancake for a minute or two. Bubbles should form from the bottom of the pancake and the edges should just start to crisp and turn golden. At this point flip the pancake, either using a spatula or freehand. Cook on the other side for a further minute or two until it starts to turn golden.
  • Remove the pancake from the pan onto kitchen paper to absorb the excess coconut oil.
  • Pour in your next ladle of pancake batter and continue until all the pancakes are made.
  • To keep the pancakes warm whilst you are cooking the others you can rest them in the oven set to a very low temperature.
  • Best served with dairy-free ice cream, maple syrup and fresh fruit

Notes

*I used coconut milk, tinned with no added gums or stablilisers. You can use any milk, dairy or non-dairy.
*You can use melted butter or ghee if you are happy to enjoy dairy.

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 1.6% | Calcium: 2.8% | Iron: 1%

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This post is not sponsored but the images above are affiliate links. This 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 Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.

Chocolate Brownie Espresso Trifles

I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.

Chocolate Brownie Espresso Trifles

The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.

That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.

Chocolate Brownie Espresso Trifles

It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.

Chocolate Brownie Espresso Trifles

I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.

Chocolate Brownie Espresso Trifles

The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.

If you make these Chocolate Brownie Espresso Trifles 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 baking 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 versions and variations of my recipes.

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Chocolate Brownie Espresso Trifles

 

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Prep Time40 mins
Cook Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: British
Keyword: chocolate brownie espresso trifle, gluten-free brownie trifle
Servings: 2 servings
Calories: 1455kcal
Author: Georgina Hartley

Ingredients

Brownies

  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt

Espresso

  • ½ teaspoon espresso powder
  • 20 ml boiling water

Chocolate Mousse

  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt

Cream Topping

  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder

Decoration

  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder

Instructions

Brownies

  • Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  • Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  • Stir in the egg until completely combined.
  • Pour the brownie mixture into the pan and bake for 20 minutes.
  • Remove from the oven and leave the brownies to cool in the tin.
  • Place the brownies in the fridge to set for 4 hours or overnight.
  • Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  • Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.

Espresso

  • Whisk the espresso powder into the boiling water until dissolved.
  • Pour the espresso over the brownie bites, divided into the two glasses.
  • Place in the fridge to cool for at least half an hour.

Chocolate Mousse

  • Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  • Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  • Place in the fridge to chill whilst you prepare the cream topping.

Cream Topping

  • Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  • Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  • Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

Nutrition

Calories: 1455kcal | Carbohydrates: 94g | Protein: 16g | Fat: 116g | Saturated Fat: 63g | Cholesterol: 328mg | Sodium: 536mg | Potassium: 658mg | Fiber: 10g | Sugar: 69g | Vitamin A: 55.8% | Vitamin C: 0.5% | Calcium: 20.5% | Iron: 53.2%

SHOP THE RECIPE

I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep

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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Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

If you are looking for a pudding which is easy to make but punchy with flavour then Lemon and Ginger Pudding with Lemon Custard is exactly the pudding you are looking for. The sponge pudding packs in the zing of fragrant citrus and the spicy warmth of ginger using both ground ginger and stem ginger.

overview of Lemon and Ginger Pudding on a plate drizzle with lemon custard

Lemon and Ginger Pudding is also gluten-free and the main flour I chose to base my blend around is sorghum flour. This is my current favourite gluten-free flour as I adore the flavour and it really matches well here with the lemon and ginger. The earthiness of the sorghum appealingly contrasts to the fresh lemon but buddies up close with the rustic notes of the ginger. Sweet rice flour is added to the blend to give the sponge bounce and help bind it all together and a dash of almond flour is used for taste and added moisture.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Although this pudding has lots of lemon zest going on in the mix I was a little more restrained with adding the lemon juice as a heavy hand can make the sponge deflate. And so the lemon flavour is given as much credibility as the ginger I have paired the pudding with a fresh lemon custard. It is so deliciously good that all of us were happily digging into the custard directly from the saucepan with our spoons.

Do you make fresh custard in your house? I always have the ingredients in so find it easier to make than buy and perhaps only five minutes more time than prepping Bird’s custard (if the latter is your habit). However, in this case the milk needs to be infused with the lemon peel for at least 2 hours so you will have to think ahead a little. By infusing the custard with lemon peel rather than juice you are eliminating a concern for splitting. But a further reason for this method is that the infusion with the peel gives a wonderfully floral rather than sharp lemony taste.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

For this recipe I used Homemade Stem Ginger in the pudding since I had it to hand but by all means you can use it ready made from the supermarket. By the same token I decorated the Lemon and Ginger Pudding with Homemade Crystallised Ginger and although it isn’t necessary at all, it gave yet another dimension of ginger to the pudding and was utterly delicious. Again, you can use shop bought or leave it out entirely.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

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If you make this Lemon and Ginger Pudding with Lemon Custard 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 baking 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 versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.
Prep Time20 mins
Cook Time35 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: British
Keyword: lemon and ginger pudding, lemon and ginger pudding recipe, lemon custard
Servings: 9 servings
Calories: 453kcal
Author: Georgina Hartley

Ingredients

  • 200 g unsalted butter
  • 200 g caster sugar
  • zest of 3 lemons
  • 2 tablespoons fresh lemon juice
  • 4 eggs
  • 90 g sorghum flour
  • 75 g sweet rice flour
  • 35 g almond flour
  • 2 teaspoons ground ginger
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 70 g stem ginger finely chopped, about 4 balls
  • 100 g crystallised ginger sliced to decorate (optional)

Lemon Custard

  • 300 ml whole milk
  • ½ lemon
  • 3 egg yolks
  • 1 tablespoon caster sugar
  • 1 teaspoon tapioca flour * optional

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Line and grease an 8 inch square baking tin.
  • Cream the butter and sugar with the lemon zest for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated and stir in the lemon juice.
  • Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Stir in the stem ginger.
  • Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  • Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely to reheat later or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the pudding if using.

Lemon Custard

  • Slice the peel away from the lemon half with a very sharp knife, making sure to remove all the pith.
  • Place the lemon peel into a saucepan along with the milk and heat until just below boiling point.
  • Remove the milk from the heat and leave the milk to infuse with the lemon for at least 2 hours.
  • Whisk the egg yolks with the sugar in a medium bowl until pale and thick then stir in the tapioca flour if using.
  • Remove the lemon peel from the milk and re-heat the milk in a medium sized saucepan until just below boiling.
  • Take the milk off the heat and then pour in a very thin and steady stream into the eggs, whisking all the while until all the milk has been incorporated.
  • Pour the custard mixture back into the saucepan and bring to a very gentle boil and the custard has thickened, stirring all the time.
  • Remove from the heat and serve over the Lemon and Ginger Pudding.

Notes

*I love a thick custard and I find tapioca flour is the easiest way without adding another egg which would make the custard too ‘eggy’. It also helps to stabilise the custard. However it is not necessary at all and I have made the custard quite happily in the past without the tapioca, the resulting custard is just a little thinner.

Nutrition

Calories: 453kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 188mg | Sodium: 180mg | Potassium: 234mg | Fiber: 1g | Sugar: 34g | Vitamin A: 16% | Vitamin C: 5.9% | Calcium: 10.3% | Iron: 6.7%

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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

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and produces a fluffy and tender cake.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well for brownies, bars, cakes and puddings.

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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Sticky Toffee Baileys Pudding

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

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

Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: cranberry cream pie, cranberry cream pie recipe
Servings: 10 servings
Calories: 726kcal
Author: Georgina Hartley

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

Instructions

  • Pre-heat the oven to 170°C/ 150°C fan/gas mark 3.
  • 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.
  • Blend the cranberries until they are smooth then set aside in the fridge to cool completely.
  • 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.
  • 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.
  • 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.
  • 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.
  • Turn the oven down to 160°C/140°C fan/gas mark 1.
  • Mix the cranberries, lemon juice, egg yolks and condensed milk in a large mixing bowl.
  • Pour the cranberry filling into pie shell, smoothing out the top.
  • Bake the pie for 25 minutes, the cranberry filling should still be a little wobbly.
  • Leave to cool and set in the fridge overnight.
  • Whip the cream until thick and it can hold its shape then pipe over the top of the pie.
  • Serve chilled.

Notes

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

Nutrition

Calories: 726kcal | Carbohydrates: 60g | Protein: 9g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 277mg | Sodium: 337mg | Potassium: 286mg | Fiber: 2g | Sugar: 31g | Vitamin A: 29.4% | Vitamin C: 8.8% | Calcium: 18.3% | Iron: 10.8%

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.

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
Prep Time30 mins
Cook Time6 mins
Total Time36 mins
Course: Dessert
Cuisine: British
Keyword: chocolate chip clementine pudding, clementine Christmas pudding, gluten-free clementine Christmas pudding recipe
Servings: 10 people
Calories: 563kcal
Author: Georgina Hartley

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

Instructions

  • Mix everything from the Day 1 list of ingredients together in a large mixing bowl. Cover with cling film and leave to marinate overnight.
  • Add the rest of the ingredients from Day 2 and stir together really well.
  • Butter a pudding basin, and slice the extra clementine, tucking the slices into the bottom of the basin.
  • Fill the pudding basin with the pudding mixture then prepare the basin for the steam.
  • 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.
  • 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.
  • 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.
  • Steam for four hours, checking the water level occasionally and topping up if necessary.
  • 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.
  • 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.
  • Turn your pudding out onto a plate and serve with the Cointreau sauce.

Cointreau Sauce

  • Melt the butter in a large saucepan then add the sweet rice flour.
  • Pour in the milk gradually and bring the sauce up to a gentle boil. Add the sugar and continue cooking for about 10 minutes.
  • Pour in the cream and bring the sauce to a low simmer.
  • Finally turn off heat and add the Cointreau. Serve hot with the Christmas pudding.

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

Nutrition

Calories: 563kcal | Carbohydrates: 78g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 146mg | Potassium: 423mg | Fiber: 5g | Sugar: 53g | Vitamin A: 9.9% | Vitamin C: 2.2% | Calcium: 15.8% | Iron: 12.5%

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

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free plum cobbler, plum nectarine cornbread cobbler, plum nectarine cornbread cobbler recipe
Servings: 8 people
Calories: 269kcal
Author: Georgina Hartley

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

Instructions

  • Pre-heat the oven to 170°C.
  • First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  • 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.
  • Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • In a jug whisk together the buttermilk, egg, honey and melted butter.
  • Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  • 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.
  • Bake the cobbler for 25-30 minutes.

Nutrition

Calories: 269kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 334mg | Fiber: 4g | Sugar: 25g | Vitamin A: 11.3% | Vitamin C: 9.4% | Calcium: 7.1% | Iron: 7.5%

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