Gluten-Free Shepherd’s Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

Welcome to the first in a new series featuring classic dinner recipes which have been de-glutened. A lot of traditional British recipes, especially the ones we grew up eating as a family rely at least somewhat on the presence of flour. Whether it’s the gravy on your Sunday roast, the béchamel sauce of your lasagne or even my Auntie Lil’s chicken curry, regular plain flour is always present in some way. Since becoming gluten-free many years ago I have learnt through trial and error the best way to continue making these recipes so there is no difference between the gluten-free versions and the ones from my childhood. First up on the agenda is one of our all-time classic family faves. Shepherd’s Pie.

A baking dish of Gluten-Free Shepherd’s Pie

What’s the difference between Shepherd’s Pie and Cottage Pie?

Both dishes refer to a red meat dish, often minced meat, cooked in a gravy with onions and often carrots and celery, topped with a mashed potato layer and baked in the oven. The term Cottage Pie was first mentioned in 1791 but Shepherd’s Pie did not really appear until 1854. Initially the two terms were interchangeable for the same dish but in the 20th century the two recipes were separated into their own identities. Cottage Pie became synonymous with versions made with minced beef whereas Shepherd’s Pie would more commonly be made with minced lamb.

Our family adores Shepherd’s Pie, it meets approval from all members including the baby and guarantees a clean plate from our picky pre-schooler. Luke and I love it too, especially served with hot buttered cabbage.

Shepherd’s Pie is a simple and satisfying meal with lots of veggies in the main base of the pie along with the lamb mince. I love the taste and texture that the extra vegetables give to the base of the dish. The usual onions are present, along with carrots and celery. However, here we also include diced courgette as it goes so beautifully with the lamb.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

How do you make Gluten-Free Shepherd’s Pie?

The traditional version of Shepherd’s Pie is made using plain wheat flour to thicken the rich gravy which encases the meat and vegetables at the base of the pie. Here we are switching it out for sweet rice flour. The sticky properties of this starchy flour absorb the cooking oil and the added stock for a beautifully smooth and silky sauce which is indistinguishable from wheat flour gravy. The only difference is the colour. The sweet rice flour gravy is much lighter than its wheat counterpart. To this end we add coconut aminos which deepens the colour of the gravy naturally whilst also providing the perfect amount of seasoning.

One of the other key ingredients in this Gluten-Free Shepherd’s Pie is the use of fresh stock to make the most umami empowered gravy. It makes all the difference, providing tremendous depth of flavour and I would seriously advise against the stock cube if possible. I make homemade chicken stock every other Sunday with the bones of our Roast Chicken so I always have it to hand for my everyday cooking. It is possibly the most invaluable ingredient in my kitchen. If you don’t have any homemade stock then check to see if your butcher supplies it, otherwise do use the best store bought fresh stock you can find.

A bowl of Gluten-Free Shepherds Pie

Finally do you want to know my secret ingredient for Shepherd’s Pie? It’s definitely not something I would add to Cottage Pie, but it lifts the whole meal up a notch, giving it such a special flavour. Would you like to know? It’s mint sauce! Once you try it you will never make your Shepherd’s Pie without it.

Mint sauce is traditionally served as part of the Great British roast dinner alongside spring lamb. It’s an essential condiment of our larder and is an absolutely perfect addition to our Shepherd’s Pie. The three main ingredients of mint sauce are mint, white wine vinegar and sugar so it’s pretty easy to make your own. However, I usually use shop bought. It’s worth checking the label of your mint sauce though as many contain xanthan gum which is something I try to steer clear of in my kitchen. There are brands without though, so just double check.

A Shepherd’s Pie wouldn’t be the same without delicious buttery mash blanketing the whole affair. I am quite particular about my mashed potato and although I don’t go the whole Joel Robuchon route which is half potato/half butter, this recipe certainly does not skimp on the butter or the seasoning. A good amount of butter is necessary for the perfectly crisp golden top on your Shepherd’s Pie. However I also add a splash of stock in the mash to make the potatoes smooth, creamy and rich. You could also use milk. When adding your butter and liquid to the cooked potatoes it’s imperative to warm them up first and tip your potatoes into the add-ins, not the other way around. We want to avoid gluey or lumpy mash at all costs and this way makes sure we achieve neither. To mash the potatoes you can use a hand masher or a potato ricer, but never use the food processor or the blender as you’ll run the risk again of gluey mash. Potatoes can be decidedly tricky when they want to be.

An empty bowl of Gluten-Free Shepherd's Pie

If you make this Gluten-Free Shepherd’s 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 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 baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

Print Recipe
Gluten-Free Shepherd's Pie
Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.
A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side
Course Main Dish, pie
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
  • 800 g red potatoes peeled and quartered
  • 100 g unsalted butter
  • 100 ml fresh stock I use chicken
  • ½ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 onion peeled and finely diced
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 1 courgette finely diced
  • 600 g lamb mince
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons sweet rice flour
  • 200 ml fresh stock I use chicken
  • 1 tablespoon coconut aminos
  • 1 tablespoon mint sauce
  • ½ teaspoon cracked black pepper
Course Main Dish, pie
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Servings
6 people
Ingredients
  • 800 g red potatoes peeled and quartered
  • 100 g unsalted butter
  • 100 ml fresh stock I use chicken
  • ½ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 onion peeled and finely diced
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 1 courgette finely diced
  • 600 g lamb mince
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons sweet rice flour
  • 200 ml fresh stock I use chicken
  • 1 tablespoon coconut aminos
  • 1 tablespoon mint sauce
  • ½ teaspoon cracked black pepper
A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side
Instructions
  1. Boil a large saucepan of water and add the potatoes. Cook for 20 minutes or until the potatoes break apart when you touch them with the tip of a knife. Drain the potatoes from the water.
  2. Add the butter, stock, salt and pepper to the now empty saucepan and heat gently until the butter has melted. Remove from the heat.
  3. Tip the cooked potatoes back into the saucepan and mash well until the potatoes are creamy. Set aside whilst you prepare the lamb mince.
  4. Pre-heat the oven to 200 °C/180°C fan assisted/gas mark 5.
  5. Heat the olive oil in a wide bottomed saucepan then add the onion, carrots, celery and courgette. Cook for about 10 minutes until the vegetables have softened.
  6. Add the lamb mince, bay and thyme leaves, stirring occasionally until the lamb has browned.
  7. Add the sweet rice flour to the pan, mixing in well to absorb the fat. If there is any excess oil then remove it with a spoon.
  8. Pour in the stock and stir until a thick gravy has formed.
  9. Add the coconut aminos and mint sauce, stirring through. Cook for 5-10 minutes so all the flavours are well combined.
  10. Remove the lamb mince from the heat then spoon into an ovenproof baking dish into an even layer.
  11. Spoon the mashed potato over the top until it completely covers the lamb mince, then create light furrows in the potato by using the back of a fork.
  12. Bake in the oven for 25-30 minutes until the potato is golden.

SHOP THE RECIPE

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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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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Pecan Treacle Tart

This Pecan Treacle Tart is a glorious transatlantic marriage between a Pecan Pie and a Treacle Tart. It’s the best of both worlds, deeply nutty, rich and sticky.

Pecan Treacle Tart

I originally posted this recipe in 2014 before the blog became gluten-free. These are the original photos and the recipe has been kept exactly as is below. However, I recently re-tested this recipe using a gluten-free pastry and gluten-free breadcrumbs which are one of the main ingredients of the tart and I was thrilled to discover the recipe loses nothing in the translation, so I have scribbled the gluten-free version down in the notes below.

This recipe is a mish mash of Pecan Pie from across the way and a traditional British Treacle tart. It seemed to make complete sense to me to combine the best bits about both recipes for an ultimate sweet treat.

Pecan Treacle Tart

The actual recipes if you look at them are quite similar bar swapping the nuts and breadcrumbs around. An American Pecan Pie calls for dark molasses or corn syrup instead of golden syrup traditionally used in treacle tarts. I stuck with what I know and turned to the golden syrup. However, I gave a nod to the intensely treacly flavour of the dark molasses by adding a smidge of black treacle which adds depth to the sweetness, giving this Pecan Treacle Tart a bit of backbone.

Whereas a treacle tart and a pecan pie use breadcrumbs or roughly chopped pecans respectively in their fillings. Here both are used gives the tart both body and softness. It’s a perfect texture. When I originally developed this recipe before I was gluten-free I used brioche breadcrumbs which add a lovely sweet butteriness but in re-testing the recipe I used breadcrumbs from a gluten-free sourdough and I was not at all disappointed with the results.

Pecan Treacle Tart

Finally I’ve finished the tart filling off with a splash of lemon juice to cut through the richness and a tweak of vanilla extract just like they do in pecan pies.

This tart really is wonderful. A delightful alternative to Pecan Pie if you are looking to switch things up this Thanksgiving or if you are keen on upping the ante of your usual British Treacle Tart. Delicious warm with whipped cream.

Pecan Treacle Tart

Print Recipe
Pecan Treacle Tart
This Pecan Treacle Tart is a glorious transatlantic marriage between a Pecan Pie and a Treacle Tart, deeply nutty, rich and sticky (gluten-free option).
Pecan Treacle Tart
Course pie
Cuisine American, British
Keyword pie
Prep Time 30 minutes
Cook Time 50 minutes
Servings
8-10 servings
Ingredients
For the pastry - for gluten-free pastry recipe see notes below
  • 270 g plain flour
  • 100 g unsalted butter fridge cold
  • 100 g caster sugar
  • pinch of salt
  • 1 egg + 1 egg yolk
  • 1 egg lightly beaten for the egg wash
For the filling
  • 360 g golden syrup
  • 40 g black treacle
  • pinch of salt
  • 150 ml double cream
  • 1 egg
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • 100 g brioche breadcrumbs or gluten-free breadcrumbs
  • 75 g pecans toasted then roughly chopped plus extra for decorating on the top
Course pie
Cuisine American, British
Keyword pie
Prep Time 30 minutes
Cook Time 50 minutes
Servings
8-10 servings
Ingredients
For the pastry - for gluten-free pastry recipe see notes below
  • 270 g plain flour
  • 100 g unsalted butter fridge cold
  • 100 g caster sugar
  • pinch of salt
  • 1 egg + 1 egg yolk
  • 1 egg lightly beaten for the egg wash
For the filling
  • 360 g golden syrup
  • 40 g black treacle
  • pinch of salt
  • 150 ml double cream
  • 1 egg
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • 100 g brioche breadcrumbs or gluten-free breadcrumbs
  • 75 g pecans toasted then roughly chopped plus extra for decorating on the top
Pecan Treacle Tart
Instructions
  1. To begin with make your pastry. Take the butter out of the fridge and slice very finely with a sharp knife, then place in a large mixing bowl with the flour.
  2. Tear the butter up and coat thoroughly with the flour, then begin to rub gently between your fingertips until you reach very rough breadcrumbs, don’t take it too fine. It should take less than 5 minutes.
  3. Add the sugar, salt, egg and egg yolk then bring together into a dough. Tip it out onto the work surface and press together to form a ball. Wrap in baking parchment and chill in the fridge for 30 minutes.
  4. Meanwhile make the filling. Warm the syrup and black treacle with the salt, then tip into a large mixing bowl.
  5. Whisk in the double cream, then the egg.
  6. Add the breadcrumbs and the pecans, lemon juice and vanilla then set aside.
  7. Pre-heat the oven to 170°C.
  8. Remove the pastry from the fridge and roll out until it is about 3mm thick. Line the pastry into the bottom of the tin. The tin I used was 35cm x 11cm.
  9. Place some greaseproof paper on top of the pastry then pour baking beans on top.
  10. Place in the oven for 15 minutes to blind bake. Remove the baking beans, brush with the egg wash then place back in the oven for a further 5 minutes.
  11. Turn the oven down to 160°C.
  12. Stir the treacle mixture, then pour into the pastry. Place in the oven and bake for 35-40 minutes until the filling has set. Allow the tart to cool in the tin before cutting.
Recipe Notes

Gluten-Free Pastry
140g sweet rice flour, plus extra flour for dusting
125g sorghum flour
75g almond flour
25g ground flaxseeds
125g unsalted butter, directly from the fridge
100g caster sugar
2 eggs + 1 yolk, lightly beaten
pinch of salt
1-2 tablespoon whole milk
300g mincemeat
1 egg yolk + 1 teaspoon whole milk whisked together for the wash

In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and chia seeds.
Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
Whisk in the caster sugar and then pour in the eggs.
Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
Wrap the pastry dough in cling film and place in the fridge for at least 30 minutes (or up to 3 days).

SHOP THE RECIPE

I used this Alan Silverwood Tarte Maison with Loose Base 35cm x 12cm for this Pecan Treacle Tart. I love these Alan Silverwood tins as they conduct heat so efficiently making your tart perfectly baked.

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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