Glazed Christmas Ham

A Glazed Christmas Ham makes an impressive centrepiece for your Christmas Eve dinner and is surprisingly easy to make but do set aside some time for it.

Glazed Christmas Ham

You can be sure of one thing at our family Christmas, there will usually be a Glazed Ham and if so there will always be leftover ham in the fridge right up until the New Year. Not only does it make a superb supper, hot out of the oven when the glaze is sweet and warm and the ham falling away from the knife, but it also pays dividends cold from the fridge when you can’t face any more turkey but still fancy a sandwich.

Glazed Christmas Ham

We serve it up every year on Christmas Eve with a Warm Butternut Squash and Pomegranate Salad, a resplendent cheeseboard and copious quantities of mince pies. It sits alongside the Roast Turkey Christmas Lunch the next day as one of the two best meals we have each year. The great thing about it is that it really is a doddle to prepare which is essential when what you’re really doing in the kitchen is peeling potatoes, preparing veg, soaking bread for the bread sauce and brining turkey for the next day. The ham will sit happily in the stockpot with all its accoutrements simmering away for a few hours before you remove it, give it a final flourish of a glaze then stick it in the oven for 20 minutes.

Glazed Christmas Ham

Glazed Christmas Ham

Glazed Christmas Ham

The only slight concern might be if you forget to give your ham an initial boil with just a stockpot full of cold water to wash off all the excess salt. Just drain the water off and rinse the stockpot before you begin the recipe proper. It was a very unfortunate incident a few years ago when the ham was deemed inedible after this initial stage was missed, even though the butcher had told me it didn’t need pre-boiling. Do it anyway, despite butcher instructions. Our traditional Christmas Eve supper preparations would now not be complete without each member of the family individually poking their head into the kitchen to helpfully remind me to boil the ham up first. Even when preparing the ham for this post Luke came into the kitchen declaring ‘You know what you’ve forgotten don’t you.’ When I explained that no I had already done the pre-boil and the ham was now in its second boil with the rest of the ingredients, he harrumphed that I had obviously done it rather quickly. Don’t worry, dear reader, this mistake will never be repeated again, for your sanity don’t let it happen to you.

Glazed Christmas Ham

The family crowd which gathers when we pull the ham out of the oven, cheers and slides over for a cheeky slice before it hits the table. This is when Christmas truly seems to have arrived; sitting down at the dining table, a glass of fizz at our fingertips, the scent of cloves permeating the atmosphere and candlelight illuminating our supper. If we’re lucky we might have remembered to get extra crackers or even party poppers much to the child within’s delight and then it’s time to relax. Let’s hope the presents have all been wrapped and stored under the tree. All the hard work has been done as we wait for Father Christmas to arrive later that night.

Glazed Christmas Ham

Glazed Christmas Ham

A Glazed Christmas Ham makes an impressive centrepiece for your Christmas Eve dinner.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Main Course
Cuisine: British
Servings: 10 people
Calories: 578kcal

Ingredients

  • 4 kg unsmoked gammon
  • 400 ml apple juice
  • 500 ml cider
  • 1 large onion roughly chopped
  • 2 sticks celery roughly chopped
  • 1 head fennel roughly chopped
  • 2 cloves garlic lightly crushed
  • small bunch of parsley stalks
  • 2 bay leaves
  • 2 star anise
  • 1 tablepooon fennel seeds
  • 1 tablespoon black peppercorns

Glaze:

  • 2 tablespoons cloves
  • 150 g redcurrant jelly*
  • 2 teaspoons English mustard powder

Instructions

  • Place the ham in a large stockpot and cover with water then bring to a rolling boil.
  • Remove the ham and pour out the water, giving the stockpot a rinse.
  • Place the ham back into the stockpot and add all the ingredients (except the ones for the glaze) Top up with water if your ham isn’t quite covered.
  • Bring to a boil then reduce the heat to a simmer, cover and cook for three hours.
  • Remove the ham, but do not discard the cooking liquid as it makes excellent stock for a later use*.
  • Pre-heat the oven to 180°C.
  • Remove the string from the ham. Cut away the very outer skin from the ham, leaving the thick layer of fat that lies beneath.
  • Make a large diamond pattern into the fat with a very sharp knife, being sure not to pierce the meat. Then place a clove into each diamond.
  • Heat the ingredients for the glaze in a small saucepan until runny then brush half of the glaze all over the ham.
  • Place in the oven and bake the ham for 10 minutes.
  • Remove the ham, brush over the rest of the glaze then place back in the oven for a final 10 minutes.
  • Serve the ham hot or cold, being careful to pick out the cloves before eating.

Notes

*For the glaze usually use of the many pots of jelly that I have made during preserving season in the Autumn. My favourite homemade jelly to use is Rosehip Jelly but I have also had wonderful success with my Mulled Wine Jelly and my Apple Rosemary Jelly. Basically use the best jelly you can get hold of from your local preserver, or failing that every good supermarket stocks good old redcurrant jelly which is sweet and piquant and does the job nicely.
*Luke says that this is the best stock our kitchen produces each year and he’s right about it being the most flavoursome. We use it with the leftover ham to make ham risotto and also ham soup with cheese sandwiches. Since there is so much stock we freeze a lot of it and then reap the benefits mid-March when we suddenly stumble across a forgotten Tupperware of it in the back of our freezer.
*Recipe inspired by Nigella’s Fully Festive Ham from Nigella Christmas

Nutrition

Calories: 578kcal | Carbohydrates: 19g | Protein: 79g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 5100mg | Potassium: 1520mg | Fiber: 1g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 134.7mg | Calcium: 53mg | Iron: 4.7mg

Mince Pie Cheesecake Oat Bars {gluten-free}

A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.

Mince Pie Cheesecake Oat Bars {gluten-free}

I am finding it hard to fit in all the exciting Christmas inspired bakes and recipes in my usual 1-2 blog postings per week. So from here on until Christmas I’m stepping things up a notch. I do love to over exert myself, especially where food is concerned, so expect a bumper month of posts. I’m hoping to mix in a bit more savoury stuff into this advent period as well so let me know what you think of that. A lot of people have been saying that they missed my savoury recipes this past year where I have been more or less baking focused so in 2018 I’m planning on throwing in a few more gluten-free dinner ideas for good measure.

As usual I have set myself too much to do in the run up to Christmas, especially since Amazon have very destructively added the first series of The Marvellous Mrs Maisel to their streaming service this past week. So now I must endeavour to fit that in as well amongst the Christmas cards, extra cake orders, food prep and shopping for more Thomas the Tank Engine stocking fillers. Still, I can’t help but love December!!

Mince Pie Cheesecake Oat Bars {gluten-free}

It may be apparent to the eagle eyed reader that I am an ardent devotee of mincemeat. I try and put mincemeat in most of my bakes around December and a couple of weeks ago I made these Mince Pie Cheesecake Oat Bars for the market stall and have decided that they might be one of my best inventions yet.

Mince Pie Cheesecake Oat Bars {gluten-free}

They are a riff on my Blackberry Cheesecake Hazelnut Oat Bars. Two layers of oaty shortbread are sandwiched together with mincemeat cheesecake. If you are buying your mincemeat for the recipe then do make sure it’s suet-free as you don’t really want any extra fat messing up the recipe. I used my Cranberry Cointreau Mincemeat which is perfect for any kind of baking. By mixing the mincemeat with the cheesecake mixture you are making the centre of these oat bars extremely creamy. They don’t have the sweet punch of a traditional mince pie and are more of a subtle affair but still packed with that rich fruity spice flavour that is key to any mince pie creation.

Mince Pie Cheesecake Oat Bars {gluten-free}

A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 12 bars
Calories: 475kcal

Ingredients

  • 280 g cream cheese
  • 260 g suet-free mincemeat
  • 2 eggs
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
  • In a medium sized bowl stir the cream cheese, mincemeat and eggs together until well combined then set aside.
  • Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
  • Tip half the mixture into the cake tin and press in tightly.
  • Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
  • Place in the oven and bake for 30 minutes.
  • Remove and leave to cool in the tin for 10 minutes then remove from the tin carefully and leave to finish cooling on a wire rack before cutting into squares.

Nutrition

Calories: 475kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 311mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Vitamin A: 855IU | Calcium: 69mg | Iron: 1.2mg

Cranberry Cointreau Mincemeat

Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze. It’s also the best choice for your free-from mince pie as it doesn’t have any pesky suet ruining things for the vegans, it’s nut free for our allergy afflicted friends and if you’re gluten-free you don’t have to worry about where to source your gluten-free suet.

Cranberry Cointreau Mincemeat

This Cranberry Cointreau Mincemeat is a re-post from a recipe that I published in 2013. I make this recipe every year to sell on my market stall and for personal use in my mincemeat recipes that require no suet such as Bramley Apple and Mincemeat Pudding. I have kept the below text as written four years ago for posterity. I can’t believe the John Lewis ad hee haw is still going as strong as ever.

It all starts here people. I was watching the ad breaks during X Factor on Saturday and they were very clear that we have now been given the all clear on Christmas. Have you seen the John Lewis ad with the hare and the bear? Well I didn’t understand it but it still made me cry. If John Lewis think it’s Christmas then it must be. Finally I will stop being embarrassed that I have been listening to Fairytale in New York since November 1st, I can dust off Delia’s Happy Christmas and henceforth will step into Christmas. Well, Christmas food at least, but that’s all I care about anyway. So if you’re not ready to start thinking sleigh bells and winter wonderlands then I shall simply call you a miserable scrooge and that is all.

No, don’t go, I’m sorry for not understanding that everyone isn’t totally into the carols and commercialism (ahem, family time) as much as me. But in my defence I am making mince pies for our WI Christmas themed meeting on Monday so really I am leaving it quite last minute to whip up the mincemeat.
Cranberry Cointreau Mincemeat

I am making two different types of mincemeat this year and this is the first one. It’s veggie and nut free and very quick to boot.

I was going to make Dan Lepard’s Dark Rich Mincemeat as I wanted to steer clear of suet for mincemeat number one and his take on it sounded delicious but I couldn’t find any dried sour cherries. Even a trip into town and my trusty pocketrobber Whole Foods had run dry, though I did get to see the Carnaby Christmas lights so the trip wasn’t a complete bust. But still, I needed something sour to counterbalance all the sugary fruit. So I added fresh cranberries which seemed to do the trick, not breaking them up too much in the mix so they burst in your mouth, immediately quelling the layers of fruity sweetness. With dried and fresh cranberries all stirred up I couldn’t help but think of adding some sort of orange note since it’s a natural pairing with cranberries. When it’s Christmas you should always reach for the bottle so I poured in a good glug of Cointreau, my favourite Christmas tipple, which happily is made from oranges. Then it tasted so good, so I added a bit more. Then a bit more. Then I poured myself a small glass and the rest is history.

Cranberry Cointreau Mincemeat

Cranberry Cointreau Mincemeat

Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Condiment
Cuisine: British
Servings: 64 servings
Calories: 63kcal

Ingredients

  • 100 g dried cranberries
  • 200 g raisins
  • 275 g currants
  • 100 g soft prunes stoned and blended to form a paste
  • 2 dessert apples peeled, cored and diced small
  • 500 g fresh cranberries
  • 300 g dark brown sugar
  • 250 ml gluten-free pale ale
  • 1 bramley apple peeled and grated
  • zest and juice of 1 lemon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 30 ml brandy
  • 100 ml Cointreau

Instructions

  • Pour the fresh cranberries, sugar, ale, bramley apple, lemon juice and zest and all the spices into a large saucepan and bring to the boil. Simmer for 10 minutes until some of the cranberries start to break down.
  • In a large mixing bowl add the dried fruits and the dessert apples and add to the boiled mixture.
  • Remove from the heat, add the dried fruits and give a very good mix through, making sure the prune paste is evenly dispersed.
  • Leave to cool completely before stirring through the brandy and Cointreau.
  • Decant into sterilised jars and store until ready to use or use straightaway.

Notes

Yield 4 380g jars

Nutrition

Calories: 63kcal | Carbohydrates: 15g | Sodium: 3mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1.8mg | Calcium: 11mg | Iron: 0.3mg

Fancy more mincemeat recipes? Then treat yourself to traditional Victorian Mincemeat which uses real beef mince for the richest and most decadent mince pies this Christmas.

Victorian Mincemeat - a traditional mincemeat made with real beef for the best mince pies this Christmas

Cranberry Clementine Sauce

Homemade Cranberry Clementine Sauce is the perfect accompaniment to the festive turkey. The bright shiny flavours are enhanced by a touch of spice.

Cranberry Clementine Sauce

It’s about time that I came clean here on the blog with what my deal is at the moment. A lot of my posts have been late, if they have been posted at all and my Gluten-Free Flour series went on a rather long sabbatical. If you follow my market stall then I basically opted out of late summer/early autumn then upped sticks to a completely different market.

Back in July I was ahead of the game, I had managed to carve out a good amount of time of pure recipe testing, writing and photography and had posts planned for about 6 weeks ahead. I was intending to return to posting twice a week to get through all the recipes I wanted to share and things I wanted to say before the year was out. It was all going swimmingly.

Cranberry Clementine Sauce

Then I was struck down with both the most amazing news I had been wishing so hopefully for and the most debilitating morning sickness imaginable. Yes, I am expecting again and by goodness this new addition wanted my whole life to be put on hold whilst he settled into his temporary home for the next forty weeks. I could barely raise an arm out of bed, I couldn’t eat and when I did it was a huge mistake. All I was fit to do was sleep and my whole body felt wretched. Any ounce of energy I could dredge up from the depths went to ferrying Cole around to family, friends and nursery, anyone who could actually look after him whilst I went into complete hibernation and felt like the worst, most pathetic mother alive.

It took about 16 full weeks until I felt reasonably human. With the aid of my lovely husband I only managed to miss about 6 weeks of cake stalls. I had to change markets though to one much closer to home to suit my new exhausted and sickly state of being. Although this actually has turned out to be a great decision despite having to say goodbye to my lovely market at Tottenham Green. I’ve now had about a month of being okay, although of course with the next phase of pregnancy comes other challenges. However, I’m now well, eating healthily again and happy to be baking and preserving for all the festive markets on the horizon. Plus if you were reading with intent earlier in the post you’ll notice that we’re having another boy which fills me with so much excitement. Cole is simply the best little human in the world so to have two of those sounds like a dream. A dream in which the house is filled with double the amount of shouting, troublemaking, carnage, toy cars, fire engines, trains and Paw Patrol paraphernalia and where I am being constantly climbed on, grabbed, poked, pulled and run ragged. Wait, is that a dream or is it something else?

Cranberry Clementine Sauce

So all this is to excuse why my Cranberry Clementine Sauce recipe is coming the morning of Thanksgiving when anyone celebrating this holiday already has their cranberry sauce well and truly sorted. But hey, it’s lucky I live in London as we don’t need our cranberry sauce until Christmas Day so with those timings in mind I am super organised.

I had never been terribly bothered about the inclusion of cranberry sauce at Christmas until I began making my own. The syrupy sweet congealed sauce that is dolloped obligingly out of a jar is light years away from the ruby red zesty rich cranberry sauce made with fresh cranberries, a touch of citrus and a whisper of spices.

Homemade Cranberry Clementine Sauce is also one of the easiest ways to take your festive feast to another level. It adds more than just sweetness to your plate as it seems to make everything taste fresher somehow. Since I began making it myself I have become a little obsessed with the stuff and now deem it a non-negotiable accompaniment to most of my meals throughout November and December. This recipe also keeps really well and I load up the fridge with jars so I still have plenty to delve into well into next year.

Cranberry Clementine Sauce

Cranberry Clementine Sauce

Homemade Cranberry Clementine Sauce is the perfect accompaniment to the festive turkey. The bright shiny flavours are enhanced by a touch of spice.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiment
Cuisine: British
Servings: 8 people
Calories: 90kcal

Ingredients

  • 150 ml caster sugar
  • 120 ml water
  • 300 g fresh cranberries
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • zest of 1 clementine

Instructions

  • Pour the water and sugar into a saucepan and simmer for 5-10 minutes until the sugar has dissolved.
  • Add the cranberries and simmer for 5-10 minutes, stirring well. Once the cranberries are just beginning to break down then remove from the heat and stir in the spices and clementine zest.
  • Chill the sauce until needed.

Notes

I find this Cranberry Clementine Sauce keeps for an inordinately long time in the fridge since the sugar syrup preserves the sauce very well. You can easily make this sauce weeks in advance, although there’s no guarantee there’ll be any left for Christmas Day if you do that.
I have also had great success in canning this Cranberry Clementine Sauce via the water bath method to ensure extra longevity. After all, I still want to be eating my cranberry sauce well into June next year.
This recipe was adapted from a cookery class I attended many years ago at Divertimenti Cookery School in London. I have long since lost any details regarding the original writer of this recipe or which cookery class it was exactly I attended. It’s a pretty safe bet it was some sort of a Christmas cookery class though.

Nutrition

Calories: 90kcal | Carbohydrates: 23g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg

If you like this recipe then you may like…

Cream Baked Roast Potatoes

Cream Baked Roast Potatoes

Gluten-Free Yorkshire Puddings

Gluten-Free Yorkshire Puddings

Gluten-Free Sage Chestnut Stuffing

Sage Chestnut Stuffing

 

Christmas Morning Mince Pie Muffins {gluten-free}

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

I know where I am with a good tradition. Little routines and recipes that let my good conscience know that it’s the festive season. I’ve got my trifle, devils on horseback, stockings at the ready and Christmas Spotify playlist on a constant loop. I am thrown a little cock-a-hoop this year with not spending Christmas at home but with babies surrounding us these days and my sister having moved out of London this year, the family is getting bigger and more spread out so I do understand that I can’t hog Christmas anymore. Even if my inner toddler is throwing a mini tanty.

So that makes it even more important in my mind to solidify our own little family traditions where we can and introduce new ones now we have Cole at the centre of the festivities.

Of the three traditions I am welcoming in this year the first is our family advent calendar. Instead of chocolate hiding behind each window I have little cards with activities or special thoughts that I have carefully written for each day in mind. Cole has had great fun picking out the cards and re-arranging them much to mummy’s constant pleasure. So some days have been a little disappointing with empty air filling the windows and some a little overwhelming with Father Christmas to visit, presents to wrap and mince pies to make. I think I got a bit overambitious though with this tradition and might have hidden the advent calendar after the 10th on the realisation of how much work was involved in actually doing what was written on the cards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

The second tradition is our new memory box which I read all about on Pinterest. It seems a wonderful idea and I can imagine us all gathered around the Christmas tree, sharing anecdotes and cherished moments of this past year. No matter that I haven’t quite got round to buying the beautiful wooden boxes that are associated with this marvellous tradition. Instead we have a bit of scraggy old tupperware that I’m sure will be just as charming to hold our memories in until next year when I’ll order the wooden box by November at the latest.

The third tradition, which is probably the only one to be actualised, are these Christmas Morning Mince Pie Muffins. I think the title is pretty clear on when I intend to be making these bad boys. I don’t know why I haven’t made them before though as they are absolutely delicious, a cinch to make, without even requiring a food mixer, and best of all use up all the dregs of mincemeat that I always have hanging around my cupboards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

They are gluten-free, like all my recipes these days, made with a combination of white rice flour and chestnut flour. These Mince Pie Muffins are light and fluffy, but also deliciously moist thanks to the generous amount of apple puree and mincemeat in the batter. I have tried making them with all kinds of mincemeat, with suet, without suet, with nuts and without and they have all been wonderful. I must confess though, my favourite batch was made with my Cranberry and Cointreau Mincemeat which is so lovely fresh and fruity.

Do whizz up the apple puree the night before if you want to make these on Christmas morning as it saves you a boring job when you’d much rather be opening pressies and quaffing back Bucks Fizz, but apart from that they are very simple and I think an excellent new tradition addition.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

Christmas Morning Mince Pie Muffins (gluten-free)

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 329kcal

Ingredients

For the streusel topping:

  • 35 g white rice flour
  • 30 g chestnut flour
  • 50 g soft light brown sugar
  • 90 g unsalted butter
  • 40 g gluten-free porridge oats
  • 1 teaspoon mixed spice

For the muffins

  • 200 g mincemeat gluten-free
  • 175 g apple puree about 4-5 apples
  • 120 g soft light brown sugar
  • 80 ml light olive oil not extra virgin
  • 2 eggs
  • 150 g white rice flour
  • 50 g chestnut flour
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 170°C.
  • Prepare the streusel by placing the flours, sugar, butter, oats and spice in a large mixing bowl and rubbing together between your fingers. The streusel should come together but still be crumbly. Set aside whilst you prepare the muffin batter.
  • Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
  • In another mixing bowl sift together the flours, spice, bicarbonate of soda, baking powder and salt in a mixing bowl, then tip into the liquid batter.
  • Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
  • Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
  • Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.

Notes

  • This recipe was very heavily adapted from Alice Medrich’s Banana Muffins in her amazing book ‘Flavor Flours’

Nutrition

Calories: 329kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 205mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 230IU | Vitamin C: 2.6mg | Calcium: 47mg | Iron: 0.8mg

Lemon, Almond and Raspberry Trifle {gluten-free}

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This year for the first year I am not hosting Christmas. I am not pre-ordering a turkey, stockpiling crackers or heaving the Christmas crockery down from the attic. Instead we are spending Christmas at my sister’s with her partner and my brand new niece. Cole has yet to meet his tiny baby cousin and we just can’t wait to get them together.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

It’s going to be a totally different Christmas for me as usually whilst everyone is chilling out with glasses of buck fizz, nibbling on nuts and chocolate and playing pre-lunchtime games, I am in a merry haze in the kitchen juggling brussel sprouts, frantically whisking gravies and wedging the pigs in blankets into an oven bursting at the seams.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

My sister has only made two food-related requests of me this year, that I bring the Christmas pudding and The Trifle. I am not taking my duties lightly either as these two dessert options are non-negotiable in our family. Christmas might as well be cancelled if neither are produced at the end of our midday banquet. No matter that none of us are able to manage one more mouthful after the full on turkey feast let alone a bowlful of two incredibly rich desserts. We struggle on nevertheless and more often than not leap in for seconds. There is enough of both desserts to feed twenty families and by December 27th you can usually find me face deep inside the fridge digging out inroads of leftover trifle on a teaspoon (the diet spoon). It is imperative to gather enough sponge, fruit, custard and cream for each bite, the teaspoon makes it a challenge but I assure you it is possible.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

Every year I tweak my trifle recipe depending on which fruit I am fancying. But this year for extra fun I have also adapted my trifle recipe to be gluten-free. I created a delicious almond sponge for Cole’s first birthday back in June and this has proved to be the perfect base for the trifle. It is a lovely sturdy sponge which it important as it has to soak up rather a lot of limoncello without dissolving into a pile of sog.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

I have also taken inspiration from Nigel Slater’s Lemon Trifle from his Kitchen Diaries cookbook as my love for his recipe knows no bounds. I have mercilessly cribbed the bits I love best from it, namely the use of limoncello as the alcohol soak for the bottom layer of sponge and his idea of a fruit curd for the fruit base. He uses lemon, but here I have used a very easy homemade raspberry curd. Then I copied directly his no-egg lemon custard, which is made from only double cream, caster sugar and lemon juice, to ladle on top of the curd. At this point you leave the trifle to rest overnight and the custard sets like a dream. I usually take the recipe to this stage on Christmas Eve (or even the 23rd if there is room in the fridge to store) and then whip up the double cream for spooning on top of the whole affair just before serving on Christmas Day.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

It is a magnificent way to end the most indulgent meal of the year and in our family Christmas would not be the same without it. We also cannot possibly forget the tradition of exclaiming after the first mouthful how much this year’s trifle is the best one ever. There is no way that my Lemon, Almond and Raspberry Trifle will disappoint us.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

Lemon, Almond and Raspberry Trifle

A gluten-free lemon and almond sponge, drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with a dreamy lemon custard and clouds of double cream.
Prep Time30 mins
Cook Time2 hrs
Total Time10 hrs 30 mins
Course: Dessert
Cuisine: British
Servings: 10 people
Calories: 747kcal

Ingredients

For the almond sponge:

  • 160 g caster sugar
  • zest of ½ lemon
  • 120 g unsalted butter room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 90 g gluten-free plain flour
  • 90 g ground almonds
  • ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons limoncello

For the raspberry curd:

  • 150 g raspberries
  • 2 tablespoons raspberry powder optional – see notes
  • Juice of ½ lemon
  • 200 g caster sugar
  • 55 g unsalted butter
  • 3 eggs lightly beaten

For the lemon custard:

  • 500 ml double cream
  • 120 g caster sugar
  • 100 ml lemon juice from about 3 lemons

For the topping:

  • 300 ml double cream
  • 20 g flaked almonds
  • 75 g raspberries

Instructions

To make the almond sponge

  • Pre-heat the oven to 160°C and line and grease a 7 inch square cake tin.
  • Beat the sugar with the butter and lemon zest until light and fluffy.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla extract.
  • In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
  • Pour the cake batter into the tin and then place in the oven
  • Bake for 30 minutes, then remove from the oven and cool on a wire rack for about four hours.
  • Once cool, cut circles out of the sponge which are easier to assemble into the bottom of the trifle bowl. When your sponge is in place then spoon over the limoncello.

To make the raspberry curd

  • Heat the raspberries in a medium saucepan with a small splash of water until the raspberries have completely softened. Strain, keeping the juice for the curd.
  • In a medium saucepan combine the strained raspberry juice, raspberry powder, lemon juice, caster sugar and butter and whisk them together whilst bringing to a low boil.
  • Remove from the heat then pour a splash of the raspberry into the beaten eggs and whisk well, pour a little bit more of the raspberry in and continue whisking, then continue pouring the raspberry liquid into the eggs in a slow stream until combined.
  • Pour it all back into the saucepan and bring to a boil, still whisking all the time, then continue whisking for 5 minutes until the mixture thickens.
  • Remove from the heat and strain so the curd is very smooth.
  • Place the curd in the fridge for an hour to cool.
  • Once the curd has cooled then spoon over the limoncello soaked sponge in an even layer.

To make the lemon custard

  • Pour the double cream and the sugar into a medium saucepan and bring to a gentle boil, allowing to simmer for a couple of minutes.
  • Remove the cream from the heat and stir in the lemon juice.
  • Pour the lemon custard over the raspberry curd and place in the fridge, this time to rest overnight so the custard can set.

The final layer:

  • Whip the double cream until thick then spoon over the top of the trifle. Decorate with toasted almonds and fresh raspberries.

Notes

  • The raspberry powder is completely optional. It does amp up the raspberry taste but the main reason for using is to improve the colour otherwise the curd can look a little grey.

Nutrition

Calories: 747kcal | Carbohydrates: 64g | Protein: 9g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 245mg | Sodium: 129mg | Potassium: 190mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1755IU | Vitamin C: 11.1mg | Calcium: 119mg | Iron: 1.4mg