Category Archives: Puddings

Chocolate Roulade (Gluten Free)


Having missed out on my post for Chocolate Week due to feeling unwell and then having a busy couple of weeks at work, I decided to make my mum’s chocolate roulade recipe as a pudding after my Coq au Vin dish last weekend.

My first ever post, 2 months ago, was my mum’s Meringue Roulade recipe and it has been a very popular post since then. This is a delicious alternative that was just as fun to make, especially as it was filled with fresh raspberries straight from the garden so late on in October. I cant remember the first time I had it, so as usual I asked my mum where it came from…

My children don’t like Christmas cake so I used to make a chocolate Yule-log. When I was diagnosed with Coeliac disease I had to find an alternative recipe that didn’t have flour in it. This chocolate roulade recipe was just the idea, but it makes a wonderful gooey pudding too, as you can see from the recipe. If using the recipe for a Yule-log, either fill with a liqueur or chocolate cream, cover in chocolate ganache, mark with a fork, stick on fake robin, and enjoy.

This is a chocolate mousse mixture, baked like a soft meringue and rolled up with cream. Prepare in advance by baking the roulade the day before. Then fill and roll up several hours before serving.

(Printable Recipe)

Serves 8

6ozs Plain Chocolate
5 Large Eggs
6ozs Caster Sugar
2 Tablespoons Hot Water (see recipe)
A little Icing Sugar
Cream and fruit for filling

Swiss roll tin approx. 13½” x 9″ brushed with oil, lined with non-stick paper cut to fit width of tin but long enough to overlap the two ends. Lightly Oil Paper

Oven 180ºC, 350ºF, 160ºC Fan Oven, Gas Mark 4

1 Break chocolate into a bowl over a saucepan of hot water – leave until soft.

2 Separate eggs; put yolks into a large bowl, add sugar & using a whisk beat until pale in colour and thickened.

3 When chocolate has melted remove from heat & stir in 2tbls of hot water from the pan beneath, leave to cool a little.

4 Using a slow whisk incorporate the chocolate into the egg mixture.

5 In a clean bowl, whisk egg whites until stiff. Using a large spoon mix 1 spoonful into the chocolate mixture to loosen it.

6 Then carefully, gently & evenly fold in the rest of the egg whites.

7 Pour mixture into the tin & spread evenly, paying particular attention to the corners.

8 Bake in the centre of oven for 15 – 20 mins, should be firm to touch.

9 Remove from heat and while hot cover, first with a sheet of greaseproof paper and then a tea-towel and leave undisturbed until quite cold

10 Turn out onto a sheet of greaseproof paper that has been dusted with icing sugar. Peel away the baking paper, whip cream and spread over, sprinkle with desired fruit.

11 Roll up using the sugared paper to help, it may crack but push it together and sprinkle with more icing sugar. Chill for several hours before serving.









Pears in Cider


This reciipe is Gluten Free.

After the delicious Pears with Macaroon Crumble Topping last week, my mum left us waiting for her next pudding she was going to make with pears. Well here it is and this is what she said to me…

I told you it was worth the wait!

Serves 4-6 people

1 pint (568ml) of Medium/Sweet Cider
4-6 Ripe Pears (but still firm)
½ Cinnamon stick
2 or 3 pieces of Lemon rind
5ozs Caster sugar – unrefined
1 level teaspoon of Arrowroot - optional

1 Place the cider, sugar, lemon rind and cinnamon in a saucepan and bring slowly to the boil to allow the sugar to dissolve.

2 Turn it down to a simmer and add the pears, poach for 20/30mins until pears are soft but still whole and firm. The pears need to be frequently turned in the cider to cook them.

3 When the pears are cooked (check with a knife) take out of the liquid set them aside and keep them warm.

4 Bring the poaching liquid back to the boil and cook until the liquid is syrupy. A little arrowroot can be added if required.

5 Pour a little of the syrup over the pears to glaze them.

6 To serve place them in individual glass dishes, or a large dish, spoon over some of the syrup and serve hot, warm or chilled with fresh cream or vanilla ice-cream.

Ice-cream is particularly good if the pears are hot and a chocolate sauce is also good poured over the pears.





Pear on Foodista

Pears with Macaroon Crumble Topping (Gluten Free)


As you can tell from my recent recipes/posts, Autumn is well and truly upon us now and to many it is their favourite culinary season of the year. I myself, am starting to appreciate what is on offer properly during Autumn for the first time, now that I actually get to write about it.

Watching the likes of Nigel Slater and Valentine Warner on tv, you can really discover what things are coming into season right now and how to make use of them – apples and pears being a few of the best known fruits for this time of year.

So it is appropriate that this delicious recipe is pear related and ideal for an autumnal day, especially after a sunday lunch. As ever, I asked my mum for the story behind this recipe and this is what she told me…

A friend gave me some freshly picked pears from his garden – after eating a few, I decided to make a couple of my favourite dishes, both are gluten free. Apart from ‘Tarte au Poire’ a classic French pudding, cooked pear recipes are not easy to find.

This one is a particlar favourite as it is a change from apple crumble and the addition of macarons gives it a slightly different flavour. I serve it warm with either home-made custard or cream.

The other recipe I shall be making for Sunday lunch as it is refreshing and not to heavy a pudding after a Sunday Roast. It is worth the wait!

2¼lbs (1kg) Ripe Pears
4ozs (125g) Caster Sugar – unrefined
Juice of 1 Lime
70zs (200g) Plain Flour or Gluten Free Plain Flour
4ozs (100g) Butter
12 Macaroons (check the ingredients)

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven

1 Peel, core and cut the pears into large pieces and put into a saucepan with the lime juice and 1oz (25g) of sugar and cook for a few minutes until softened. Then spoon into a dish.

2 Sift the flour, cut the butter into small cubes, and either rub into the flour to make fine breadcrumbs or whizz in a food processor.

3 Add the remaining sugar and mix again.

4 Crumble the macaroons and stir in to the mixture.

5 Sprinkle the crumbs over the fruit without pressing down and bake in the oven for 20/30 minutes until golden brown.

Serve with cream or custard.

Apples can be substituted for pears.








Pear on Foodista

Chocolate Mousse (Gluten Free)


I know it is a bit early for Chocolate Week but this has to be one of the easiest and most delicious desserts that exists. Everyone has heard of it for starters but this wonderful version came from my great-grandmother. As ever, I always ask my mum what the story behind each family favourite is and this is what she told me…

“My Grandma used to make this for my birthday in the 1950’s when chocolate was scarce. It was a once a year treat. I still make it when friends come for a meal as it is quite simple and can be made well in advance. Delia Smith calls it a recipe of the Sixties but it was being used well before then. It is very rich and needs to be served only in small quantities, either on its own, with raspberries or similar fruit and a small amount of cream.”

7ozs (200g) Dark Chocolate (at least 70% cocoa solids)
4 fluid ozs (120ml) Warm Water
3 Large Eggs, separated
1½ozs (40g) Caster Sugar (I use unrefined)

1 Break the chocolate into pieces into a large heat-proof bowl, add the warm water and set over a saucepan of simmering water, making sure the bowl doesn’t touch the water and allow the chocolate to melt slowly.

2 When it is melted remove from the heat and stir until smooth.

3 Let it cool for 3-4 minutes, giving it an occasional stir before adding the egg yolks and then giving it another good stir. Put to one side.

4 In a very clean bowl, whisk the egg whites to soft peaks then whisk in the sugar a little at a time until the whites are stiff and glossy.

5 Fold a little of the egg white mixture into the chocolate, just to loosen it then carefully cut and fold in the rest of the egg whites. It needs gentle handling otherwise the mousse won’t be light.

6 Divide the mixture into your chosen dishes cover with clingfilm and chill for at least 2-3 hours or even overnight for the next day.

To serve it I use very old custard cups but ramekins, glasses or a large glass dish would be suitable.

NB It uses uncooked egg which may cause a risk to children, pregnant women and the elderly, but no-one in my family has ever suffered any reaction from eating this delicious pud.










Blackberry Compote


Having made plenty of savoury goodies with the foraged fruits (aside from the crumble) I thought it was about time to make something sweet with some of my fresh blackberries.

So I decided to make something that would go great as an accompaniment with lots of puddings. So after reading a Brian Turner recipe, I decided to have a go at making a Blackberry Compote. It was very simple to create and it tastes so good, especially with Vanilla Ice Cream and natural yoghurt. I’m sure it would be perfect for hot puddings too!

If you have any left over blackberries and some sugar in the cupboard, you have to give this a go.

340g Blackberries
55g Sugar
1 tbsp Water

1 Put the sugar, water and half of the blackberries into a saucepan and bring to a simmer.

2 Blend with a hand-held mixer or put into a food processor and process until smooth. Strain through a sieve to remove the seeds.

3 Return mixture to a clean saucepan and bring it back to the boil, adding a little water if it is too thick or a squeeze of lemon juice, if necessary.

4 Add the rest of the blackberries and take off the heat immediately.

Serve either warm or cold with a pudding of your choice!

Blackberry on Foodista

Proof is in the pudding…

and in the vinegar it seems!


After enjoying another hour of foraging for fruits in our local wood as we promised ourselves, we ended up with another 2 pounds of blackberries, 2 pounds of sloes and half a pound of elderberries.

Once home we started the cooking and baking process, with my girlfriend making me a Blackberry and Apple Crumble for the first time ever, while I attempted to make mum’s recipe of Blackberry Vinegar.

The smell around the house of cooking blackberries was so intoxicating! All our pots and pans were taking on a deep red glaze as was the sink when it came to washing them all.

Having never made anything like this before I think the results were fantastic. We had some of the blackberry vinegar with some salad leaves and brie to start and had some of the delicious crumble for pudding. I am now converted into home baking especially with home grown and foraged produce. I am already looking forward to supper tonight as more of the crumble will be enjoyed!

Now to decide what to do with the sloes and elderberries…


Blackberry and Apple Crumble (Gluten Free)

First read… Proof is in the pudding…

8ozs Blackberries
1 large cooking apple
1 tabelspoon caster sugar for the fruit
4ozs Gluten free flour
2ozs Stork/Cooking margarine
3 tabelspoons demerara sugar
Oats for the topping

Use a pre greased oven proof dish for best results.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 Cut the apple into bitesize chunks and place in a non stick saucepan along with the blackberries. Add some boiling water and the tablespoon of caster sugar and heat until the apples are soft but have some bite.

2 While thats cooking, mix the flour and cooking margarine in a mixing bowl and sift it through your fingers until it resembles a breadcrumb consistency.

3 Add the 2 tablespoons of demarara sugar to the pasty mix and stir in well.

4 Place the warmed fruit into the greased oven proof dish and cover with the pastry mix.

5 Level the pastry mix with a fork and add a tablespoon of demarara sugar to the topping.

6 Finally add some oats over the top of the dish. Most coeliacs are not allergic to oats if they are not eaten everyday (Source: Coeliacs Society).

7 Bake in the oven for 30 to 35 mins or till the topping is golden brown.

Serve with either cream or custard.




Blackberry on Foodista

Meringue Roulade (Gluten Free)

First post…
Having benefitted from my mum’s cooking for over 30 years, I feel I have a compelling need to share my good fortune with a wider audience in the hope that they will come to appreciate why I return home so often for a refresher!   Mum has a gluten intolerance and yet our diet over the years has never been compromised by this, and we have always eaten the same dishes (except bread cakes and biscuits).

With that said, I wanted to share one of mine and my family’s all time favourites in my first post – my mum’s meringue roulade.

Serves 6 to 8 people

5 egg whites
8ozs Caster Sugar
1 teaspoon White or malt vinegar
1 teaspoon Real Vanilla Essence
2 heaped teaspoons Cornflour
Icing Sugar

A 35cm x 27cm Swiss-roll tin lined with oiled baking paper or a silicon lining cut to size.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 Whisk egg whites until they are very stiff (you should be able to turn the bowl upside down without them falling out)

2 Continue to whisk and add caster sugar a spoon at a time.

3 Then add the vinegar, vanilla essence and corn-flour and mix them in completely.

4 Spoon the meringue mixture into the lined Swiss-roll tin and bake for 10 minutes or a little longer if the top not golden. The meringue will have risen but will sink again as it cools.

5 When cold, turn out onto a sheet of greaseproof paper dusted with icing sugar.

6 Whisk cream until stiff, spread onto meringue and then add fruit of your choice.

7 Using the greaseproof paper to help roll up the meringue, put on a dish and dust with more icing sugar.

Ready for baking
Ready for baking
Straight from the oven
Straight from the oven
Left the tin
Left the tin
Creamed and fruited
Creamed and fruited
Ready to roll
Ready to roll
Eat me
Eat me - yummy!