Delightful Gluten-Free Desserts: A British Guide

When embarking on a gluten-free lifestyle, it might seem daunting to find delicious dessert options that don't compromise on taste or texture. 

Fear not, as we’ve rounded up some delightful gluten-free dessert recipes that will satisfy your sweet tooth. 

These recipes are perfect for any occasion, whether you’re entertaining guests or simply indulging in a treat.

1. Flourless Chocolate Cake

Ingredients:

200g dark chocolate (at least 70% cocoa)

200g unsalted butter

250g caster sugar

6 large eggs, separated

A pinch of salt

Cocoa powder, for dusting

Instructions:

Preheat your oven to 180°C (160°C fan). Grease a 23cm springform tin and line the base with baking paper.

Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat.

Whisk the egg yolks with half of the sugar until pale and creamy. Stir in the melted chocolate mixture.

In a separate bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the remaining sugar, whisking until stiff peaks form.

Gently fold the egg whites into the chocolate mixture in three batches, ensuring it's well combined.

Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes until the cake has risen and a crust forms on top.

Let the cake cool in the tin, then transfer to a wire rack. Dust with cocoa powder before serving.

2. Lemon Polenta Cake

Ingredients:

200g ground almonds

200g fine polenta (cornmeal)

1 ½ tsp baking powder (ensure it's gluten-free)

225g unsalted butter, softened

225g caster sugar

3 large eggs

Zest of 2 lemons

Juice of 1 lemon

Instructions:

Preheat your oven to 180°C (160°C fan). Grease a 23cm round cake tin and line with baking paper.

Mix the ground almonds, polenta, and baking powder in a bowl.

In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the lemon zest, then fold in the almond and polenta mixture. Finally, mix in the lemon juice.

Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes until the cake is golden and a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

3. Coconut Macaroons

Ingredients:

2 large egg whites

150g caster sugar

200g desiccated coconut

1 tsp vanilla extract

Instructions:

Preheat your oven to 170°C (150°C fan). Line a baking tray with baking paper.

In a clean, dry bowl, whisk the egg whites until stiff peaks form.

Gradually add the sugar, continuing to whisk until the mixture is thick and glossy.

Gently fold in the desiccated coconut and vanilla extract until well combined.

Using a tablespoon, drop small mounds of the mixture onto the prepared baking tray, spacing them a few centimetres apart.

Bake for 15-20 minutes until the macaroons are golden brown on the edges and slightly firm to the touch.

Allow to cool on the baking tray before transferring to a wire rack.

4. Raspberry Pavlova

Ingredients:

4 large egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour (ensure it’s gluten-free)

300ml double cream

200g fresh raspberries

Icing sugar, for dusting

Instructions:

Preheat your oven to 150°C (130°C fan). Line a baking tray with baking paper and draw a 20cm circle on it.

Whisk the egg whites until stiff peaks form, then gradually add the sugar, one tablespoon at a time, whisking well between each addition until the mixture is thick and glossy.

Fold in the white wine vinegar and cornflour.

Spoon the meringue mixture onto the circle on the baking paper, spreading it to form a nest with higher edges.

Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely.

Once cool, whip the double cream until soft peaks form, then spread over the meringue base.

Top with fresh raspberries and dust with icing sugar before serving.

Conclusion

Living gluten-free doesn’t mean you have to miss out on mouth-watering desserts. These recipes are not only free from gluten but also full of flavour and texture. Whether you prefer a rich chocolate indulgence, a zesty lemon treat, a coconut delight, or a fruity pavlova, there's something here to satisfy every craving. Enjoy baking and indulging in these delightful desserts!

Indulging in Classic British Puddings and Desserts at Home

There's something wonderfully comforting about classic British puddings and desserts. These timeless treats, steeped in tradition and history, bring a sense of nostalgia and warmth to any home. 

Whether it's the rich and indulgent sticky toffee pudding, the light and airy Victoria sponge, or the tangy delight of a lemon posset, there's a British dessert for every occasion. 

In this blog post, we'll explore how to create some of these beloved classics in your own kitchen.

Sticky Toffee Pudding

Sticky toffee pudding is the quintessential British dessert – moist sponge cake, drenched in a luscious toffee sauce. Here’s how to make it:

Ingredients:

225g dates, pitted and chopped

300ml boiling water

1 tsp bicarbonate of soda

85g unsalted butter, softened

140g dark muscovado sugar

2 large eggs

200g self-raising flour

1 tsp vanilla extract

For the toffee sauce:

175g light muscovado sugar

50g unsalted butter

225ml double cream

1 tbsp black treacle

Method:

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 20cm square baking tin.

Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and set aside.

In a large bowl, cream the butter and dark muscovado sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour and vanilla extract.

Stir the date mixture into the batter until well combined. Pour the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

While the pudding is baking, make the toffee sauce. Combine the light muscovado sugar, butter, double cream, and black treacle in a saucepan. Heat gently, stirring continuously, until the sugar has dissolved and the sauce is smooth.

Serve the pudding warm, generously drizzled with the toffee sauce. Enjoy with a scoop of vanilla ice cream or a dollop of clotted cream.

Victoria Sponge

The Victoria sponge, named after Queen Victoria, is a simple yet elegant cake perfect for afternoon tea.

Ingredients:

200g unsalted butter, softened

200g caster sugar

4 large eggs

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling:

100g unsalted butter, softened

140g icing sugar, sifted

4 tbsp strawberry jam

Icing sugar, for dusting

Method:

Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Grease and line two 20cm round cake tins.

In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the self-raising flour and baking powder into the bowl, then fold into the mixture with a metal spoon. Add the milk and mix gently until smooth.

Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes, or until the cakes are golden brown and spring back when pressed lightly.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the filling, beat the butter until soft, then gradually beat in the icing sugar until smooth. Spread the buttercream over the base of one of the sponges. Spread the strawberry jam over the buttercream, then sandwich the second sponge on top.

Dust the top of the cake with icing sugar before serving.

Lemon Posset

Lemon posset is a refreshingly tangy, creamy dessert that’s incredibly simple to make.

Ingredients:

600ml double cream

150g caster sugar

2 large lemons, zest and juice

Method:

In a medium saucepan, combine the double cream and caster sugar. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Allow to boil for 3 minutes.

Remove the saucepan from the heat and stir in the lemon zest and juice. Let the mixture cool for 5 minutes.

Pour the posset into serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.

Serve chilled, garnished with a twist of lemon zest or a few fresh berries.

Conclusion

Creating classic British puddings and desserts at home is a delightful way to bring a touch of tradition to your kitchen. These recipes are not only delicious but also evoke the charm and warmth of British culinary heritage. Whether you're treating yourself or impressing guests, these timeless sweets are sure to be a hit. So, don your apron, gather your ingredients, and indulge in the comforting world of British desserts.

The Art of Dessert Plating and Presentation at Home

In the world of culinary arts, the saying "we eat with our eyes first" holds a significant truth. This is especially pertinent when it comes to desserts, where the allure of a beautifully presented dish can heighten the anticipation and enjoyment of the sweet treat that awaits. 

Dessert plating and presentation are not reserved for professional chefs alone; with a few simple techniques and a bit of creativity, you can transform your homemade desserts into visually stunning masterpieces. 

Let's explore some key elements and tips to elevate your dessert presentation at home.

1. Choose the Right Plate or bowl

The plate is your canvas, and selecting the right one sets the stage for your dessert. White plates are a classic choice as they provide a clean, neutral background that makes the colours and textures of your dessert pop. However, don't shy away from experimenting with coloured or patterned plates if they complement your dessert.

2. Balance and Symmetry

Balance and symmetry are crucial in creating a visually appealing plate. Consider the placement of each component and how they interact with each other. Aim for a harmonious arrangement that is pleasing to the eye. You can achieve balance by distributing elements evenly or creating a focal point that draws the eye naturally across the plate.

3. Use a Variety of Textures

Incorporating different textures not only adds visual interest but also enhances the eating experience. Combine creamy, crunchy, smooth, and soft elements to create a dynamic and engaging dessert. For instance, pair a silky mousse with a crunchy tuile or a rich ganache with a light sponge cake.

4. Play with Colours

A vibrant colour palette can make your dessert stand out. Use naturally colourful ingredients like fresh fruits, edible flowers, and various flavoured sauces to add pops of colour. Be mindful of the colour wheel and choose complementary colours to create a cohesive and attractive plate.

5. Garnishes and Accents

Thoughtfully chosen garnishes can elevate your dessert's appearance and add an extra layer of flavour. Fresh herbs, chocolate shavings, citrus zest, or a dusting of powdered sugar are all excellent options. Make sure your garnishes are edible and enhance the overall taste of the dessert.

6. Sauce Art

Sauces are not only for taste but also for decoration. Use a squeeze bottle or a spoon to create artistic swirls, dots, or patterns on the plate. You can also use the back of a spoon to create elegant smears. Sauces can be flavoured with fruit, chocolate, caramel, or coulis to complement the main dessert.

7. Height and Dimension

Adding height and dimension to your dessert presentation can make it more intriguing. Stack components, use molds or rings to shape elements, or lean pieces against each other. This adds a dynamic element to the plate and makes the dessert look more sophisticated.

8. Personal Touch

Adding a personal touch to your dessert presentation can make it special. Whether it's a homemade biscuit, a family recipe, or a unique twist you've come up with, these personal elements can make your dessert feel more heartfelt and memorable.

9. Less is More

While it can be tempting to include all the elements and techniques at once, sometimes simplicity is key. Focus on a few well-executed components and avoid overcrowding the plate. This will allow each element to shine and make the overall presentation more refined.

10. Practise Makes Perfect

Like any art form, dessert plating and presentation improve with practice. Don’t be discouraged if your first attempts don’t look exactly as you envisioned. Keep experimenting, refining your techniques, and, most importantly, have fun with the process.

Conclusion

Dessert plating and presentation at home is an enjoyable and rewarding endeavour that can elevate your dining experience. By focusing on balance, texture, colour, and a few creative touches, you can transform your homemade desserts into restaurant-quality creations. Remember, the ultimate goal is to create a visually appealing dish that also tastes delicious. So, gather your ingredients, unleash your creativity, and start plating!

New Lemon Crème from Bonne Maman

Bonne Maman Lemon Crème is made in a simple and traditional way. Just like in a home kitchen! 

The ingredients are just  milk, cream  and lemons. So Bonne Maman Lemon Crème is a delicious and utterly divine new dessert offering bursts of fresh citrus flavours. 

It's velvet smooth and luscious and each and every spoonful of this classic dessert contains tiny pieces of heavenly lemon zest to tantalise your taste buds.

This new flavour sits proudly at the side of the Bonne Mamanb dessert range, which offers you lovely desserts for every day from Bonne Maman, including s delicious Salted Caramel Crème plus seven other alight fruit and chocolate mousses. And because they're from Bonne Maman you can be confidant that they are all carefully made to traditional and uncomplicated recipes.

You'll find them in packs of 2 x 90g. New Bonne Maman Lemon Crème is available now from Waitrose Stores and Morrisons stores at rrp £2.20. Further retailers will be announced by September.

Creams Cafe, The UKs favourite dessert cafe, has some great Easter treets for you

Creams Cafe, the UK’s favourite dessert cafe, will be aiming to sweeten the Easter season with its new menu items crafted with care and creativity, as their customers have come to expect.

Fans of the famous high-street dessert chain can expect three new delicious menu items in March to dive straight into the Easter spirit.  

Ideal for kids (of all ages!) and those seeking a unique treat, the new Henry the Chick Waffle is both a flavour sensation and a feast for the eyes.

Nestled atop Creams Cafe’s signature delicious waffle with white chocolate sauce, sprinkles, fresh strawberry flowers and mini eggs is a mango sorbet ‘chick’ - Henry! This eggstra-special delight is almost (but not quite) too charming to devour!  

Perfect for sharing with loved ones or indulging solo, the new Smashed Easter Egg Sundae is made with layers of chocolate fudge brownie gelato, vanilla soft serve and smothered in milk chocolate sauce before being topped with milk chocolate egg shards, half a Crème egg, mini eggs, and sprinkles. The iconic dessert chain is encouraging guests to embrace the Easter chaos and dive into the choccy delight. 

Crowds will be egg-static with Creams’ new Easter Basket Shake. This delicious treat is a mouth-watering concoction of crushed mini eggs swirled into Creams Cafe's legendary thick shake. 

Generously topped with whipped cream, sprinkles, chocolate flakes and a mini meringue nest complete with mini eggs. This shake is an Instagram worthy sensation which will look great on social media and taste even better. 

To find your nearest source (should that be sauce, even?) of Henry the Chick Waffle action please visit their website, here: https://www.creamscafe.com

All new desserts will be available to purchase at Creams Cafe nationwide until April 1st and will be sure to put a spring in your step! 

Divine has launched a new range for all dessert lovers

Divine Chocolate has launched a new range of Dessert Bars, inspired by the flavours of popular puddings, such as Tiramisu, Cherry & Almond Bakewell and Lemon Cheesecake.

As the world’s sole farmer-owned Fairtrade chocolate maker, Divine has been doing things differently in the chocolate industry for over a quarter of a century. Now, it's inviting fellow chocolate lovers to ‘do dessert differently’ with the launch of its Dessert Bar range.

The Divine Dessert Bars offer a fuss-free alternative to run-of-the-mill puddings, featuring classic flavour combinations, enrobed in Divine’s signature dark, milk or white chocolate. The Divine Dessert Bars are already available through Amazon.co.uk and www.divinechocolate.co and will be available via Ocado and Oxfam from the beginning of March. RRP £4.49.

This concept offers diners the opportunity to ‘do dessert differently’ with the launch of its brand new Dessert Bar range, a fuss-free approach to after-dinner sweet treats. Offering the fun and frivolity of dessert, but without the faffing about, the Divine Dessert Bars have been specially created to offer the same flavours of our much-loved sweet treats, minus the cooking commitment. 

The Dessert Bar range is perfect for sharing, and includes a variety of three delicious and decadent flavours, guaranteed to impress the chocolate-lover in your life.

As the only farmer-owned Fairtrade chocolate maker in the world, Divine has been doing things differently in the chocolate industry for over 25 years. The launch of its Dessert Bar range is no exception, offering chocolate-lovers an easy alternative to preparing their own pud.

With nearly a quarter (24%) of Waitrose consumers enjoying a dessert at weekends, but 30% confessing to buying more sweet treats than ever before, it’s clear that when it comes to pudding prep, we prefer ready-made to DIY. On a mission to sweeten the dessert scene with effortless and Divinely different sweet treat solutions, Divine’s newly launched Dessert Bar range has been inspired by the flavours of our most popular puds, enrobed in a rich dark, milk or white chocolate coating. 

Encompassing three flavours, spanning the decadence of Cherry & Almond Bakewell to indulgent Tiramisu, and the tart freshness of Lemon Cheesecake, there’s a bar to suit all dessert devotees.

With chocolate the key to many hearts, what better way to express love than by breaking a bar with the chocolate-lover in your life. Perfect for sharing, all you need do is lift the wrapper, divide and devour for a show-stopping pudding.

Sophie Loveday-Davies, who is Group Marketing Director at Divine said: “We’re incredibly excited to be sharing our new range of Dessert Bars with fellow chocolate lovers. We know that in increasingly challenging times, the power of the ‘pudding effect’ is more evident than ever before, with people looking for small tasty treats to brighten the day-to-day. Our mission at Divine is to spread a little joy with our deliciously decadent range of Fairtrade chocolate, so we’re delighted to now be able to offer our customers a Divine-worthy dessert with the launch of our Dessert Bar range. We hope pudding-lovers everywhere will enjoy breaking a bar with the fellow chocolate lover in their life.”

Love is definitely in the air! And it's all down to Gü Desserts

Gü has launched some very special and utterly lovely limited edition puds as part of their latest Love Is campaign.

Gü Desserts has announced the launch of its  "Love is..." campaign. In response to a notable decline in Valentine’s Day celebrations during recent years, Gü hopes to inspire UK couples to find small ways to show and say "I love you" in the run-up to the 14th of February. 

Gü is determined to add a sprinkle of sweetness and spoonfuls of humour with a campaign encouraging us all to find the little things that keep love Güing.

Gü will help shoppers make small, sweet gestures by featuring loving messages on its promotional packs. The range includes indulgent desserts such as "One in a Zillion", Zillionaire cheesecake, "You Melt My Heart", Chocolate Melting Middle, and "You're the Zest" Spanish Lemon cheesecake.

Gü will also offer shoppers the chance to win prizes and romantic treats, including an ultimate 'big night in' gift hamper, perfect for planning a dreamy date or a snug night in.

Gü Valentine's packs will be available with special promotional pricing nationwide from mid-January, ensuring a small Valentine's gesture is affordable for more consumers.

And on their website https://gudesserts.com you'll find more information plus chances to win 1,000s of prizes!

Baking with a Twist: Reinventing Classic Desserts with Unique Ingredients

There's nothing quite like the joy of indulging in a classic dessert, but what happens when you add a dash of creativity and a sprinkle of innovation to the mix? 

The result? A delightful journey into the world of baking with a twist. 

In this blog post, we'll explore the art of reinventing classic desserts by incorporating unique ingredients that elevate the flavours and bring a fresh perspective to beloved treats.

The Magic of Unconventional Flours:

Traditionally, all-purpose flour has been the star in most dessert recipes. However, modern baking enthusiasts are experimenting with a variety of alternative flours to add depth and nutritional benefits to their creations. 

Almond flour, coconut flour, and even chickpea flour are becoming popular choices, imparting unique textures and subtle flavours to classic recipes. Whether you're making cookies, cakes, or pies, these alternative flours can transform your baking game.

Sweet Surprises: Unusual Sweeteners:

Move over granulated sugar, there's a whole world of sweeteners waiting to tantalize your taste buds. From honey and maple syrup to agave nectar and date sugar, these alternatives bring nuanced sweetness and distinctive notes to your desserts. (That's Food and Drink loves using agave nectar in our cooking.)

Experimenting with different sweeteners not only adds complexity to your recipes but also caters to various dietary preferences, making your treats accessible to a wider audience.

Spice it Up: Exotic Spices for Flavour Explosions:

Spices are the secret weapons in any baker's arsenal, and incorporating exotic flavours can turn a classic dessert into a culinary masterpiece. Think beyond cinnamon and nutmeg – cardamom, saffron, and even black pepper can impart an unexpected twist to your creations. These spices not only add depth but also evoke a sense of adventure for those willing to explore new flavour profiles.

Veggie Ventures: Sneaking in Vegetables for Moisture and Nutrients:

Vegetables in desserts? Absolutely! Carrots, zucchini, and sweet potatoes are just a few examples of veggies that can add moisture and nutritional value to your treats. Grated or pureed, these vegetables seamlessly blend into batters, creating moist and flavourful results. Not only does this unconventional approach contribute to a healthier dessert, but it also introduces a delightful element of surprise.

Dairy-Free Delights: Non-dairy Substitutes for Luscious Treats:

For those with dietary restrictions or a preference for plant-based options, experimenting with non-dairy substitutes opens up a world of possibilities. Coconut milk, almond milk, and oat milk can replace traditional dairy products, offering a rich and creamy texture without compromising on taste. Vegan baking has come a long way, and these alternatives ensure that everyone can enjoy delectable desserts. (We at That's Food and Drink are rather partial to oat milk cream.)

Baking with a twist is a journey of imagination, experimentation, and a willingness to break free from conventional norms. By embracing unique ingredients, bakers can reinvent classic desserts, surprising and delighting taste buds along the way. 

So, gather your unconventional flours, sweeteners, spices, and veggies – it's time to embark on a baking adventure that transcends the ordinary and elevates the art of dessert-making to new, exciting heights.

(Image courtesy of 俊哉 佐伯/Toshiya Saeki from Pixabay)

New Crème Desserts from Bonne Maman

Europe's leading desert experts Bonne Maman has introduced two new exciting crème desserts featuring a luscious topping of whipped Chantilly cream.       

Inspired by the traditional French dessert: Liégeois, new Bonne Maman Coffee Crème dessert is a sumptuous, aromatic creamy café au lait style dessert with a rich and creamy coffee crème, generously topped with a light Chantilly cream.  

Bonne Maman Dark Chocolate Crème dessert is made with the finest quality dark chocolate, simply blended with cream and milk to make a delicious and silky smooth crème with a contrasting top layer of lightly whipped Chantilly cream.

Enticing and utterly, absolutely delicious, both the new Bonne Maman crème desserts offer a truly and intensely satisfying finale to a lunch or dinner at home. And, indeed, make a wonderful treat for chocoholics and coffee lovers at any time of the day. No matter where they are! (Actually, I can picture my wife and I taking these with us in a cool bag as part of a nice picnic.) 

Bonne Maman Desserts are made with simple, all natural ingredients and contain no artificial colours, flavours or sweeteners whatsoever. 

They are presented in packs of 2 x 90g pots, the new Dark Chocolate Crème and Coffee Crème Desserts are available, at least initially, at Sainsbury’s and Waitrose stores nationwide at a recommended retail price of £2.55.  Also suitable for vegetarians. Packaging can be widely recycled. 

For further information, tips and recipes see www.bonnemaman.co.uk, like on Facebook @BonneMamanUK and follow on Instagram @bonnemaman_uk

(Image is copyright Bonne Maman UK)