Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Cornflake Base Cheesecake (light)
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate & Pear (Cherry) Tart
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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The name says it all. It is actually very easy as you can make this entirely out of bought products or you can make the cake base, custard yourself.
I often stock up on gluten free Israeli Cake at Pesach and then don't use it – it is ideal for this. As are the vacuum packs of chestnuts available in the shops.
6 slices of unused chocolate cake - about 100g (4oz)
4 tablespoons chocolate liqueur
50g (2oz) dark cooking chocolate
100g (4oz) vacuum packed or canned cooked chestnuts
100g (4oz) fresh black currants
425g (15fl oz) custard fresh or ready made (this is a standard tin)
Make the custard following my corn flour (starch) custard recipe. Set aside to cool.
Place the cake in a serving bowl. Finely chop the chestnuts reserving one for decoration and place on top of the cake. Drizzle over the chocolate liqueur. Top this with the currants.
Pour the cooled custard over the trifle. Grate the cooking chocolate over the custard and decorate with the reserved chestnut in the centre. Keep in the refrigerator until you are ready to serve.