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
Now available on kindle
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22cm (10in) gluten free sponge cake - can be stale.
150ml (5fl oz) brandy or amaretto or limoncello
450ml (15fl oz) fromage frais
450ml (15fl oz) whipping cream
150g (6oz) almonds and walnuts
50g (2oz) glace fruit or candied peel
100g (4oz) plain chocolate
150g (6oz) icing (confectioners) sugar
50g (2oz) cocoa
Line a large pudding basin or mould (2l or 4pt) with greaseproof paper or foil. Slice the cake and line the mould, dribble the liqueur over the cake - helps it stick
Chop the nuts and the fruit, set aside.
Whip the cream and fromage frais until holds in peaks. Fold in the nuts, fruit and sugar. Spoon half the mix into the mould.
Melt the chocolate and fold this into the remaining cream mix. Spoon this mix into the mould to form a second layer. Smooth the top and chill in the refrigerator for 3 hour.
Turn out onto a serving dish and dust with the cocoa powder.