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Gluten Free Custard and Butterscotch Buns

Gluten Free Custard and Butterscotch Buns

Every 2nd week, the lovely Sarah at Black Cats Originals hosts a high tea themed linky party. I’ve never taken part in a linky party before so I’m very excited about this and also about the fact that it is high tea themed as I LOVE baking.

I’m coeliac but I’ve never let that stop me try a recipe and I tend not to use any special gluten free recipes – I just use a normal recipe and add in a bit of extra milk or eggs or whatever I think it needs. My mum is very much a ‘slapdash’ baker – she opens a recipe book and then doesn’t really follow the instructions but the cakes are always wonderful. Well apart from that once where the over went wonky and she burnt 4 Christmas cakes (sorry mum). Anyhoo, I pretty much follow that principle and it works for me too.

A few years ago there was a recipe in the Good Food magazine for custard buns which I made a few times and they were always a big hit. One day I didn’t have enough custard powder so I threw in some butterscotch Angel Delight and voila! my amazing custard and butterscotch buns were created. Whenever I turn these out they are devoured.

These are freezable uniced and work well gluten free or using wheat flour. The recipe calls for icing sugar and water for the icing but as you can see from the photo butter cream icing works well too. I tend to put in 50% custard powder and 50% angel delight but play around with it to get it to your tastes.

For the cakes: (makes approx 12)

  • 50g Custard Powder
  • 50g Butterscotch Angel Delight (or similar)
  • 200g Softened Butter
  • 2 eggs
  • 4 tbsp milk
  • 140g Caster Sugar
  • 100g self raising flour (I generally use Dove gluten free rice flour

For the icing:

  • 150g icing sugar
  • hundreds and thousands

Method

  1. Heat the oven to 180C/160C fan and place 12 paper cases in a muffin tray
  2. Beat the custard powder and angel delight with the butter eggs and milk, then stir in the sugar and fold in the sifted flour. Spoon into the cases
  3. Make for 20 mins. Leave to cool completely
  4. Mix the icing sugar with about 3 tbsp water to form a thick paste. Pour over cakes and decorate with hundreds and thousands

Enjoy!

blackcatoriginals

Product review: Me Me Me nail polishes

Product review: Me Me Me nail polishes

I bought these polishes from Ebay a couple of weeks ago. I got all six for a couple of quid including postage. Aren’t the colours pretty?

From left to right: defiant, indulgent, proud, enigmatic, ambitious and demure. What great names!

I’m off to Cardiff with work so needed a simple mani that will last till Wednesday evening. I choose to use defiant and ambitious.

The brushes are fairly narrow and although the polish is quite thick it took two coats to get an even coverage. Also getting the teal defiant off my fingers where I’d made a mess was a nightmare leaving me with a green haze around my fingers.

I’m quite pleased with the results though and the polish has a good shine. I started and finished with my beloved seche vite to help the polish last and I must say the me me me polish dotted well on my accent fingers. Now time for the grand national!

 

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Spring onion and tomato seedlings

Spring onion and tomato seedlings

Syn free tea: lasagne and lemon meringue pie

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Syn free lemon meringue pie

Syn free lemon meringue pie

#slimmingworld

my first foray into homebrew

my first foray into homebrew

My husband is mad on homebrew. You should see our house, it resembles a brewery with at least two things brewing at any one time. I’m coeliac so I can’t try the beers but I have to say the ciders and wines are pretty good. You can read his homebrew blog at dundeebrewing.wordpress.com

I’m slightly competitive, so I’ve made a cider to show I can do it better. Might get my friends to do blind judging in the summer! It’s an apple and raspberry cider, name as yet undetermined. You can see the ingredients in the pics below but it’s mainly apple and raspberry juice, sugar and yeast.

You heat one of the cartons of juice and then add the sugar; stirring til its all melted. I used 300g of rock sugar from my local Chinese supermarket. Once its all melted, you whack it and your other juices into your fermentation vessel (I even on know the lingo!) and check the temperature. You want it at about 21 degrees and you can then add your yeast. Mine is currently cooling in a sink of water to get it to the right temperature. Once the yeast is in, you wait about a week and voila,  cider!

I’ll post pics once it’s brewed and once we’ve chosen a name. And I’ll let you know what it tastes like of course!

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kimbledesigns:

Joining black cat’s kinky party. Can’t wait to take part

Originally posted on Black Cat Originals:

Dear bloggers,

You are all invited to come to my very first linky party this Wednesday (April 13th) at 16:00.

The theme is High Tea so you’ll need to make sure you’re linking a post that is a little bit foodie. Now, this could be a teatime recipe, your amazing collection of vintage teacups, a painting, a post about your kids making a mess at teatime, a crafty project, photographs, even fashion. I can’t wait to see how creative you all are!

The party’s on until Friday April 13th (but no bad luck here, I can assure you!) at 16:00, so you’ll have lots of time to seek out your favourite teatime posts. Can’t wait to see you all! And if you have a fun time, you can always come back again, as I’ll be having High Tea at my house every other week. Hooray!

Sarah x

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