Gluten Free Chocolate Fudge Pudding

Not to be outdone by her older sister, who cooked a main course on Saturday night, Daughter 2 (aged 9) decided to cook the dessert for Saturday evening.

She chose to make a chocolate fudge pudding. This recipe is based on one from Antoinette Savill’s Allergy-Free Cooking for Kids (aff).

Allergy Free Cooking for Kids - Antoinette Savill
Chocolate Fudge Pudding

100g gluten free flour
1 tsp gluten free baking powder
5 tablespoons of cocoa powder
50g chocolate chips
120g butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g soft brown sugar
320ml boiling water

Beat together the butter and caster sugar and when light and fluffy, beat in the eggs and vanilla extract. Add the flour, baking powder, cocoa powder and mix – then add the chocolate chips.

Spoon the mixture into a greased oven proof dish (about 8-9in square), and spread it out evenly.

Mix the brown sugar, remaining cocoa and water together, and pour it over the mixture in the dish.

Cook the pudding for about 30 minutes at 180C.

Gluten Free Pasta E Fagioli

Wow – another milestone reached and passed at great speed.

Daughter 1 (our coeliac) decided on Saturday that she wanted to cook the evening meal on Saturday night – a first. She chose the recipe herself, and came with me to buy the ingredients (naturally she’d chosen something for which I didn’t have everything she needed) – and then she cooked it.

It was eaten by all with great gusto – an absolute triumph for someone just turned 11.

Pasta e fagioli

1 onion, chopped finely
2 sticks of celery, diced (about 1cm)
2 cloves of garlic, crushed
3 sprigs of rosemary (strip the leaves and chop finely)
4 rashers of bacon, chopped
2 tablespoons of olive oil
400g tin of beans (we used borlotti with great success)
200g tin of chopped tomatoes
600 ml of vegetable stock (check this is gluten free – we use Marigold)
80g small gluten free pasta shapes (we used Schar’s tiny rings and letter shapes – but macaroni sized would be fine)
a handful of flatleaf parsley, chopped
grated parmesan to serve, if desired


Cook the onion, celery, garlic, rosemary and bacon in the olive oil in a deep pan for a few minutes. Puree or mash half the beans and add to the pan with the tomatoes and stock. Bring to the boil and simmer for about 40 minutes.

Meanwhile, cook the pasta and drain it.

Add the pasta, remaining beans and the parsley to the stew and simmer for another 10-15 minutes. It should be like a chunky soup or stew. Season to taste, and serve with grated parmesan if you would like.

Gluten Free Chocolate Chip Cookies

Always a favourite – my seven year old made these this afternoon, with only one egg and 1oz of flour on the floor. And now they’re all gone …

125g or 4.5oz gluten free flour
0.5tsp bicarbonate of soda
50g or 2 oz soft brown sugar
50g or 2 oz vanilla sugar
75g or 3 oz soft margarine
1 egg
100g or 4oz chocolate chips


Preheat the oven to 180C/350F. Mix all the ingredients together except the chocolate chips, and once the ingredients have come together into a dough, stir the chocolate chips in as well.

Put teaspoons-ful onto greased baking sheets, well spaced out, and cook for about 8 minutes until golden brown.

Allow to cool for a few minutes on the baking sheet before lifting off onto a wire tray to cool completely.

Gluten free Christmas Cake

There’s no reason why a recipe for Christmas Cake shouldn’t be rebranded as any other kind of celebratory cake – I’ve just made a delicious birthday cake (for my mother-in-law’s 70th) using a slightly modified version of a Christmas cake recipe from Good Housekeeping.


250g (or 9oz) of raisins
250g (or 9oz) of sultanas
100g (3.5oz) of cranberries or blueberries (I used blueberries, because thats what I had)
200g (7oz) of glace cherries, halved
200ml (7floz) of vanilla vodka
100g (3.5oz) of almonds
50g (2oz) ground almonds
200g(7oz) butter
200g (7oz) of dark muscovado sugar
4 eggs
100g (3.5oz) gluten free flour

I couldn’t find any vanilla vodka out here in the rurals, so I used Absolut vodka and added 2tbsps of vanilla extract.


Soak all the fruit in the vanilla and vodka overnight – or for at least 3 hours, if you can’t wait.
Grease and line an 8″ (20.5cm) round tin, and preheat the oven to 150C.
Beat the butter and sugar together until light and creamy.
Gradually add in the beaten eggs, adding a little flour each time if the mixture begins to curdle.
Add the nuts and any remaining flour.
Add the soaked fruit and any remaining vodka and mix well.
Spoon the mixture into the tin, and level the surface.
Bake the cake for 3.5 hours – if it begins to look a little dark on top towards the end of the cooking time, cover the top with foil or baking parchment.
Let the cake cool in its tin before removing it.

Wrap it in a double layer of foil to store it until ready to decorate.

To decorate the cake

Assuming that you are going to decorate this in a traditional style, you will need apricot jam, marzipan, icing sugar and fondant icing. You can (and I did) sprinkle another tablespoon or so of vanilla vodka over the top of the cake – it should soak straight in. You may find that some of the blueberries have gone a bit singed on the top of the cake – just pick them off.

I use both readymade marzipan and readymade icing just because its easier. Do remember to check that both are gluten free (though they almost certainly will be).

Brush the cake with warmed apricot jam, to help the marzipan stick to the cake.
Sprinkle icing sugar onto your rolling surface, to stop the marzipan sticking to the table.
Roll out the marzipan until its about 0.5-0.75cm thick, and lay it gently over the cake. Cut off any excess around the bottom of the cake, and hide from the children until you can eat it yourself. Or save them to make marzipan decorations, if you’re creative.

It is usual to wrap up the cake again at this point and store it for about a week before adding the icing. I left mine overnight and then iced it.

Brush the marzipan with cool boiled water, to help the icing stick to the marzipan layer. Some people use sherry (or more vodka, I suppose!).
Sprinkle your working surface with icing sugar again, and roll out the icing, as above. Lift it gently over the cake, and smooth it down. Again, trim off any excess, and save for creative decorations.

At this point, you can add decorations, either made from the leftover marzipan/icing pieces, or use ready-made seasonal decorations, ribbons etc. I bought silk flowers and cut them down to make a spray of flowers for the top of the cake, and left bits around the sides too.

Gluten Free Honey & Ginger Cake

This cake worked well for us, and my daughter ate most of it – a rare event, because she isn’t really into cakes.


3 oz runny honey
8 oz gluten free flour
1 tsp baking powder
1 tsp each of ground ginger and cinnamon
1/4 tsp of ground cloves
3 oz of sugar
zest of 1 small orange and 1 lemon
4 oz butter
1 egg
1 tsp bicarb of soda
2 oz chopped stem ginger

For icing: 6 oz icing sugar (confectioners sugar) and 1 tblsp lemon juice

Preheat the oven to 170C.


Sift the flour, baking powder and spices into a large bowl and add the sugar and zest. Rub the butter in.

Warm the honey slightly, and beat it with the egg. Mix into the flour mixture.

Mix the bicarb with 3 tblsps of water until dissolved, then beat into the flour mixture.

Stir in the chopped ginger and tip the mix into a greased or lined 8″ round tin.

Cook for about 50 minutes. Cool it in the tin for about 10 minutes then turn it onto a cooling rack until cold.

Then sift the icing sugar into a bowl, add the lemon juice and about 2 tblsps of water to get a thin icing – pour it over the cake. Do put a plate under the cake because this is very runny icing!

If you like, you could put more chopped stem ginger on the top to decorate it.