Theres Always Time for Sponge Pudding Comfort !!

White Chocolate Sponge Pudding With Dreamy Chocolate Sauce
Gluten Free and Vegan

The Festivities are over, but over here in the UK we just know hand on heart we are heading towards the coldest time of year !!

So lets get ready for ‘ The Cold Snap ‘ with a bowl of comforting pudding

You way be able to use your leftover choccies from Christmas too, depending if you’ve not eaten it all πŸ™ˆπŸ™ˆπŸ™ˆ

This recipe is a recipe from My Baking groups Challenge for this month from the Great British Bake Off Big Book of Baking …. link below to book !!!

It was actually my turn to pick !!! I know hot sponge pudding desserts are more specific to the UK so the Internationals in the group could get a treat !!!! British Style

Of course it means I have the chance to adapt a recipe !! It took twice to get a decent pudding, dairy free white chocolate is a beast to work with and can impact on so many variants

So reducing things where need and different egg replacements are need to avoid the usual amount of baking powder and soda I would usually use …….or you can end up with a volcano…….honest I know πŸ™ŠπŸ™ŠπŸ™ŠπŸ™ŠπŸ™ˆ

If you dont already know egg replacementis one of the hardest decisions to make !!! Not all ,methods suit all bakes and even more so in Gluten Free baking. This is sometimes where you have to be real and say,,,,yep that will do.

Tastes amazing looks not so great !!!

But you’re the baker , you can make it look like perfection…..😍😍😍

In fact the fact the crumpborn is perfect and the dish is delicious work to your strengths ALWAYS

Slight cracking on the top of this bake ….does it detract from what you see ????

NO you present it ……..

Does it detract from the Taste ?????

Defiantly not it went down well at home and they are my harshest critics, both can eat gluten one non dairy !!!!

I have many bakes that are not the perfect dome, flat , round perfection that you see from others on the screens

We also don’t see the post baked naked item, the back of the cake, the tricks for food photography ( engine oil for one )

I try as I can to present my bakes to inspire you , its my playtime with a camera it finishes the bake for me !!! Do I filter ……. yes of course , its the depths of winter here but I use nothing trick, my phone filter to lighten the pic, that’s your lot……..I’ve no time left in my schedule for high photography editing for starters

But you will always find the this is how it looks coming put the oven

Its taken me many months to come to terms with that things are not always as they seem in the screen………and if I make anyone feel uncomfortable about my passion for presenting intolerance baking well, I am not going to apologise !!!

What I know is I’m presenting you a good solid bake, with true direction and true ingredients, as easily as possible with a variety of bakes, I’m no cake, pastry , cupcake etc specialist , I try to cover everything !!

Right with that we best get some comfort on a plate in your bellies !!

Lets Bakes 😍😍😍

You want it really !!!

White Chocolate Puddings with Chocolate Sauce GF, DF V

A White Non Dairy Sponge pudding with Easy Chocolate Sauce, Quick and Easy Recipe


You will need x 4 200 ml Ovenproof pudding Basins or Ramekins Recipe can be halved to make dinner for 2 !!!

Can be made in advance and reheated in separate components in microwave but pudding must be un moulded whilst warm ( store in air tight container for 48 hours in fridge ) Keep chocolate sauce in fridge covered in appropriate container I have not frozen these so not sure how they will keep. but in all honesty i cant see why not…. so feel free , the puddings not the sauce !!!! The sauce will NOT freeze


Ingredients

  • 70 g White Chocolate Gluten Free and Vegan. (I used Sainsbury Free From )
  • 110 g Vegan Butter (I used Pure , UK or Earth Balance US ) at room temperature
  • 125 g Caster / Superfine Sugar
  • 125 g Gluten Free Plain Flour blend ( If not using your own blend Doves Farm UK Pilsbury US )
  • 1/4 tsp Xanthan Gum ( omit if your blend includes it )
  • 2 tsp Baking Powder
  • 3 tbsp Chickpea / Besan Flour
  • 3 tbsp Water
  • 60 g Dairy Free Yogurt of choice ( I used Alpro Soya )
  • 1/2 tsp Vanilla Extract
  • -125 g Dark Chocolate ( Check for GF V properties I used Sainsbury Free from )
  • 150 ml Soya Milk ( or Oat / Coconut )
  • 1 tbsp Vegan butter

Directions

  1. Pre heat your oven to 160 C Fan / 180 C Standard / 360 F
  2. Grease 4 ramekins generously with Vegan Butter , fingers are handy πŸ™Š
  3. Break the White Chocolate and place in a heatproof bowl over a pan in of simmering water ( Dairy Free White Choc is very sensitive do NOT attempt this in the microwave it easily burns …… I’ve learnt my lesson on more than one occasion its tried and tested )
  4. Let it melt until 3/4 , melted then take it off the heat, stir and set aside ( it keeps liquid form for quite a while . can be re heated if your not quick )
  5. Mix the the flour blend, xanthan ( if using ) and baking powder in a bowl with a whisk
  6. Sieve the flour mixture into a bowl……it is important don’t miss the step
  7. Place the Vegan Butter and Sugar in a stand mixer with a paddle attachment / or with a hand mixer and mix for 5 minutes until light and creamy ( whoops forgot picture but you can see consistency in step 10πŸ™ˆ )
  8. In a small bowl weigh out the yogurt and vanilla and mix together
  9. In another small bowl mix the 3 tbsp chickpea flour and 3 tablespoons of water until combined
  10. Add a Tbsp of flour blend and half the Chickpea Slush and on low mix til combined
  11. REPEAT Step 10 😜😜😜
  12. Add half the yogurt with a table spoon on flour and again on low mix til combined
  13. REPEAT Step 12 😜😜😜😜
  14. Add the rest of the flour blend and fold in with a spatula, until just combined
  15. Add the melted white chocolate and combine
  16. Place 110 g of mixture in each ramekin or pudding mould , 2/3rd’s full , Smooth with a teaspoon
  17. Place on baking tray in middle of oven and bake for 30 minutes, until risen and golden brown and a cake tester or cocktail stick comes out clean
  18. Whilst baking make sauce
  19. Place Chopped chocolate , soya milk , vegan butter over a pan of hot water as in step 3, it can look off !!!! But don’t despair keep whisking it may turn thick and grainy DO NOT WORRY
  20. Take of the heat and add the rest of the soya milk and whisk…..if still thick add some more ( I added only 50 ml but will depend on chocolate type )
  21. If pudding not ready it can be reheated over water ( can microwave if bowl is microwave save but CHECK )

  22. Take Pudding out of oven when cooked , leave for 5 minutes to cool and loosen naturally from the sides
  23. Place a plate on the top of the pudding and turn the whole lot upside down in one move
  24. Cover with chocolate sauce and serve
  25. Enjoy

So there you go its really that easy and really delicious…..

Of course there may be calls for custard , cream or icecream…….take your pick

You may need to think on your choice of how dark you require your chocolate for the sauce ……I like really dark 85% some not so much, so as long as its GF V it will be fine, hence the adding the extra cooler milk to the sauce it gives you the flexibility dependent on the amount of cocoa butter there is in the chocolate

So just add it a little at a time until you get the consistency desired, if you have any left over you can use it drizzled over fruit and ice cream at another point !!

All Naked 😜😜
Lets get Drippy πŸ™ˆπŸ™ŠπŸ™ˆ
Well after, Naked and Drippy comes Flat lay πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ
And of course some crumbporn !!!!
And the ultimate crumbporn !!

Hope you enjoyed this weeks post.

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

You Can Not Live on Cake alone…….or can you ????

Sage Polenta Cake ……..with Creamy Mushroom and White Wine Sauce
Gluten Free and Vegan

Please forgive me , I’ve lulled you into a false sense of securityπŸ˜‚πŸ˜‚πŸ˜‚

I don’t just eat CAKE !!! I do eat food on occasion too πŸ™Š

So after a lot thought and deliberation , and discussion behind the scenes and a need to move forward I give you a Savoury Bake…… an actual meal !!!

I must admit I am a little nervous rolling this out , but well I know its the right thing to do……its no use me having something delicious and not sharing !!

I am planning on adding more savoury bakes over time to the blog, the reason balance and the need to share good honest home cooking with a twist πŸ™ŠπŸ™ˆ

Well it is me would you expect any less 😜

Cooking had been a passion long before the baking and it was a necessity, Gluten Free food was not as readily available and I do like my food !!!

Of course it includes a bake and something a little different, something I would eat , something I wanted to try !!!

In October the Other Half and I had a little holiday….yes I do on occasions venture out and about we went to Edinburgh πŸ˜‚

For me holidays always provide inspiration for bakes on some level or another and this one was no different.

In a little Wine Cafe / Bistro on The Shore in Leith called Toast, I had the meal of my holiday….you know the one you don’t forget !!

It blew my mind in its flavour , texture and most importantly the simplicity in simple ingredients just ‘done well’.

Polenta Cake in Mushroom sauce !!! Did I ask for the recipe of course I did and got ‘its all in the cornflour ‘……….well that was it and well it wasn’t a shock !! But i wasn’t getting anything else ……..drat ( I cant blame them though !! )

So its been in my plan to replicate this bake and make it my own…….have I done it !!! Oooooooo yes

This meal is not as complex as it may seem, the cake alone can be made in advance

Ingredients can be swapped out for a standard wheat or non dairy its a simple one for one swap…..just miss out the xanthan

There is nothing in this recipe to surprise you honest

This is an idea meal for date night 😈 ….even Valentines Day πŸ’•πŸ’• or just an good evening meal.

I do hope you like this as much as I do !!

Lets Bake………and Cook 😱😱😱😱

Dinner is Served 😍😍😍😍

Sage Polenta Cake with Mushroom and White Wine Sauce GF, DF V

Soft delicious Polenta Cake, Served with a Creamy White Wine and Mushroom Sauce, a meal that can be part made in advance and something a little different to the norm


Recipe is made in a 2lb Loaf Tin, 21cm x 11cm x 7cm ( 8 x 4 x 3 in )

Cake can be made in advanced wrapped in cling film and foil and frozen, defrost at room temperature. Sauce can be made and stored in fridge for 4 days in a sealed container, reheat and simmer for 2 minutes and serve

Ingredients

    THE CAKE

  • 130 g Gluten Free Plain flour, If not using own blend I advise Dove Farms UK or Pilsbury US )
  • 130 g Polenta …….Fine Ground ( like flour consistency )
  • 1/2 tsp Xanthan gum ( do not use if your blend contains it )
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 120 g Vegan Butter ( I use Pure UK but you can use Earth Balance US )
  • 120 ml Agave Nactar ( you can use Maple but it will make it sweeter )
  • 250 ml Dairy Free Milk ( I used soy but you can use what you prefer )
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dried Sage
  • – – –

    For the Sauce

  • 500 g Mixed Mushrooms Cleaned and sliced
  • 4 Shallots Finely sliced
  • 2 tbsp Olive Oil
  • 1 tsp Fresh Ground Pepper
  • 10 g Fresh Sage Finely Chopped
  • 4 cloves of Garlic Crushed ( 6 for Molly πŸ˜‚πŸ˜‚)
  • 2 tbsp of Cornflour
  • 200 ml Dairy Free Milk ( I used Soy )
  • 200 ml Dry White Wine
  • 200 ml Vegetable stock ( If using veg stock cube please check its GF V I use Kallo in UK )
  • Salt and Pepper to taste
  • – – –

    For Wilted Spinach

  • 250 g Spinach ( washed and cleaned )
  • 2 Cloves of garlic
  • Grated Fresh Nutmeg
  • Salt and Fresh Ground Pepper to taste

Directions

  1. Pre heat your oven to 170 C Convection / 180 C Standard / 375 F
  2. Grease and line your Loaf Tin
  3. Add the Apple Cider Vinegar to the Milk, Stir and set aside
  4. Mix Flour blend , Polenta , Xanthan ( if using ) Bicarb Soda , baking powder and salt in a mixing bowl and combine with a whisk
  5. Sieve the dry ingredients …….i mean it don’t be lazy πŸ˜‚πŸ˜‚
  6. In a medium size bowl Melt the Vegan butter in the microwave or in a small pan low on the hob
  7. Add the Agave Nectar , Milk concoction together and then combine
  8. Add the Sage to the dry ingredients and mix in
  9. Add the wet ingredients to the dry and mix until just combined, dont worry if its a little lumpy
  10. Pour into prepared loaf pan and smooth
  11. Place in oven for 30 minutes , until it has golden top ,test with a cocktail stick or cake tester in the middle to make sure it comes out clean ….its cooked then
  12. NOW TO MAKE THE SAUCE !!!!! YOU CAN WHILST CAKE IS BAKING !!

  13. Clean and chop Mushrooms, Shallots and Mince Garlic
  14. Heat 2 tablespoons of Olive Oil in a pan, add the Mushrooms, Shallots, Salt and Pepper and cook on a medium heat until shallots are translucent about 8 minutes
  15. Add the Garlic and the more fragile mushrooms and cook for a further 2 minutes
  16. Add the Sage and cook for a further minute
  17. Add the Cornflour and stir in until combined and all is coated in the pan and cook for 1 minute
  18. Add the Soy Milk, White Wine and Veg stock, Simmer for 2 minutes.
  19. If not using straight away take of the heat and cover with a lid, to reheat on low when need
  20. Wilt the spinach by frying 2 cloves of garlic in a large frying pan or wok with 2 tablespoons Olive oil
  21. Add the spinach and stir until wilted, grate a good covering of ground fresh nutmeg and black pepper
  22. Slice the Polenta Cake into 1 in slices
  23. Add 2 tablespoons of Olive oil to a frying pan or skillet and heat on medium
  24. When oil is hot add the cake, turn over after 30 seconds when brown
  25. Add thin slices/ shavings of vegan cheese to top whilst bottom is browning, place a lid or plate over the pan so that the steam melts the cheese
  26. Reheat what is required and serve
  27. Enjoy

So there you go……if you don’t want to make this well I certainly do !!!😜😜

In fact I may just make it again tonight……its that good !! and Im not one for usually shouting so loud !!!

After I made this bake I hot footed over to see SJ at the Wellbeing Lounge to see if it really was as good as i thought !!! Bowl in hand , cake in tin foil and after dropping it off I left it for her to try ( as a coeliac and vegan I needed a honest opinion) sometimes you can get excited about something that maybe not to everyone’s taste

I got home to a message ‘ It’s Amazing 😍😍😍 We’re all fighting over it ‘

And with that 2 cakes are now at the lounge and SJ is rolling it out on her menu As of today shes allowed to advertise it πŸ˜‚πŸ˜‚πŸ˜‚ I banned her til the blog post ( yes I can be a tad protective and a right cow at times πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚)

So lets give you some more pics to wet your appetite……they are a tad Nigella all sultry and pouty.

I am getting you ready for love ……….. not really it was a really cold and cloudy day and its depths of winter so I’m playing at make it work !!!😜😜😜

The aeration on this cake on the slice shot is as it should be ……regular and open it makes for a soft and delicious crumb as you will futher down
Dinner for 2 ?????
Wipe the screen !!!! Pleeease πŸ˜‚πŸ˜‚πŸ˜‚
Can you smell it yet !!!!πŸ™ŠπŸ™Š
The crumbporn !!
The Ultimate Crumbporn !!!😍😍😍😍
Will just leave this here 😜😜😜

Hope you enjoyed the post. I would love to hear how you feel about savouries on the blog !!

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Let the Veggie Bakes Begin !!

Carrot Cake Donuts. Gluten Free and Vegan

Well here we are…..The First Blog Post of 2020 !!!

Happy New Year by the way……..it may seem a distant memory but really it would be amiss of me not to say

Oh no January baking posts !!! After all the festiveness and the little calorie blighters shrinking your clothes, I’ve racked my brains to think of something that’s not going to offend your New Years, I’m going to change for the New Decade moment πŸ™ˆπŸ™ˆ

Now some of you may turn up here due to Veganuary, welcome I’m here every Saturday with a new recipe, have a browse round the blog and read my ethos…..it may surprise you….it may not πŸ˜‚πŸ˜‚πŸ˜‚

Anyway, lets talk donuts……or doughnuts , still not debating spelling!!!!

Look I’m giving you Carrot Cake Donuts, that’s a veg so healthy right 😜😜

If you make this your only pan purchase for 2020 its the best investment I can think off……….donuts in less than half an hour, anytime any where ( well maybe not at the beach, but guess what have donut pan ……can travel πŸ˜‚πŸ˜‚πŸ˜‚)

Oh and I do give you the option to make donut holes…so second pan purchase……mini muffin pan πŸ™ˆ

Here’s the two, links. I’m not affiliated with Amazon I’m only small fry so click away I don’t make a penny πŸ˜‚πŸ˜‚πŸ˜‚

https://www.amazon.co.uk/Doughnut-Baking-Non-Stick-Large-Hole/dp/B004CYELOQ

https://www.amazon.co.uk/Lakeland-12-Hole-Mini-Muffin-Tin/dp/B00VAAKQGC

Donuts are best on the day of making, however the holes or cinnamom covered ones can be zap the next day to freshen up, but you wont have any left, my money is on it 😜

Right now to talk Nutmeg againπŸ˜‚πŸ˜‚πŸ˜‚ I cant bang on enough about throwing the commercially ground away and buying meg. I little arm work out never hurt anyone but the flavour is a world away from the powdered variety, please grate it on a micro grater and watch your fingers ,that mate told me again, shes very accident prone πŸ™ŠπŸ™ˆπŸ™ˆ

These are a healthier alternative, nowhere am I saying these are fried donuts nor am I claiming it, but the taste makes a memorable donut and my preference to the grease laden ones

See I am looking after you New Year, New me 😜😜😜 honest

Right lets get some donuts on …….or holes !!!

Look I know you want some 😜😜

Baked Carrot Cake Donuts GF, DF V

Easy Way to have a quick and delicious Donut in less than 30 minutes


This Donut recipe makes 8 standard donuts or 24 donut holes , best eaten on the day of making , but will keep moist for 48 hour if kept in an airtight container

Ingredients

  • 120 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 1 tsp Baking Powder
  • 1/4 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 1 tsp cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Freshly grated nutmeg
  • 1/2 tsp Apple Cider Vinegar
  • 90 ml Dairy Free Milk ( I Used Alpro Soya )
  • 60 ml Sunflower or Vegetable Oil
  • 100 g Brown Soft Sugar
  • 50 g finely grated carrot
  • 30 g Sultanas
  • 1 tsp Vanilla Essence
  • 1 tbsp Cornflour/ cornstarch
  • 2 tsp Sunflower Oil
  • 1/2 tsp baking powder
  • 1 tsp water
  • For the Cinnamon Sugar Coating

  • 200 g Caster / Superfine Sugar
  • 2 tsp Cinnamon

Directions

  1. Preheat Oven to 160 Convection / 177 Standard / 350 F
  2. Grease your Donut Tin Well with vegan butter or oil
  3. Add the apple cider vinegar to the milk and set aside
  4. Mix the Flour, baking powder , Xanthan if using , Cinnamon, Ginger and Nutmeg with a whisk in a medium sized bowl until fully mixed
  5. Peel and finely grate the carrot
  6. In a bowl mix the Brown Sugar, Milk concoction, Oil and vanilla until combined
  7. Mix 1 tbsp of cornflour, 1/2 tsp baking powder, 2 tsp of oil and 1 tbsp of water in a small mixing bowl……….aka egg replacer
  8. Add to the Fluid Concoction and whisk until combined
  9. Add the wet to the dry ingredients and with a spatula fold in until combined
  10. Add the grated carrot and combine
  11. Add the sultanas and fold in with a spatula
  12. Place in a piping bag or freezer bag as shown below and pipe into the tins.
  13. Once piped dampen the join or the top of the donut hole with a wet finger just to smooth
  14. Place in the oven for 10 minutes.
  15. Leave to cool in tin for 5 minutes, then turn out onto a wire baking tray covered with a tea towel ( stops marking on surface of donut )
  16. Leave for a further 5 minutes whilst you make the Cinnamon Sugar
  17. If making donut holes, pipe or spoon into a well oiled mini muffin tin and bake for 10 minutes
  18. Make the Cinnamon Sugar

  19. Mix the sugar and Cinnamon in a bowl
  20. QUICKLY Toss the Donuts into the sugar, I just leave them on the wire rack to settle
  21. Enjoy

Real Easy, Easy Peasy for the first bake of the year

Now I’m sorry to disappoint some but no I’ve not frosted them in dairy free cream cheese alternative …….tough, the reason I’m eating these and I don’t get putting cream cheese on a donut ……I thought about it for a millisecond and thought a silken tofu with icing sugar and a drop of lemon juice and vanilla would work…….blended bu I’m sorry The Cauldrons not for turning

If you are desperate try this a half recipe …..not tested but looks sound πŸ™Š

https://veggiedesserts.co.uk/easy-tangy-vegan-cream-cheese-frosting/

Now for some #donutporn………..enjoy 😜😜

You really really want too!!! All right I’m stacking AGAINπŸ™ˆ
And now a FLAT LAY !!! HAHA what a bloggerπŸ˜‚πŸ˜‚πŸ˜‚
‘scuse fingers πŸ™Š
Just look at that glissen !!!
Which would you choose ????
The #crumbporn 😍😍😍😍

Hope you enjoyed this weeks post.

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Why Didnt They Say ……………………….. The Emergency Intolerance Dessert

Emergency Dessert to Cover the Unexpected House Guest
Easy and Luxurious GF ,V, Nut Free

Continue reading “Why Didnt They Say ……………………….. The Emergency Intolerance Dessert”

Always Time for Christmas Pudding !!

Traditional Christmas Pudding
Gluten Free and Vegan

Continue reading “Always Time for Christmas Pudding !!”