Gluten-free Recipes



10 oz Pamela’s baking mix
3 tsps baking powder
1/2 tsp salt
4 oz sugar
6 oz fruit (or whatever)
2 eggs
7 fl oz yogurt
2 fl oz oil

These muffins are our gluten-free staple, good made with blackberries, cranberries, raspberries and blueberries (not strawberries though). There are also pear and ginger muffins, cinnamon pecan muffins, lemon poppy seed muffins and other inventions yet to be imagined:-) All can be made by adapting this basic recipe.

Mix all the dry ingredients.

Beat eggs and mix in fruit, milk and oil.

Add wet ingredients to dry ingredients and stir until evenly mixed.

Bake 20 minutes at 375 degrees.

Cherry Coffee Cake   



140 gms flour + 1 tsp baking powder

1/2 tsp cinnamon

50 gms sugar

1 egg

4 tbsps milk

85 gms melted butter

250 gms fresh sweet cherries (stoned, but whole)


25 gms flour

25 gms butter

25 gas sugar

1/4 tsp cinnamon

We use a blend of Pamela’s pancake mix and Bob’s Red Mill One to One flour (roughly equal quantities).

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Heat the oven to 325F.

Grease or line an 8” round cake pan.

Mix cake’s dry ingredients together. Add, egg, milk and butter and beat thoroughly until well blended and stiffening slightly.

In a separate bowl mix the topping ingredients together and rub the butter in until it looks like breadcrumbs. Place in the fridge until you need it.

Pour the cake mix into the prepared tin. Pour the cherries evenly over the top and press them into the cake batter. It may seem like too many cherries, but the cake will rise as it cooks and will fill in the gaps.

Sprinkle the topping mixture over the top and press it down fairly firmly.

Place in the oven and bake for 35-45 minutes.

Cool in the tin for 20-30 minutes and then you should be able to turn it ut onto a cooling rack and later a plate. 


These are a useful breakfast alternative, based on the traditional english scone recipe, but baked more like american scones (i.e. spoonfuls placed on the baking sheet, rather than rolled out and cut).


8 oz Pamela’s baking mix
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
2 oz butter
1 oz sugar
4 fl oz milk

Mix flour, cream of tartar, baking soda, salt and rub in the butter or margarine.

Stir in the sugar, add the milk and fruit and mix to a dough.

Form scones and bake at 425 degrees for 12 – 15 minutes

Gluten-free Granola


2 1/2 cups gluten-free rolled oats
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 tsp cinnamon
1/2 tsp ginger
1/2 cup brown sugar
1/2 tsp salt
4 oz nuts
1 tbsp oil
2 tbsps stewed apple
2 tbsps honey
2 tbsps golden syrup
6 oz. raisins

This is based on a recipe in Nigella Lawson's book Feast and it is readily adapted. You can omit the seeds quite easily, and the raisins. You can vary the spices (add nutmeg or cloves, for example). And the liquids can vary quite easily (maple syrup or orange juice, perhaps?).

Mix the first 8 ingredients together in a large bowl.

Mix the wet ingredients together and add to the bowl.

Toss everything together thoroughly as though it were a salad - two large spoons works best.

Spread the mixture out on a large baking tray and bake at 325F for about 45 minutes - giving the mixture a good stir every 10-15 minutes.

Keep a close eye on it once it starts to turn a toasted color and stir more often if necessary (the edges will toast faster than the middle). Remove when it is the golden colour that suits you.

Cool in the tray - stir occasionally. You will notice that it becomes crisper as it cools. Add the raisins (or other dried fruit).

Put in a storage jar when it is fully cooled.



3/4 cup gluten-free flour (Pamela’s Baking Mix preferred)
1/4 cup cornstarch (cornflour)
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
6 tbsps oil
1 egg yolk
1 egg white
1 tbsp sugar
1/2 tsp vanilla essence

These are great instead of pancakes and work surprisingly well for gluten-free breakfast goodies. Make them all and keep them warm in the oven (about 190F) until needed. Serve with maple syrup or fruit compote and whipped cream.

1. Mix all the (a) ingredients together.

2. Mix the (b) ingredients together

3. Beat egg white until stiff. Add sugar and vanilla and fold together.

4. Add the (b) ingredients to the (a) and mix well. 5. Gently fold in the egg white mixture.

Cook in a regular waffle maker. Eat immediately or keep warm on a wire rack in the oven.

Chelsea Buns


9oz Schar Bread Mix
3/4 oz brown sugar
1/2 tsp salt
1 tsp yeast
1 fl oz melted butter,
6 fl oz milk
2 fl oz warm water

Our new discovery Schar Gluten-Free Bread Mix makes great cinnamon rolls and chelsea buns.


Mix together, knead a little and roll out about 1/2″ thick. Spread with 1 oz. melted butter. Sprinkle with 1 oz brown sugar and 2 oz dried fruit.

Roll it up and slice into 8 or 9 slices and fit into a greased baking tin – with some space for expansion, but ideally not too much. Set aside for the dough to rise (covered with a cloth) which will probably take an hour or so (depending on the room temperature).

Heat the oven to 400F . Melt 1 tbsp honey, 1oz butter and 1oz sugar in a saucepan (and simmer for 1 minute) and then spoon the hot sticky glaze over the bins before placing them in the oven to bake for 20-30 minutes.

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Cool in the tin for 10 minutes before turning them out – you want to catch the moment before the topping sticks to the tin, but after the point where it runs out of the buns when you turn them over.


500 gms Schar bread mix
4 gms salt
20 gms yeast
800 mls warm water

At last, a recipe and flour for making gluten free crumpets! These quantities will make about 20 crumpets, but they freeze well (though they are a little tedious to cook).


Mix the dry ingredients together and add the warm water and mix well. It should give you a good sticky batter (it flows slowly, but you wouldn’t think of kneading it). Leave to rise for 30 minutes or so – it should double in volume.

Warm your griddle (or frying pan) and greased crumpet rings (or fried egg rings if those are what you have). You need the griddle to be thoroughly heated, but not hot. Without disturbing the risen dough too much, add a small tablespoon of dough to each crumpet ring and leave it to flow and rise to fill the ring. It needs to cook slowly and as it does you should notice it shrink away from the edge of the ring, at which point you should be able to gently remove the ring. Peek underneath to be sure that it isn’t burning and leave it as long as possible to cook. Once the underside is browned, flip the crumpet and finish cooking the top. Once it is browned remove to a cooling rack.

Gluten-free Oat Bread

50gms Potato Starch (not flour)
150gms Pamela’s Baking Mix
100gms Corn Starch
50gms Gluten-free Rolled Oats (Bob’s Red Mill does gluten-free rolled oats)
25gms Psyllium Husk Powder
2tsp active (instant) yeast
1tp salt
1tbsp sugar
25gms butter / margarine
375ml hot water (not too hot)
30ml milk
15ml olive oil
30ml yogurt
10ml apple cider vinegar


Mix all the dry ingredients together. Rub in the butter. Mix all the wet ingredients together and check that they are about the right temperature for activating yeast.

Add the wet to the dry and beat well for about two minutes – it will see very very wet to begin with and as the psyllium husk absorbs the water it become stiffer and more dough-like. Cover bowl with tea-towel and leave to rise for 1-2 hours (until doubled).

Knock-back and shape into a loaf and place in loaf tin, or on baking sheet. Cover with tea towel again and leave until doubled in size. Bake in a hot oven (240C or 425F) for 45-60 minutes (cover the top with foil after 15-20 minutes).

Remove from tin and place on cooling rack – cover with tea-towel while it cools.

Simple White Bread

50gms Potato Starch (not flour)
150gms Pamela’s Baking Mix
150gms Corn Starch
25gms Psyllium Husk Powder
2tsp active (instant) yeast
1tp salt
1tbsp sugar
25gms butter / margarine

350ml hot water (not too hot)
30ml milk
15ml olive oil
30ml yogurt
10ml apple cider vinegar

Add the wet to the dry and beat well for about two minutes – it will see very very wet to begin with and as the psyllium husk absorbs the water it become stiffer and more dough-like. Cover bowl with tea-towel and leave to rise for 1-2 hours (until doubled).

White gluten-free bread

Knock-back and shape into a loaf and place in loaf tin, or on baking sheet. Cover with tea towel again and leave until doubled in size. Bake in a hot oven (240C or 425F) for 45-60 minutes (cover the top with foil after 15-20 minutes).

Remove from tin and place on cooling rack – cover with tea-towel while it cools.

For those unable to obtain Pamela’s, it contains the following (presumably in decreasing proportions):-

Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch,Grainless, Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum.

Cinnamon bread

1/2 packet Schar bread mix
2 tsps chestnut flour (optional)
Salt and a little cinnamon / nutmeg
4 fl. oz. milk
1 fl. oz. oil
7 fl. oz. warm water
1 beaten egg white (optional)
Brown sugar
Soft butter

Beat the cinnamon, sugar and butter together until creamed.

In a separate bowl mix the flours, salt, spices and yeast.

Add the warm liquids and the beaten egg white.

Mix well.

When thoroughly mixed add the cinnamon / butter / sugar mixture and stir together as gently as possible.

Put into a well greased loaf tin and leave to rise for about 45 minutes.

Bake at 400F for about 40 minutes.

Millionaire’s Shortbread (or Gluten-Free Caramel Shortbread)


4oz butter
2oz sugar
6oz Pamela’s baking Mix

Caramel topping

4oz butter
2oz sugar
2 tbsps golden syrup
5 fl. oz. condensed milk

Chocolate topping

4oz chocolate
0.5oz butter

Heat the oven to 350F and grease an 8″ square tin.

Cream the butter and sugar together until light and fluffy. Carefully add the flour and stir until the mixture comes together and then mix well until smooth. Press into the bottom of the baking tin and prick well with a fork. Bake for 25-30 minutes and cool in the tin.


Place the caramel topping ingredients in a saucepan and stir over a medium heat until dissolved. Bring slowly to the boil and cook (stirring) for 5-7 minutes. Cool slightly and then pour over the top of the shortbread and leave to cool and set.


For the final topping, melt the chocolate with the butter and spread over the top of the caramel. Leave until set and then cut into individual squares or fingers.


Gran's Ginger Biscuits

2 oz butter
2 oz sugar
3 tbsps golden syrup
8 oz Pamela’s baking mix
1/2 tsp salt
1/2 tsp baking soda
1 tsp ginger

A recipe I inherited from my grandmother that works surprisingly well with gluten-free flour. They can come out sticky or rock-hard depending on just how much syrup you use (the tablespoon represents the spoon my grandmother would have used, not a exact measure).

Melt butter, syrup and sugar together, without boiling. Add all the remaining dry ingredients.

Cook in a medium oven (350?) until done (maybe 10 minutes?)

‘Various’ shortbread swirls

4 oz butter
4 oz sugar
1 tsp lemon rind
1 egg
9 oz (gluten-free) flour
1/2 tsp baking powder
pinch of salt
1 tbsp cocoa

This recipe is derived from one in an old M&S ‘Chocolate Cookery” book that Jennie gave me in Sheffield 25 years ago. The freezer dough method works very well for gluten-free as it makes the dough manageable even though it is very crumbly. Numerous variations exist from simply forgetting the swirling and making them one flavor, to substituting ginger or cinnamon for the cocoa, or orange rind for the lemon rind. Alternatively add 2oz of nuts instead of 2oz of flour, or 2oz of oats or oatmeal instead of 2oz of flour. If you’re really after a great swirled appearance then try rolling out each piece of dough and then placing them on top of each other before rolling them up, but this is much harder with gluten-free dough.

Beat the butter, sugar and lemon rind until light and fluffy. Add the egg and beat well.
Divide the mixture into two equal parts.
Add half the flour, baking powder, salt to one bowl and mix well.
Add the other half of the flour, baking powder, salt and all the cocoa to the other bowl and mix well.

Roll each piece of dough into a short, fat sausage shape and place the two pieces of dough together.
Shape them into a 2″ diameter roll.
Wrap in waxed paper (baking parchment) and place in freezer for at least 2-3 hours, or even days.
Heat the oven to 400F (200C) and cut thin slices off the roll (about 1/4 inch thick) and place on greased baking sheets.
Bake for 8-10 minutes and then place on a wire rack for cooling.
Remember that the vast majority of rolled oats and oatmeal are usually contaminated with gluten, but Bob’s Red Mill (and others) do offer gluten-free supplies.

Freezer Cookies

6 oz margarine
4 oz soft brown sugar
1-2 eggs
1 tsp baking soda
1/2 tsp vanilla essence
9 oz Pamela’s baking mix
4-9 oz flavoring (e.g. chopped dates, raisins, oatmeal, chocolate chips, etc)

I’m not sure of the origin of these, but they are fairly similar to the shortbread swirls. This does make a good oatmeal / raisin cookie or chocolate chip cookie.

Cream margarine and sugar together vigorously.
Add egg and vanilla extract. Beat well
Add baking soda and flavorings to the flour. Gently fold in this flour mixture. It will be quite thick.
Form into a roll on a piece of waxed paper and refrigerate or freeze.
Cut thin slices off of the roll and bake for 15-20 minutes at 325 degrees.

Vanilla and Caramel Cake with chocolate dirt

3 eggs
75 gm caster sugar
1/2 tsp vanilla
75 gm Pamela’s baking mix

125 gms muscovado sugar
75 ml double cream
70 gms butter
1 tsp salt

Chocolate Dirt:
3 oz sugar

3 tbsps water
1 1/2 oz. chocolate pieces

Vanilla and Caramel Cake with chocolate dirt

Make in reverse order! Chocolate dirt first, then the frosting and then the cake.

Chocolate dirt: Mix sugar and water in a pan and boil till it caramelizes. As soon as it starts to go golden brown, remove from hit and throw in the chocolate pieces and stir as quickly as possible.

Frosting: Mix sugar and cream in a pan and bring to the boil. Boil vigorously for 2-3 minutes and stir in the salt. Allow to cool completely. Beat the butter until creamed and add the cream/sugar mix in small amounts. Beat well between addition. Place in ridge to set firm.

Cake: Beat eggs with sugar (with vanilla extract) until thick and creamy, almost like whipped cream. Very gently fold in the flour (and cocoa for a chocolate sponge). Pour into a swiss roll pan lined with parchment paper.

Bake at 380F for 10-15 minutes. When done turn out immediately onto parchment paper sprinkled with icing sugar on a cooling rack and peel off the parchment paper from the bottom of the cake. 

cake 003

For a swiss roll version, roll up the sponge and sugared parchment paper immediately, while it is hot. Otherwise allow to cool and cut the cake into three or four rectangles to make a layer cake.

Fill the cake with whipped cream and some of the chocolate dirt mixed in with it. Spread a thin layer of whipped cream and dirt on the top of the cake.

Pipe the chilled frosting on the sides and top of the cake and sprinkle the whole thing with chocolate dirt.

Pecan Pie

1 pecan pie pie crust (lightly pre-baked)
1 3/4 cups pecan halves
6 tbsps butter
1/4 cup sugar
2 oz. honey
2/3 cup heavy cream

Pecan Pie

A great pecan pie recipe


10 Schar Ladyfingers (gluten-free sponge fingers)
1 tablespoon cream
1/4 cup chocolate pieces
2 egg yolks
1/6 cup sugar
1/6 cup cream
pinch salt
1/3 cup cream
1/8 cup sugar
3 oz mascarpone
2 cups espresso coffee
tsp sugar


Melt the chocolate pieces in the tbsp cream.

Beat the egg yolks, sugar, cream and salt in a double boiler for 4-5 minutes until thick and custardy. Fold in the melted chocolate. Refrigerate.

Whip the cream, add the sugar and fold in the mascarpone. Fold in the chocolate custard.

Sweeten the espresso coffee and one by one dunk half the ladyfingers in the coffee and lay in the bottom of your Tiramisu dish. Spread half the chocolate mixture over the top and repeat with the remaining half of the ladyfingers. 

Grate chocolate over the top or sprinkle with cocoa powder.

Cover and refrigerate for 8 hours.

Rhubarb Shortbread


125g butter

125 g flour

25g cornstarch

2 tbsps icing sugar

250g rhubarb, well-chopped

2 eggs, beaten

25g flour

200g demerara sugar


Rhubarb Shortbread

Heat oven to 350F.

Make shortbread with first four ingredients by rubbing in. Press into tin, prick with a fork and bake for 15 or so minutes.

Mix remaining ingredients thoroughly and pour onto base. Return to oven and bake for 40 minutes further.

Cool in tin and cut into squares.

Lemon Meringue Pie

1 gluten-free pie crust
1/2 pt water
2 lemons
1 tbsp cornstarch
3 tbsp sugar
2 eggs, separated

4 oz sugar

Lemon Meringue Pie

This is based on my Mother’s recipe and she still makes it better than anyone. In the nature of hand-me-down recipes the quantities are fairly imprecise, so you’ll have to experiment a little. The tablespoons are vague English tablespoons not the usual 15ml of US recipes. You can cook it slow or quick and eat it hot or cold, but I prefer the slower cooked, crunchy meringue. If the meringue stays sticky then adding more sugar is usually the required step.

Add lemon juice and rind to the water with the cornstarch and 3 tbsp sugar. Bring to the boil, stirring well and then let simmer very gently for 3-4 minutes. Remove from the heat. Add the two egg yolks and mix well.

Beat the egg whites until stiff and then add 4oz sugar to sweeten as meringue.

Bake in a cool oven (200F) for 1 1/2 to 2 hours.

Bread and Butter Pudding

Take care to ensure that no dried fruit is sitting on top of the pudding while it bakes as they will burn and impart a nasty burnt taste to the whole pudding.

If you have time you can improve the pudding by leaving it to soak for 30-60 minutes before baking it.

10-12 slices Udi’s white or multi-grain bread
4-6 oz softened butter
juice and grated rind of 1 orange
4oz raisins / sultanas / currants (or other dried fruit)
3 eggs
20 fl. oz. milk
3 oz sugar
cinnamon or nutmeg

Gluten free Bread and Butter Pudding

Not pudding in the american sense – or maybe in the half-way sense. Anyway, this is ‘The Pudding Club’s recipe for bread and butter pudding made with gluten free bread.



Preheat oven to 400F and grease a 2 pint ovenproof baking dish.

Butter each slice of bread with the butter (on either one side or both as you wish). If you prefer, you can remove the crusts from the bread slices, but this is easiest done after buttering.

Line the baking dish with about a third of the bread (butter side down) and sprinkle with half the orange juice and rind. Add half the dried fruit and sprinkle on one third of the sugar.

Repeat with another layer of bread, the rest of the orange and the fruit and another half of the remaining sugar. Place a final layer of bread (butter side up) and sprinkle with the remaining sugar.

Beat the eggs together and add the milk and pour over the top of the bread. Scatter cinnamon or nutmeg over the top.

Bake in the oven for about 30 minutes – until well-risen and set.  Serve hot on its own, or with yet more custard!

Banana Cream Pie

125g caster sugar
250g bananas, peeled and chopped
25g unsalted butter
2 eggs, separated
50ml milk
2 tbsp (15g) cornflour
125g mascarpone or extra-thick cream
1 baked, gluten-free pie crust
Cocoa to finish

Banana Cream Pie

Heat 50g of the sugar in a pan with 25ml water and boil over a high heat until the sugar turns to a dark reddish caramel. Add the banana pieces and butter, and simmer gently until the banana is soft.

In a bowl, beat the egg yolks, milk and cornflour until smooth, then off the heat beat into the banana mixture along with the mascarpone. Cook until boiling, then spoon into the pastry case.

Whisk the egg whites to soft peaks, then slowly whisk in the remaining sugar until you have a stiff meringue. Spoon this over the filling, dust with cocoa and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 10-15 minutes until golden.

Sticky Toffee Pudding

3 oz  stoned dates (roughly chopped)
1/2 cup boiling water
1 tsp cornstarch
2.5 oz  butter
2.5 oz brown bugar
1 egg
1 tbsp molasses (or treacle)
3 oz Pamela's baking mix
1 tsp baking soda

Sticky Toffee Pudding

As with many other recipes here, 'pudding' means English pudding, not American pudding! This is a dark brown sponge pudding, which may readily collapse after cooking, but which is still good to eat. It is also very good cold - we haven't tried re-heating it.


About 2-3 hours before making the pudding, pour the boiling water over the dates, mash and leave to cool.

Grease a 2 pt ovenproof dish and dust it with the cornstarch.

Cream the butter and brown sugar thoroughly. Beat in the egg and molasses and finally stir in the flour.

Mash the dates once more and add the baking soda and stir. Stir the dates into the mixing bowl. Pour the mixture into the dish.

Bake in a 400F oven for 25 minutes.


3 egg whites
6 oz sugar
1 tsp cornstarch
1 tsp vinegar
1 tsp vanilla


Beat egg whites well. Add sugar. Beat and fold.

Fold in three remaining ingredients

Spread over baking parchment and bake at 275F until dry.

Lemon Meringue Pie Cake


Lemon Meringue Pie Cake

Recipe to follow ...

Pie Crust (pastry)


8 oz Pamela’s Baking mix
4 oz Earth balance
2 tbsps cold water

CRW 5010

This is a very basic shortcrust pastry recipe, useful for all pies and tarts. The best strategy for rolling it out is between two sheets of parchment paper or saran wrap, but if this seems too wasteful then roll it out the usual pastry way, but don’t try to pick it all up in one piece – once it is rolled out thin enough, cut it into manageable sized pieces and build a patchwork in your pie plate. Fortunately gluten-free pie crust bonds to itself totally while cooking so one of the joins will show or leak.

Rub the fat into the flour until breadcrumbs.
Add the water and mix to a dough.
Roll out the dough and fit into the base of a pie dish.
Bake at 400F for 15-20 minutes – if you have fruit filling, then the baking time will need to be extended, but reduce the temperature to 350F after about 12 minutes.

Pie Crust (for pecan pie and such)

7 tbsps butter
1 cup + 2 tbsps Pamela’s flour
pinch of salt
1.5 tbsps sugar
1 egg yolk + 2 tsps water

This is a richer shortcrust pastry recipe, useful for tarts that need to be baked blind first, or that need an extra luxurious touch. The best strategy for rolling it out is between two sheets of parchment paper or saran wrap, but if this seems too wasteful then roll it out the usual pastry way, but don’t try to pick it all up in one piece – once it is rolled out thin enough, cut it into manageable sized pieces and build a patchwork in your pie plate. Fortunately gluten-free pie crust bonds to itself totally while cooking so one of the joins will show or leak.

Process the fat and flour or rub in with your fingers until crumblike. Add egg yolk and water and mix to a dough. Chill the dough for about 20 minutes and then roll it out and fit into a 10.5 inch pie dish.

Mom’s Peanut Brittle

1 cup white karo syrup
2 teaspons baking soda
2 cups sugar
1 heaping teaspon salted butter
1/2 cup water
1 teaspon vanilla
2 cups raw unsalted peanuts (Spanish Peanuts with skins on)

This is Derek’s Mum’s recipe and is a tradition for us on Christmas Eve. The quantities are substantial and unless you’re feeling brave with boiling caramel, I’d recommend you halve them for your first few attempts.


In a heavy skillet stir the sugar, karo and water. Have all other ingredients measured and in containers ready to add quickly. Heat on high heat until mixture threads (small “threads” thrown off when drooled from spoon). Quickly add peanuts, stirring rapidly until mixed in. Continue to cook on med-high or high, stirring constantly, until mixture is a light golden brown. Remove from heat, add soda — candy will foam up. And the butter and vanilla stirring rapidly and mixing well. Immediately pour on a buttered cookie sheet. Cool and break. Store in an air tight container.

Potato Salad

1lb baby new potatoes
3 tablespoons avocado oil (or some other lightly flavored oil)
1 tablespoon cloudberry vinegar (or some other lightly flavored vinegar)
1 tablespoon non-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon chopped tarragon
salt and pepper

This was invented on impulse when some friends were coming for a summer dinner and it turned out so good we kept the recipe. Cloudberry vinegar can be obtained at some IKEA stores (but not all we discovered).

Steam the potatoes.
While they steam, put dressing ingredients in a screwtop jar and shake vigorously.
When potatoes are cooked, place them still steaming in a bowl and tip the dressing over the top and stir or shake until well-covered.

Chill and serve later.

Miso Caramel Sauce

An unlikely combination, but easy to make and excelent with ice cream, or with chocolate ganache.

100g soft brown sugar

75ml heavy whipping cream

15g butter (unsalted)

1 tbsp sweet white miso

Place all the ingredients in a pan and melt the sugar and butter over a gentle heat. then, bring to the boil and simmer for about 3 minutes. Leave to cool and then refrigerate.

Serve warm over ice cream, or fresh pears, or (decadently) over a warm sticky toffee pudding.

To serve with chocolate ganache, place a small layer of caramel in the bottom of 4 ramekins (about a quarter full). Warm 200 ml of whipping cream close to boiling and remove from heat and add 100 gms of chocolate. Mix well and leave to cool somewhat. When almost set, beat it well to aerate it and divide it between the four ramekins and chill for a few hours to set firm.

© David Gilmore 2017