Welcome to milgil's website
Find photographs and recipes for a good life!
Shortbread Swirls
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.
Chelsea Buns
Our new discovery Schar Gluten-Free Bread Mix makes great cinnamon rolls and chelsea buns.
Mom’s Peanut Brittle
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.
Victoria Sponge Cake
The best recipe for making a Victoria sponge, even though the ratios of ingredients and the mixing method are not quite traditional.
Freezer Cookies
This does make a good oatmeal / raisin cookie or chocolate chip cookie.
Crumpets
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).
GF Milllionaire’s shortbread
A well-established favourite, but what is really needed is the dairy-free (maybe even vegan) version.
Lemon Chiffon Cake
Inspired by Ravneet Gill’s recipe (https://www.theguardian.com/food/2024/mar/15/lemon-chiffon-cake-recipe-ravneet-gill ) but adapted to 1/4 the size and to be gluten and dairy free.
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.