Blackberry and apple sponge puddings

We seem to be having an excellent bramble season here in Skipton and it is officially our favourite fruit. Our boys are splendid blackberry pickers and we had a very successful picking trip to Bog Lane on Monday. It doesn't sound like a great location but the blackberries are very fine and we got there by cycling along Brackenley Lane which sounds much nicer. After two jars of blackberry jam and a handful of blackberry and apple crumbles in the last couple of weeks, Hamish, Lachie and I decided to get a bit creative yesterday. I told the boys our blackberry and apple puddings would be 'an experiment' and Lachie said 'You like lady on CBeebies!', by which I think he means I am like Nina and the Neurons! I am quite flattered! Doesn't she drive some sort of milk float?

We based our puddings of course on our favourite chocolate cake recipe, but without the chocolate...

Blackberry and Apple Sponge Puddings (dairy and egg free)

Blackberry and apple sauce

1 punnet wild blackberries

1 large bramley apple

sugar to taste

Sponge cake

5oz self raising flour

3oz caster sugar

1/2 tsp bicarbonate of soda

2 1/2oz dairy free margarine

1 1/2 tbsp golden syrup

1/4 pint soya milk

I use 4 individual pudding tins

To make the blackberry and apple topping, put the washed blackberries in a pan with the peeled, cored and chopped apple and a little sugar, cover and cook on a low heat until the apple has softened. Taste the stew and stir in more sugar to taste. Divide the mixture between the pudding tins so that there is about an inch of blackberry and apple sauce in the bottom of each tin.

To make the sponge mix, stir together the flour, sugar and bicarbonate of soda. Rub in the margarine. Stir in the syrup and milk. Spoon this lumpy mixture into the pudding tins on top of the blackberry and apple, until the tins are almost full. (We had some mixture left over to make some fairy cakes). Bake the puddings in the oven for 20 minutes at 180 degrees celsius.

We let our puddings cool for about 20 minutes before we ran a knife round the edge and tipped them out, scooping out all the sauce onto the top.

I can officially declare that our puddings are no longer experimental - they are fantastic! I am very proud of them. The boys absolutely loved them and Hamish was asking for them again today after tea!

Flapjack

Lachie is very keen on making and eating flapjack at the moment and we seem to be making it every week. It has taken me a long long time to master flapjack, but I think I finally have success with this recipe. I was always confused by the idea of cooking until golden brown, when it goes into the oven golden brown in the first place. Now I just stick to a set time and temperature.

Flapjack

6 oz dairy-free margarine

6 oz soft light brown sugar

2 tbsp syrup

8 oz rolled oats

Melt the margarine, sugar and syrup together, then stir in the oats. Flatten the mixture into a swiss roll tin. Bake at 180 degrees Celsius for 20 minutes. Cut into peices when it comes out of the oven and cool in the tin.

We like variations on this theme too, favourites being raisin flapjack (stir in a couploe of handfuls of raisins with the oats) and chocolate flapjack (drizzing the cooled finished item with melten chocolate). Hmm, how about chocolate raisin flatjack...

A long awaited carrot cake

It is a long long time since I have been here. While Lachie has been eating gluten and we have been waiting the the results of his coeliac test I think we have been resting on our laurels. Not exactly forging ahead with exciting new baking! But this week we have baked alot and the most exciting baked item was a vegan carrot cake. I love carrot cake but don't think Lachie had ever eaten any. 'Carrot cake' is now very much part of his vocabulary.

I found this recipe after a google seach for 'vegan carrot cake' and it is excellent. I was a little worried after the addition of the water, it looked a bit ... watery. But have faith, the reults are superdoo.

Carrot cake (dairy and egg free)

8 oz grated carrot

6 oz raisins

10 oz self raising flour

6 oz soft light brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

7 floz sunflower oil

7 floz water

a pinch of salt

a dash of vinegar

1/2 tsp vanilla essence

Mix together the dry ingredients and then mix in the wet ones. Pour the mixture into a lined square cake tin (I think mine is about 10 inches). Bake in the oven for 45 minutes at 190 degrees Celsius and then another 30 minutes at 160 degrees. Cool in the tin.

We iced our cake the next day with 3 oz icing sugar beaten into 1 1/2 oz diary free margarine with a dash of vanilla essence. This was a bit stingey on the icing front, I think you could easily double that.

I have to say that having made this cake I can't see why you would feel the need to put egg in a carrot cake. I loved it, the boys loved it and Hamish's friend Nancy who came to tea loved it. Yum.

A trial of gluten...

Well Lachie saw his paediatrician this week for his six monthly allergy check-up. During this last six months we were meant to have attempted to introduce dairy and egg to his diet. We did try the dairy. 'Hidden milk' (in biscuits and things) had no immediate effect on Lachie but cheese and yoghurt gave him hives. After a couple of weeks on 'hidden milk' his eczema flared up on his face so we went back to no dairy. And I couldn't face trying egg as it made him so sick the one time he has had it. So far from introducing more foods, we have gone the other way in continuing to avoid dairy and eggs and now avoiding gluten. Lachie's paediatrician took very seriously his apparent improved digestion on his gluten-free diet and has now suggested a test for coeliac disease. But of course this means he has to start eating gluten again. So for the next six weeks Lachie is gluten-eating.
Our nice paediatrician has suggested trying to get Lachie to eat a small portion of cereal and two pieces of bread a day. This is going to be no problem at all because our little Lachie likes nothing better than things containing gluten. Are they a bit addictive?
Back in the kitchen and dairy-and egg-free cooking now feels like a walk in the park. Fingers crossed that Lachie's tummy can cope...

Tis the season for chocolate biscuits

Yes, it is March and yes, Lachie is wearing a Father Christmas outfit. He is super cuddly in all that red velour. Yesterday we made our favorite biscuits - I can't believe I havn't posted this recipe before! These biscuits came from the Pure margarine website which is excellent - you tell them what you want to avoid and they give you recipes. They have lots of different versions of a shortbread recipe and this chocolate chip version is really very fine. I have been eating these biscuits all morning. They are loved by the gluten-free and gluten-eating alike and have a lovely melt in the mouth texture that you don't seem to get that often in gluten-free baking!

Chocolate Chip Cookies (gluten-free, dairy-free and egg-free)

200g Pure (dairy-free) margarine
100g caster sugar
200g rice flour
30g cocoa
100g chocolate chips (eg Dr Oetker plain chocolate chips which are dairy free)

Cream together the margarine and sugar and then mix in the other ingredients to get a thick dough. Lachie loves pouring in the chocolate chips (and then stealing them back out of the bowl).
Roll into little balls and arrange on a baking tray - I usually get at least 30 biscuits - and flatten each one with a fork. The biscuits don't spread when cooking so they can be fairly close together.
Bake at 170 degrees Celsius for 12 - 15 minutes. Cool on a wire rack and try to resist eating them all while the chocolate chips are still molten.

If we are going to toddlers we usually take a couple of these in a tin for Lachie to eat, and Hamish is also partial to a couple on the way home from school.

Back from the brink...

It has been a quiet time on Lachie's Allergy Cookbook, primarily because Lachie hasn't needed much cooking. The wee chap has been poorly for a long time now, or that is how it feels to me! His third ear infection since Christmas was treated with a double dose of Erythromycin which gave him awful nappy rash and made him sick. He then picked up a horrible gastric bug which lasted another 5 days (and which he kindly passed on to his big brother), and that was followed by another 7 days with no appetite and much sleepiness. It is a very very sad time when Lachie cannot be tempted by crumble or cake and when he sits in his buggy just holding a biscuit because he doesn't have the appetite to eat it.

Anyway, this weekend he seems to have turned a corner and is back to three meals a day. This morning at the swimming pool his little trunks, usually skin tight, were all baggy and he spent most of the session saying 'Hungry! Hungry!' So it is official, Lachie is back from the brink.

Iced Chocolate Fairy Cakes

This is a recycled recipe as the mixture is the same as for the Snowflake Chocolate Cake, but in celebration of Lachie's return to normal life I made him some Chocolate Fairy Cakes. Half the Snowflake Chocolate Cake mixture will make 12 fairy cakes and I bake them for 20 minutes. When they were cool I iced them with simple water and icing sugar white icing and decorated with chocolate sprinkles - multicoloured hundreds and thousands contain gluten! So chocolate sprinkles it must be. Lachie was very pleased with them and after his first bite said... 'Mmmm'.

Welcome back Lachie!

Scones

It is snowy here in Skipton and today we have bought the boys a sledge. Lachie rode it home from town with Robert pulling and Hamish went proper sledging after school in the park across from our house.
I have been thinking about scones ever since I saw Kirstie and Phil talking to some prospective house purchasers on Channel 4 last week. There on a little table in the foreground was a plate heaped with scones. Hmm, I wanted those scones! So scones have been on my mind and seemed like a good post-sledging tea. I made some gluten-free scones and some 'normal' scones and Robert thought the gluten-free ones looked much tastier, sort of golden. And they were indeed very tasty.

Scones (free from gluten, dairy and egg)

12oz gluten-free self-raising flour
4oz caster sugar
3oz dairy-free margarine
8floz soya milk

Mix together the flour and caster sugar. Rub in the margarine as though you were going to make pastry and then stir in the soya milk - add about 6floz at first and then add a bit more if you need it. I used about 8floz, but you might need more or less depending on your flour. Pat out the dough onto a floured surface to an inch thick and cut out 2 inch diameter circles. I managed 12 scones. Put the scones on a greased baking sheet and bake at 180 degrees celsius for 15 minutes. Cool the scones on a wire rack.

Lachie is very particular about crusts and insists that all the crusts are cut off his toast at breakfast and lunch. If you miss a bit he will shout 'Bit!' or 'Crust!' and leave the entire offending piece of toast next to his plate. If he's feeling more cooperative he might just pick off the 'bit' after alerting you to its presence. He gets this from me, but I don't feel the need to tell anybody about crusts, I just leave them on my plate. Anyway, I would never really have thought of a scone having a crust, but according to Lachie it does and, whilst enjoying his scone with raspberry jam very much, he did leave the 'crusts' on his plate. To further prove just how little he understands scones he went on to have a second with, wait for it, Marmite! I don't think he's ready for a trip to Betty's just yet.