What a great name for a pudding company.......just brilliant! I feel as though I should go and hang out with the university students and wait to be asked what I'm studying just so that I can say 'Pudology' - it's the science of puddings, didn't ya know?
These are delicious puds, they are gluten free, dairy free and suitable for vegans. Now when you first look at them, like me you may think they are very small. It depends on how you like your pudding, yep I'm a bit of a pudding lover so I did wonder where the rest of this pudding was. When you try them though, oh wow, you then realise that it's not the size of pudding that's important it's the quality. These are very rich and so decadent that you don't need a lot or have to rush eating them. You need to take your time like some supermodel on a pudding advert. Go for a bit of 'slo mo' and take in the beautiful chocolatey taste.
I purchased these chocolate beauties and the Orange Chocolate Puds which are also part of the curriculum in Pudology. Other subjects included are:
Mango and Passionfruit Coconut Yogurt
and a Natural Pudology Yogurt
I found these in Sainsbury's but for more information on the range and stockists take a look at their website at:
For me it is lovely to be able to buy a nice dessert which is gluten free and just enjoy chocolate heaven without having to worry. If you feel the need you can pop some ice cream with it or as I did, pop one of these puds on a meringue nest with some satsuma segments on and it was super!
However you eat them I'm sure you won't be disappointed. Go for your degree in Pudology and work your way through all of the flavours. The best qualification on offer I think......Enjoy!
Thank you for stopping by, please come back for my Autism Support Saturday tomorrow but for now.......
Oooooooh I love Lemon Drizzle cake as it's so refreshing. It's not too heavy, creamy or stodgy, just a nice light sponge to satisfy that cake craving.
I thought I would have a go at making a gluten free one and so glad I did as it was lovely. I was a bit worried as I decided to make it in my multi cooker instead of the conventional oven but it worked.
So here goes with the ingredients.......
You will need:
8oz (250g) softened butter
8oz (250g) caster sugar
8oz (250g) gluten free self raising flour (I used Aldi's)
2 tsps baking powder
4 eggs beaten
grated rind and juice of 1 lemon
for the drizzle you will need:
grated rind and juice of 2 lemons
3.5oz (100g) caster sugar
How I made it:
I greased my multi cooker bowl but if you want to do it as a loaf grease a 900g ( 2lb) loaf tin. Pre heat oven to 180 degrees C (gas mark 4).
I put all the ingredients into food processor and mixed until smooth, you could also do this in a large mixing bowl and beat with a wooden spoon or a hand held electric mixer.
I poured my mixture into the multi cooker and set it to bake, you can pour it into your loaf tin if using one, bake for 35-40 mins until golden and firm.
I turned the cake out onto a wire rack and pricked some holes into the sponge using a fork. I then poured my drizzle mix over the cake and left to cool..
That's it! Easy eh? All you have to do now is eat it. It was light but moist enough to stay together. The original recipe was taken from a lovely cook book I have called 'Great Gluten Free Baking by Louise Blair. I will leave a link (affiliated) at the end of this post. It has some great bakes in there, classic cakes and traybakes and all gluten free. All I did was swap the flour for a standard gluten free self raising for this recipe, it does state brown rice flour in the original recipe but it's up to you and like I said earlier, I swapped the oven for my multi cooker.
Have a try anyway and see what you think
Here's the book on Amazon.......Thank you for reading, I'll be back tomorrow for Autism Support Saturday.
I do talk about it quite a bit, the fact there is limited choice for gluten free food at some tearooms and cafes. Some are better than others but what about a place which was totally gluten free, would it work? I'm feeling a bit passionate about this subject at the moment because I do visit a lot of places for refreshments and just get a little disappointed when the only thing on offer is a chocolate brownie. I think it shows a lack of imagination but then it is difficult if you are trying to cater for everyone.
It's so lovely to see all the cakes laid out but torture when you realise you can't eat any of them. My dream would be to walk into a place and the situation reversed, so all the cakes would be gluten free and maybe just offer one choice of 'fully leaded' as I call it. the thing is that anyone can eat gluten free, it's not anything awful, it's edible and tasty but us gluten free'ers can't eat anything when we go into an 'all round' establishment especially if you're diagnosed with coeliac's disease.
There is a lovely Gluten Free Cafe in Norwich that pops up on my google a lot and it's just stunning and exactly what we need more of. Take a look at their website at norfolkglutenfree.co.uk
Beautiful eh? I would just feel like I was in heaven and probably struggle to leave. It's like walking into a food paradise for me and just to have all that choice and even pick up a few products while there would be amazing.
I'm having one of those 'build it and they will come' moments. if you have seen the film 'Field of Dreams' you will know what that means. Kevin Costner gets messages from baseball legends who have passed away and they tell him to build a baseball field on his property and then they will come and play. Brilliant film, everyone thinks he's mad and it will be too much, it will all lead to ruin and financial suicide but he builds it and they do in fact come, and so do people from miles and miles to see this magical game of baseball.
So that's how I feel about a tea shop that is totally gluten free, some products dairy free and vegan too but I'd be interested what you think. Leave a comment as it would be interesting to see if it would work. Please someone build it and I will come along, definitely!!
For now though I'll keep doing a bit of research which obviously involves eating cake and drinking tea but someone has to do it. Thank you to all those lovely people in cafe's around the country who do bring us some wonderful choices and fantastic food because there are those who do push the boat out big style and I can tell you we do appreciate it.
Thanks for reading today. Like Arnie 'I'll Be Back' tomorrow for Autism Support Saturday so join me then.
I love soup and now we are going into Autumn I feel I may make some more homemade soup but I started off experimenting with a Sweet Potato and Chilli Soup. You will have seen this recipe if you read my other blog
www.multicookingmum.wordpress.com but it is gluten free and good for Slimming World followers too so I thought I would share it here.
My other blog features my experiences with a multi cooker so this soup is made with this but you don't have to have a multi cooker, just a saucepan will do to simmer the ingredients until cooked.
It was very tangy and spicy as I may have added quite a bit of chilli but then I like spicy, you may have to play around with your chilli as everyone prefers a different level so add a little at a time and keep tasting until you get to your personal preference.
Anyway I hope you enjoy......
3 sweet potatoes
2 small onions
Salt and pepper
1 tbsp tomato puree
1 tsp garlic puree
1 tsp chilli puree
2 vegetable stock cubes made up with 2 pints of water
1 tsp paprika
Fry light spray or cooking oil
Peel and chop the potatoes and onions
Put all the ingredients into the multi cooker bowl and select the SOUP programme
Select cooking time to 30 minutes
Heat a large saucepan with some of the fry light spray or oil, put all ingredients in, stir together and leave to simmer for 30 minutes
Check and taste it is to your liking.
liquidise for a smooth textured soup
and serve with some gluten free toast or bread.
It's so easy to make soup and great for us gluten free people as we know exactly what ingredients are in there. A lot of the tinned and fresh soups in the shops contain wheat as sometimes flour is used as a thickener so always read the labels if buying from a supermarket. If you want to make a thicker soup cornflour can be used to keep it gluten free.
Give it a try and see what you think, I'm off to make another batch as it's so filling and may well pop some in the freezer ready for a chilly day.
Thanks for reading, please feel free to leave me a comment and tell me what you think. Join me again tomorrow for Autism Support Saturday but for now take care.
It's a grey area in the gluten free/coeliac world where vinegar is concerned. I've noticed just recently that I struggle with malt vinegar which I'm surprised by as I don't consider myself to be that sensitive to a lot of foods but I seem to have experienced symptoms after using it and I have used it quite a bit, I love vinegar.
Coeliac UK state that malt vinegar is safe to use as the amount of gluten found in barley is massively reduced by the fermentation process used to make the vinegar therefore making it safe. They also say that because we only use malt vinegar in very small amounts that this also allows us to chuck it freely on our chips without worrying.
In the US though it's a different story and yes I know a lot of their food regulations are completely different to ours but they say a big NO to malt vinegar and that because it has malt, this contains barley and that has gluten rendering it not safe to use. Confusing eh?
Some people manage to use malt vinegar with no problems and I think for those with an intolerance that's fine but for those with Coeliac Disease, more care is needed to avoid anything with gluten in.
So what can we do?
Well I've decided to go with white wine vinegar, I bought the red wine one for cooking with. The level of alcohol in these vinegars is very low so there's no worry of getting inebriated on your vinegar. If it's distilled vinegar that's fine, rice vinegar, cider vinegar are all fine as they are derived from fruit or non gluten produce. It all seems to depend on the starting ingredient and the process used to produce it. If you are worried I would stay clear of any vinegars that contain wheat, barley or rye, it is a case of checking the labels, we get so used to that but you'd be surprised how many food products do contain gluten that maybe you thought didn't.
Phew all that on vinegar eh? I just thought I would bring it up as it is a question that comes up a lot and does cause confusion and after realising it was making me feel a bit uncomfortable I thought it was important. The bottom line is with a gluten free diet, if you're not sure then don't eat it. It's better to be safe and leave it out rather than suffer the consequences as they can be very uncomfortable.
I have noticed a difference since switching from malt vinegar but would be interested to know if anyone else has had an issue with it so leave me a comment. I suppose if you lightly sprinkle it over you chips you probably won't notice but like I said before I do tend to pour it over by the bucket load. I'm now thinking I may be pickled on the inside. Oh that's another thing, just watch pickled products too, check the ingredients, if it is a problem, try producing homemade pickles. I've not been eating too many pickled food just lately which is another sign as when I think of them I'm a bit put off. I have never eaten pickled eggs in my life, always thought that was bizarre to pickle an egg, are they nice? Am I missing out on something? I'm sure someone will let me know.
So hope that helps a little, thank you so much for reading. I will be back tomorrow with Autism Support Saturday so join me then.
Take care for now.......