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 Anytime you G.F, it is short for gluten free, so please don't get confused with anything else which could use the same initials.

Chicken and Bacon Pie.

  For the pastry:
250g (8oz) Gluten Free Flour

Pinch Salt

60g (2oz) Dairy Free Margarine

60g (2oz) White Vegetable Fat

       For The Filling

2 Chicken Breasts, Chopped

4 Rashers Streaky Bacon, Chopped

500g (1lb) Potatoes, Peeled & Chopped

1 Medium Onion, Peeled & Chopped

2-3 Level Tbs, Freshly Chopped Parsley

Salt & Freshly Ground Black Pepper

20cm (8inch) Loose Bottom Sandwich Tin

      Set oven to gas mark 6 (200c/400f)

             Method

Sift the Gluten free flour & salt into a bowl, Rub in dairy free margarine & vegetable fat until mixture resembles fine breadcrumbs,

Add enough water to bind mixture together.

             For The Filling

Mix all ingredients together, seasoning well.

Reserve one third of pastry to make lid. Roll out the rest of pastry to large round to line sandwich tin, rolling it out on lightly dusting G.F flour. Pastry is very crumbly, so wrap over a rolling pin to help lift it into tin. Brush water round top rim, roll out  reserve pastry lid, & place on top of pie, Press round edges to seal, cut excess pastry & decorate edge by pressing pattern with fork. Make couple of holes on top to let steam escape. Bake in centre of oven for about 50-60 mins, until thee pastry is light golden colour. Press a skewer/fine knife through holes in top to check potato is cooked. Remove from oven & leave to cool in tin for 5-10 mins, then remove from tin, Serve warm or transfer to wire rack , leave to cool, then serve cold with a salad .

 

                                   Lemon Cheesecake

               For The Base

100g bar Plain Chocolate(70%cocoa solids, suitable for vegans)

60g(2oz) Rice Krispies

       For The Topping

1 sachet Powdered Gelatine

500ml Carton Yofu (Soya Yoghurt)

250ml carton Soya Dream

125g(4oz) Caster Sugar

Finely Grated rind of lemons

Raspberries & Mint leaves, to serve

20cm(8inch) Spring clip tin, Lined with baking parchment,

         To Make Base

Melt chocolate in a large bowl, Add rice Krispies   stirring them into chocolate. Spoon mixture into the lined tin & smooth out to cover base, taking care not to crush Krispies. Place he tin in fridge to allow to base to set.

        To Make The Topping

Sprinkle gelatine over 2 tbs of water, leaving it to sponge for a few mins, Melt Gelatine in microwave or over pan of hot water, Mix together Yofu, Soya Dream, Caster Sugar, Lemon Rind & Juice, Warm mixture slightly, then add melted gelatine mixture. Leave the bowl in a cool place, stirring mixture occasionally until its on point of setting. Whisk mixture until it forms soft peaks, then pour over chocolate base. Remove from fridge & place on a serving plate. Peel away parchment lining and decorate cheesecake with raspberries and mint leaves.

                 Not Suitable For Freezing.

 

                        Date And Banana Muffins                        makes 6

Free from sugar but get sweetness from the added fruit, if you want you may add a little sugar to taste this recipe

60g(2oz) Buckwheat Flour

60g(2oz) Rice Flour

30g(1oz) Polenta

60g(2oz) Stoned Chopped Dates

11/4 Level tsps Gluten Free Baking Powder

1 Medium Egg

3 Tbsps Sunflower Oil

100ml(31/2oz) Sweetened Soya Milk

1 Ripe Banana, Peeled & Mashed

6-Hole Muffin Tin, Lined with Paper Cases.

          Method

Set oven at gas mark 6(200C/400F)

 Put Buckwheat Flour, Rice, & Polenta into a bowl, stir in the Dates & Gluten Free Baking Powder. Lighty whisk Egg, Sunflour oil into Soya Milk, & stir in Mashed Banana, Stir this into Dry Mixture, Divide Mixture between cases. Bake above centre of oven for 14-20 mins, until Muffins have risen and spring back when lightly pressed.. Remove from oven, Transfer to wire cooling tray/rack Muffins maybe eaten warm or cold but best flavour is day they are made.

  For Freezing Wrap in Freezer bags and keep for upto 1 month , Allow to defrost gently in cool place, refresh by heating  in hot oven for a few mins before serving.

                  Soda Loaf   cuts into 10-12 slices.

500g(1lb) Gluten Free Flour

1 Level tspn Salt

1 Level tsp Baking Powder

2 Level tsp Bicarbonate Of Soda

125(4oz) Cornmeal  (Polenta)

50ml Carton Yofu  (Soya Yogurt)

250ml(8fl oz) Soya Milk

1 kg (2lb) loaf tin

   Set the oven to gas mark 6(200C/400F). Sift Gluten Free Flour, Salt & Baking Powder into a bowl, Stir in Cornmeal, Mix together the Yofu, and Soya milk. Stir All this into dry ingredients & mix well. Spoon the mixture into loaf tin & level the surface. Bake above centre of oven for about 45-50 minutes, until risen & loaf sounds hollow when tapped. Remove from tin and transfer to wire cooling tray. Leave to cool and serve cold.   This soda load is best eaten on day it is made, not suitable for freezing.

 

                        Creamy Mushroom Pasta

This sauce can be served pasta, fish, or steak. It must be eaten as soon as it is made or it becomes thick. If it does become thick, add rice milk to thin out. Swap a little Milk for White Wine to get a luxurious sauce.                Serves 2

 250g (8 oz) Gluten Free Pasta, a Large enough size piece of Fish or Steak

            FOR THE SAUCE

3 tbsns Olive Oil

250g (8 oz) Button Mushrooms, Sliced

1 Clove Garlic, Peeled & Crushed

2 Level tbsns Rice Flour

500ml (6 fl oz) Rice Milk

1 Level tbsn Freshly Chopped Thyme

Salt & Freshly Ground Black Pepper

        METHOD

Cook G.F Pasta in boiling water, following packet instructions.

        THE SAUCE

Heat Oil in a large saucepan, add Mushrooms & Garlic, cook over medium heat for 5-6 mins, until Mushrooms start to brown. Stir in Rice Flour gradually adding Rice Milk, stirring so sauce doesnt go lumpy, Stir in the /thyme and seasoning before serving over Pasta, Fish or Steak.

       This recipe not suitable for freezing.

 

              CHOCOLATE ICE SLICE

500 ml (16fl oz) Soya Milk

4 tbsns Sunflower Oil

30g (1 oz) Dark Muscovado Sugar

30g (1 oz) Potato Flour

100g Bar Plain Chocolate (70% cocoa solids for vegans)

Vanilla Extract To Taste

600ml (1 Pint) Loaf Tin

          METHOD

Pour Soya Milk into a saucepan & add Sunflower Oil, Dark Muscovado Sugar & Potato Four. Place saucepan over medium heat & stir until Sugar melts. Continue to heat until mixture comes to the boil stirring well to prevent mixture going lumpy. Should it lump, use a blender/processor & whiz till its smooth, Remove from heat, add Chocolate, Broken in pieces, stirring until melted, Press a sheet of cling film over top of mixture & leave to cool. When cold Whisk mixture well & pour into loaf tin, Freeze until solid, Remove from freezer &briefly dip tin in hot water. Turn out Chocolate loaf onto serving plate and cut into slices. Slices maybe served frozen as an ice, or left a short while to defrost slightly at which stage they are like a blancmange.

  Can be kept frozen for upto one month from day of making.

 

            CELEBRATION CAKE.

    For The Cake

350g (12 oz) Plain Flour

175g (6 oz Non Dairy Margarine

350g (12 oz) Luxury Dried Fruit

175g (6 oz) Ready To Eat Dried Apricots

175g (6 oz) Light Muscovado Sugar

2 tbsns White Wine Vinegar

300 ml (1/2 pint) Soya Milk (warmed)

1 Level tspn Bicarbonate Of Soda

4 tbsps Brandy Or Whisky

          FOR THE MARZIPAN:

90g (3 oz) Non Dairy Margarine

175g  (3 oz) Semolina

175g (6 oz) Granulated Sugar

Nut Free Almond Essence

           FOR THE DECORATION

2-3 Level tbsns Sieved Apricot Jam

175-250g (6-8 oz) Ready To Roll Icing. (e.g Regalice)

           METHOD

`   Set oven at gas mark 3 (160%C/325%F)

            TO MKE THE CAKE

Sift Flour, into a bowl, rub in the Non Dairy Margarine. Stir White Wine Vinegar into Soya Milk, sometimes this looks curdled, but this is ok, Sprinkle over Bicarbonate Of Soda, the quickly stir this into dry ingredients while its still foaming. Pour into prepared cake tin & place in centre of oven as soon as possible. Bake for 21/4-21/2 hours or until skewer comes out clean when inserted into cake. Remove cake from oven & leave to cool for about 20 minutes, Then pour the Brandy/Whisky over the surface, Leave the cake in tin to cool completely, When cold, Wrap in Parchment, then foil, & leave to mature for about a week or so before decorating. Cake is best eaten within a week after decorating.

       TO MAKE THE MARZIPAN

Place Non Dairy Margarine and 150ml (1/4 pint water) in a saucepan & melt over gentle heat, Increase heat to bring to boil, then add Semolina and beat well to give smooth paste. Allow to simmer over gentle heat for 2-3 minutes to cook Semolina, stirring continually, add Granulated Sugar & stir until the sugar has dissolved, then remove pan from heat, Add Nut Free Almond Essence to taste, Using palette knife spread out mixture over top of cake as smoothly as possible.

         TO DECORATE THE CAKE

Spread Apricot Jam in a thin layer over marzipan. Roll out Ready To Roll Icing on a surface lightly dusted with icing sugar, to a circle just larger than top of cake, Place on cake, Reserve trimmings, wrapped in a plastic bag, cut into edge with scissors & pull alternate pieces towards centre. Colour trimmings in assorted colours, roll out thinly & cut out inscriptions using alphabet cutters, stick letters onto top of cake by brushing a little water onto each one. Place candles in holders if you wish.

    Wrapped undecorated cake may be frozen for upto 3 months, always allow to defrost overnight and freeze the day of baking, eat cake within one week of defrosting Decorated cake is not suitable for freezing.

               

GLUTEN FREE FOODS

Chicken and Bacon Pie.

For the pastry:
250g (8oz) Gluten Free Flour

Pinch Salt

60g (2oz) Dairy Free Margarine

60g (2oz) White Vegetable Fat

For The Filling

2 Chicken Breasts, Chopped

4 Rashers Streaky Bacon, Chopped

500g (1lb) Potatoes, Peeled & Chopped

1 Medium Onion, Peeled & Chopped

2-3 Level Tbs, Freshly Chopped Parsley

Salt & Freshly Ground Black Pepper

20cm (8inch) Loose Bottom Sandwich Tin

Set oven to gas mark 6 (200c/400f)

Method

Sift the Gluten free flour & salt into a bowl, Rub in dairy free margarine & vegetable fat until mixture resembles fine breadcrumbs,

Add enough water to bind mixture together.

For The Filling

Mix all ingredients together, seasoning well.

Reserve one third of pastry to make lid. Roll out the rest of pastry to large round to line sandwich tin, rolling it out on lightly dusting G.F flour. Pastry is very crumbly, so wrap over a rolling pin to help lift it into tin. Brush water round top rim, roll out reserve pastry lid, & place on top of pie, Press round edges to seal, cut excess pastry & decorate edge by pressing pattern with fork. Make couple of holes on top to let steam escape. Bake in centre of oven for about 50-60 mins, until thee pastry is light golden colour. Press a skewer/fine knife through holes in top to check potato is cooked. Remove from oven & leave to cool in tin for 5-10 mins, then remove from tin, Serve warm or transfer to wire rack , leave to cool, then serve cold with a salad .

Lemon Cheesecake

For The Base

100g bar Plain Chocolate(70%cocoa solids, suitable for vegans)

60g(2oz) Rice Krispies

For The Topping

1 sachet Powdered Gelatine

500ml Carton Yofu (Soya Yoghurt)

250ml carton Soya Dream

125g(4oz) Caster Sugar

Finely Grated rind of lemons

Raspberries & Mint leaves, to serve

20cm(8inch) Spring clip tin, Lined with baking parchment,

To Make Base

Melt chocolate in a large bowl, Add rice Krispies stirring them into chocolate. Spoon mixture into the lined tin & smooth out to cover base, taking care not to crush Krispies. Place he tin in fridge to allow to base to set.

To Make The Topping

Sprinkle gelatine over 2 tbs of water, leaving it to "sponge" for a few mins, Melt Gelatine in microwave or over pan of hot water, Mix together Yofu, Soya Dream, Caster Sugar, Lemon Rind & Juice, Warm mixture slightly, then add melted gelatine mixture. Leave the bowl in a cool place, stirring mixture occasionally until its on point of setting. Whisk mixture until it forms soft peaks, then pour over chocolate base. Remove from fridge & place on a serving plate. Peel away parchment lining and decorate cheesecake with raspberries and mint leaves.

Not Suitable For Freezing.

Date And Banana Muffins makes 6

Free from sugar but get sweetness from the added fruit, if you want you may add a little sugar to taste this recipe

60g(2oz) Buckwheat Flour

60g(2oz) Rice Flour

30g(1oz) Polenta

60g(2oz) Stoned Chopped Dates

11/4 Level tsps Gluten Free Baking Powder

1 Medium Egg

3 Tbsps Sunflower Oil

100ml(31/2oz) Sweetened Soya Milk

1 Ripe Banana, Peeled & Mashed

6-Hole Muffin Tin, Lined with Paper Cases.

Method

Set oven at gas mark 6(200C/400F)

Put Buckwheat Flour, Rice, & Polenta into a bowl, stir in the Dates & Gluten Free Baking Powder. Lighty whisk Egg, Sunflour oil into Soya Milk, & stir in Mashed Banana, Stir this into Dry Mixture, Divide Mixture between cases. Bake above centre of oven for 14-20 mins, until Muffins have risen and spring back when lightly pressed.. Remove from oven, Transfer to wire cooling tray/rack Muffins maybe eaten warm or cold but best flavour is day they are made.

For Freezing Wrap in Freezer bags and keep for upto 1 month , Allow to defrost gently in cool place, "refresh" by heating in hot oven for a few mins before serving.

Soda Loaf cuts into 10-12 slices.

500g(1lb) Gluten Free Flour

1 Level tspn Salt

1 Level tsp Baking Powder

2 Level tsp Bicarbonate Of Soda

125(4oz) Cornmeal (Polenta)

50ml Carton Yofu (Soya Yogurt)

250ml(8fl oz) Soya Milk

1 kg (2lb) loaf tin

Set the oven to gas mark 6(200C/400F). Sift Gluten Free Flour, Salt & Baking Powder into a bowl, Stir in Cornmeal, Mix together the Yofu, and Soya milk. Stir All this into dry ingredients & mix well. Spoon the mixture into loaf tin & level the surface. Bake above centre of oven for about 45-50 minutes, until risen & loaf sounds hollow when tapped. Remove from tin and transfer to wire cooling tray. Leave to cool and serve cold. This soda load is best eaten on day it is made, not suitable for freezing.

Creamy Mushroom Pasta

This sauce can be served pasta, fish, or steak. It must be eaten as soon as it is made or it becomes thick. If it does become thick, add rice milk to thin out. Swap a little Milk for White Wine to get a luxurious sauce. Serves 2

250g (8 oz) Gluten Free Pasta, a Large enough size piece of Fish or Steak

FOR THE SAUCE

3 tbsns Olive Oil

250g (8 oz) Button Mushrooms, Sliced

1 Clove Garlic, Peeled & Crushed

2 Level tbsns Rice Flour

500ml (6 fl oz) Rice Milk

1 Level tbsn Freshly Chopped Thyme

Salt & Freshly Ground Black Pepper

METHOD

Cook G.F Pasta in boiling water, following packet instructions.

THE SAUCE

Heat Oil in a large saucepan, add Mushrooms & Garlic, cook over medium heat for 5-6 mins, until Mushrooms start to brown. Stir in Rice Flour gradually adding Rice Milk, stirring so sauce doesnt go lumpy, Stir in the /thyme and seasoning before serving over Pasta, Fish or Steak.

This recipe not suitable for freezing.

CHOCOLATE ICE SLICE

500 ml (16fl oz) Soya Milk

4 tbsns Sunflower Oil

30g (1 oz) Dark Muscovado Sugar

30g (1 oz) Potato Flour

100g Bar Plain Chocolate (70% cocoa solids for vegans)

Vanilla Extract To Taste

600ml (1 Pint) Loaf Tin

METHOD

Pour Soya Milk into a saucepan & add Sunflower Oil, Dark Muscovado Sugar & Potato Four. Place saucepan over medium heat & stir until Sugar melts. Continue to heat until mixture comes to the boil stirring well to prevent mixture going lumpy. Should it lump, use a blender/processor & whiz till its smooth, Remove from heat, add Chocolate, Broken in pieces, stirring until melted, Press a sheet of cling film over top of mixture & leave to cool. When cold Whisk mixture well & pour into loaf tin, Freeze until solid, Remove from freezer &briefly dip tin in hot water. Turn out Chocolate loaf onto serving plate and cut into slices. Slices maybe served frozen as an ice, or left a short while to defrost slightly at which stage they are like a blancmange.

Can be kept frozen for upto one month from day of making.

CELEBRATION CAKE.

For The Cake

350g (12 oz) Plain Flour

175g (6 oz Non Dairy Margarine

350g (12 oz) Luxury Dried Fruit

175g (6 oz) Ready To Eat Dried Apricots

175g (6 oz) Light Muscovado Sugar

2 tbsns White Wine Vinegar

300 ml (1/2 pint) Soya Milk (warmed)

1 Level tspn Bicarbonate Of Soda

4 tbsps Brandy Or Whisky

FOR THE MARZIPAN:

90g (3 oz) Non Dairy Margarine

175g (3 oz) Semolina

175g (6 oz) Granulated Sugar

Nut Free Almond Essence

FOR THE DECORATION

2-3 Level tbsns Sieved Apricot Jam

175-250g (6-8 oz) Ready To Roll Icing. (e.g Regalice)

METHOD

` Set oven at gas mark 3 (160%C/325%F)

TO MKE THE CAKE

Sift Flour, into a bowl, rub in the Non Dairy Margarine. Stir White Wine Vinegar into Soya Milk, sometimes this looks curdled, but this is ok, Sprinkle over Bicarbonate Of Soda, the quickly stir this into dry ingredients while its still foaming. Pour into prepared cake tin & place in centre of oven as soon as possible. Bake for 21/4-21/2 hours or until skewer comes out clean when inserted into cake. Remove cake from oven & leave to cool for about 20 minutes, Then pour the Brandy/Whisky over the surface, Leave the cake in tin to cool completely, When cold, Wrap in Parchment, then foil, & leave to mature for about a week or so before decorating. Cake is best eaten within a week after decorating.

TO MAKE THE MARZIPAN

Place Non Dairy Margarine and 150ml (1/4 pint water) in a saucepan & melt over gentle heat, Increase heat to bring to boil, then add Semolina and beat well to give smooth paste. Allow to simmer over gentle heat for 2-3 minutes to cook Semolina, stirring continually, add Granulated Sugar & stir until the sugar has dissolved, then remove pan from heat, Add Nut Free Almond Essence to taste, Using palette knife spread out mixture over top of cake as smoothly as possible.

TO DECORATE THE CAKE

Spread Apricot Jam in a thin layer over "marzipan". Roll out Ready To Roll Icing on a surface lightly dusted with icing sugar, to a circle just larger than top of cake, Place on cake, Reserve trimmings, wrapped in a plastic bag, cut into edge with scissors & pull alternate pieces towards centre. Colour trimmings in assorted colours, roll out thinly & cut out inscriptions using alphabet cutters, stick letters onto top of cake by brushing a little water onto each one. Place candles in holders if you wish.

Wrapped undecorated cake may be frozen for upto 3 months, always allow to defrost overnight and freeze the day of baking, eat cake within one week of defrosting Decorated cake is not suitable for freezing.

           

A GLUTAFIN RECIPE

NUTRICIA DIETARY CARE 01225 711801

Lemon puddle pudding 6 servings.

Oven Temperature 180c/350f,Gas mark 4, reduce by 20% approx when using a fan assisted oven.

INGREDIENTS

1 Lemon, Grated rind and juice

50g/2oz Golden Syrup (treacle)

110ml/4fl oz crème fraiche

SPONGE

2 Lemons, Grated Rind And Juice

2 Large Eggs Separated

50g/2oz, Glutafin Gluten Free White Mix

1x5ml tsp Gluten Free Baking Powder

175ml/10oz Milk

TO DECORATE

Icing Sugar

METHOD

combine puddle ingredients in a non-metallic jug. Microwave on full power for about 45 seconds to obtain a pouring consistency. Divide Mixture between 6 lightly buttered individual portion ramekin dishes.

Make Sponge. Beat eggs whites with an electric whisk until stiff, you should be able to invert the bowl without loosing the mixture.

Combine remaining ingredients and beat well with an electric whisk for 2 minutes. The mixture will be runnier and more like a batter than a standard creamed sponge.

Gently fold the egg white into the sponge mixture using a large metal spoon.

Pour sponge mixture to the top of each ramekin.

Stand Ramekins in a shallow roasting pan of warm water and bake in oven for 20 mins until sponge has risen & springs back when lightly touched.

dust lightly with icing sugar before serving & garnish with lemon & a sprig of mint. The sponges are visually at their best served straight from the oven as the mixture collapses slightly on standing. However, they are also delicious served chilled with a spoonful of crème fraiche or greek yoghurt.

For a tangy alternative replace lemons with lime, sprinkle with flaked almonds before baking and garnish with lime twist.

PINEAPPLE & SPICED FRUIT TEA BREAD

A healthy fat free cake with very little sugar added, for those who fancy a slice with few calories. As a tea bread it would normally be served sliced & buttered, just as nice dry. Crushed Pineapple adds natural sweetness & moisture to the cake, Ensure you drain pineapple thoroughly in a sieve to remove excess juice, Cake will remain moist for about 4 days & may be sliced & served cold or lightly toasted under medium temperature grill. Can be frozen whole or sliced. Makes 6-8 slices, 5 mins to prepare,, reduce oven temp 20% for fan assisted ovens.

INGREDIENTS

225g/8oz Glutafin Gluten-free Fibre Mix

1x 432g/150z can crushed pineapple in natural juices, thoroughly drain to give 225/8oz crushed pineapple,

110g/4oz Mixed dried fruit

2x5ml tsp Glutafin Baking Powder

2 Eggs

50g/2oz Soft Dark Brown Sugar

½ x5ml tsp Ground Mixed Spice

METHOD

1. Lightly grease a 1kg/2lb loaf tin & lightly dust with a little Glutafin Gluten-Free Fibre mix.

2. Combine cake ingredients in a large bowl & beat together with and electric whisk for 2 mins. The mixture will have the consistency of a thick batter.

3. Pour cake into the prepared tin and bake in the pre heated oven for 40-45 mins, until the cake is well risen & a skewer comes out clean when inserted, if the cake is stil moist cook for a further 10 mins & retest until skewer comes out clean.

4. Rest loaf tin on a cooling tray & cool thoroughly before turning out.

Serve in slices, Plain, Toasted or Lightly Buttered.

LEMON POLENTA CAKE

Polenta is a coarsely ground corn or maize meal & a staple food of Northern Italy, It is Gluten-Free, rich yellow in colour & adds flavour,, moisture & texture to both savoury & sweet dishes. This Italian style cake may be served for tea or desert accompanied by a little crème fraiche. It is deliciously moist with a golden yellow crumb, a tangy citrus flavour & will keep fresh for up to 5 days. The cake may be frozen sliced or whole. Makes 8-10 slices, 10 mins preperation. Reduce by 10% for fan assisted ovens. 180c/350f gas mark 4

INGREDIENTS

50g/2oz Instant Polenta

175g/6oz Glutafin Gluten Free White Bread Mix

1x5ml tsp Glutafin Baking Powder

2 Lemons, Grated, rind and juice of

225g/8oz Soft Margarine

225g/8oz Castor Sugar

50g/2oz Ground Almonds

4 Medium Eggs

110g/4oz Low Fat Natural Yogurt

TOPPING

1x15ml tbsp Icing Sugar

Method

Line base & sides of a loose bottomed 25cm/10" cake tin with lightly greased baking parchment.

Combine cake ingredients in a large bowl & beat together with and electric whisk for 2 mins until smooth & with the consistency of a thick pouring batter.

Pour cake mix into the prepared tin, Bake in a preheated oven for 30 mins, Reduce oven temperature to 170c/350f gas 3 and cook for a further 25-30 mins until cake is golden brown &springs back when touched lightly.

Place cake on a cooling tray, Allow to cool thoroughly before removing tin, Dust lightly with the Icing Sugar just prior to serving

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