Wednesday, 13 December 2017

Slow Cooked Choc Chip Scone

We have been trying to manage all our cooking requirements using just a single gas burner and the slow cooker recently.  Many chats around 'surely it must be possible to bake in the slow cooker' were entered into and some research on the internet (mostly US sites where they use crock pots) showed that many people do use slow cookers for baking. 

Using a simple, one bowl recipe for scone mix, we assembled

225g gluten free self raising flour (we used Dove's Farm)
30g caster sugar
55g unsalted butter, broken up
100ml natural yogurt and 50ml water
40g chocolate chips

Having measured the flour, sugar and butter into a bowl it was rubbed together until it resembled breadcrumbs.

Then the yogurt/water was added and mixed until a dough was formed.

The chocolate chips were added and worked into the dough.

The dough was shaped to fit our slow cooker bowl (we have an oval, 3.5l cooker) and had lined it with a parchment cake liner.

Adding the shaped dough to the slow cooker, it was set to high and a tea towel was placed over the bowl before the lid was replaced 
(this was to absorb any condensation from cooking)

After about an hour and a half, the scone was checked to see if it was cooked... we decided to take the lid off at this point and switch off the cooker, leaving the scone inside for a further 15 minutes. 

The scone was then removed (carefully, it's hot!) and allowed to cool before being sliced and eaten with cream.
Definitely a successful bake added to our repertoire.. and it's best eaten on the day it's made.

Saturday, 9 December 2017

Chocolate Brownie Christmas Pudding Kit

We were pleased to see a range of different ideas in the Christmas section at Tesco... this #glutenfree Chocolate Brownie Christmas Pudding Kit caught our eye (particularly as it was on offer at £2.50!)
Checking out what was needed to use the kit, it was good to see that it wasn't a huge list of non-standard things.  So, we picked out the pyrex bowl, found the greaseproof paper and weighed out the butter (uses 100g, melted or use dairy free spread) ... before adding it to a large, beaten egg and 20ml water.

These were mixed lightly (we used a fork) and then added to the 'dry' ingredients and thoroughly mixed.

Having greased and lined the 0.5l pyrex pudding bowl, we added the mix and levelled the top.



The brownie pudding was then microwaved... the instructions mention 800W strength but the microwave we were using was only 700W so we lengthened the cooking time.

Once done, the pudding looked (and smelt) pretty good!
Whilst the pudding was being cooked, we made up the icing by adding 2 tsp (10ml) water to the icing sugar and mixed it well (we used a mug for this).

The pudding was allowed to cool in the bowl for about 20 minutes before it was turned out onto a plate and the greaseproof paper was removed (easily).

Next, we poured the icing over the top...

 .... and then added the holly sprinkles (a generous portion!) before we dived in to try.

It was a huge success and definitely something we all enjoyed (though our portions served 6 from the kit, not the 8 the packaging mentions)



Thursday, 9 November 2017

Grass Roots Bakery Gluten Free Brown Bread Mix

Having seen quite a lot of posts on twitter about Grass Roots Bakery bread mixes, it was lovely to be able to try a pack thanks to a kind donation from a pal this week.

It's a simple set of additional 'ingredients' for this mix - just needs 250ml tepid water, an egg and a dessertspoonful of oil (we used sunflower but olive is also OK).


First step is to empty the dry mix into a bowl, add the water then the egg and oil. 

Next start to mix - we used our electric hand mixer with the dough hooks but standard beaters would also be fine as the mix aims to produce a stiff batter consistency.

Mixing well, the bread batter soon became like very stiff porridge.  It was then covered with cling film and 'left to prove' (aka placed in the airing cupboard).
 
After being proved for 40 minutes, the mix was dolloped onto a non-stick baking tray (we did 6 largish spoonfuls and 3 small ones but it's also ok to put in a loaf tin. Having heated the oven (180ºC fan) the rolls were baked for 35-45 minutes (smaller ones were baked for less time) and came out looking impressively large.

Cooling on the tray for 5 minutes, they were transferred to a cooling rack.  Once sufficiently cooled, we tested the crust and it gave a "nice, crisp sound" with "not a hint of a soggy bottom". 


Family verdict is it is a simple to bake bread mix that's a "one bowl job with easy to gather ingredients"... so thumbs up from us 👍