Lemon Cake

150g/ 6oz butter-
(Olive from Sainsbury’s is suitable for Coeliacs, or Pure from Sainsbury’s is Dairy free and gluten free).
150g/ 6oz sugar
3-eggs medium
150g/ 6oz Dove white plain flour (Dove Flour wheat and gluten free is sold by Sainsbury’s and Tesco’s)
1tsp gluten free baking powder
1 juice and grated rind of lemon
Oven-180c / 350f or gas mark 4 baking time 45-50 minutes
1/ Beat the butter and caster sugar till smooth and creamy.
2/ Separate the egg white from the yoke in to two bowls.
3/ Whisk the egg white till they form stiff peaks.
4/ whisk the egg yokes in to the butter and sugar mixture.
5/ Fold in the egg whites to the butter mixture with a metal spoon.
6/ Sieve the flour and baking powder together in a bowl and then re sieve and fold into the butter mixture.
7/ Add the lemon juice and rind and fold till mixed.
8/ Grease an 18cm (7”) deep baking tin and pour in the mixture.
9/ cook for 45-50 minutes. To test if the cake is cooked you use a thin knife or skewer and prod through the middle and as long as it is clean and no sticky mixture attached when removed then it is cooked.
10/ Run a spatula knife around the edges of the tin to loosen the cake and tap to remove.
11/ Place on a rack and once cool cut up and place in freezer bags and freeze.

This cake is better if frozen on the day it is made. It then can be taken out of the freezer as and when required, micro waved for 1 min to thaw and is complimented with St Clements homemade ice cream. The only way to describe this experience is heaven!

Yorkshire pudding

Ingredients
2 oz Gram Flour (chick pea flour, found in Indian shops and Tesco’s).
2 oz Doves White Plain Flour (Wheat / Gluten Free, found at Sainsbury’s 
         And Tesco’s).
½ Pint milk-Semi skimmed (replace with Soya if Lactose Intolerant).
Grind a pinch of salt.
3 medium sized Eggs.
Olive oil to coat a cake tray with 12 sections.
Gas mark 8 / 240c Electric

Method
1/ Whisk all the above ingredients till a batter is formed.
2/ Heat tray with ½ flat teaspoon of oil in each section until smoking.
3/ Pour the mixture evenly in to each section to the top.
4/ Place the tray back in to the oven for 15-20minutes.
This recipe will produce 12 large Yorkshires. If you ½ the amount of flour, milk and reduce the eggs by one you can produce just six for a smaller diner. The Yorkshires can be refrigerated and you can microwave them to have the next day

Apple and Blueberry Crumble

Ingredients 

4 Large Cooking Apples.
A small tray of Blueberries (you can exchange for Raspberries or frozen mixed Berries).
9 oz Doves Plain White Flour (Wheat and Gluten Free).
6 oz Granulated or Caster Sugar.
4 oz Gluten Free margarine (olive sold at Sainsbury’s or Dairy Free margarine if Lactose intolerant).
2 Pinch of Grated Salt.
¼ pint of water.
Method
1/ Place ¼ pint water in a sauce pan with 2 oz sugar and a pinch of salt on a low heat.
2/ Peal the Apples and cut up in uneven slices add to the water in the saucepan.
3/ Wash and throw in the berries.
4/ Bring to the boil and simmer until the apple is soft
5/ Sieve Flour and the pinch of salt in to a bowl. Add the margarine and using the tips of your fingers mix the ingredients to resemble bread crumbs.
6/ Add the remaining 4 oz sugar and blend in to the mixture using your fingers.
7/ Spoon the Apple mixture in to a 12 inch glass or Heat resistant flan case and spread the crumble mixture over the top making sure to completely cover.
Gas mark 6 / 200 c for 20 minutes or until the crumble is lightly golden.