Wicklewoods Trifle Sponges Gluten Free Food

WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.

WICKLEWOOD'S SPICY ONION WRAPS (GLUTEN FREE)

Steps:

• In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
• In a large bowl, mix together all the dry ingredients.
• Add the onion mixture and stir well.
• Heat 1 tablespoon of oil on a griddle or heavy based skillet.
• Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
• Cook until the sides are becoming dry and the bottom is turning golden.
• Gently slide a spatula under the pancake and flip it over.
• Cook the other side for a further minute or two or until it is also golden and crisp.
• Serve warm.

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

DELICIOUS GLUTEN FREE TRIFLE

Steps:

• Mix the Jell-O Pudding in a large bowl following the directions.
• After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
• Next, add a layer of cookies, chopped in quarters or eighths.
• Add Kool Whip to the top of the cookies.
• Repeat steps 2-4.
• Decorate the top with seasonal candies or other decorations of your choice.
• Let sit in the refrigerator for one hour.
• ENJOY!

WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.

WICKLEWOOD'S DATE AND APPLE CHUTNEY

Steps:

• In a heavy based saucepan, bring the vinegar, shallot, apple and allspice to a boil.
• Reduce heat, and simmer for 7-8 minutes.
• Add the dates and honey and cook for a further 10 mins, until the dates are soft and any liquid has turned to syrup.
• Remove from the heat and leave to cool slightly before pouring into a sterilised storage jar.

WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.