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Lovely Lemon Mousse

31 Jan

This is a personal fave of mine, I make it all the time, quick, easy, refreshing and delicious. I make it all the time, but I can never find the recipe (I’ve just had to call my mum for the hundredth time to ask for it). I have now written it down, but I thought I would pop it here as well as much for me, the next time I want to make it, as for you!

I don’t think mousses should be made with gelatine (I am not a fan of jelly… never have been) and you shouldn’t need it and most importantly it means that veggies are missing out on this deliciousness.

I made this for our first supper club so this is well overdue!

This is embarrassingly easy (which is why I make it so often!):


Serves 4


  • 1 lemon
  • 284ml double cream (you could use soya cream if you are dairy free too)
  • 6oz caster sugar
  • 2 egg whites


  • Add the cream, lemon zest and sugar to a large bowl
  • Whisk until thick
  • Add the juice of the lemon and whisk until the mixture thickens further
  • Whisk the egg whites until soft peaks
  • Fold the egg whites into the mixture careful not to knock all of the air
  • pop into glasses or ramikins, chill and serve





Chocolate Orange Flapjacks

19 Feb



Very sorry for the radio silence coming from the Fodalicious camp over the last couple of months, first came trying to find a new house, then Christmas, then moving and all the jazz that comes along with all of that. Well now that we are just about unpacked in Brockley, I had found some time to cook again! For the last few months I have not been so FODMAP-friendly, and have survived on a diet of Amy’s rice Mac & Cheese, chicken soup, pestopasta and take away. Not ideal! But here we go, back to the discovery of new, tasty, FODMAP meals!

Yesterday I decided to start with the very easy Chocolate Orange Flapjacks as that was just what I was in the mood for!



  • 4tbsp golden syrup
  • 100g dairy-free spread/butter/margarine
  • 250g oats
  • 75g sugar
  • 50g gluten-free flour
  • 50g dark chocolate roughly chopped
  • grated zest of one orange



  1. Pre-heat oven to 190
  2. Line a baking tray with greaseproof paper.
  3. Add the golden syrup and dairy-free spread/butter to a pan and heat until the butter is melted.
  4. Add the grated orange zest and allow to infuse for a minute or so
  5. Add the remaining ingredients, other than the chocolate, to the pan and stir
  6. Once the ingredients are thoroughly mixed, add the chopped chocolate and stir – I add this at the end so that there are areas of the flapjacks that are very chocolatey and other bits that are not – if you want them to be totally chocolatey add the chocolate at the same time as the orange zest and allow to melt before adding the rest of the ingredients
  7. Put the mixture into the lined baking tray and even out using the back of a spoon
  8. Bake in the oven at 190 for 15-20 mins
  9. 20140219-114048.jpg

Tesco finest All Butter Triple Chocolate Cookies…

18 Oct


Wow… just… wow. These are incredible, gluten and wheat free and taste like “real” cookies. Well done Tesco. I applaud you!

I was on my way home from the gym last night and popped into Tesco to grab some bits for dinner (Jerky pork and veg with sweet potato mash) it was a tiny little Tesco Express by Queens Road Peckham, once I had found everything for dinner it was about 20.00 and I was starving so was scouring the shelves for something to eat on the way home, and I was utterly failing. I couldn’t even find their Free From section and came very close to buying a chunk of cheese (lactose intolerant, but with a ridiculous love of cheese, the cheese always wins…). But then, out of the corner of my eye I spotted the distinctive ds brand on a tiny shelf so I popped over and my eyes were immediately drawn to some cranberry and white chocolate cookies. I obviously thought someone had mistakenly put them on the wrong shelf, but then, there were lots, and then there are triple chocolate versions? I then spotted the free from branding… Tesco finest does free from?? Well this was news to me! I quickly chucked some of the triple choc ones into my basket and ran to the checkout!

I barely made it out of the shop before ripping open the packet and shoving a cookie in my mouth, the first cookie I took out was snapped in half and my first thought was, “oh no, I am just going to have a box of crumbs”, but then cookie shoved in mouth I realised just how wrong I was…


The first thing I realised was that the bottom of the cookie was covered in delicious milk chocolate (Belgian, I discovered when I finally actually looked at the packaging) and they have that perfect crumbly yet soft texture, that is extremely rare in gluten-free cooking. They hold together perfectly (the reason for the breakage was possibly my over-enthusiastic chucking of cookie box into basket!).


I shared them with my housemates (one GF the other not) and both agreed that you would never know that they were made without wheat and that they were actually, quite possibly the best cookies we have ever tasted.

If you spot them in tesco’s I would recommend picking up a couple of packs, especially if you live with other people, GF or not, these cookies will not last long!

I am disappointed for two reasons – I only bought one pack, I should have at least bought the white chocolate and cranberry ones for comparison, obviously. And there are now no cookies left…



The Mothership’s Lemon Cake with JM’s Lemon Curd

28 Sep


Continuing today’s productivity, and using JM’s delicious lemon curd I am now onto the Mothership’s Lemon Cake! I was about the claim that the recipe is dairy-free, however having just watched JM making the lemon curd, I see that it contains butter, so it IS gluten-free but not dairy-free though I did use dairy-free spread, so the amount of dairy in the cake is minimal.


Mum made this for me for my brother’s birthday, so I know it is a good gluten free cake to make, I think because it is so moist due to the lemon curd there is less of a risk of it all drying out, as some gluten-free cakes do.

This is another very easy cake to bake, an all-in-one recipe (you may have started to notice these are my speciality… I am not a fan of overcomplicating things, or washing up!). I think it’s probably the first cake I ever made, and it is oh, so tasty!



7.5oz x gluten free self raising flour

51/4oz x caster sugar

1/2 tsp xanthan gum

4 x medium eggs

6oz dairy free margarine

4 tbsp lemon curd

grated rind of one lemon


juice of 1 lemon

2 tbsp caster sugar



  • Preheat the oven to 160 degrees C
  • Add all of the cake ingredients to a bowl
  • Mix all the ingredients together until a smooth batter forms – make sure you beat in a lot of air
  • Pour mixture into one or two greased and lined cake tins
  • Bake in a pre-heated oven at 160 degrees for 40 minutes
  • Once removed from the oven, mix the sugar and lemon juice together and pour over the top of the cake.
  • Wait until the cake has cooled before removing from the tin.

It’s great with a cup of Earl Grey tea!



Scot’s Tablet

18 Sep


How to describe Scot’s tablet to someone that’s never had it? Well, it’s kind of like fudge but with a more crumbly texture. In fact the first time I ever made it was when I was attempting to make fudge with my dad but we could not get the mixture to a high enough temperature, so out came Tablet. You don’t need a sugar thermometer or anything for this, you can basically do it all by eye.

I have made this five times now, three times it has worked well, once it was a disaster and the fifth – well, time will tell!

If you do not cook it long enough and it doesn’t set, it’s all over I am afraid, you do have to throw it away and start again. Following time number 3 which was a disaster, I tried all remedies I could find online and NOTHING works. Certainly not putting it in the freezer, this just appeared to freeze the bits that were still liquid, cause it to separate from the sugar and then when it comes out of the freezer (or if you accidentally leave it at a slight angle) it goes everywhere. I had to take everything out of the freezer and clean it – it was not a fun afternoon, and there wasn’t even any tablet to cheer me up!

I have been off work with the cold today, so thought Scot’s tablet may be just the remedy I need!

Two things to remember:

  • Sugar is hot and sticky when it boils, so as tempting as it looks, keep your fingers away! Especially as if you do touch it and it is hot, your natural reaction is to stick your finger in your mouth – double burns! Very unpleasant, and yes, I have done this, every time I have made tablet!
  • You will need a big pan – the mixture pretty much triples in size when boiling! I used a wok for my first attempt and it was pretty successful though involved a lot of stirring!

I have looked at and trialled a number of recipes but the one that I have had the most success with is Scruss’s.

JM likes to think it’s FODMAP-free but I guess that depends on your ability to tolerate lactose, and I have no idea of the types if sugars and how that relates. All I know is it tastes amazing and JM and I can both tolerate A LOT of this.



1kg caster sugar
1 tin (405g) condensed milk
100g butter
Fresh milk (enough to damp sugar – approx 1/4 pint)



  • I repeat myself, but make sure you have a BIG pan! The last thing you want is boiling hot sugar boiling over the pan!
  • Add the sugar to the pan, and wet with milk, I used about 1/4 pint, maybe a little more, just to make sure it is all wet – this will stop it burning.
  • Add the butter and condensed milk
  • Put on a medium heat, when the butter is melted pop a dollop on a plate or spoon rest – this will help you to see the difference in colour as sometimes it can be a little difficult noticing the subtle changes.


  • Mix the mixture continuously until it boils


  • Once boiling turn the heat down low – it will continue to bubble at the same level. The mixture takes about 20 minutes until it is ready, make sure you stir it every few minutes and keep an eye on the colour (and how close to the top of the pan the boiling sugar is getting!)
  • You’ll notice the colour of the mixture will darken over time – the below two images are two different mixes, they both worked well and set, but the second one was cooked slightly longer.


  • you can keep an eye on the colour by comparing it to the original mix on your plate


  • After the 20 minutes grab a tea spoon and pour a little of the mixture into a glass of cold water, if it sets you are ready. I think you are maybe meant to dunk the whole spoon in, but I find if you pour it and it sets you can eat it, whereas if it is a blob on spoon it is still boiling and you will burn your mouth!


  • Next comes the hard bit, take the pan off the heat and mix the mixture with a wooden spoon – vigorously for about 10 minutes.  As you are doing this, a the sugar will start to set on the edges of the pan, so scrape that off and combine it into the mixture as you are going. You’ll notice that the mixture starts to set slightly, you’ll see the mixture holding the ripples from your stirring slightly, when this happens, you’ll know it is ready!


  • It’s always quite nice to see the ripples as you pour. Again these are two different mixes – the second being cooked slightly longer.


I wonder if it is set yet…. mmm

The Mothership’s Banana Bread

13 Sep


On this rather miserable, damp Friday, feeling inspired by the latest series of Great British Bake Off and spotting some rather brown bananas in our fruit bowl, I decided the best way forward this evening was to de-gluten and de-dairy my mum’s banana bread. I also have a huge cupboard full of baking materials which I haven’t made the most of since starting the FODMAP diet – 20130913-192112.jpgSo here goes…

This time, as I intended to do when making the Nutella Cookies, I have provided the weights of the ingredients as well as the “cup” measurements.



  • 1/3 cup (80g) Butter/Margerine/dairy free alternative (I used a free-from spread)
  • 2/3 cup (130g) sugar
  • 2 x eggs
  • 1 1/4 cup (150g) flour
  • 2tsp baking powder
  • 1/2 tsp xanthan gum (I found this in Asda, and was always a little unsure of the difference it would make, but I think it is great and would definitely recommend the purchase of this for any gf baking)
  • 1/4 tsp salt
  • 1tsp vanilla essence
  • I cup (I forgot to weigh this, as I go for my mum’s advice which is “approx. 4”)



  • Preheat oven to 180
  • Butter and line loaf tin (if you don’t have a loaf tin, it would work in a normal cake tin, but you may have to adjust times slightly). I like to line my tin in a “rustic” manner (read, too lazy to find scissors and cut properly).
  • Cream butter and sugar together until light and fluffy
  • Beat in the eggs one at a time
  • Add the vanilla essence and give it a mix
  • Add all of the dry ingredients (flour, baking powder, xanthan gum, salt) and mix well


  • Mash the banana in a separate bowl – you don’t want them to be too finely mashed, as I personally think it’s quite nice to have some bigger chunks of banana in there


  • Mix the mashed banana into the other ingredients
  • Pour mixture into the loaf tin and pop in the oven


  • Cook for approx. 45 mins in a fan oven/ 1 hour in a non-fan. If you have gone for a different tin, you may have to reduce the time a little


  • I checked mine was cooked with a skewer stuck into the middle, one thing to remember – as it has banana in it – it won’t be as dry as a normal cake so if you get a little bit of banana consistency on an otherwise dry skewer it’s probably done.
  • Voila! Leave to cool on a wire rack and enjoy!

As I was making this I decided to sprinkle a little brown sugar on top, to make it a bit “prettier” (which I confess, has not really worked (coarser sugar required!)) but I also thought, some dried bananas on top would look quite nice. Though I didn’t have any of them, so none to see here!

I am so impressed by the amount it has risen (see gluten-free Yorkshire puddings for an example of a semi-rise!) and for the colour – I remember hearing gluten-free foods never brown! There I proved you wrong! (though this, of course, may be down to the flour I used, in that case – thanks Doves Farm!)


If I am going to keep up with this blogging/baking thing, I think I may also have to invest in some prettier mixing bowls!

Nutella Cookies

3 Sep


While JM is off at the gym working on her “legs, bums and tums” I am slaving away cooking her tea! While I’m waiting, I thought I would gives these treats a go – I am sure I don’t need to explain why I was attracted to these do I?! I think I spotted this on Pintrest (which is all too addictive to make me productive at work…) but here’s a link to the original blog

20130816-123222.jpgThese totally remind me of the “fork biscuits” (so called because you squash them with a fork once balled to get the unique shape!)
that I found in an ancient Cadbury’s cookbook, (well I say cook book, it wasn’t quite that sophisticated, more of a leaflet to be honest!) that the Mothership had, and I used to insist on baking every weekend. I think she eventually hid the recipe from me…

I’ve intended to add in the UK measurements, as although I have a set of American style cups (bought by my mum so that I could cook her banana bread recipe! Thanks mum) I know lots of people don’t, but typicaly, the battery in my scales have died, so you’ll have to wait for them. Though if you buy a small glass jar of nutella, this works out at about a cup, so you could use this as your base?






1/2 cup Nutella – I guess you could use any chocolate spread, but why would you when you can use Nutella?! Oh and if you use these small jars, when you are done, give them a good wash and you have a new glass – again a tip from the Mothership! Perfect size for some juice in the morning (I estimate this to be the amount you are allowed on FODMAP) or a little vino.

1/2 cup natural/wholenut peanut butter

1 tpsp cocoa powder

1 cup sugar

1 large egg

1 tsp vanilla extract




1.Preheat the oven to 180

2.Combine all the ingredients in a bowl and mix well (these all in one, stick everything in a bowl and give it a mix method are by far my favourite!)

3.Get your hands in there and roll the dough into golf ball sized balls and place on a greaseproof paper covered baking sheet, leave a good distance inbetween as they tend to expand!

4.Pop some hot water in a glass (in fact the nutella glass is good for this!) and grab a fork, dip in the water and use the prongs to squash the ball into a more biscuit shape, dip, squash, dip, squash until you have done them all. The water stops the dough from sticking to the fork too much

5.Bake for about 10-12 mins, don’t cook for too long, you want them to be still slightly squishy when they come out. Keep an eye on them though – I didn’t and they have just caught on the edges, still taste great though!


6.Try and leave them to cool, though you will probably have to eat one, or two, or…