Lemon Curd Cake

This can be made into cupcakes or a cake. Its light, fresh and lovely for spring. Here is how to make it!

Lemon Curd Cake

• 350g Gluten Free plain flour , sifted with 140g golden caster sugar and 1 tbsp baking powder
• 1 tsp of Xanthum Gum
  
• 2 lemons zested and juiced
• 2 eggs , beaten with 150ml soured cream and 150g lemon curd
• 100g butter , melted
• 300ml double cream , whipped, with 4 tbsp lemon curd stirred in

1. Heat the oven to 200C/fan 180C/gas 6. Mix the flour mix, lemon zest and juice, egg mix and melted butter together with Xanthum Gum.
2. Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Cool. Top with the lemon cream.

Mississippi Mud pie the gluten free way

This is delicious! It satisfies the most of chocolate cravings! With delicious fudge sauce and icecream.

Mississippi Mud Pie

1 Packet of chocolate gluten free biscuits - Tru Free bourbons are the best
Some Vanilla Icecream

FUDGE SAUCE

• 150.0g plain chocolate (at least 50% cocoa)
• 142.0ml pot whipping cream
• 3.0 tbsp golden syrup
• 1½ tsp vanilla extract
• 180.0g icing sugar

1. To build the pie, Crush the biscuits and add some melted butter and press into a loose bottom tin. Place in fridge to set slightly for a few minutes.
   

2. To make the fudge sauce, put the chocolate, cream and golden syrup in a small pan and heat gently, stirring occasionally, until the chocolate has melted. Stir in the vanilla extract and icing sugar. Cool.

3.Spread 1/2 the cooled fudge sauce over the base of the tart. Cut the ice cream into slices and press them in to make the bottom layer of the pie, filling any gaps with ice cream. Cover with clingfilm and return to the freezer for at least 1 hour.

4. Spread more fudge sauce over the icecream and more icecream over that. Follow this by more fudge sauce and place in freezer for at least 1 hour before serving.

5. Allow to slightly melt before serving. Can be kept for up to 1 week with cling film on the top in the freezer.