Thanks for all the comments on gluten free baking yesterday. I have had much more success with my baking today!
Today I made my favourite fruit cake. I make it about once a month. As suggested by Kate in the comments yesterday, to make it gluten free I substituted the wheat flour for 75% Dove’s Farm self raising and 25% ground almonds. I also added 1 fl oz more milk as I have read that GF flour can take more liquid than the regular stuff. The recipe was given to me about 15 years ago, and I have it stuck to the front of one of my baking books. It was a huge success in its gluten free form – as you can see, several pieces had gone before I even got round to taking the photo!
8 oz self raising flour or 6 oz GF self raising with 2 oz ground almonds
1 tsp mixed spice
5 oz brown sugar
5 oz butter or margarine
12oz dried mixed fruit
4 fl oz milk, or 5 if using GF flour
Gas mark 2/150C for 1 1/4 hours (check after an hour as you don’t want to over cook it)
Grease and line an 8 inch round cake tin.
Place all ingredients in a large bowl and beat well until mixed.
Place the mixture in the tin and smotth the top.
Cook until firm.
It couldn’t be easier and is fail safe as long as you don’t cook it too high.
I also discovered that yesterday’s cheese muffins weren’t quite the disaster I thought they were. When they were hot, the feta tasted awful – really overwhelming. This morning, tasting one cold, they were much nicer. The recipe suggested refreshing them in the microwave for 30 seconds before eating, so I tried that and my muffin was really quite good. Better for lunch with some soup or a salad than the dry GF rolls I have been buying in the supermarket. I have frozen them in batches of six to take to work and left some out to eat over the weekend.
Mr Shoestring and his brother spent much of the day on the roof finishing off. They have done a splendid job. The roof now appears to be completely water tight and cost about £200, rather than the £1500 we feared a roofer would charge us.