Gluten Free, Lactose Free Christmas Trifle

This refreshing gluten free, lactose free trifle will be a huge hit at any Christmas dinner. Even though there are a few layers to it, it is relatively easy to make. 

You just need to have some patience as this was made over a few days mainly to make sure everything set and was cooled enough to assemble.

Instructions for Christmas Trifle

Ingredients

2 x 85 gm packets strawberry jelly
350 gm strawberries
1 gluten free swiss roll
750ml lactose free custard
200gm strawberries for topping

Method

Step 1.   Make jelly per packet instructions. Pour into trifle bowl then add strawberries. Allow to cool then place in fridge overnight.

 Step 2.   Make gluten free swiss roll per instructions below or follow link.  Once roll has cooled completely, cut most slices in half and arrange around bowl as shown.

 

Step 3.  Make custard per instructions below. Make sure custard has cooled completely before adding to trifle. Pour custard over the top and smooth out.

 

Step 4. Just before serving add some strawberries on top.

Jelly

Follow packet instructions then add 300gm strawberries.

Gluten Free Swiss Roll

The recipe for the Gluten Free Swiss Roll is here.

Lactose Free Custard

750ml lactose free milk
3 whole free range eggs
4 teaspoons vanilla bean extract
2 tablespoons cornflour
1/4 cup caster sugar

Heat milk in a saucepan and bring to almost boiling point, then remove from the heat.
Beat the eggs, sugar and cornflour in a stainless steel mixing bowl until combined.
Pour the hot milk over the eggs and whisk in well.
Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
Remove from the heat quickly and pour back into the mixing bowl.
Strain through a sieve to get any lumps out. Whisk a little to help cool down then place a layer of cling film over the top making sure to touch the surface of the custard. This is so a skin doesn't form. Allow to cool then place in fridge to go cold.

Custard recipe from The Healthy Chef  with some variation from me.

Gluten Free Swiss Roll

 

I was looking for a gluten free swiss roll recipe because I wanted to make a trifle for a friends Christmas party. I came across a recipe from Mary Berry. 

All I did was substitute the flours for a gluten free flour and it worked out beautifully.

It's a nice easy recipe. I think the next time I make this I will beat the eggs longer. It does say 10 minutes and look for the mixture to be thick and leave a trail. I don't think mine was thick enough as it didn't leave a distinct trail. Still yummy though. 

Enjoy. 

Gluten Free Swiss Roll

4 eggs, large
100 g caster sugar
100 g gluten free self-raising flour
175 g strawberry jam

Heat oven to 180°C/356F. Grease a 33cm x 23cm (13in x 9in) Swiss Roll tin. Line the base of the tin with baking paper and grease the paper.

Air is the only raising agent in a Swiss Roll so get whisking. It can take up to 10 minutes to whisk in enough air. Beat the eggs and sugar in a LARGE bowl until pale and thick enough for the mixture to leave a trail when the whisk is lifted.

When the egg and sugar mixture is thick and aerated enough gently sift over the flour and lightly fold it in.

Ease the mixture into the corners of the tin by tilting gently, trying to avoid popping any of the bubbles.

Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.

Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Scatter it liberally with caster sugar.

Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. Cover the cake loosely with a clean tea-towel and allow to cool.

Gently unroll the cake, discard the baking paper, spread over the jam and roll back up again.

 

Sift the icing sugar over the top and serve.

 

NOTE:
Mixture fluffs up considerably when you beat the eggs and sugar and may over run your bowl as it did mine so make sure you use a large bowl.

This recipe has a mix of methods from:
Red Online
Delicious Magazine
Genius Kitchen
Projects Exeter

Gluten Free Lemon and Blueberry Cake

 

I had a dinner to go to where my friend always prepares a feast which I love. So I wanted to bake a great dessert as thanks and because I don't get to bake much these days at all.

I found this gluten free Lemon and Blueberry Cake a great Summery dessert which is the type of weather we are having at the moment in Autumn.

It turned out great. Its was so easy to make and baked easily too.  The original Coles recipe is here.

Gluten-free Lemon and Blueberry Cake

170g lactose free margarine, softened
1/2 cup (150g) caster sugar
1 tablespoon lemon rind, finely grated
2 Coles Australian Free Range Eggs
1 1/3 cups (215g) gluten-free self-raising flour
2/3 cup (190g) nudie coconut blueberry yoghurt or lactose free yoghurt
125g fresh or frozen blueberries

Lemon Syrup
2 tablespoons lemon zest
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar

Icing sugar
1/2 cup icing sugar
1 tablespoon water


Step 1
Preheat oven to 180C. Grease a 20cm ring pan then spray with olive oil spray and dust with gluten free self-raising flour.

Step 2
Use an electric mixer to beat the margarine, sugar and lemon rind in a bowl until pale and creamy. Then add the eggs one at a time making sure to beat well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan and smooth the surface.

Step3
Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.

Step 4
Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens.

Place the cake while still on the wire rack over the sink and pour syrup over it. Wait for syrup to drain then place cake on a plate and allow to cool.

Step 5
Once cake has cooled mix the water icing sugar, add more water if needed then drizzle over cake.

Note:
The Blueberry coconut yogurt comes in a 170g tub so I added 20ml water to make 190gm.