Home
Deserts
Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Breadless Pudding
Cornflake Base Cheesecake (light)
Cheesecake Italian
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate Roulade
Chocolate & Pear (Cherry) Tart
Chocolate Truffles
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rialto Raspberries
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Roasted Fruit
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Treacle Tart
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE
These are marzipan free petit fours and are really quick and easy to make - how many do they feed - well depends on how many you eat! I make them do 12-15 people
Ingredients:
Zest and juice of 1 small orange
100g (4oz) castor sugar
250g (8oz) dried apricots,
400g (14oz) desiccated coconut
Method:
Finely chop the dried apricots. Zest the orange and add sugar, apricots, juice and enough coconut to make a mix suitable for rolling into small balls. You may need to keep you hands damp to do this.
Roll balls in extra coconut. Refrigerate for at least 30 minutes
Variation: Replace some of the orange juice with brandy. Or dribble with melted chocolate