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
Dairy can be dairy free
Serves 6-8
A quick egg free custard sauce to pour over puddings and pies. This is a fairly thick consistency and will thicken more as it cools. If you wish to, you can add more milk. If you like a sweeter custard, add more sugar. You can also use a liquid sweetener or rice or soya milk
50g (2oz) 2 heaped tablespoons of corn flour/starch
25g (1oz) 1 rounded tablespoon of sugar
600ml (20fl oz) milk
A few drops vanilla essence
Take a little of the milk and mix with the sugar and the corn starch/flour. Pour into the remaining milk and stir. Heat this mixture, stirring constantly to prevent it catching. Once it come up to the boil, it should thicken and when it coats the back of the spoon remove from the heat. Stir in the vanilla essence.
Serve hot or cold