Gluten free mince pies, sausage rolls, chocolate log, mincemeat, Christmas pudding and Christmas cak

Crumble-topped mince pies - Gluten Free

125g unsalted butter, chilled and diced

200g gluten-free flour(Doves Farm as a suggestion), plus a little extra for rolling

1 tbsp icing sugar

grated zest 1 orange

200g gluten-free mincemeat (available at Sainsbury's)

For the crumble topping

25g ground almond

25g flaked almond

pinch ground cinnamon

25g unsalted butter, melted

25g soft light brown sugar

Method

To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.

Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Apricot & hazelnut mince pies Gluten Free

No gluten, no wheat - just plenty of Christmassy flavour

For the pastry

170g gluten-free flour

½ tsp cinnamon

100g unsalted butter

1 tbsp caster sugar

For the mincemeat

140g semi-dried apricot, finely diced

85g semi-dried fig, finely diced

100g pack toasted hazelnut

1 tsp each ground cinnamon, grated nutmeg and mixed spice

grated zest and juice of 1 orange

50g butter

1 banana, chopped

3 tbsp brandy

icing sugar, to serve

Method

To make the pastry: put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.

Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to the thickness of £1 coin. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.

Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top. Using scissors, snip a hole in the lid, if you’ve made round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to cool and dredge with icing sugar.

Quick-to-mix mincemeat

PREP: 15 MINS plus 2 hrs soaking, no cook Easy MAKES 5 X 450G/1LB JARS

2 large Bramley apples, peeled, cored and finely chopped to give 450g/1lb

450g currants

450g sultanas

450g raisins

200g pot mixed candied peel

zest and juice of 1 orange zest and juice of 1 lemon

450g dark muscovado sugar

1½ tsp ground mixed spice

100ml Armagnac or brandy, plus more if needed

200g pack beef or vegetable suet

Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

Gluten Free Sausage Rolls

Genius Gluten Free Puff Pastry Asda stocks these Gluten free sausages Asda stocks these 1 tbspoon finely chopped parsley 1 tsp finely chopped sage Seasoning Grating of nutmeg

Method

15 mins prep. 15 mins cooking 12 sausage rolls

Roll the Genius Puff Pastry out to a rectangle approx. 45x30 cm.

Take sausage meat out of the skins of the gluten free sausages and mix with 1 tablespoon finely chopped parsley and 1 teaspoon finely chopped sage. Season with freshly ground black pepper and a grating of nutmeg.

Spread sausage meat over pastry.

Brush all edges with a little beaten egg. Roll pastry from both ends towards the middle, brushing with egg wash as you go.

Cut in to 12 even slices. Place on to a non-stick baking sheet, brush with the egg and bake for 15 minutes at 200 C.

Leave to cool a little and serve.

Note: The smaller store might not have them in stock, might be an idea for a click and collect or home delivery.

Caramel chocolate log

This fabulous gluten-free cake has a festive spiced cream and dulce de leche filling - drizzle with white chocolate for an extra-special end to a Christmas dinner party.

butter, for greasing

4 large eggs

125g golden caster sugar, plus extra for sprinkling

25g cocoa powder

50g oat flour (check the label to ensure it’s gluten-free)

100g dulce de leche (or Carnation caramel)

icing sugar, for dusting

50g white chocolate (check the label to ensure it’s gluten-free), melted

For the filling

400ml double cream

2 tbsp light brown soft sugar

½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground cardamom (the seeds from 3 pods, crushed – see tip)

Lightly grease a 26 x 36cm baking tray with a substantial rim and line with baking parchment. Heat oven to 180C/160C fan/gas 4.

To make the filling, put all the ingredients in a small saucepan and bring to the boil over a medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling film and place in the fridge for a few hrs or until fully chilled.

Put the eggs and caster sugar in a large bowl and use an electric whisk to whisk for 5-8 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted from the bowl. In a separate bowl, mix together the cocoa powder, oat flour and a pinch of salt. Working in three additions, carefully sieve the dry ingredients over the egg mixture and carefully fold in, keeping the mixture light and airy. Carefully pour the batter onto the prepared tray and gently level out to an even layer.

Bake for 12-14 mins or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool (unlike other roll cakes, this one isn’t pre-rolled as it is more likely to crack).

Once the cake is at room temperature, confidently turn over in one motion onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment.

Whisk the spiced cream filling until it holds soft peaks, then spread to an even layer, leaving 2cm along the short edge clear. Spoon the dulce de leche randomly all over the filling and use a knife or a spoon to swirl together.

Carefully roll the cake, using the parchment

Carefully roll the cake, using the parchment underneath to help, making sure the uncovered sponge edge is at the end of the roll. Don’t worry if the cake splits a little, this is to be expected. Dust the cake with a thin layer of icing sugar and carefully lift onto a serving plate. To finish, drizzle the cake with the white chocolate. As this cake is made with very little fat, it is best served on the day it is made, as it will dry out more quickly.

Cranberry, maple & pecan pudding

Dairy-free, wheat-free and gluten-free - this Christmas pudding is moist and has a real zing. A less rich, more refreshing way to

round off Christmas dinner.

PREP: 30 MINS COOK: 3 HRS EASY SERVES 6 - 8

For the pudding

100g each semi-dried prunes and date, stoned and chopped

100g each raisins and sultanas

100g pack dried cranberry

170g gluten-free flour

1 tsp gluten-free baking powder

100g pack pecan, roughly chopped

2 tsp mixed spice

grated zest and juice of 2 oranges

100g dark muscovado sugar

5 tbsp maple syrup

2 egg, beaten

100ml sunflower oil

oil, for greasing

For the topping

100g fresh cranberry

5 tbsp maple syrup

Put all the ingredients for the pudding into a big bowl and stir together until well mixed. Don’t be put off by the consistency of the mixture – it is quite wet. Lightly oil a 1.5 litre pudding basin. Tip the mixture into this and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding. Press it over the top of the pudding basin and secure it well with a double piece of string. Use a little extra string to make a handle for ease of lifting in and out of the boiling water.

Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times – so keep an eye on it. Cook the pudding for 3 hrs.

To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. Spoon the hot cranberry and maple syrup over the top and serve straight away.

Note: this can be divided up into smaller portions.

Gingered rich fruit cake

This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for Christmas.

PREP: 30 MINS COOK: 2 HRS - 2 HRS, 30 MINS plus 15 mins to decorate EASY SERVES 10 - 12

oil, for greasing

100g each dried currant, sultanas and raisins

225g each semi-dried fig and prunes, roughly chopped

200g tub crystallised ginger

100g stem ginger, from a jar, chopped

2 tbsp stem ginger syrup

4 tbsp Cointreau

1 tsp each ground ginger and mixed spice

zest 2 lemons

150ml olive oil

175g light muscovado sugar

4 egg

225g gluten-free flour

1 tsp gluten-free baking powder

For the topping

4 tbsp apricot jam

1 tbsp Cointreau

450g mixed fruit, including figs, prunes, date and apricots

Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.

Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.