My Christmas Choc-Raspberry and Caramel Trifle Gluten Free

Serves 4

Continue reading “My Christmas Choc-Raspberry and Caramel Trifle Gluten Free”


Honeycomb Christmas Slice – Gluten Free


  • 100gm unsalted butter
  • 1/2 cup sweetened condensed milk
  • 250gm Gluten Free chocolate chip biscuits, crushed
  • 3 x 50gm Cadbury Crunchie chocolate bars, crushed
  • 200gm dark cooking chocolate
  • 2 teaspoons vegetable oil
  • Red and green icing for decorating


  1. Melt butter and condensed milk in a small saucepan over low heat.
  2. Add to crushed biscuits and Crunchie bar in a bowl and mix well.
  3. Press firmly into a greased square slice pan 20cmx20cm and refrigerate for 1 hour or until set.
  4. Melt chocolate and oil in small saucepan over low heat. Pour over slice base and refrigerate for 1 hour or until set.
  5. Decorate with red and green icing. Once icing has hardened, cut into pieces and serve.


Gluten Free Chocolate Custard Pudding


  • 4 eggs, separated
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 110gm unsalted butter, melted and cooled
  • 3/4 cup gluten free plain flour, sifted
  • 1/3 cup cocoa powder, sifted, plus extra to dust
  • 2 cups milk, warmed
  • icing sugar for dusting


  1. Preheat the oven to 160’C and grease a baking dish with spray oil.
  2. In a bench mixer, which egg whites until stiff peaks form. Set aside.
  3. Beat egg yolks, vanilla and sugar until mixture thickens. Add butter and beat until combined. Slowly add flour, cocoa, and milk and beat until combined.
  4. Fold egg whites into chocolate mixture.
  5. Pour mixture into baking dish and bake for 1 hour.
  6. Remove from oven and allow to cool. Refrigerate for 3 hours or until set. .
  7. Dust with icing sugar and serve.


Gluten Free Caramel Cake



  • 250gm butter
  • 250gm brown sugar
  • 1 1/4 cups gluten free self raising flour
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon milk


  • 125gm butter
  • 3 cups soft icing mixture
  • 1/2 cup caramel topping
  • 1 teaspoon vanilla extract


  • caramel topping
  • sliced banana


  1. Preheat oven to 160’C and prepare two 25cm round cake tins.
  2. Cream butter and brown sugar in a bench mixer.
  3. Gradually add the remaining cake ingredients and beat until well combined.
  4. Pour cake mixture equally into prepared tins and bake for approximately 30 minutes or until cooked through.
  5. Cream butter and icing mixture.
  6. Add caramel topping and vanilla and continue to beat until smooth.
  7. Allow cakes to cool and spread some of the frosting over one of the cakes.
  8. Place the second cake on top of the first and cover the cake with the remaining frosting.
  9. Decorate with caramel topping and banana and serve.