Baking · Gluten Free

Throw in the Saucepan Cake.

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The Throw in the Saucepan cake was one of my Granny’s trademark cakes. I wouldn’t want to begin to guess how many she baked, or how many slices I ate over the years. I can’t remember when I started making them too, but I know that until a couple of weeks ago it had been a few years since I’d made my last, sometime before she died. I asked my Grandad this morning and like me he can’t remember exactly where she found the recipe, we know my Granny cut it from a newspaper some years ago so it was probably the Express and Star or the Sunday Mercury – both papers they read regularly.

I made a regular version of the Throw in the Saucepan cake a couple of weeks ago for him for Father’s Day and the verdict was entirely positive. As I made it I wondered how it would be if I made it with gluten free flour – I didn’t want to miss out on revisiting this cake. I made one yesterday, and today’s taste test has been a great success – I’m so happy with how it has turned out. It’s certainly going to be one of my regular bakes from now on.

The recipe:

1 teacup sugar
1 teacup milk
1 teacup mixed dried fruit
4oz margarine
2 eggs beaten with 2 tbsp milk
2 teacups self raising flour

Put sugar, milk, fruit and margarine in a saucepan.
Bring to the boil whilst stirring, then allow to cool.
Add eggs and flour, and stir well.
Pour into a 7 inch greased and floured tin.
Cook at 180C for an hour, turning down to 150C after 45 minutes.

And that’s it. A lovely simple recipe that makes a lovely cake. For the gluten free version I used Dove’ Farm flour, and of course you need to make sure your mixed dried fruit is gluten free as not every manufacturer’s is.

Food · Gluten Free

The Wonderful Broderick’s Bars.

As I’m sure I’ve mentioned on this blog before I have Coeliac Disease so have to follow a gluten free diet. When I saw this Buy of the day post on The Guardian website my first thought was to assume they wouldn’t be gluten free (most of the good stuff is). There was a link to the company’s website so I clicked to find out.

I found a lovely website, with all sorts of information but no allergen information. This isn’t uncommon, so I sent a quick email asking if they could tell me whether any of their yummy looking cakes were suitable for me. The usual responses I get, if the company bothers to respond at all, are usually very curt and tend to advise that I go and look on the ingredients list on the packaging. I was amazed therefore to find a reply to my email early the following morning from Bernard Broderick apologising for the information not being on the website, assuring me that their chocolate macaroons were definitely gluten free and offering to send me a box because he felt bad the information hadn’t been there. Of course I said yes!

A few days later the parcel arrived, it contained a box and a part box of chocolate macaroons and a box filled with a selection of their other bars – these do contain gluten so came with the suggestion I could use them as bribes! My dad is also a Coeliac so he has been sharing the macaroons, and mom is not a Coeliac so she has commandeered the box of gluten containing treats. We’ve been eating them for a few days now and I have to say they score full marks with us all! The chocolate macaroons are delicious, they’re full of coconut and wonderfully moist. According to my mom the other cake bars are all wonderful, she’s tried a few different ones now and says it’s impossible to choose a favourite as they’re all so good. She also ends up in fits of laughter each time she has one as she is face again with the very creative names that the bars have.

I’m still blown away by this lovely response. I’ve sent so many similar request emails in the 9 months since I was diagnosed, Broderick’s Bars are the only ones who’ve gone over and above in their answer. We’ll definitely be buying their cakes in the future.