Gluten Free Lemon & Potato Drizzle Cake

More "mmmm did you make that yourself?". Leftover potatoes never tasted so good! Grab your apron and bake up a storm with our delicious gluten free lemon & potato drizzle cake.

Ingredients

• 200g leftover potatoes 
• 200g caster sugar
• 200g Morrisons Perfectly Buttery
• 150g ground almonds
• 50g gluten free SR Flour
• The juice and zest of 1 lemon
• 1 tsp vanilla extract
• 4 egg yolks
• 4 egg whites
• 2 tsp gluten free baking powder

For the lemon drizzle

• 3 tbsp icing sugar
• 1 tbsp granulated sugar
• Juice of 1 lemon

Method

1. Peel, chop and boil your leftover potatoes until tender. Then mash and cool them ready for use.
2. Cream the butter and sugar until pale and creamy.
3. Add the egg yolks, vanilla, lemon zest and cold mash slowly.
4. Whisk the egg whites to peak.
5. Fold in the flour, ground almonds, lemon juice and baking powder into the butter & sugar mix.
6. Divide the mixture between one large or two prepared tins, level off using the back of a tablespoon, and bake in the centre of a preheated oven at 180℃ for approximately 25-30 minutes until golden brown and cooked through. Use a skewer to test if the batter is cooked before removing the cake from the oven.
7. Allow to cool for 10 minutes.
8. Use a cocktail stick to pierce several holes in the cake so the lemon drizzle can soak through the cake.
9. Mix the lemon drizzle topping.
10. Pour over the cake in small amounts.
11. Leave to rest ½ a day before eating to allow the drizzle to crystallise.

Marmalade Sandwich Bread & Butter Pudding

More marmalade, always more marmalade. Bake up a nostalgic fave with our Marmalade Sandwich Bread & Butter Pudding.

Ingredients

• 4 tbsp marmalade
• 75g/3oz caster sugar
• 8 thin slices white bread, crusts removed if preferred
• 100g/4oz butter melted

For the custard

• 2 large eggs
• 300ml/½ pint double cream
• 150ml/¼ pint milk
• 2 tbsp demerara sugar

Method

1. Grab an ovenproof dish.
2. Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
3. Take 4 slices of bread, spread the marmalade evenly over the bread, don't miss the edges.
4. Place the 4 remaining slices on top to make a sandwich.
5. Cut the sandwiches in to 4, diagonally to give you 4 triangles. For neatness you can remove the crusts. I prefer to leave them on to add extra texture and to eliminate any unnecessary waste. Dip the bread into the melted butter, doing both sides.
6. Arrange the triangles in the greased oven dish in 2 rows, cut edges facing up, slightly overlapping. Sprinkle with a little of the caster sugar. repeat the process making a 2nd layer until all the bread has been used then sprinkle with the remaining caster sugar.
7. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with Demerara sugar, and then leave to stand for about one hour if time allows.
8. Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot with custard, ice cream or a splash of cream.

Leftover Summer Panzanella

More summer snacking. Enjoy a taste of Italy in your garden this summer with our Leftover Summer Panzanella.

Ingredients

• 300g sourdough or ciabatta, torn into large chunks
• 100ml extra virgin olive oil (olive oil is also ok)
• 700g tomatoes (any you have will work), roughly chopped
• 1 tsp salt
• 50g capers drained
• 1 jar grilled mixed peppers, drained and roughly chopped
• 1 red onion, thinly sliced
• 1 bunch basil, torn

Method

1. Pre-heat your oven to 200C/180C fan/gas 6. Lay your bread chunks on a lined baking tray and drizzle with a little of your oil before popping in the oven to bake for 10 mins.
2. Meanwhile, add your tomatoes to a large bowl and season with sea salt and a little cracked black pepper before setting aside for 15 mins for the tomatoes to release their juices.
3. After 15 mins add the rest of your oil, capers, peppers, red onion, toasted bread chunks, half of the basil, pinch of salt and pepper and toss together until all ingredients are coated and mixed.
4. Top with your remaining basil leaves and enjoy a Summery Tuscan staple. Now that's what we call simplicity at its absolute best!

Espresso Martini Pancakes

More weekend boozy pancakes. Fluffy American-style pancakes sandwiched together with a vodka mascarpone yogurt and finished with a sticky coffee syrup and dark choc shaving. Dreamy...

Serves: 4

Cooking time: 30 mins

Ingredients

For the syrup 

• 150ml espresso strength coffee
• 150g brown sugar
• 1 tsp vanilla extract

For the vodka mascarpone 

• 250g mascarpone
• 2 tbsp vodka
• 6 tbsp icing sugar

For the pancakes 

• 175g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• 150ml milk
• 50ml coffee liqueur (optional)
• Large handful dark choc chips (optional)
• Butter for pan
• Dark chocolate shavings (optional)

Method

1. Preheat your oven to gas 3, 160°C, fan 140°C. Add all syrup ingredients to a pan, bring to a simmer for 5-10 mins until thick and sticky and set aside.
2. Whilst waiting for your syrup to thicken make your vodka mascarpone. Simply whisk all ingredients together until thickened and pop in the fridge until ready.
3. Onto the pancakes… add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk and liqueur (if using). Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.
4. Fold through the choc chips (if using) and set aside. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a ladle of batter to the centre of the pan. Once the top of the pancake begins to bubble it is ready to flip. Cook for a minute or two on the second side, remove onto a lined baking tray and pop in the oven to keep warm. Repeat with the remaining batter.
5. Serve 1-2 pancakes per person with a big dollop of vodka mascarpone, lashings of coffee syrup and choc shavings. Or, pile high, layering with cream and pouring over syrup and chocolate sprinkles for the perfect sharer.

Brekkie Panwich

More brekkie in bed. Start the day as you mean to go on with our big brekkie panwich! Is it a pancake? Is it a sandwich? 

Serves: 4

Cooking Time: 30 mins

Ingredients

For the pancakes 

• 200g plain flour
• 4 tsp baking powder
• 1 tsp caster sugar
• 2 eggs
• 250ml whole milk
• Large handful of chives, roughly chopped
• Butter for pan

For the fillings 

• 2 pork sausages, removed from skins
• 2 tbsp caramelised onion chutney
• 2 tbsp vegetable oil (1 for pattie and 1 for eggs)
• 4 eggs

To serve (optional) 

• 1 red onion, thinly sliced
• Rocket
• Extra caramelised onion chutney

Method

1. Preheat your oven to gas 3, 160°C, fan 140°C. Add all of your dry pancake ingredients plus a tsp salt to a large bowl and stir. Create a well in the centre, crack in your eggs and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms. Stir through your chives and a big pinch of cracked black pepper.
2. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a couple of small ladles of batter to the centre of the pan to create two mini pancakes (use a small ring cutter to stop the batter spreading if you have one). Once the top of the pancakes begin to bubble and puff up they are ready to flip. Cook for a minute or two on the second side and set aside. Repeat with the remaining batter, you should be able to make 8.
3. Pop all pancakes onto a baking tray lined with baking paper, cover with foil and pop in the oven to keep warm until you are ready to assemble. Time to get your hands dirty! Mix your sausage meat, caramelised onion chutney and large pinch of salt and pepper in a medium bowl and then shape into 4 patties using your hands.
4. Heat 1 tbsp of veg oil to a large, non-stick pan over a medium-high heat, add 4 patties and cook on one side for 4-5 mins, ensuring to give a shake to stop sticking. Once caramelised on one side, flip, add red onions if using and cook for a further 4-5 mins until cooked through and your onions are softened. Whilst waiting for your patties to cook, heat a tbsp of veg oil in another large, non-stick pan over a medium heat and crack in 4 eggs. Fry to your liking.
5. Now to assemble. Remove your pancakes from the oven. Spread a bottom half with your fave sauce, followed by rocket, a sausage patty, caramelised onions (if using) and fried egg. Crown with your top pancake and repeat for each.

Ultimate Pancake Traybake

More pancakes outside of Pancake Day. Our Ultimate Pancake Traybake will let you serve up all your faves at once. Winner...

Serves: 8

Time: 30 mins

Ingredients

For the pancake batter

• 4 tbsp coconut oil (1 for greasing & 1 for batter) 
• 2 large bananas, mashed until smooth
• 550ml oat milk (or any dairy-free)
• 2 tsp vanilla extract
• 400g gluten free plain flour
• 4 tbsp caster sugar
• 1 tbsp bicarbonate of soda
• 1 tbsp baking powder

For the toppings (optional- build your own)

Pecan & banana with maple: 

• Small handful pecans, roughly chopped
• 1/2 banana, sliced
• 3 tbsp maple syrup

Very berry with choc chips topped with dairy-free yogurt:

• Handful fresh or frozen mixed berries
• Handful vegan choc, roughly chopped
• Heaped tbsp dairy-free coconut yogurt

Cinnamon roll:

• 1 tsp ground cinnamon
• 2 tbsp dairy-free butter
• 2 tbsp maple syrup

Lemon drizzle:

• 2 tbsp lemon curd
• Zest and juice of 1 lemon
• 100g icing sugar

Method

1. Grease a shallow baking dish with 1 tbsp coconut oil and pop to one side.
2. Preheat your oven to gas 6, 200°C, fan 180°C. Add all pancake batter ingredients to a large bowl and stir until combined to make a thick batter.
3. Add all pancake batter ingredients to a large bowl plus a pinch of salt and stir until combined to make a thick batter and pour into your baking dish.
4. Now on to the toppings. In the first quarter push in pecans and top with bananas. In the second, push in berries and choc chunks. Leave the final two quarters bare.
5. Bake in the oven for 25 mins until golden and cooked through. While in the oven, mix all cinnamon roll topping ingredients and mix your lemon juice and icing sugar to create your lemon drizzle. Remove from the oven and drizzle your maple on quarter 1, dollop yogurt on quarter 2, spread cinnamon butter on quarter 3 and drizzle lemon curd, icing and a sprinkling of lemon zest on to quarter 4.
6. Slice into squares and serve up your crowd-pleasing pancake showstopper.