A few years ago, I was somewhat glad of my coeliac diagnosis – at Christmas it meant I avoided the dreaded Christmas pudding and cake. I just don’t get on with those cloying rich, teeth-achingly sweet, and alcohol-soaked flavours. I prefer my alcohol to be in a glass – pass another snowball! These days, I’m not so lucky, there are plenty of gluten free alternatives available (although someone should tell the office Christmas party venue). I haven’t, however, seen a baking mix for one before. Delicious Alchemy kindly offered to send me their limited edition one to try. I agreed, but I made my views on Christmas cake very clear first!

So what to serve for the Christmas-cake hater, and how to use the mix? I have reinvented last year’s dessert – Baked Alaska – from the first Christmas dinner in our new house. For that I actually used Delicious Alchemy’s sponge mix and I was so proud of the results; but time to step it up a notch. A is currently egg and milk free, so a showstopper pudding without those is required. Combined with a brown sugar meringue and the mild tang of tamarind to balance all the sweetness, these bite-sized puds are just the right amount of festive for me, and would make a perfect light afters for your Christmas dinner (although I’d perhaps scale them up to cupcake size), or even a canapé using the leftover Christmas cake for your new year bash. Very special indeed.

Miniature Festive Baked Alaskas with Brown Sugar Meringue

GF DF EF SyF – Makes approx. 24

Adapted from Ruby Violet’s Baked Alaska. Cake mix kindly provided by Delicious Alchemy.

Ingredients

• 1 x 650g Delicious Alchemy Christmas Fruit Cake Mix
• 110g of soft unsalted butter (I used Pure Dairy Free spread)
• 2 large eggs or preferred egg replacer (I used ½ cup apple puree)
• 75ml of brandy or orange juice
• 1 pot dairy free icecream (I used CoYo Sticky Date & Tamarind Flavour)
• 80 ml egg whites or  80ml water from a can of chick peas
• ¼ teaspoon cream of tartar
• pinch xanthan gum
• 45 g caster sugar
• 45g brown sugar

Method

1. Make the cake mix according to the packet instructions, and put heaped teaspoons in a mini muffin tin. Bake for 30-40 minutes until slightly risen and cooked through.
2. When completely cool, trim the tops to make them flat.
3. Using a melon-baller, place a small scoop of icecream on each cake, and place on a tray in the freezer whilst you make the meringue.
4. To make the meringue, whisk the egg whites or chickpea water on high with an electric whisk or stand mixer until frothy (this may take 5-6 minutes for chickpea water). Add the cream of tartar and the xanthan gum and whisk until you have soft peaks.
5. Heat the sugar in a saucepan with 2 tablespoons water until it reaches a temperature of 116°C (just bubbling if you don’t have a thermometer), then remove from the heat.
6. While slowly whisking the egg whites/water, dribble the sugar syrup down the side of the food processor bowl, avoiding the whisk. Then briskly whisk for 2–3 minutes until you have glossy, firm peaks.
7. Remove the cakes from the freezer and use a spoon to coat the icecream balls with the meringue mix, making sure there are no gaps.
8. Return them to the freezer for 3-4 hours, or for up to 2 days if making ahead.
9. When ready to serve, preheat the oven to 240°c. Place the Alaskas on a lined baking tray, and place in the oven for 2-3 minutes, when they will be starting to brown, but with a frozen middle. (You might like to test with 1 first). Serve immediately.

I hope this has given you an idea for an alternative Christmas dessert, you can enjoy a proper pudding even without gluten, dairy or egg! Remember, fruit is not a pudding my friends. x