Dairy/Soya/Gluten-free Honey Polenta Cake with Homemade Fig Jam

Dairy-free, Soya-free, Gluten/Wheat-free

Serves: 10 people

Calories per serving: 650

Jam. This week I made jam for the first time. I had a batch of figs I'd picked up cheap on the market, and my blogging friend Lily had given me some brilliant instructions on how to make any jam at all. So I figured I'd take a crack at it. I was surprised at how easy it was and how delicious it was! SO worth it!

Anyway, once I'd made all this jam I was just itching to make something with it. Honey, I thought... something with honey would go well. So I had a think for a few days, milling a few recipe ideas around in my mind, and I finally settled on some sort of honey polenta cake. I love polenta, but I've yet to use it to make a cake. So I found a basic polenta cake recipe, played around with it a little to make it my own, and walla! And it's an amazing combination! This cake went down a storm at the homeschool group where I take my recipes to be tasted. :)

Of course, other jams would work well too if you don't want to make your own or you can't get hold of fig jam. Strawberry jam would work beautifully. Or you could always just make the jam and eat it on toast, which is how I'm eating the rest of the batch I made! :)

This jam recipe is pretty basic. You just take some fruit, weigh it, add about 40% of the weight of cooking apples, add the equivalent total weight of sugar, and boil until it makes jam. I'll give the specific weights I've used in the recipe, but feel free to tweak it based on how much fruit you have to use.

Ingredients:

Fig jam:

• 485g fresh figs (diced)
• 200g cooking apples (peeled and diced)
• 700g granulated sugar
• 2 tsp vanilla extract (optional)

Honey polenta cake:

• 190g non-dairy, non-soya spread
• 110g clear honey
• 60g demerara sugar
• 4 1/2 medium eggs
• 180g ground almonds
• 130g cornmeal (fine-milled polenta/maize flour)
• 3/4 tsp  gluten-free baking powder
• 3/4 tsp ground cinnamon
• Icing sugar (for dusting)

Method:

Fig jam:

• First, sterilise your jars. Wash them using warm soapy water, dry them, place them on an oven tray (with the lids) and put into an oven at 130C/110C fan/Gas Mark 1 for at least 20 minutes while you make the jam.
• Place a side plate into the fridge to go cold.
• Place all the fruit and sugar into a large pan and boil gently, stirring, until the sugar dissolves. Once the sugar has dissolved, leave to simmer gently, stirring occasionally. After 15 minutes put a small amount of the jam onto the cold plate and leave for a couple of minutes. Slide your finger along the jam... if it's setting and has formed a "skin" the jam is ready. If it's not put the plate back in the fridge and continue to simmer, repeating the checking process every 5 minutes. (It took my jam about 40 minutes to set). Once the jam is setting on the cold plate remove it from the heat, stir in the vanilla extract, remove the jars from the oven, and fill them. It's easier if you use a jam funnel (I don't have one so got jam everywhere and just washed the closed jars later).
• Place a waxed disc on top of each jar and leave until cooled a little. Then put on the lids. Walla!

Honey polenta cake:

• Preheat the oven to 200C/180C fan/Gas Mark 6. Grease and line two 20cm cake pans.
• Place the spread, honey and sugar into a large saucepan and heat gently until the butter has melted.
• Add all the other ingredients and mix thoroughly. Then divide the mix between the cake pans and bake in the oven for 15-20 minutes. (This is quite a dense cake... don't expect it to rise very much).
• Remove from the oven and turn the sponges out onto a wire rack to cool.

• If you've made the cake straight away after making the jam, you can just use the still-warm jam straight from the pan. If you've made it after jarring the jam you'll need to warm it a little to make it easier to spread on the cake. Just put it in a saucepan and heat gently. I used about 100g of jam in this cake, but use as much as you like. :)
• Spread the jam on the cooled sponges, put together, and then dust with icing sugar by putting it through a sieve.

Dairy/Soya/Gluten-free Chocolate, Black Cherry and Amaretto Tart

Dairy-free, Soya-free, Wheat/gluten-free

Serves: 8 people

Calories per serving: 530

 

 

I've wanted to have a go at gluten-free pastry for a while. Tarts are my favourite things to bake. I've been able to make good shortcrust pastry since I was a teenager, and now I'm a pro. I haven't had a "soggy bottom" for about ten years. :) I just love making pastry... getting my hands into the butter and flour, the feel of the "breadcrumbs" through my fingers, the rolling out, the satisfaction of getting the case lined properly. It's a joy. So yeh, the idea of a new challenge when it comes to pastry intrigued me.

 

I've also wanted to make a dairy-free chocolate tart for some time. It took me a long time to track down some dairy/soya-free chocolate in my price range, and once I did it was sitting in the fridge begging me to use it! The chocolate I got was Lindt's 85% cocoa dark chocolate, which states on the label "may contain milk and soya". So for those with a severe milk/soya allergy it may not be suitable, and you might have to fork out for guaranteed dairy/soya-free chocolate. This chocolate is obviously very dark indeed and gives the tart an almost bitter flavour, which I like, but it might not be to everyone's taste, and in that case you might want to use a dark chocolate with a lower cocoa ratio.

 

So I found a recipe for gluten-free shortcrust pastry online and went ahead with my first tart. But the pastry was so unbelievably crumbly. I had a nightmare rolling it out and getting it into the case! I also found it absorbed all the cherry liquid, leaving the filling a little dry too. So I tried again, this time adapting the recipe for myself, and adding an egg to bind it. It worked much better. I also doubled the amount of cherries and jam, and added even more Amaretto. The tart I've ended up with is a truly adult, indulgent tart which is strongly-flavoured and rich. It's scrummy! (And yes I am running out of adjectives!). So here's my recipe...

 

Ingredients:

 

Pastry:

• 200g brown rice flour
• 100g non-dairy, non-soya spread
• 50g caster sugar
• 50g ground almonds
• 1 medium egg (beaten)

 

Filling:

 

• 1x425g tin black cherries in light syrup
• 4 tbsp cherry jam
• 100g dark chocolate
• 75g non-dairy, non-soya spread
• 100g caster sugar
• 50g ground almonds
• 50g cocoa powder
• 3 medium eggs (beaten)
• 4 tbsp Amaretto liquer
 

Method:

 

Pastry:

 

• Place the dry ingredients into a large mixing bowl. Add the spread and rub in until the mixture resembles breadcrumbs. (You can also do this much quicker and easier in a food processor, but I really like doing it by hand).
• Add enough egg that the mixture starts coming together to form a dough. (My granny taught me to do this with a butter knife... just gently move the dough around with the knife until it starts to clog together. Don't add too much egg that it becomes sticky). If the mixture is too dry after you've added the whole egg, add a tiny bit of water. Bring the dough together to form a ball, wrap in clingfilm, and place in the fridge whilst you make the filling.

 

 

Filling:

 

• Preheat the oven to 190C, 170C fan, Gas Mark 5. Grease a 20cm pie dish.
• If the cherries have stones, remove them and set aside. Place the cherry jam in a small saucepan and add a little bit of the syrup from the cherries to thin it out a little. Heat until warm, stirring, then set aside.

 

• Place the dark chocolate into a glass bowl and heat over a pan over gently simmering boiling water to melt. (or use a microwave if you're brave enough (I always burn it!)). Set aside.
• In a large mixing bowl, cream the spread and sugar until light. Add the almonds, cocoa powder, dark chocolate, eggs and Amaretto and mix.
• Remove the pastry from the fridge and place into the pie dish. Spread it out into the dish using your fingertips until it fits the dish (I tried rolling it out the first time and it was so delicate I was wasting my time! This way is MUCH easier, and you get the pastry thick enough that it doesn't crack when baked!).

• Add the cherries to the tart, spreading them out, then pour over the cherry jam/syrup. Don't worry about there being too much liquid! The pastry will absorb most of it... you need the liquid!

• Pour the chocolate filling over the top and smooth out to completely cover the cherries.
• Bake in the oven for around 30 minutes. You want the filling to be set but still a little bit soft, and the pastry to be cooked.



Note: You should eat this tart as soon as possible after baking! The longer you leave it, the more liquid the pastry will absorb, leaving the filling somewhat dry. It's not a tart that keeps well.

Dairy/Soya/Gluten/Egg-free Coconut Rice Pudding with Caramelised Bananas

Dairy-free, Soya-free, Wheat/gluten-free, Egg-free, Nut-free

Serves: 8 people

Calories per serving: 460

I'm discovering that so many of my recipes come about through improvising with things I randomly pick up whilst out and about, or with things I have in the house that need using up. I guess that's the best way to create! This week it was pudding rice. I've never been moved to make rice pudding in my life, but this week I saw some pudding rice on special in the supermarket and just bought it, figuring I'd think of something to do with it. Then I have some bananas turning black on the sideboard and figure hey, why not make some rice pudding with coconut milk and stick some bananas in?! So that's what I did.

I wanted to make the pudding quite tropical flavoured... heavy with coconut and banana. I've never made rice pudding before, or caramel, but figured I could improvise with a few basic recipes to work from. As it turns out the pudding I made had far too much caramel to pudding, so I've tweaked the recipe a lot, doubling the amount of pudding and reducing the amount of caramel to make banana the more dominant flavour. But either way, it's yummy!

This rice pudding is very easy to make. I was amazed at just how simple to make it is. Caramel, on the other hand, is not so easy. As I say I've never made it before, so my partner (who used to be a chef) helped me out a lot with the timings and told me when it was ready to add the bananas. I almost burned it. So I'll take you through the steps in detail in this recipe so you can do it too without almost burning it. Of course the rice pudding is delicious all on it's own if you just want to make that and leave out the caramel!

Ingredients:

Pudding:

• 180g short-grain, pudding rice
• 1 litre coconut milk
• 120g caster sugar
• a large pinch of salt

Caramelised bananas:

• 100g caster sugar
• 100ml water
• 2 large ripe bananas

 

Method:

Pudding:

• Place the coconut milk, sugar and salt in a large saucepan and heat until simmering. Add the pudding rice, return to a gentle simmer, cover and cook for around 40 minutes, stirring occasionally, until the liquid is thick and the rice is soft. Add more liquid if the rice is still a little hard and all the liquid has been absorbed. (The liquid should be almost totally absorbed, kind of like a risotto).

Caramelised bananas:

• About 15 minutes before the rice is finished, place the sugar and water into a non-stick frying pan and heat gently. Preheat the oven to 180C, 160C fan, Gas Mark 4.

• The sugar/water mix will start to bubble. Don't stir it. Instead shake the pan a little every so often to stop the mixture from sticking. Continue to heat gently and the mixture will gradually start to darken. Whilst this is heating, cut the bananas into slices.
• The mixture will start to turn a golden brown colour. Watch closely. As soon as it turns a pale brown colour and starts to smell like caramel, remove from the heat and add the bananas. (If you take it too far the caramel will burn and be ruined).
• Cook the bananas in the caramel, off the heat, for about two minutes on each side.

• By now the rice pudding should be cooked. Place the caramelised bananas into a casserole dish and pour the pudding on top. Bake in the oven for about 20 minutes, until the rice pudding has formed a skin.

Dairy/Soya/Gluten/Egg-free Vanilla Sponge Cake With Caramel Buttercream Icing

Dairy-free, Soya-free, Wheat/gluten-free, Egg-free

Serves: 8 people

Calories per serving: 620

 

Okay so it's not the prettiest cake in the world, but I promise it tastes good!

When one of the readers of my blog set me the challenge to come up with a dairy/soya/gluten/egg-free cake that she could make for an upcoming birthday party I couldn't resist the challenge. I'd never made a gluten or egg-free cake and had no idea where to even start! And so began a week-long escapade of research, discussion and experimentation. 

I started out making small batches of cupcakes and experimenting with different egg-replacements (I couldn't get hold of any egg-replacer from my local health food store - they'd sold out). First I tried baking just a batch of gluten-free cupcakes to get a baseline. I used rice flour, gram flour and cornflour as the starch. They were nice. 

So then I tried my first egg-replacement... baking powder, oil and water. Yuck! They were HORRIBLE! Just tasted like baking powder. For my third batch I tried mashed potatoes. They rose ok but still tasted far too much like baking powder and they were very heavy and dense.

So I reached out to my readers for ideas, and someone suggested fizzy pop. So next I tried that. Fizzy pop and mashed potatoes. Bizarre! I also tried putting some ground almonds into the mix in replacement of some flour to try to give a better texture. They were ok, but a bit too crumbly. And there was a cornflour aftertaste that was just nasty. 

Fortunately the next day the cornflour aftertaste had gone, strangely, so I attempted a cake. But it was a disaster! It tasted horrible and just fell apart... it went in the bin.

By then I'd run out of ingredients and was waiting on some xanthum gum from eBay (which I was assured would help with the texture and cornflour flavour). I'd also been advised to try using ground linseeds instead of mashed potato. So a few days later I tried a slightly different mix of flours and almonds, added a bit more butter and sugar, more flavouring, xanthum gum, substituted the mashed potato with ground linseeds mixed with water, and tried one more batch of cupcakes. And they worked!!! Six attempts later I had a working recipe.

The following evening I doubled the mix and made a small cake. And it's delicious! It's still very delicate and a bit on the squishy side. I had a nightmare icing it! But it does hold together if you're very gentle with it. I wouldn't want to attempt to make it into a bigger cake, but it does hold together for a small cake.

So without further ado, here is my painfully (and expensively) constructed dairy/soya/gluten and egg-free recipe for sponge cake. 

Ingredients:

 

Cake:

• 150g non-dairy, non-soya spread
• 165g golden caster sugar
• 60g brown rice flour
• 20g gram flour
• 20g cornflour
• 1 1/2 tsp gluten-free baking powder
• 1/2 tsp xanthum gum 
• 50g ground almonds
• 1 1/2 tbsp ground linseeds mixed with 4 1/2 tbsp water until eggy
• 80ml lemonade
• 2 tsp vanilla extract

Buttercream:

• 110g non-dairy, non-soya spread
•  350g  icing sugar
•  1-2 tbsp almond milk
•  1 tsp caramel flavouring 

Decoration:

• About 300g of fondant icing
• Dairy/soya/gluten and egg-free decorations 

Method:

 

Cake:

• Preheat the oven to 180C, 160C fan, Gas Mark 4. Grease and line two small cake tins with greaseproof paper (I used 16cm tins). Make sure the greaseproof paper has been greased too so the cake doesn't stick to the paper.
• In a large mixing bowl, cream the spread and sugar until light and fluffy. It's important you get as much air as possible into this cake, so cream them until they are almost white!
• Add all the dry ingredients to the bowl and beat together. Then add the wet ingredients, leaving the lemonade until the last minute. Quickly beat together and then get them into the tins straight away! Bake in the oven for about 45 minutes, but check them after 40 by inserting a skewer into the centre of the cake. If it comes out clean, they're cooked.
• Leave the cakes to cool in the tins.

Buttercream:

• The crucial thing with this cake is not to mess about with the sponges too much! They're so delicate. So don't turn them out until they are completely cool and the  buttercream is made.
• In a mixing bowl, beat the spread until it is light and pale. Then add the icing sugar and beat. Add enough almond milk to make a loose spreading consistency (it needs to be quite loose so it doesn't destroy the delicate cake when it's being spread!). Then add the flavouring and mix. 
• Turn one sponge out and very carefully spread the buttercream on it. Then add the second layer and carefully spread the remaining buttercream all over the cake. Chill for at least 15 minutes before adding the fondant.

  
Decoration:

• Roll the fondant out as thinly as possible, dusting with icing sugar so it doesn't stick to the work surface or rolling pin, and lay over the cake. (Mess with it as little as possible!). Smooth using a fondant smoother, then return to the fridge. Decorate when the icing has set.

Dairy-free Blackberry Frangipane Tart

Dairy-free, Soya-free

Serves: 8 people

Calories per serving: 470

 

 

Autumn. Autumn is coming. And as much as I've loved the summer, autumn is still, and will always be, my favourite season. And the best thing about autumn, for me, is blackberries. Blackberries bring back happy childhood memories of foraging with my family as a kid, then coming home and helping my mum to make blackberry pie. It's a tradition I'm repeating with my own daughter. This year is the first time she's really been into it, and we've made the most of the early season.

 

So because I had a basket bursting full of blackberries I figured I would invent a new recipe... something a bit more exciting than a classic blackberry pie (though I will be having at least one of those this autumn too!). This is my first attempt at a dairy-free tart, and I have to say that you wouldn't even know it's dairy-free. It is really delicious.

 

I used blackberries in this recipe because I had lots to hand, but it would work equally well with raspberries or blueberries. You could even try experimenting with cherries and try using amaretto rather than almond extract. Playing around with flavours is fun.

 

Ingredients:

 

Pastry:

•  235g plain flour
• a pinch of salt
• 125g non-dairy, non-soya spread
• 1 tsp caster sugar
• 1 medium egg (beaten)

Frangipane:

• 260g fresh blackberries
• 120g non-dairy, non-soya spread
• 120g icing sugar
• 120g beaten eggs
• 120g ground almonds
• 25g plain flour
• 3 tsp almond extract

Method:

 

Pastry:

• Sift the flour into a large mixing bowl and add the salt.
• Rub in the spread until the mixture resembles breadcrumbs. Stir in the sugar.
• Add a small amount of egg and bring the mixture together using a knife. If it's too dry to come together to a dough, add more egg, and if necessary a tiny amount of cold water. The dough should be wet enough that it's not cracking apart, but not sticky. (Making shortcrust pastry can take a little practice, but by adding the liquid gradually your dough shouldn't end up too wet).
• Chill for at least 30 minutes before rolling out. Preheat the oven to 190C/ Gas Mark 5.
• Roll the dough out on a floured surface and place into a 20cm pie dish. If you have gaps up the sides of the pie dish, patch up with excess pastry. Leave the pastry hanging over the sides (you can trim it later).
• Line with greaseproof paper, add baking beans or rice and blind bake for about 15 minutes.

 

Frangipane:

• Place the blackberries into the tart case and spread out.

 

 

• Place the spread into a large mixing bowl and put in a microwave for a few seconds until it is almost melted. Then cream the spread and icing sugar until mixed. The mixture will be very runny.
• Gradually add the beaten egg, mixing between each addition. Then add the flour and ground almonds, stirring them into the mixture.
• Stir in the almond extract.
• Pour the mixture onto the blackberries.

• Place the tart into the oven for around 40 minutes, until the top is golden and the frangipane is set. (It should still be moist).
• Allow to cool, then trim off the excess pastry and serve.





 

Dairy-free Birthday Cake

Dairy-free, Soya-free

Serves: Dozens

Photo courtesy of my friend Mel

This weekend it was my daughter's third birthday. I wanted to make her an epic birthday cake for her little party. She loves the film Wreck it Ralph, so after getting some inspiration and ideas from Pinterest, and watching the movie literally dozens of times, I knew the cake I wanted to make. As well as baking, decorating cakes is a little bit of a hobby of mine. I'm gradually teaching myself the skills.

Anyway, the bulk of this two-tiered cake is not dairy/soya-free. It's a full-blown buttery chocolately monstrosity! Ha ha. Nor is the chocolate drizzle I added. But as one of the children coming to the party is allergic to dairy and soya I decided to make the smaller top-tier dairy/soya-free. So this recipe is only for one 20cm lemon, fondant cake. The bottom tier is a 30cm cake, so if you wanted to make this exact cake to the recipe you would need the ingredients listed below, plus another two times as much for the bottom tier.

I should just add that this recipe is not really mine. It's a standard fondant cake madeira recipe with the addition of lemon juice and zest. You could make the cake vanilla, orange, almond, etc by changing the flavouring. But for a fondant cake you generally need to use a strong cake recipe, such as a madeira, so it can take the weight you're adding to it.

Ingredients:

(for one 20cm round cake. For the full cake add another two times these amounts)

Cake:

• 280g non-dairy, non-soya spread
• 280g caster sugar
• 5 eggs (beaten)
• 280g self-raising flour
• the zest and juice of 2 1/2 lemons

Buttercream:

• 220g non-dairy, non-soya spread
• 700g icing sugar
• 2-4 tbsp lemon juice

Plus:

• about 900g standard fondant icing
• food colouring paste of the colour you want the cake
• various sweets, lollipops and any other embellishments you want to add

Method:

Cake:

• Preheat the oven to 180C, Gas Mark 4. Grease and line two 20cm sandwich tines.
• Place the spread and sugar into a large mixing bowl and beat with an electric mixer until pale and creamy.
• Gradually beat in the eggs, adding a tablespoon of flour with each egg to prevent curdling. Stir in the lemon juice and zest.
• Sift the flour into the bowl and fold in using a large spoon.
• Divide the mix between the sandwich tins and smooth the tops. Bake in the oven for 35-40 minutes. Check if they're cooked using a skewer or by pressing the top and seeing if it springs back.
• Turn out onto a wire rack to cool.
• (Just a tip for anyone who decides to make the 30cm cake too. A cake that size will need to be baked in one deep tin, and will need about 2 hours to cook. When it comes to cutting the cake across to make the separate sandwiches, it's much easier if you first freeze the cake and cut while it's still partically frozen. I always freeze fondant cakes before using them).

Buttercream:

• Place the spread in a large bowl and beat until light and fluffy.
• Add the icing sugar a little at a time and beat using an electric whisk. Continue to mix until the mixture changes colour.
• Add enough lemon juice to make the mixture a spreadable consistency.
• Spread over the cooled cake and between the layers, smoothing out with a palette knife.

To finish:

• Finishing a fondant cake takes practice and the right tools. If you've never done it before I highly recommend checking out some YouTube videos to get some tips. It's a lot harder than it looks (trust me). Colouring the amount of fondant needed on this cake also took a lot of time.

Dairy-free Strawberry and Almond Crumble Ice-Cream

Dairy-free, Soya-free

Serves: 8 people

Calories per serving: 324

 



So, ice-cream. I'd never made ice-cream before. Not even full dairy stuff. It's just never seemed worth the trouble. But as part of my adventures in dairy-free baking I figured, what the hell. Also, I'd just bought a huge quantity of delicious strawberries on the market (those traders and their irresistible deals!) and needed a way to use them up. So I thought, what goes well with strawberries? Almonds! And I had a lot of almonds in the pantry that needed eating. Great! I found some recipes and off I went, experimenting.

Credit for the basic dairy-free strawberry ice-cream recipe has to go to Angela's Kitchen. I had no idea where to start on this one and basically used this recipe with a few less strawberries. But the almond crumble recipe is one I heavily adapted from a Nigella Lawson almond crumble.

I don't have an ice-cream maker so the actual freezing and whipping took a long time. If you have a maker, great. If not, this will work, it just takes a long time.

So onto the recipe. And I should just add that this is delicious! I wasn't expecting it to be that nice, no dairy and all. But I was really pleasantly surprised (as were my friends). It tastes like a very creamy frozen yoghurt. It's lush!

Ingredients:

Crumble:

• 150g plain flour
• 1 tsp baking powder
• 75g non-dairy, non-soya spread (diced)
• 90g flaked almonds
• 75g soft light brown sugar
• 1/2 tsp almond extract
• 1/2 tsp cinnamon

Ice-cream:

• 75g caster sugar
• 370ml almond milk
• 2 eggs
• 400g strawberries (diced)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 120ml full-fat coconut milk

Method:

Ice-cream

• Beat the sugar and eggs together in a mixing bowl using an electric whisk until they have thickened and turned pale.
• Place the almond milk in a saucepan and heat over a medium heat until just simmering. Keep the electric whisk going and whisk the almond milk into the egg mixture. Then place the contents back into the saucepan and put over a low heat. Stir constantly with a whisk until the mixture thickens. (This takes a LONG time. I was amazed how long. I think it took about 40 minutes. DO NOT BOIL!). Eventually it will resemble double cream. Then you can stop.

• Remove from the heat and pass through a fine-mesh sieve into a bowl. Allow to cool.
• Place the strawberries into a blender with the coconut milk and vanilla extract. Blend until smooth. Add to the previous mix and stir. Cover the bowl and place in the refrigerator until cold.
• Once cool, place in the freezer and make the crumble.

Crumble:

• Preheat the oven to 200C/400F/Gas Mark 6.
• Place the flour and baking powder into a large mixing bowl and rub in the spread using your fingers. It should resemble rough breadcrumbs.
• Stir in the flaked almonds, salt, cinnamon and brown sugar. Add the almond extract. Mix.
• Place the crumble mix into a ceramic dish. Grab small amounts and squeeze them together to make some chunks. (You'll want a mix of loose crumbs and big chunks).
• Bake the crumble mix until it is golden.
• Leave to cool.

Ice-cream:

• Once the ice-cream has been in the freezer for 30 minutes, take it out and beat it with an electric whisk until smooth again. (Make sure to get any ice-crystals mixed in that have started to form around the edge). Then put back in the freezer. You'll need to repeat this process every 30 minutes until the ice-cream is frozen to the consistency of soft-scoop ice-cream. (Mine took about 5 hours).

• Add the crumble mix to the ice-cream once it's at the above stated consistency and stir through (I found there was too much crumble and had some left over). Place back in the freezer and leave it there until you're ready to eat it.