Little Miss PJ very pleased with the spread.
The secret to the fluffy scones was whipped up coconut milk!
After the school run and recycling/shopping trip, I made the sticky ginger cake and lemon and almond muffins whilst tea was bubbling on the stove.
Sticky Ginger Cake
Grease and line a loaf tin.
Preheat the oven to 180c
75 grams unsalted butter
150grams black treacle
150grams golden syrup
2 medium eggs beaten
225 grams gluten free self raising flour
1 teaspoon of mixed spice
1 teaspoon ground ginger
1. Melt the butter, sugar, treacle and syrup in a saucepan over a low heat until the butter and sugar have dissolved. Leave to cool a little and then add the beaten eggs.
2. Add the flour and spice mixture to a baking bowl and make a well in the centre.
3. Pour in the melted mixture from the pan and stir until to smooth.
4. Pour the mixture into the prepared tin and bake in a preheated oven at 180C for about 50 minutes until a skewer inserted in the centre comes out clean. If the cake is browning to quickly cover it with foil. Leave to cool in the tin and don't worry if it sinks in the middle.
This cake improves after a couple of days, it will keep in an airtight container for up to a week and freezes well.
Lemon Curd and Almond Muffins
Makes 12 muffins.
Preheat oven to 180C
225 grams gluten free self raising flour.
50 grams granulated sugar.
1 medium egg
125ml semi skimmed milk.
75 grams unsalted butter.
A few drops of almond essence.
1. Put 12 muffin cases into a muffin tray.
2. Put the flour and sugar in a bowl and mix thoroughly.
3. Mix the egg, milk, almond tincture and melted butter together in a jug and pour into the dry ingredients. Mix lightly and do not over beat otherwise the muffins will be dense instead of light and fluffy.
4. Fill each case with a heaped teaspoon of the muffin mixture, followed by a teaspoon of lemon curd and then top with a teaspoon of the muffin mixture.
5. Bake in a preheated oven to 180C for about 30 minutes until golden brown. Transfer to a wire rack to cool.