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By Sharon & Lee from

This is a really simple brownie recipe. If you want to add to it you can put nuts, fruit, or chocolate chunks into the batter.

Makes about 12 brownies

Ingredients

·         4 eggs

·         300g caster sugar

·         250g butter, softened

·         300g dark chocolate, broken into small pieces

·         150g gluten free flour

·         ¼ tsp baking powder

Method

Grease and line a small, rectangular baking tray – around 35 cam x 25 cm.

Preheat the oven to 160c.

Put your butter and chocolate in a bowl and pop in the microwave on a low heat – ideally no higher than 800w… Put it on to melt – this will take a few minutes but keep checking and giving a mix every 30-40 seconds – you don’t want it to burn.

Put the eggs and sugar in a large mixing bowl and mix together.

Add the dry ingredients and mix.

Then add the melted chocolate and butter.

Mix until fully combined.

Pour into your prepared tray and bake for around 25 minutes. The middle should still be a bit wobbly.

Serve warm with a fruit compote, ice cream, cream or yoghurt or cold, on its own with a cup of tea or coffee.

By Sharon & Lee from

This refrigerated vanilla cheesecake with fruit compote couldn’t be easier and is so much nicer than the shop bought version. For a variation swap the vanilla essence for lemon zest and juice.

Ingredients for the cheesecake

·         500g digestive biscuits

·         150g butter, softened

·         100g icing sugar

·         1tsp vanilla essence

·         4 tubs of full fat cream cheese (around 750g)

·         300ml double cream

Ingredients for the compote

·         500g frozen mixed fruit

·         80g sugar

·         3 tbsp water

·         Zest of half a lemon

Method

Pop the biscuits into a strong plastic bag and bash with a rolling pin until they turn to fine breadcrumbs. Add to a large bowl

Melt the butter and mix into the breadcrumbs.

Press into the base of a 23cm spring form cake tin. Pop in the fridge.

To make the toping add the cheese, icing sugar, vanilla to a large mixing bowl and mix until smooth. Then add the cream and combine.

Take the base out of the fridge and pour the topping over it. Place back in the fridge. It’ll need a good few hours to set.

Meanwhile make your compote by putting all the ingredients bar the lemon zest in a pan and putting it on the hob on a low heat. Once the sugar and water has dissolved and the fruit has started to warm, add the zest and cook for a further few minutes.

To serve slice the cheesecake and drizzle the compote over it. Left over compote is great with yoghurt or ice cream.