devil's food cake, dark chocolate whisky pastry cream, milk chocolate mocha pastry cream, white chocolate dulce de leche pastry cream, milk chocolate marshmallow frosting, dark chocolate drizzle, chocolate shavings

Vanilla Pudding Pops Recipe

Chocolate Toasted Marshmallow Cupcakes w toasted marshmallow filling

This recipe is free from gluten, egg, dairy, yeast and nuts. You will need a 450g loaf tin for this recipe.

450g gluten-free plain flour, plus extra for dusting

1 tsp bicarbonate of soda

2 tsp baking powder

3 tsp xanthan gum

A good pinch of sea salt

3 heaped tsp egg replacer, whisked with 6 tbsp water

175ml/6fl oz rice milk

1 tsp lemon juice

200ml/7fl oz sparkling water

Preheat the oven to 200°C/400°F/gas mark 6 and lightly dust the loaf tin with flour.

Sift the flour, bicarbonate of soda, baking powder, xanthan gum and salt into a large bowl and stir together until blended.

Pour in the egg replacer mixture, rice milk and lemon juice and, using a wooden spoon, mix everything together as much as you can - you will find the mixture is very dry and clumpy, which is as it should be.

Immediately pour over the sparkling water and mix together for a minute or so until the dough has pulled together. Now use your hands to lightly pull the mixture together, without kneading it, into one large
ball of smooth dough - you will be able to feel how light and airy the dough is under your fingers. Resisting the urge to knead it, place the dough straight into the loaf tin, fitting it into the corners and then gently levelling the top with a spatula or the back of a spoon.

Bake in the oven for 45 minutes, by which time the loaf will have risen up out of the tin and turned a pale gold in colour with a crisp crust. Remove from the oven and transfer from the tin onto a wire rack, leaving to cool before cutting into slices.