Experimenting with a new dessert today: sticky ginger puddings. Made with gluten free oat flour and dairy free butter, with a dark muscovado toffee sauce – I got a bit carried away spooning sauce onto this test subject, but it tasted fabulous. I always try and make sure my desserts work both gluten free and dairy free so that no-one has to miss out. And I use my own flour mix that keeps things light, moist and tasty (no standard gluten free flour blends as I think the taste and texture is naff). So yes, if you’re gluten free and would like a chef who eats and loves gluten free cooking every day, give me a shout. This one will probably find its way onto my desserts menu – the individual puddings can be baked while diners are enjoying the main course and served fresh from the oven.

Special mentions about what’s inside:
Organic gluten free oat flour from @shiptonmill
Organic apples from @organicnorthwholesale
Organic ginger and eggs from @riverford
Organic spices from @sumawholefoods