Wednesday, 20 March 2013

Pear and Custard Muffins (gluten free, egg free, dairy free)

gluten free muffin recipe
Are these too good for toddlers?

If custard were a woman, she'd throw open her plump arms and clasp you to her ample bosom.

There, there she'd say. Whatever it is and however bad you feel, we can solve it with a dollop of my soothing, yellow goo.

I love the custard woman. I wish she lived in my kitchen.

Do you love custard? Were your childhood puddings enhanced by its unctuous, silky embrace? Did you savour the consistency in your mouth? Enjoy the vanilla fragrance?

Yes, I AM waxing lyrical and it is a little over the top.

But I do sort of think that custard could solve all of our 21st Century problems.

What's that Kim Jong-un? Want to nuke us into the stratosphere? Well, before you press play, shall we have some Treacle Sponge and custard?

Say what Mr Ahmadinejad? You'd like to dissolve Israel? Hush now, first let's have a slab of Spotted Dick drizzled with Mr Bird's finest.

It's such a shame that we won't get my custard foreign policy past the voters because I'm pretty sure I'm onto something.

Anyway, I've decided that the best way to take the world by storm with my Custardology - you heard it here first - is to start with the babes in arms.

They are vulnerable, loving, trusting and hungry. They deserve the best start in life. And custard is it.

I have crafted a recipe for toddlers that combines sweet pear with the substance that will rock their world, now and forever more.

May Custard be venerated. Ommmmm shanti cusstaard.

Pear and Custard Muffins

Let's see, think this makes about 12 muffins? Or it could be 14. But definitely enough to keep your bundle of joy going for a while.

Egg free, dairy free, gluten free version
1 tbsp custard gluten free custard powder
100ml of coconut milk (or formula milk)
225g Doves Farm gluten free self-raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
130g agave syrup
90ml vegetable oil
70-175ml coconut milk/formula milk (GF flour can suck up loads of liquid, it's hard to be precise)
1 large pear or 2 medium pears
Egg replacer:
1 heaped teaspoon of Orgran 'no egg' egg replacer
2 tbsps ground linseeds
⅛ tsp xanthan gum
½ tsp gf baking powder
apple juice to mix

Gluten free with eggs
Use the same ingredients as above, but instead of egg replacer, use 1 egg

Egg free with wheat flour
Replace the Doves Farm gluten free flour with regular wheat flour
  • Line a muffin tin with muffin cases
  • To make the custard, put the tbsp of custard powder into a small bowl and warm the 100ml of milk. Gradually mix the milk into the custard powder and whisk to a smooth paste. Re-heat the custard (it takes seconds in a microwave) until it thickens and stir to remove lumps. Set aside
  • If making this egg free, mix the egg replacer ingredients together using a mini whisk. Set aside
  • Heat the oven to 180°C
  • Peel and core the pear (or pears) and then grate it finely (keep the juice)
  • Place the flour, cinnamon and bicarbonate of soda into a large mixing bowl and add the egg replacer (or egg), agave syrup and oil. Use a wooden spoon to mix. The mixture might be very dry, but don't panic! Add the grated pear to help things along and then the custard
  • Mix to combine and add enough milk to make a loose mixture (not runny)
  • Spoon into the muffin cases - about half full - and bake for 15-20 minutes
  • Remove from the oven and leave to cool
  • Hey, here's an idea, why not eat these warm...with custard? Life really doesn't get better than this

© Pig in the Kitchen All Rights Reserved


Iota said...

The custard of my youth was either too thick (yuk), or too thin (preferable). It was usually lumpy, and had a skin on top (bleeurrrgghhhh). School custard was terrible. An affront to human rights. The best thing about custard was helping Mum make it, by stirring together the powder, sugar and cold milk, while the rest of the milk heated. But I couldn't resist "tasting" it all the time - which was probably why custard in our house was usually thin and watery.

But 21st century custard is a wonder. Ambrosia in a tin, or (if feeling extravagant) some of the fresh "finest" or "taste the difference" stuff. That fresh custard would definitely solve some of the world's crises.

Pig in the Kitchen said...

Iota, first up, I applaud you comparing sub-standard custard to human rights violations. I'm glad someone else is on my wavelength.

But I confess to a tumbleweed moment when I read that you buy ready-made custard. Isn't this against the Geneva convention? (Article 3, para 2.7.)

Custard should always be hand made in a fragrant, warm kitchen with pure powder form, from a tin with lurid packaging :-)

Thanks for the comment! And onwards, upwards as we cure the ills of the world with custard.


Iota said...

What is a tumbleweed moment?

Do you allow a sachet of instant custard? Or does it have to be powder from a tin?