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Chocolate Mud Pie with Cherry Compote

Makes 2 pies (use 2X10CMdeep cake pan)

Ingredients For the Mud Pie Crust

  • 150gm gluten free crackers
  • 90 gm unsalted soft butter

    Method

    1. Crush biscuits, add the butter.
    2. Grease a round cake tin or spray with vegetable oil. Pour mixture
    3. Wrap the tin with aluminum foil. Bake for 10 minutes. Keep aside to cool.

    Ingredients for the Sponge

    • 550gm YesYouCan Chocolate Mud Cake Mix
    • 100ml Water
    • 100gm eggs
    • 100ml oil ( Grapeseed oil or vegetable oil)

      Method

      1. Preheat oven to 160°C (fan forced) or 180°C (conventional oven).
      2. Combine water, eggs, oil, add YesYouCan Chocolate Mud Cake Mix in a small mixing bowl.
      3. Fold mixture with a wooden spoon. Scrape down sides of bowl. Pour batter into the cooled cracker crust and bake for approximately 20 - 25 mins.
      4. The middle of the cake should be still soft. Let it completely cool. Refrigerate for 30 mins.
      5. For layered Cake (sour cream and cherry compote) - bake for 40 -50 mins.

      Ingredients for Chocolate Custard

      • 14gm Unsalted butter
      • 55gm YesYouCan chocolate buttons
      • 50gm castor sugar
      • 14gm cocoa powder
      • 240ml milk
      • 40gm egg yolks
      • 14gm cornstarch ( gluten free )
      • 5gm salt

        Method

        1. Set the chocolate and butter in a bowl.
        2. Heat milk in a saucepan, whisk together the sugar, salt, cocoa powder, and corn-starch in the milk .
        3. While whisking continuously, add the egg yolks. Continue to cook the custard over medium heat, whisking. Once it thickens, pour it onto the chocolate and butter bowl.
        4. Whisk it together with the butter and chocolate until melted and well mixed
        5. Pour the custard over the cooled mud cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard.
        6. Chill until the custard has set completely.

        For the Assembly of the Pie

        1. Top the chilled custard layer with some cream Chantilly.
        2. Dust with cocoa powder.

        Ingredients for Sour Cream Frosting

        • 125gm sour cream
        • 90gm icing sugar
        • 10gm vanilla paste
        • 60gm butter (soft)

          Method

          1. Sift icing sugar.
          2. Mix butter and sugar until soft and creamy.
          3. Add vanilla extract.
          4. Fold in the sour cream delicately.

          Ingredients for Cherry Compote

          • 150gm tinned cherries (Pitted)
          • 50ml water
          • 20gm sugar
          • 7gm cornflour
          • 5gm almond extract
          • 10ml Lime juice

            Method

            1. Combine cornstarch and water and stir to fully combine.
            2. In a medium heavy sauce pan, combine cherries, lemon juice, water/cornstarch, sugar; stir to fully combine.
            3. Bring the mixture to a boil and lower the heat to low, crushing the cherries, allowing it to lightly simmer for 5- 8 minutes; stir frequently, until compote is glossy.
            4. Add the almond extract and mix. Let it cool.

            For the Assembly of the Pie

            1. Cut the cake into 3 equal layers
            2. Fill each layer with the sour cream frosting and cherry compote.

            YesYouCan Chocolate Mud Cake is a rich and decadent treat that everyone will enjoy. So easy to make, just add wet ingredients, stir with a spoon and bake, no mixer required! High quality dark chocolate buttons are included to make a spectacular ganache topping.

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