Sam’s gluten-free caramel pie
Like most Britons I do enjoy the creamy texture of a cheesecake and my favourite part is not the topping but the crumbly base. It seems to complement the creamy, sweet topping perfectly.
This weekend my friends were coming to stay and I was racking my brain for a gluten-free dessert but also one that suited my friend’s dietary requirements… No cheese. Now, I know that there are lots of desserts that don’t include cheese but I really wanted to make a cheesecake, or something that resembled one.
There is something else you need to know about me: I can’t throw any food away. It pains me to do so and my freezer is full of so many odds and ends. Some people hoard everyday items like magazines, bottle tops and clothes. I hoard food!
Rooting through my freezer I came across two chocolate cupcakes I had made a couple of months ago… ‘Could I make a base out of these?’ I thought to myself. Some of the best things I have ever made came from the oddments that I keep in my freezer, so I thought I would give it ago.
And here is the result; something that is gluten-free, cheese free and not for anyone on a diet! It’s creamy and sweet just like cheesecake and if I do say so myself, delicious. So why not give it a go?
For this recipe you will need a 6 inch loose bottom tin that is either non stick or lined with baking paper, or use a small ceramic dish that is at least 1 inch in depth.
For the base you will need;
Three/four gluten-free chocolate cupcakes (depending on size – I used two large muffins)
1 tablespoon of chocolate spread
1 tablespoon butter or margarine
For the filling;
200 ml double cream or whipping cream
200g condensed milk (1/2 tin)
1/2 tin caramel
To garnish a little grated dark chocolate
1. In a food processor crumble up your cakes
2. In a pan you will need to melt the chocolate and the butter. Once melted add your cake crumbs to the mixture and then mix together.
3. Turn out into your cake tin and smooth down to form about a base that is around 1/2cm in depth. Place into fridge to firm up while you are making the topping.
4. In a medium sized bowl whisk the cream until it forms soft peaks, be careful not to over mix the cream.
5. Now add in the condensed milk and fold into the mixture. You will find at this stage the cream will loosen up. Don’t worry it will set in the fridge. Once the cream and condensed milk are folded in, fold in most of the caramel. Save about two tablespoons to spread a layer over the base.
6. Take your base out of the fridge and spread over the remaining caramel.
7. Now spoon out the topping and level it out and place the pie into the fridge to set, preferably overnight, but it will take about 3 hours.
8. Once set, remove the casing and place onto a plate if in a loose bottom tin, or cut and serve from a ceramic dish.
To serve grate over a little dark chocolate.
Enjoy and happy baking!