Lactose free rice pudding topped with blueberry brittle

Rice pudding is a real comfort food and often advised for people who need to have nutrition support for weight loss as it is easy to eat and tastes great. If you have lactose intolerance however, this might be a food you wish to avoid. But using lactose free milk means that you can have lactose free rice pudding – a joy!


100g short grained rice

1 pint of lactose free milk (more may be required – depending on how thick you like your rice pudding.)

2 tablespoons of lactose free cream

2 tablespoons of table sugar

A handful of blueberries.

Sugar to sweeten to taste


Add rice to the pan and cover with half the milk and cream and bring to the boil.

Keep stirring and adding milk till the rice is cooked.

Taste – then add just enough sugar to sweeten.

Add the two tablespoons of table sugar to a pan with a small amount to water and cook till dissolved. Add the blueberries and coat in the sugar. Add to the top the rice pudding and serve.

Serves 2


How does the free from toad get in the hole?

It’s March and it is snowing today! I have been out and I did get soaked to the skin – urgh! It is not nice snow – more the sloppy sort that doesn’t stick around long enough to freeze properly. If you are thinking of cooking a really warming comforting meal you need go no further than the recipe for toad in the hole. But there is a catch if you are lactose and gluten or wheat free. How does the toad get in the free from hole? Make the following recipe and find out!


400 mls of lactose free milk

6 gluten free sausages

200g of gluten free self-raising flour

1 teaspoon of gluten free mustard powder

salt & pepper

3 eggs

1 tablespoon of olive oil


weigh the flour into a bowl and add the mustard powder and mix well

break the three eggs into the bowl and add the lactose free milk

add salt & pepper and mix well

add the oil to a dish and heat in the oven

prick the sausages and add to the pan

pour around the batter and place in the top of an oven at gas mark 7 or 220 degrees C till the surface is nice and brown.

Serves four for a meal – if you have a problem with higher fat foods and your IBS then you might need to be cautious with your portion size. Also don’t forget this is a high fat meal so it is for occasional consumption only – when you really need a lift midwinter after going for a long walk in the snow perhaps! πŸ˜‰


Gluten free raspberry buns and school cookery lesson reflections – seventies special!

I am really giving my age away with this post, this recipe was one of the first that I tried at school it is refreshingly simple and because it has been made gluten-free it can take some punishment during the dough making stage.IMG_1693 I didn’t like cookery at school generally, you had to carry all the ingredients with you and the buns home again (if any of them actually reached home!) As I walked about a mile to and from to school every day having to carry school books and cookery ingredients wasn’t great. How times have changed, these days and walking on your own or with friends to school is not encouraged because of safety concerns. I never came to harm and it was a real pleasure to play out and have real freedom. We would often travel miles on our bikes without a second thought but I suppose because we lived in a semi rural area traffic wasn’t a major concern and there were fewer cars on the roads at that time.


225g gluten-free self-raising flour

75g dairy free margarine (make sure this is refrigerated before use)

75g golden castor sugar

1 egg

Raspberry jam

egg for brushing and extra castor sugar for brushing.

Gluten free flour for rolling out the mix


Weigh out the flour and add to a mixing bowl with the sugar.

Weigh the margarine and rub this into the flour mix.

When the margarine has been rubbed in add the egg and bring the mix together.

Work it well so the ingredients come together and then roll it into a sausage shape.

Cut it into nine or twelve (if you are being good and reducing the portion size.)

Flatten the disks a little with the palm of your hand and using a teaspoon create a small indentation in the centre of each one.

Fill the indentation with raspberry jam.

Brush each one with beaten egg and sprinkle on castor sugar.

Place on a greased baking tray and cook for about 20 to 25 minutes at gas mark 6/204 degree celsius.

These buns are gluten, lactose and milk free, they are also suitable for a low FODMAP diet but do check the ingredients in your flour.

Dairy free, lactose free, egg free strawberry ice-cream.


349g silken tofu (firm)

100 ml rice milk

1 teaspoon pure vanilla extract

350 g strawberries

2 dessert spoons of golden caster sugar


Place tofu into a mixing bowl and add vanilla extract, golden caster sugar and rice milk.

Mix with a hand mixer – it will look grainy in texture – keep calm and carry on!!!

Wash and chop strawberries and add to mix, the using a hand blender blend in strawberries.

Using a hand blender blends mix to a smooth paste and adds some air to the mix.

Place the mix in an ice-cream maker or a plastic container, if using a plastic container place in freezer and freeze for 1 hour.

Take the container out of the freezer after 1 hour and blend again.

Place container back in the freezer till mix is frozen.

Can be made with sweetener if desired. This ice-cream is very solid if left overnight in the freezer – either eat it once lightly frozen or leave it out to defrost slightly before serving. Has the texture of a granita.

Serves 4 approximately 140 Kcal per serving, approximatley 3g of fat.