Phil's at it again this time with the premier bread makers Warbutons, Phil has teamed up with Warburtons in the launch of their Gluten-Free bread range.
Whether it is a piece of toast for breakfast, a tasty sandwich for lunch or a crumpet for supper, we eat the equivalent of 9 million loaves of bread each day in the UK. And now people who follow a gluten-free or wheat-free diet or those with coeliac disease don’t have to miss out on this tasty daily staple with the launch of Warburtons new Gluten-Free and Wheat-Free bakery range. The new range of white and brown loaves, sub rolls, crumpets and teacakes have all the taste just without the gluten and wheat. Warburtons have teamed up with chef and expert in gluten-free cooking, Phil Vickery, to develop these two tasty gluten-free and wheat-free recipes.
- 2 Warburtons Gluten-Free & Wheat-Free Teacakes, halved
- 100g castor sugar
- Enough water just to cover the sugar
- 50g pecan nuts
- 50mls water
- 2 tbsp double cream, optional
- 2 large Bramley apples, peeled, cored and chopped roughly
- 75g castor sugar
- Juice and finely grated zest 1 large lemon
- Place the 100g of sugar and enough water to just cover the sugar in a pan.
- Bring to a rapid boil, and then cook until the sugar starts to brown, then add the pecan nuts and cook in the caramel for 15 seconds until lightly brown.
- Carefully add the 50mls water and re-boil, then add a little cream if you want to and leave to cool.
- Place the apple, 75g of remaining sugar and zest and juice of the lemon into a second pan and cook for 10 minutes until nice and pulpy.
- Lightly toast or bake the teacake halves, top with the warm apple compote and spoon over a little of the thick pecan caramel syrup.