Here is the recipe for egg custard - better late than never. Christmas has been hectic! I usually make it for breakfasts but it works well in trifle.
8 fluid oz double cream
5-7 dessertspoons sweetener
1 teaspoon almond essence or other flavour - lemon works, so does coffee or rum
Nutmeg or cinnamon
Put all ingredients except the last into a liquidiser and combine for a few minutes. Pour into a large or several individual containers (I usually use 6). Sprinkle with nutmeg or cinnamon if liked. Put into a large baking tin filled with water up to half the height of the containers. Bake 180 degrees for 45 minutes. Check if set. (Might need more time)
Another version is part of the recipe for Christmas Pudding Ice Cream - coming next time.
Happy New Year to you all. May it be a time of peace and joy.
This one is definitely for those trying to cut down on carbs at Christmas. My mother-in-law gave me this recipe which I think has never been beaten!
Nanna Jean's Trifle
Sponge cake or Madeira cake (Use any recipe to make a Madeira cake using 3/4 ground almonds + 1/4 SR flour - it doesn't rise but it doesn't matter in a trifle.) Beware - If you use a bought cake you will add a lot of carbs!
Raspberry jam (use diabetic if you can get it or raspberries + sweetner + a little water and liquidise)
Sherry (cheap is as good as expensive). If you want a non-alcoholic trifle use apple juice.
Custard (egg custard using sweetener or Bird's custard powder+ sweetener) or bought (check label for carbs)
Double or whipping cream
Decorations - beware carb laden glace cherries!!
Note that the proper version of this recipe does not use any fruit - my husband would consider it a sacrilege to do so.
Cut your cake in half. Use half to fit the bottom of a glass bowl. Cover the cake pieces with raspberry jam or liquidised raspberries. Top with the second layer of cake.
Pour the sherry over the cake and mash with a fork until the cake is soft and has lost its form. (More tastes better than less!)
Make custard according to instructions. Birds has the recipe on the tin. Egg custard recipe next time. Otherwise use bought custard.
Pour custard over the cake base. Put in the fridge and allow to set. If you don't want a skin, add a beaten egg to the Bird's custard recipe or cover loosely.
Whip the double or whipping cream until it forms stiff peaks. Heap on top of the custard when set. Smooth, then scrape the top with a fork until it looks like snow.
Decorate and return to the fridge until needed.
The family consider it not wise to drive after eating this trifle, so they take their portions home with them. My poor daughter, Vickie, is pregnant this year and so will have to have the non-alcoholic version and no shellfish. So she has ordered a full Christmas dinner with all the trimmings for July!
My granddaughter Shannon made our Christmas Pudding yesterday. I am sure it will be lovely. We use the same recipe every year - originally from Betty's Tea-rooms, Harrogate. (http://www.bettys.co.uk). Carbohydrate-wise it is a disaster. We used sweetener for the sugar but the only other thing I could change was 1.5 oz flour so we didn't bother. I'm resigned to having very little on Christmas Day, but that is no reason to deprive the rest of the family.
However I will share with you my mincemeat recipe. I love it because it has no suet and tastes yummy. Very quick and easy to make. It is high in carbohydrates but better than the bought varieties. (It is the mixed fruit that does the damage) One or two mincepies on special occasions, using pastry made with ground almonds substituted for 2/3 of the ordinary flour required, are my treat.
500gr mixed fruit
2 tablespoons marmalade (I used ginger)
75 gr muscavado sugar (I used sweetener)
1 tsp grated or ground nutmeg
1 tsp cinnamon
1 tsp mixed spice (or cinnamon, nutmeg, ginger and ground cloves)
1 tablespoon orange juice
3 tablespoons whisky
Jest of 2 oranges (optional)
Chop the banana, mix with the other ingredients. Stir well. Keep in a Kilner or other jar in the fridge until wanted. Enjoy.
Christmas is certainly going to be a challenge this year. Our normal menu is below:
Southport Shrimps & brown bread and butter. (no bread for me!)
2 Chickens and 1 duck (OK)
Homemade sage and onion stuffing (more onions, less bread and very little!)
Chipolata sausages (in moderation)
Assorted vegetables (OK)
Roast potatoes and roast parsnips ( only one of each - grrr!)
Gravy (in moderation)
Apple sauce, cranberry sauce or redcurrant jelly (I can have very little!)
Christmas pudding (I am going to try to cut down some carbs but I cannot have very much - recipe next time)
Trifle (most of it is ok except for the jam and sponge, which I shall change - watch this space)
Christmas pudding ice cream (again, cut down or change some ingredients)
Mince pies (home made mincemeat cuts out a little + pastry made with ground almonds - recipe soon)
The temptation will be awful but at least I am trying.
Surprisingly alcoholic drinks are not as high in carbs as I imagined, so I shall have my usual Kir Royale + wine. After all, it's Christmas!
Continuing my theme of finding breakfast foods that won't push my blood sugar through the roof, I have been experimenting with Welsh Cakes.
The method is the same - replace ordinary flour with either ground almonds or dessicated coconut and sugar with sweetener. Also reduce dried fruit which is high in carbs.
6 oz flour (I use 4 oz ground almonds + either 2 oz self raising flour or 2 oz plain flour + baking powder)
3 oz butter
Handful dried fruit (I prefer sultanas)
Sweetener to taste (I use 4 - 6 dessertspoons powdered sweetener - Canderel or Splenda)
! egg beaten
Milk if the mixture is stiff.
Oil to fry (I use the spray-on low calorie olive oil)
Mix the flours and salt together. Rub the butter into the flour until it looks like breadcrumbs. Add sweetener and fruit, then the beaten egg. I usually find this makes a dough that is firm enough, but if it is too stiff add a little milk. Roll out the dough on a floured board. Cut into portions using a cookie cutter. Heat a frying pan. Spray with oil or add a dessertspoon of olive oil. Fry the Welsh Cakes.
They are delicious hot with butter and also good cold, or reheated for 30 seconds in a microwave. I usually make double this recipe which lasts me for a week - in spite of the family! Enjoy.
I haven't tasted pizza for five months. The toppings are fine for a low carb diet, but the usual base isn't. Yesterday I had a brainwave. Instead of using flour and yeast, I used ground almonds and low fat yoghurt. The base did not rise, but otherwise it tasted great and my blood sugar only rose a little!
If you want to have a go - this is what I did.
A small pizza for 2 people.
6 oz ground almonds
2 oz self raising flour (or plain flour and baking powder)
Dessertspoon baking powder (I'll try more next time)
Small carton low fat yoghurt. (I used Total which has fewest carbs I've found so far)
Milk, if mixture is stiff.
Mix dry ingredients, add yoghurt and milk, if needed. Roll out into a circle and bake blind. Check to ensure the base is cooked underneath.
Add toppings. Cook until cheese is melted. Enjoy!
Award winning author, Michele McGrath, was born on the beautiful Isle of Man in the middle of the Irish Sea.