Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.



150g/6oz Rice Flour or Gluten Free Flour or a mixture both

75g/3oz Butter or Marge

6 tbsp Water


3tbsp Raspberry Jam

1 Egg

75g/3oz Castor Sugar

25g/1oz Rice Flour or Gluten Free Flour

75g/3oz Ground Almonds

2tbsp Milk


It's the end of the orange season so make the most of it with this yummy recipe - and it's gluten-free too!

  • 100g (3½oz) polyunsaturated margarine, softened

  • 50g (1¾oz) caster sugar

  • 100g (3½oz) rice flour

  • 100g (3½oz) cornflour

  • 50g (1¾oz) good quality chocolate (gluten-free if desired)

  • Grated rind of 1 orange

8oz Margarine

8oz Caster Sugar

8 eggs (beaten)

1lb mix of Flours (Rice Flour, GF Flour, Gram Flour, Soya Flour)

4tsps (heaped) GF Baking Powder

4tsps Xantham Gum

1 tbsp(heaped) Coffee Granules dissolved in a drop of hot water

I handful of Walnuts chopped


125g/5oz softened Butter

125g/5oz Soft Brown Sugar

3 large Eggs

150g/6oz Gluten Free Flour

1tsp Mixed Spice

1tsp Baking Powder

2tbsp Milk

300g/12oz Mixed Dried Fruits

50g/2oz glacé Cherries quartered

50g/2oz Candied Peel

100g/4oz Whole Almonds


I used the Silverwood 23cm springform tin to make this divine chocolate cake - it's squidgy and yummy and makes a great afternoon cake or dinner dessert.

  • 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)
  • 1 cup butter
  • 3 tablespoons unsweetened natural cocoa powder, sifted
  • ¼ cup strong brewed coffee
  • 2 whole eggs
  • 6 eggs, separated
  • 1 cup sugar
  • ½ teaspoon cream of tartar

Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.


4oz butter or marg

3oz plain GF chocolate

4oz GF plain flour

Walnuts optional

3 eggs

8oz caster sugar

1tsp GF baking powder



8oz Margarine

8oz Caster Sugar

8 eggs (beaten)

1lb mix of flours

4tsps (heaped) Baking Powder

4tsps Xantham Gum

Zest and juice from 2 Lemons

3oz Ground Almonds

1/2tsp Almond Essence

2 cups instant Polenta

6 cups Water in a medium saucepan

1 tsp Baking Powder

1tsp Ginger (powdered if you like, but the Bart’s ground root is better)

200g Dark Chocolate

1 cup of chopped up preserved stem ginger


 Sweet Scones

1lb mixture of Gram flour / Gluten-free White Flour / Rice flour

4 tsps Baking Powder

4tsps Xantham Gum

4oz Caster Sugar

4oz Margarine

2-3oz Fruit (Cherries, Sultanas, Apricots, etc)

2eggs + milk (or soya milk if making Dairy –Free as well)

I developed this recipe because the shop-bought GF bread was soooo dire. The key ingredient (as in all GF baking) is the Xantham Gum. This ‘glues’ together the flours in the absence of the gluten present in wheat flours.

I found that using a mixture of flours makes for a more tasty dough, so I just mix together a few of the following - G-F white bread flour, brown rice flour, white rice flour, gram flour (also known as Chick Pea flour) and Soy Flour. You can also add Buckwheat flour which has a unique flavour, but makes the bread rather grey!


2oz            brown sugar

1 lemon      juice & grated rind 

1⁄2tsp        cinnamon

4oz            sunflower oil

6oz            rice or gluten free flour (or mixture of both)

1oz            gram flour

2 tsps       Xantham gum

2 oz          desiccated coconut

2oz           crushed pineapple

4oz            finely grated carrots

1tbsp         water

1⁄2             grated rind & juice of orange

6oz            icing sugar  

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The Cud Life

Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
Cottages, Camping and Cookware!