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Recipe: Satay Sundaes by Howard Middleton from Bake Off series 4

PUBLISHED: 09:00 26 August 2015

Howard's Satay Sundae.

Howard's Satay Sundae.


Great British Bake Off star Howard Middleton shares a delicious gluten-free dessert recipe

A deconstructed satay sauce in dessert form (where do I think these up from?), this includes coconut milk, chillies and lime, but I opted for cashews instead of the usual peanuts. Once made, the dairy-free ice cream can sit in the freezer and the cashew biscuits in a tin, ready for construction whenever you’re ready, be that Satay night or Sundae morning.

Makes at least 4 servings

For the chilli coconut ice cream

2 x 400ml cans of coconut milk

3 tbsp maple syrup

seeds from 3–4 cardamom pods

1/4tsp fennel seeds

1/4tsp dried chilli flakes

For the cashew chopsticks

1 large egg white (or equivalent pasteurised egg white)

50g icing sugar

grated zest of 1 lime

100g cashew nuts, roughly chopped

To serve

1 papaya

2 passion fruit

Any other tropical fruit of your choice

1. Whisk together all the ice-cream ingredients, then pour the mixture into a shallow freezerproof dish or tub. Freeze for 45 minutes.

2. Take it out of the freezer and vigorously stir with a spatula or wooden spoon, bashing it about to break up any ice crystals. Pop it back in the freezer.

3. After 30 minutes, repeat the vigorous stirring and bashing, and do this every 30 minutes for the next 3 hours or so until you have achieved a good ice-cream consistency. You can now cover the ice cream and leave it in the freezer until you need it.

4. Preheat the oven to 160ºC/140ºC fan/gas 3 and line a baking sheet with baking


5. In a small mixing bowl, whisk the egg white with the icing sugar and lime zest just enough to break the egg white up a little. Add the chopped cashew nuts, and then spoon 8 trails of the mixture onto the lined baking sheet. You can

tidy them up with wet fingers.

6. Bake for about 10–12 minutes until pale gold in colour. As soon as they come out of the oven, you can tidy up any rough edges with a sharp knife. Leave to cool and firm up on the baking parchment before you try to remove them. Store in an airtight tin until needed.

7. To assemble the sundaes, peel the papaya, remove its stone and use a melon baller to create little balls of fruit, (or you can just slice it) and place these in a sundae dish. Add scoops of the coconut ice cream, passion fruit seeds and pulp,along with any other tropical fruit, and finish with another scoop of ice cream. Top with two of the cashew chopsticks.

Howard’s tip: Some people are sensitive to mono-diglyceride so choose a coconut milk that doesn’t have this as an emulsifier. Most coconut milks are just coconut and water but there are some brands that contain additives.

Delicious Gluten Free Baking by Howard Middleton (published by Little Brown) is out 11 September 2015.

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