One for you, one for me...

Having been very excited about all the lovely, outdoor, active, sunny, photogenic activities I would enjoy with my 2 children over this summer the last few weeks have been marginally disappointing because of all the rain, cloud, wind etc.

So when I friend suggested ceramics painting we jumped at the opportunity even though it was away from our intended free activities for this week! And we're glad we did we managed to (mostly) amuse 5 children aged between 9 and 4 weeks, smell some pretty intense varnish and then of course reward ourselves for being so child-centered by popping off for coffee, milkshakes and cakes afterwards. And yes we ALL ate all of our dinner too.

Gluten free gooey-ness

Having time of to do things with the kids is great, unless its raining. Of course there are lots of other things you can go, baking used to be my personal favorite until I had to go on a gluten free diet and could no long join in licking the bowl.

So in need of amusement to the kids, some chocolatet gooey-ness for me and the need the mess up every surface in my kitchen I turned to Nigella Lawson to see which recipe I could adapt to a gluten free version and found gooey chocolate puddings, just whats needed on a dismal summer day!

If yo would like to try them, here's the recipe, its fast easy and not too expensive:

Ingredients:

125g good quality dak chocolate (its about a bar a a half when you're out shopping)

125g unsalted butter

3 large eggs

150gg caster sugar

35g Dove's wheat + gluten free plain flour

Butter and flour for preparing ramekins

Makes approx 6 250ml ramekins.

Melt the chocolate + butter in a bowl over a pan of simmering water.

Whisk together the sugar, eggs and flour.

Whisk the melted chocolate and butter into the egg, sugar and flour mix a bit at a time.

Set the mixture to one side to rest.

Grease your ramekins with butter then add flour to cover the butter and tapp off the excess.

Pour the mixture into your ramekins and place them on a baking tray.

Bake in a pre-heated oven at 200oC for about 10 minutes.

The tops should be firm and beginning to crack slightly and the edges set.

Serve hot with cold cream.

If you have extra left over (like us having only 4 ramekin dishes) cook the rest in something else, we cooked ours in rabbits until entirely set to make some bunny cakes for later!