15 x 20cm/6 x 8″ baking tray, large serving dish/bowl, grater, saucepan and 3 x mixing bowls

Gluten Free Chocolate Brownie
150g plain chocolate
100g butter
200g sugar
100g FREEE Plain White Flour
1 tsp FREEE Baking Powder
3 eggs
butter, for tray

Gluten Free Custard
450ml milk
2 tbsp sugar
2 tsp vanilla extract
3 tbsp FREEE Organic Cornflour
 

Chocolate Brownie Trifle
450ml prepared jelly
400g fresh fruit salad, or tinned fruit
1/2 chocolate brownie from above
500ml cold custard from above
300ml double or whipping cream
2 chocolate squares, grated

180˚C, Fan 160˚C, 350˚F, Gas 4

Gluten Free Chocolate Brownie

1. Pre-heat the oven.
2. Rub some butter around the inside of a 15 x 20cm/6 x 8″ baking tray or insert a baking liner.
3. Gently melt together the chocolate and butter.
4. In another bowl mix in the sugar, flour and baking powder.
5. Break the eggs into a large bowl, beat to combine then beat in the flour mix.
6. Pour in the melted chocolate and butter.
7. Pour into your prepared dish.
8. Bake for 22-30 minutes.
9. Allow to cool completely.
10. Cut the brownie in half, wrap and save one half for another day.

Gluten Free Custard

1. Measure the milk into a saucepan then remove five tablespoons of the milk to a bowl.
2. Add the sugar and vanilla extract to the saucepan.
3. Heat the pan of milk, stirring occasionally, until the sugar has dissolved.
4. Bring the milk almost to the boil then take it off the heat.
5. Add the cornflour to the cold milk stirring to make a smooth paste.
6. Poor half of the hot milk onto the paste stirring as you do this.
7. Tip the mixture back into the saucepan.
8. Return the pan to the heat and stir as the custard thickens.
9. Allow the custard to bubble gently and cook for a minute while stirring.
10. Remove from the heat and leave to cool.

Gluten Free Brownie Trifle

1. Make up the jelly according to its instructions and leave to set in the bottom of a large serving dish/bowl.
2. Chop the fresh fruit for the fruit salad or drain the fruit if using tinned.
3. Spread the fruit salad over the jelly.
4. Break the prepared brownie into chunks and scatter the pieces over the fruit.
5. Whisk the cold custard and spread it over the brownie pieces.
6. Whip the cream and spoon it on top of the custard.
7. Chill until ready to serve.
8. Before serving, grate the chocolate using a coarse grater and scatter it over the top of the trifle.