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Gluten Free Boston Cream Pie

Boston cream pie is a delicious cake filled with custard cream and topped with chocolate. This version is gluten free and filled to bursting with an amazingly creamy custard filling and a rich dark chocolate glaze, almost like a traditional American Boston cream pie! A great cake for any day of the week.

Added 26th February 2017
Updated 4 days ago
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

Custard
2 egg yolks
500ml milk
2tsp vanilla extract
2tbsp cornflour
60g granulated sugar

Cake
270g gluten free self raising flour
225g caster sugar
75g butter
180ml milk
1.5tsp vanilla extract
1 egg
1 egg white

Topping
100g dark chocolate
1tbsp golden syrup
80ml double cream
  • Preparation Time: 25 Mins
  • Cooking Time: 2 Hours 30 Mins
  • This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Beat egg yolks in a jug or bowl and gradually pour in the milk while still beating, add in the vanilla extract.

2. Put the cornflour and sugar in a saucepan and stir together, while still stirring slowly pour in the milk and egg mix, place the pan on a medium heat and keep stirring otherwise it will curdle, keep stirring for 5-10 minutes until the custard begins to thicken. Once thickened remove from the heat and press cling film onto the top of the custard. Set aside to go cold for at least 2 hours.

3. While the custard is cooling you can make the cake. Place all ingredients in a bowl and whisk with an electric whisk until thick and creamy.

4. Grease a 7 or 8 inch cake pan and pour in the mix, bake in an oven preheated to gas mark 4 for 40 minutes, after this time, if it is not cooked (a knife or skewer pressed into the centre comes out with raw mix on), cover with tin foil and lower the heat to gas mark 2 and cook for a further 10-15 minutes or until knife/skewer comes out clean.

5. Turn the cooked cake out onto a cooling rack and allow to cool for at least half an hour then cut in half so the custard can be sandwiched in the middle. Allow the cake to fully go cold (at least another hour).

6. Once both cake and custard are cold, spread the custard on one half of the cake and then place the other half of the cake on top.

7. To make the topping heat the cream in a microwave until almost boiling, pour over the chocolate broken into a bowl with the golden syrup, stir until all the chocolate is melted the the chocolate ganache is glossy, pour over the top of the cake and allow to set.

Nutritional Information (Per slice)

Calories Carbs Fibre Fat Sugar Protein
433 62g 0g 18g 36g 5g

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