Chef Chris Horridge in “The Independent”

Not so naughty, but still nice: Chefs are developing guilt-free desserts by replacing sugar with spice.

The Independent.

21st July 2011

“When he first presented his gluten-free, dairy-free, sugar-free puds on the television programme Great British Menu three years ago, when he was head chef at the Michelin-starred Bath Priory Hotel, he wowed the judges but alienated a large swathe of the pudding-eating British public. “It is definitely possible to make healthy desserts that taste just as good,” he says. “You can use gluten-free flour in most cases as you would normal flour, for example. We did an Opera Cake, which is a classic French sugar-rich dessert, with no dairy, no sugar, and made from gluten-free flour. We gave it to the pastry chef without telling him and he couldn’t even taste any difference.”

To read the full article in The Independent newspaper please click here.