Full question
I've made this once before and it was delicious. The only 'problem' was that it was far too large for the group of people I had, but this just meant that I could draw out the pleasure of eating it for months after as I froze what was left. I'm making it again this year, but I need to make it gluten-free for a guest... is there anything I need to add (e.g. xanthan gum, etc) to make up for the gluten-free substitutions?
Our answer
Nigella's Ultimate Christmas Pudding (from NIGELLA CHRISTMAS) is usually, like most Christmas puddings, best made around 6 weeks in advance of Christmas. Traditionally this day is called "stir-up Sunday", which this year is the 24th November. It is possible to make the pudding gluten free by using gluten-free breadcrumbs and gluten-free flour, though we suggest replacing the wheat flour with half gluten-free flour and half ground almonds. The almonds help to add extra moisture to the pudding, to offset. Most baking powders are gluten free, but it is a good idea to check.
However, most commercial suet is dusted with wheat flour, so you may need to use same weight of vegetable shortening as a gluten-free alternative. Freeze the shortening until firm enough to grate using the coarse holes of a box grater, then use the grated shortening in place of the suet.
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