We have been making Nigella's Gingerbread Stuffing every year for Christmas, but my son in law now has to have a dairy-free diet. How can I alter this recipe but still retain the flavours? Thank you.
Nigella's Gingerbread Stuffing (from NIGELLA CHRISTMAS) is good for Christmas or Thanksgiving, thanks to its seasonal spicing, but is also good at any time of the year. The main dairy ingredient listed in the recipe is butter and as it is a fairly small amount it can be replaced with 3 tablespoons of olive oil without sacrificing flavour.
However the recipe uses store-bought gingerbread loaves (a type of sticky ginger cake) and many of these contain dairy ingredients. In the UK it is possible to buy a vegan ginger cake, which may be a suitable alternative. Otherwise we would suggest making your own ginger cake to use in the stuffing. You may like to try Nigella's Cider And 5-Spice Bundt Cake as this is a dairy free cake and can be baked in a bundt tin or a 20cm/8-inch square cake tin. Some of the alternative cakes may not be quite as sticky as the original ginger loaf cake used, so if the mixture looks a little dry then you can add 2-4 tablespoons of vegetable stock (broth). However please note that we have not tried any of the alternatives so are unable to guarantee the results.