Full question
If I use a gluten-free Christmas pudding for the Christmas Puddini Bonbons - to enable friends with gluten and wheat allergies to enjoy them - does the recipe require anything else to ensure the puddini set correctly?
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Our answer
Nigella's Christmas Puddini Bonbons (from NIGELLA CHRISTMAS) uses left-over Christmas pudding to make small truffle-like bonbons that are then decorated as mini Christmas puddings.
The Christmas pudding is crumbled up before using and then bound together with melted chocolate. As the chocolate holds the bonbons together we don't think that you would need to make any changes if using a gluten-free Christmas pudding and the bonbons should firm up when they are refrigerated. Dark (bittersweet) chocolate should be gluten-free, but we suggest checking the packaging of the ingredients before making the bonbons.
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