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Lucinda Bruce-Gardyne's Christmas recipe is perfect for those with a food allergy or intolerance.
Per serving (based on 12): 716kcals, 24.7g fat (10.7g saturated), 9.8g protein, 116.8g carbs, 88.5g sugar, 1.1g salt
This is lighter and moister than puddings made with wheat flour, and it’s also dairy-free. If you have a nut allergy, leave out the almonds. You can buy gluten-free suet and gluten-free baking powder from www.naturallygoodfood.co.uk.
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New to Gluten Free cookery (first year) I made one error and made minor adjustments, I bought shredded suet(covered in wheat flour), being snowed in, I shook as much flour off as possible which was quite considerable (my lil lady has Some tolerence), hard nuts were a nono so added some ground almonds instead and slightly more liquid to compensate for both of these. I have to say, I have honestly never tasted a better pudding, all without my mums leaving to mature which she had always drummed into me that I would have to do. Definate recommendation, my mum even agreed.
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