Projects  »  Gluten-Free Individual Christmas Puddings (Gemma McFarlane)

Gluten-Free Individual Christmas Puddings

by Gemma McFarlane

Introduction
Author

Gone are the days when you couldn’t have a Christmas cake when on a special diet!

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This wheat- and gluten-free recipe from Gluten-, Nut-, Egg- & Dairy-Free Cakes & Bakes by Gemma McFarlane (£15.99, B. Dutton Publishing) is the perfect solution if you’re baking a fruit cake for people with special diets. To make this recipe nut free, use 135g (4¾oz) gram (chickpea) flour and 140g (4¾oz) tapioca flour sieved together in place of the gluten-free flour, maize flour and ground almond mixture. To make this recipe dairy free, use dairy-free margarine in place of butter. The cake is better if left to mature for two months before serving.

WHAT YOU'LL LEARN

  1. Baking the rich fruit cake
    Make the cake mix, bake and allow to cool before decorating.
  2. Decorating the individual Christmas puddings
    Cover each mini cake and decorate with sugarpaste.

Occasion: Christmas
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Featured in Winter 2012 issue

Project by Gemma McFarlane

Gemma McFarlane

author of Gluten-Free Individual Christmas Puddings

Chef, cake decorator and special diet experimenter. Gemma has been cooking meals for people with special diets since leaving catering college at 18, first as a chef in a private hospital, then in a home for children with severe learning difficulties. Catering for a range of special diets, Gemma became determined to offer the same choices to everyone so began researching and experimenting with different ingredients. Gemma went on to work in a bakery, becoming head pastry chef and in 2006 she started her own business, Iced Gem Cakes, making celebration cakes.