If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Try our gluten free recipe to make this festive family favourite! The secret of a rich dark pudding is the length of time it is steamed; the longer the steaming, the richer the pudding.
110g Glutafin Gluten Free Select White Loaf
110g Glutafin Gluten Free Select Multipurpose White Mix
350g good quality mixed dried fruit
150g ready-to-eat dried figs, dates or apricots, finely chopped
50g ground almonds
110g breadcrumbs
1 ½ tsp Gluten-free baking powder*
75g vegetable suet*
2 medium eggs
4 tbsp brandy
4 tsp. milk
110g muscovado sugar
150g diced cooking apple
*Refer to Coeliac UK directory
Food processor
Wooden spoon
Large mixing bowl
Greaseproof paper
Cling films
1. Whizz bread in a food processor to make breadcrumbs, and combine with all other ingredients in a large mixing bowl using a wooden spoon.
2. Spoon into 2 x 900 ml / 1½ pt pyrex bowls or 8 individual bowls and cover with a double layer of greaseproof paper.
3. Wrap the whole basin in foil with the joined edges at the top, to use as a handle.
4. Steam the pudding* for 6 hours (or 2 hours for individual size), topping up with boiling water as required.
5. When cooked, cool and cover with fresh greaseproof paper and wrap in foil again. Store in a cool, dry place or freeze.
6. To reheat the pudding, steam again in the bowl for about 1½ hours. Turn out of the bowl on to a plate and decorate with holly or flame with brandy.
7. Serve with brandy sauce or brandy butter.
110g Glutafin Gluten Free Select White Loaf
110g Glutafin Gluten Free Select Multipurpose White Mix
350g good quality mixed dried fruit
150g ready-to-eat dried figs, dates or apricots, finely chopped
50g ground almonds
110g breadcrumbs
1 ½ tsp Gluten-free baking powder*
75g vegetable suet*
2 medium eggs
4 tbsp brandy
4 tsp. milk
110g muscovado sugar
150g diced cooking apple
*Refer to Coeliac UK directory
Food processor
Wooden spoon
Large mixing bowl
Greaseproof paper
Cling films
1. Whizz bread in a food processor to make breadcrumbs, and combine with all other ingredients in a large mixing bowl using a wooden spoon.
2. Spoon into 2 x 900 ml / 1½ pt pyrex bowls or 8 individual bowls and cover with a double layer of greaseproof paper.
3. Wrap the whole basin in foil with the joined edges at the top, to use as a handle.
4. Steam the pudding* for 6 hours (or 2 hours for individual size), topping up with boiling water as required.
5. When cooked, cool and cover with fresh greaseproof paper and wrap in foil again. Store in a cool, dry place or freeze.
6. To reheat the pudding, steam again in the bowl for about 1½ hours. Turn out of the bowl on to a plate and decorate with holly or flame with brandy.
7. Serve with brandy sauce or brandy butter.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.