Is McVitie's Jamaica Ginger Sticky Pudding Cake Alpha-Gal Friendly?

Description
Moist, richly spiced pudding cake offering a sticky, syrupy texture and warming spice notes; commonly warmed and served with custard, cream, or ice cream. Reviewers often cite deep flavor and soft crumb, praising convenience as a ready dessert, while some mention occasional uneven sweetness or a denser-than-expected texture, and packaging.

Description
Moist, richly spiced pudding cake offering a sticky, syrupy texture and warming spice notes; commonly warmed and served with custard, cream, or ice cream. Reviewers often cite deep flavor and soft crumb, praising convenience as a ready dessert, while some mention occasional uneven sweetness or a denser-than-expected texture, and packaging.
Ingredients
Glucose-Fructose Syrup, Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Water, Sugar, Vegetable Oils (Palm, Rapeseed), Humectant (Sorbitol), Emulsifier (E471), Dried Whey (Milk), Colour (Plain Caramel), Milk Protein, Wheat Starch, Raising Agent (Sodium Bicarbonate), Stabiliser (Guar Gum), Dried Whole Egg, Wheat Protein, Salt, Preservative (Potassium Sorbate), Ginger Flavouring .
Look up any ingredient →What is a Alpha-Gal Friendly diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
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Where to buy
McVitie's Jamaica Ginger Sticky Pudding Cake is available at 5 retailers
About this product
Snack · Piece


