Vickys Lighter Christmas Pudding

• 100 grams gluten-free / plain flour
• 1 tsp baking powder
• 100 grams sunflower / olive spread (Vitalite) / Stork block margarine
• 100 grams raisins
• 100 grams sultanas
• 100 grams currants
• 100 grams caster (superfine) sugar
• 100 grams fresh gluten-free breadcrumbs
• 1 tsp mixed spice (see below)
• 150 ml light coconut milk
• 2 tbsp brandy

1. Grease a 2 pint / 1.2 litre pudding basin very well with some margarine
2. Sift the flour and baking powder into a mixing bowl and add the sunflower spread / margarine, rubbing it in with your fingertips to create 'breadcrumbs'
3. Mix in the raisins, sultanas, currants, sugar, breadcrumbs and mixed spice
4. Stir in the milk and brandy to make a really thick batter.
5. You may need more milk if using gluten-free flour, around 2 tablespoons or so
6. Spoon into the greased pudding bowl
7. Cover with baking paper or foil with a pleat in the middle to allow space for the pudding to rise.
8. Secure the paper/ foil under the rim of the bowl
9. Get a large pan of water simmering and put the pudding bowl inside.
10. The water should sit 2/3 of the way up the side of the bowl
11. Put the lid on the pan and let the pudding steam for 3 hours.
12. Take care removing the hot bowl from the pan
13. Let cool if not serving immediately and recover with clean parchment/foil.
14. The pudding will keep well in the fridge for up to 3 weeks
15. Re-steam for 90 minutes before serving if the pudding has been cooled and stored
16. You'll need to invert the pudding basin to get it out so put a plate over the top
17. Carefully flip the plate and bowl over.
18. The pudding will release easily
19. Slice into 6 wedges and serve with my Sweet Brandy Cream Sauce or some hot custard

flour, baking powder, olive, raisins, sultanas, currants, caster, breadcrumbs, mixed spice, light coconut milk, brandy

Taken from cookpad.com/us/recipes/356637-vickys-lighter-christmas-pudding (may not work)