Vickys Lighter Christmas Pudding

Directions

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