Recipe of Speedy Vickys Lighter Christmas Pudding, GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys lighter christmas pudding, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Lighter Christmas Pudding, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Lighter Christmas Pudding, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys lighter christmas pudding, gf df ef sf nf using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Lighter Christmas Pudding, GF DF EF SF NF:

1. Make ready Stork block margarine or butter for greasing the tin
2. Take 100 grams gluten-free / plain flour
3. Make ready 1 tsp baking powder
4. Make ready 100 grams sunflower / olive spread (Vitalite) / Stork block margarine
5. Take 100 grams raisins
6. Make ready 100 grams sultanas
7. Get 100 grams currants
8. Get 100 grams caster (superfine) sugar
9. Take 100 grams fresh gluten-free breadcrumbs
10. Take 1 tsp mixed spice (see below)
11. Make ready 150 ml light coconut milk
12. Get 2 tbsp brandy
13. Take Brandy Sauce to serve, see recipe linked below

Instructions to make Vickys Lighter Christmas Pudding, GF DF EF SF NF:

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 - - https://cookpad.com/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods
4. Stir in the milk and brandy to make a really thick batter. You may need more milk if using gluten-free flour, around 2 tablespoons or so
5. Spoon into the greased pudding bowl
6. Cover with baking paper or foil with a pleat in the middle to allow space for the pudding to rise. Secure the paper/ foil under the rim of the bowl
7. Get a large pan of water simmering and put the pudding bowl inside. The water should sit 2/3 of the way up the side of the bowl
8. Put the lid on the pan and let the pudding steam for 3 hours. Take care removing the hot bowl from the pan
9. Let cool if not serving immediately and recover with clean parchment/foil. The pudding will keep well in the fridge for up to 3 weeks
10. Re-steam for 90 minutes before serving if the pudding has been cooled and stored
11. You'll need to invert the pudding basin to get it out so put a plate over the top
12. Carefully flip the plate and bowl over. The pudding will release easily
13. Slice into 6 wedges and serve with my Sweet Brandy Cream Sauce or some hot custard - - https://cookpad.com/us/recipes/357491-vickys-sweet-brandy-cream-sauce-for-christmas-pudding

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