Vickys Lighter Christmas Pudding, GF DF EF SF NF
Vickys Lighter Christmas Pudding, GF DF EF SF NF

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys lighter christmas pudding, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must 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 cook that.

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