Vickys Lighter Christmas Pudding, GF DF EF SF NF

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Vickys Lighter Christmas Pudding, GF DF EF SF NF. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vickys Lighter Christmas Pudding, GF DF EF SF NF is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Lighter Christmas Pudding, GF DF EF SF NF estimated approx 3 hours 10 mins.

To begin with this particular recipe, we have to prepare a few components. 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.

You can't buy gluten free things here that are egg free too and I don't like to make Jack something separate for Christmas pudding when I can make something all if us can enjoy. This turned out even better than I hoped it would and we all loved the trial pudding lol. Roll on Christmas Day!

Ingredients and spices that need to be Take to make Vickys Lighter Christmas Pudding, GF DF EF SF NF:

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

Steps to make 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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