Ingredients :
- Stork block margarine or butter for greasing the tin
- 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
- Brandy Sauce to serve, see recipe linked below
Method :
- Grease a 2 pint / 1.2 litre pudding basin very well with some margarine
- 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"
- Mix in the raisins, sultanas, currants, sugar, breadcrumbs and mixed spice
- 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
- Spoon into the greased pudding bowl
- 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
- 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
- Put the lid on the pan and let the pudding steam for 3 hours. Take care removing the hot bowl from the pan
- 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
- Re-steam for 90 minutes before serving if the pudding has been cooled and stored
- You"ll need to invert the pudding basin to get it out so put a plate over the top
- Carefully flip the plate and bowl over. The pudding will release easily
- Slice into 6 wedges and serve with my Sweet Brandy Cream Sauce or some hot custard
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