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