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

https://cookpad.wasmer.app/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods

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

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

https://cookpad.wasmer.app/us/recipes/357491-vickys-sweet-brandy-cream-sauce-for-christmas-pudding