Light Christmas Pudding

This pudding will make an excellent alternative for those who don’t like
a rich dark pud.
Unlike a traditional, moist, rich Christmas pudding, this light sponge will
not keep so it needs to be made and eaten straight away.


To make a pudding to serve 6 people You will need:

  • 8 oz, 225 g, self-raising flour
  • 1 level tsp ground ginger
  • 1 level tsp ground mixed spice
  • 1 level tsp ground cinnamon
  • 4 oz, 110 g, butter or margarine at room temperature
  • 4 oz, 110 g, caster sugar
  • 4 oz, 110 g, sultanas
  • 2 oz, 50 g, currants
  • 2 oz, 50 g, mixed chopped candied peel
  • 1 oz, 25 g, ground almonds,
  • 3 medium sized eggs
  • The rind of one small lemon
  • 2 tbsps golden syrup
  • 1 tbsp dark treacle
  • 2 tbsps dark, strong beer or stout(optional)
  • A little extra margarine for greasing
  • A little extra beer or stout just in case you enjoy the flavour, smile


Grease a deep-sided 2 pint, or 1 litre, pudding basin.
It would help if it had a slight rim.

Begin by sifting the flour and spices into a bowl.
Cream the butter or margarine and caster sugar together in a large mixing bowl until they are light and fluffy.
You can use your electric mixer to do this.
Break each egg separately to make sure its fresh before whisking your eggs together with a fork until they are smooth.
Now, add the egg to the creamed mixture in the large mixing bowl, a little at a time, beating well between additions.
When all the egg has been added, put down your mixer and using a metal spoon, gently fold in the flour and spices.
Then, carefully fold in the dried fruit, and mixed candied peel, the rind
of the lemon and the chopped almonds.
Spoon the golden syrup and treacle into the base of the greased pudding basin.
You will find this easier to do if you either warm a tablespoon first, or, grease it with margarine.
Now, spoon in the pudding and level the top with a large, flat-bladed knife.
Don’t fill your basin right to the top as the pudding is going to rise while
its cooking.
Cover the top of the basin with greased, greaseproof or parchment paper,
then with a layer of aluminium kitchen foil, making sure that both layers come
down below the outside rim.
Hold the paper and foil in place around the outside with either string or a large elastic band.
Place the pudding, inside a large saucepan containing just enough water to come half way up the outside of the basin, or stand it inside a graduated steamer,
stand that on a pan of water.
Cover the steamer or saucepan with a lid.
Bring your pan to the boil, turn down the heat until the water is bubbling slightly and you can just feel a little steam rising up to meet your hand if
you lift the lid of the pan or steamer.
Boil steadily for 2 and a half hours.
Carefully remove the basin from the pan or steamer, then take off the foil and paper.

Hope you enjoy it.