Lighter Christmas Pudding (2024)

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1. The day before you make the pudding, mix the lemon zest, wine and dried fruit in a bowl, cover with cling film and leave to soak overnight, at room temperature.

2. The following day, prepare the steamer, referring to the instructions on page 221. Prepare the pudding basin by lightly buttering all over and placing a circle of baking parchment in the base, to help with unmoulding later. Have a couple of large pieces of baking parchment and some string to hand, ready to cover the pudding.

3. Add the stem ginger, syrup and candied peel to the soaked fruit mixture. In a large bowl, cream the butter and sugars until pale and fluffy, then add the eggs and vanilla extract. Mix the flour, baking powder and salt together in a separate bowl, then stir this into the butter mixture. Now add all of the fruit and ginger along with their soaking liquid. Stir lightly to combine.

4. Spoon the batter into the prepared pudding basin. Lay one sheet of the baking parchment over the top of the basin, fold a wide pleat into it (to allow the pudding to expand as it cooks) then use a length of string tied around it to secure. Repeat with the second sheet of baking parchment. The cover should be secure but loose enough that it won’t constrict the rising pudding.

5. Bring the water in the steamer to the boil, put the pudding in and the lid on, and steam for around 2 hours, or until well risen, firm and a knife inserted into the centre comes out clean. It’s important that you keep an eye in the water levels during this time, topping up regularly so that the pan doesn’t boil dry.

6. When it’s ready, carefully unmould the steamed pudding, loosen around the edges and invert onto a large plate. Serve with ice cream (homemade, spiked with a dash of sweet white wine, is particularly good) to finish the feast.