Light Christmas pudding

Cream margarine and sugar together until light and fluffy.

Add the lightly beaten eggs and mix well.

Stir in the sieved flour, cinnamon, nutmeg and mixed spice.

Then, add the fruit mix, grated apple and ground almonds and combine well.

Finally, add the breadcrumbs and bottle of stout.

Stir well, cover loosely and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Stand the basin on an upturned ramekin in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin and bring to a simmer. Cover with a tight-fitting lid and simmer over a low heat for 5 hours, checking the water level every 30 minutes or so and topping up with boiling water as needed.

Chef’s tip:

The quantities may be doubled if more than one pudding is required.