Christmas Pudding - using wrong type of sugar

[Tacobella]

After making the same Christmas pudding year after year, I have for some reason used the wrong sugar this year

It's a Delia recipe and should be dark brown sugar but I have used light soft brown sugar instead.

I know it shouldn't be disastaorous, but will it change the taste or consistency much?

Having had a look at other Christmas pudding recipes which all seem to be using dark brown sugar I'm wondering if I need to make another one now.

Should be fine, it will taste slightly lighter

it won't be as dark or rich, depends on what type of pudding recipe I suppose. Some are full of fruit and just the bare minimum cakey type mix to hold it together and others are more "clootie dumpling" types sort of more cakey with fruit iyswim

I haven't made a proper pudding for ages..I have a Proper Round Mould and everything.

My recipe (an ancient Good Housekeeping one and always popular) uses Demerara sugar, which is about the same colour as soft light brown. Mine don't come out quite as dark (nearly black?) as some, but they taste lovely, which is far more important.
Please don't fret about it. Your pud(s) will be fine.

It'll be fine. I thought you were going to say you'd used caster which I think would be an issue because you need the molasses in the pudding to make it taste right I think.

It is in the slow cooker steaming so only time will tell! It doesn't smell as strong as usual but I really cannot be bothered to make another one, especially as others think it won't be a complete disaster either.

Thanks everyone for the reassurance!

Lovely. It will be fine. Slightly lighter in appearance and slightly different taste but bet no one notices if you don't let on.

My recipe uses caster sugar (it's actually a Jamie Oliver one) and it takes just right so I'm sure you'll be fine.