Microwave Christmas Pudding
Prep Time
25 mins
Cook Time
20 mins
Servings: 8 people
Ingredients
- 1 ½ cups (7 ½oz/213g) currants
- ¾ cup (3 ¾oz /106g) raisins
- ¾ cup (3 ¾oz /106g) sultanas
- ⅓ cup (1 ½oz/43g) mixed peel
- ⅓ cup (1 ½oz/43g) cherries, halved
- 2 cups (16floz/450ml) hot water
- ½ cup (4oz/115g) butter
- ½ cup (2 ½oz/71g) self-raising flour
- ¼ cup (1oz/28g) almond meal
- 2 cups (6oz/170g) dark brown sugar
- ½ teaspoon mixed spice/pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups (4oz/115g) white bread crumbs
- 1 orange zest
- 1 lemon zest
- 2 large eggs , beaten
- 2 tablespoons treacle/ molasses
- 1 tablespoon brandy
- ½ cup (4floz/115ml) Guinness
Instructions
-
Butter a 2 litre (medium sized) pudding bowl and set aside.
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In a medium bowl, combine the currants, raisins, sultanas, mixed peel, and cherries.
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Pour the hot water over and stir to combine. Cover with cling wrap and allow to stand for at least 2 hours or overnight at room temperature. Drain and set aside.
-
Melt the butter and allow to cool slightly.
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In a large bowl, combine the self-rasing flour, almond meal, sugar, breadcrumbs, spices, zests and prepared fruit. Mix thoroughly.
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Add the butter, eggs, treacle, brandy and Guinness. Stir to combine.
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Pour into prepared bowl. Cover loosely with cling wrap.
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Microwave on medium-low power (30% - 1200w) for 14-16 minutes or until the pudding is dry on the surface and firm to the touch.
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Allow to stand for about 15 minutes before turning out and serving.
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Serve with brandy butter, custard and cream or ice cream.