Microwave Christmas Pudding
Microwave Christmas Pudding - MS Word document for downloading
The last Sunday before Advent is Stir-up Sunday, and has come to be accepted as the day when people “stir up” the Christmas Puddings. It takes its name from the traditional prayer for the day, “Stir up, we beseech thee, O Lord, the wills of thy faithful people”. I’ll add the photograph after I have made the Pudding on Sunday.
Christmas Pudding recipes often rely on steaming for hours, usually 4-8. Sufficient reason alone to go and buy one! Here’s a delicious recipe that can be cooked on the day in about 10 minutes, or made a month before and reheated. This recipe is from a “BBC Good Food reader”, Anne Payne. Yes, it does take a while to measure out the ingredients, but as you will see, this is done in two stages. If time is really short, use 270g (10oz) mixed dried fruit, instead of measuring the currants, raisins and sultanas separately.
It is traditional to flambé the pudding with brandy. I read recently that Fanny Craddock advised using vodka instead, because it burns for longer. Put the vodka (about 125ml (4 fl oz) in a small pan and warm on the hob. Light it, pour it over the pudding and carry ceremoniously to the table. I think we’ll try it this year!
The cooking instructions are for a 750w microwave.
Serves 8-10
Preparation time: 15 minutes to measure out the ingredients for the overnight soaking, followed by another 15 minutes to finish making the pudding the following day.
Cooking time for 750w: Cook on high for 5 minutes, leave to stand for 5 minutes, then cook for 5 minutes. Leave to stand for 5 minutes, turn out and serve immediately with brandy/rum butter, or leave to cool.
You will need a 1.2-1.4 litre/2-2½ pint microwave proof bowl.
Ingredients and Shopping List.
For the overnight soaking:
- 50g (2oz) glace cherries, chopped
- 85g (3oz) currants
- 85g (3oz) sultanas
- 100g (4oz) raisins
- 50g (2oz) mixed peel
- 50g (2oz) chopped blanched almonds
- 50g (2oz) finely chopped apple
- finely grated zest and juice of half a lemon
- 4 tablespoons brandy.
Pudding Mix:
- 85g (3oz) plain flour
- ¼ tsp salt
- 85g (3oz) shredded suet
- ½ tsp ground mixed spice
- ¼ tsp ground cinnamon
- 40g (1½ oz) fresh white breadcrumbs
- 50g (2oz) caster sugar
- 50g (2oz) dark muscovado sugar
- 2 eggs, lightly beaten
- 3 tbs milk
- 1 tbs black treacle
To serve: Brandy or Rum Butter (see Christmas recipes)
Method.
- Mix all the ingredients for the overnight soaking in a bowl.
- Cover with a tea towel and leave to stand overnight.
- Mix the flour, salt, suet, spices, breadcrumbs and sugars in a large bowl.
- Make a well in the centre.
- Tip in the fruit and soaking liquid, eggs, treacle and milk and mix well together.
- Transfer the mixture to the lightly buttered microwave proof bowl and smooth the top.
- Cover with cling film and pierce.
- Cook as above.
Either serve immediately with Brandy butter or leave to cool completely, before storing in a cool dry place.
To re heat:
When you want to serve the pudding, sprinkle the pudding with 2 tablespoons water or brandy. Re-cook, following the instructions above.
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