Friday, 17 December 2010

Microwave Christmas Pud

Last recipe I promised Lianna.  Had a bit to drink last night and did contemplate blogging at 1:30 ish when I got in but we both know that would have been a “disaster darling.”

Serves 8-10


For overnight soaking

  • 50g glace cherries
  • 85g currants
  • 85g sultanas
  • 100g raisins
  • 50g mixed peel
  • 50g chopped blanched almonds
  • 50g chopped apple (cooking or eating apple)
  • finely grated zest and juice of 1/2 lemon
  • 4 tbsp brandy

Pudding mix

  • 85g plain flour
  • pinch salt
  • 85g shredded suet
  • 1/2 tsp mixed spice
  • 1/4 tsp ground cinnamon
  • 40g fresh white breadcrumbs
  • 50g golden caster sugar
  • 50g dark muscovado sugar
  • 2 eggs, lightly beaten
  • 3 tbsp milk
  • 1 tbsp black treacle


  • Mix all of the items to be soaked and leave overnight.
  • Mix flour, salt, suet. spices. breadcrumbs and sugars.  Add soaked mixture, eggs, milk and treacle and mix well.
  • Tip mixture into buttered microwave-proof bowl and smooth the top. 
  • Cover bowl with clingfilm and pierce.
  • Cook on high for 5 minutes, leave to stand for 5 minutes then cook for 5 minutes.
  • Leave for 5 minutes, turn out and serve.

Can be served with Brandy Butter:

  • Beat 100g softened butter until soft and light and then beat in 85g of caster sugar and 50g light muscovado sugar.  Gradually beat in 4 tbsp brandy.  Serve in a dish.

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