Microwave Fruity Christmas Pudding is a modern British recipe for a classic rich fruited Christmas pudding that's adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Fruity Christmas Pudding.
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Here is a new twist on the Christmas pudding that I cam across recently. Lighter than a traditional pudding, this version can be cooked in the microwave on the day. Brilliant if you've forgotten the pudding on the big day!
Combine the raisins, sultanas, cherries, pineapple, ginger and brandy in a bowl. Mix well, cover and set aside in a cool place to macerate over night.
The following day, combine the ground almonds, breadcrumbs, orange zest, orange juice, nuts, apple and carrot in a separate bowl them mix in with the macerated fruit.
In a separate bowl, cream together the butter and muscovado sugar until light and fluffy. Add the beaten eggs a little at a time, beating thoroughly to combine after each addition (if the mixture begins to curdle work in a tablespoonful of flour before adding more egg).
Now work in the remaining flour and spices before mixing in the fruit. Add 2 tbsp milk (you need a fairly moist consistency).
Lightly butter a microwave-proof pudding basin (about 1.5l) and sit a circle of greaseproof (waxed) paper in its base. Turn the pudding mixture into the basin and smooth the top with the back of a spoon. Cover with microwave clingfilm (plastic wrap) and pierce this with a skewer to make steam holes.
Place in your microwave and cook for 15 minutes on low (900W microwave). Allow to stand for 5 minutes.
To serve, run a knife around the inside of the pudding basin and turn the pudding out onto a warmed serving plate.
If you want to flame the pudding, place 2 tbsp brandy in a glass and microwave on full power for 20 seconds. Pour over the pudding and set light to the alcohol with a taper.
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