Best Superb Christmas Pudding Microwave Recipes

PRUE LEITH'S LAST-MINUTE CHRISTMAS PUDDING

Steps:

• Prepare the fruit. Tip the raisins, sultanas, currants, cranberries, mixed peel, and orange juice and zest into a large, microwave-safe bowl. Pour over the brandy and molasses and stir together. Cover the bowl with cling film, then pierce a few holes in the top.
• Microwave the fruit on high (100%) for 5 minutes. Carefully remove from the microwave and peel off the cling film. Stir in the bicarbonate of soda, then leave to stand for 15 minutes.
• Make the pudding. Mix the grated apple, butter, sugar, breadcrumbs, flour, cinnamon and mixed spice together until well combined. Add the soaked fruit, the soaking liquid and the eggs and stir together.
• Fill half the pudding bowl with the mixture, then sit the candied clementine in the centre. Cover with the remaining mixture and level the surface. Place the cut disc of baking paper over the mixture.
• Loosely cover the bowl with cling film and microwave on low (30%) for 20 minutes, then microwave on medium (50%) for 15 minutes, until risen and it comes away a little from the edge of the bowl. Remove from the microwave and leave to stand for 10 minutes.
• Make the crème anglaise. Heat the milk and cream in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour the egg mixture over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat, stirring continuously, for 3-4 minutes, until smooth and thick enough to coat the back of a spoon. Remove from the heat and stir in the orange liqueur.
• Turn out the pudding onto a serving plate and serve with the crème anglaise in a jug alongside for everyone to help themselves.

LAST-MINUTE CHRISTMAS PUDDING

Steps:

• Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
• Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.

SUPERB CHRISTMAS PUDDING (MICROWAVE)

Steps:

• Combine all the ingredients in a medium bowl. Add a little browning sauce if you want it to be a little darker (it will not effect the taste).
• Lightly butter a small pyrex bowl. Note: My bowl roughly holds 6 cups; you can fill the mixture to the top without worry that it will flow over.
• Pack lightly into bowl. Butter some wax paper lightly and place over the mixing bowl. Place a second sheet over top and secure with elastic bands.
• Cook 5 minutes on high: rest for 5 minutes.
• Cook 3 minutes on high: rest for 5 minutes.
• Cook 30 seconds on high: rest for 5 minutes.
• Unmould and let cool. Brush all over with rum, brandy or whisky. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating).
• To Serve: Cut in thin slices with a sharp serrated knife.

MICROWAVE CHRISTMAS PUDDING

Steps:

• Grease a 1.5Litre/6 cup capacity microwave safe bowl.
• Beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
• Add eggs, 1 at a time, beating well between additions.
• Beat in the golden syrup and essence.
• Stir in fruit, pie apples, sifted flour and spices, bread crumbs and sherry.
• Spoon mixture into the prepared bowl. Cook, uncovered, on Low 30% for about 35 minutes or until cooked when tested.
• Stand for 15 before serving.