Microwave Christmas Pudding

1

Ingredients

  • 6 tablespoons Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup currants
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sultanas
  • 1 tablespoon almonds
  • 3/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup flour
  • 1 tablespoon brandy
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 6 tablespoons brown sugar
  • 2 eggs
  • 1 lemons, juice and rind of
  • 3 tablespoons molasses
  • 1 oranges, rind of

Use imperial measurements

Method

How to make Microwave Christmas Pudding

1. 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).

2. Lightly Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork Butter a small pyrex bowl. Note: My bowl roughly holds 6 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups ; you can fill the mixture to the top without worry that it will flow over.

3. Pack lightly into bowl. Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork Butter some wax paper lightly and place over the mixing bowl. Place a second sheet over top and secure with elastic bands.

4. Cook 5 minutes on high: rest for 5 minutes.

5. Cook 3 minutes on high: rest for 5 minutes.

6. Cook 30 seconds on high: rest for 5 minutes.

7. 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.

To Serve: Cut in thin Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices with a sharp serrated knife.