Food Network UK

Superb Christmas Pudding (Microwave)

1

Ingredients

  • 6 tablespoons Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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
  • 0.67 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
  • 0.67 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
  • 0.75 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
  • 0.25 teaspoon allspice
  • 0.25 teaspoon nutmeg
  • 6 tablespoons brown sugar
  • 2 egg
  • 1 lemons, juice and rind of
  • 3 tablespoons molasses
  • 1 oranges, rind of
  • 0.25 teaspoon browning sauce

Use imperial measurements

Method

How to make Superb Christmas Pudding (Microwave)

  • 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
  • To Serve: Cut in thin slices with a sharp serrated knife.

(Courtesy of Food.com)