Best Microwave Christmas Pudding Recipes

Microwave Christmas Pudding image

Provided by Ozemum

Categories Christmas

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

125 g butter
150 g brown sugar
2 eggs
2 teaspoons golden syrup
1 tablespoon parisian spice essence
250 g dried mixed fruit
110 g canned pie apples
110 g plain flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
70 g stale breadcrumbs
60 ml sweet sherry

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.

Nutrition Facts : Calories 524.1, Fat 19.6, SaturatedFat 11.4, Cholesterol 115, Sodium 247.9, Carbohydrate 82, Fiber 5, Sugar 27.6, Protein 7.3

Superb Christmas Pudding (Microwave) image

Provided by Abby Girl

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 tablespoons butter, room temperature
1 cup currants
2/3 cup raisins
2/3 cup sultana
1 tablespoon almonds, finely grounded
3/4 cup flour
1 tablespoon brandy
1/4 teaspoon allspice
1/4 teaspoon nutmeg
6 tablespoons brown sugar
2 eggs
1 lemon, juice and rind of
3 tablespoons molasses
1 orange, rind of, only, grated
1/4 teaspoon browning sauce (I use Kitchen Bouquet) (optional)

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.

Nutrition Facts : Calories 340.1, Fat 10.8, SaturatedFat 6, Cholesterol 75.8, Sodium 94, Carbohydrate 59.4, Fiber 2.7, Sugar 41.9, Protein 4.7