Name: Microwave Christmas pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 250 gram butter, at room temperature; 1 1/4 cup (275g) brown sugar; 4 eggs; 1 orange, rind grated; 1 tablespoon golden syrup; 1 tablespoon treacle; 2 3/4 cup (500g) sunbeam mixed fruit; 3/4 cup (125g) mixed peel; 1/2 cup (80g) chopped almonds; 1 apple, peeled and chopped; 1 1/2 cup (120g) fresh breadcrumbs; 1 cup (150g) plain flour, sifted; 1 teaspoon mixed spice; 1/4 cup (60ml) brandy; 2 regular-sized oven bags; brandy sauce or whipped cream, to serve

Microwave Christmas pudding

If you think you've left it too late to make your own Christmas pudding, you're wrong! This microwave recipe takes less than an hour and the results are spectacular.

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Serves 8

Prep

15M

Cook

40M

Total

55M

Ingredients

250 gram butter, at room temperature

1 1/4 cup (275g) brown sugar

4 eggs

1 orange, rind grated

1 tablespoon golden syrup

1 tablespoon treacle

2 3/4 cup (500g) sunbeam mixed fruit

3/4 cup (125g) mixed peel

1/2 cup (80g) chopped almonds

1 apple, peeled and chopped

1 1/2 cup (120g) fresh breadcrumbs

1 cup (150g) plain flour, sifted

1 teaspoon mixed spice

1/4 cup (60ml) brandy

2 regular-sized oven bags

brandy sauce or whipped cream, to serve

Method

1.Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in rind, syrup and treacle.

2.Stir in fruit, peel, almonds and apple. Fold in breadcrumbs, flour and spice alternately with brandy.

3.Place oven bags inside each other. Spoon mixture into inner bag and tie top loosely with kitchen string. Place in centre of microwave turntable and cook for 40 minutes on medium (600 watts/50%).

4.Stand for 10 minutes before removing from bag. Serve with brandy sauce or whipped cream.

To reheat, remove pudding from bag, place on a microwave-safe plate, sprinkle over 1 1/2 tablespoons water or brandy, then cover with plastic wrap and cook on medium (600 watts/50%) for 10 minutes. Do not tie top of bag too close to pudding as bag may burst.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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