By using mincemeat and the literal power of the microwave, you can have this traditional style pud ready to go in just 30 minutes. With no lengthy steaming involved, this Cheat's Microwave Christmas Pudding can be made ahead of time and stored, or made last minute on Christmas Eve!
4tbspBrandy - or other spirit like rum, whisky or sherry
50gMargarine - plus extra for greasing
75gDark Brown Muscovado Sugar
1Egg
50gBlack Treacle - or black strap molasses
1tbspMixed Spice - or pumpkin pie spice
75gSelf Raising Flour (Self-Rising)
¼tspBicarbonate of Soda (Baking Soda)
150gMincemeat - homemade or store bought
150gApple
To Feed (Optional)
4tbspBrandy - or other spirit like rum, whisky or sherry
Instructions
Juice enough oranges to get 75ml Orange Juice. I use a lemon reamer - include any pulp from the oranges in the 75ml.
Add the orange juice to a microwave safe bowl along with 150g Dried Fruit and 4 tbsp Brandy.
Microwave for 3 minutes on full power. The negates the need to leave the fruit to soak overnight.
Once finished, take the fruit out the microwave and leave aside to cool. If you need to put it in a cold shallower bowl, do this!
Meanwhile use margarine to fully grease a pyrex or plastic pudding basin. Set aside.
Weigh the ingredients for the batter directly into a mixing bowl. Add 50g Margarine, 75g Muscovado Sugar, 1 Egg, 50g Black Treacle and 1 tbsp Mixed Spice.
Use an electric whisk to combine everything together or mix by hand if you prefer. Make sure to scrape down the sides and bottom of the bowl with a spatula before finishing the mixing.
Fold in 75g Self-Raising Flour and ¼ tsp Bicarbonate of Sodathen set the batter aside for a moment.
Grate roughly 150g Apple. You need to obtain around 75g of flesh and juice so you may need a little more or less depending on your apples. There is no need to peel them.
Add the grated apple and 150g Mincemeat to the now slightly cooled fruit mixture. Give it a good stir.
Tip the fruit into the cake batter mix and stir thoroughly. You don’t need to beat it, just mix everything evenly.
Pour the mixture into the greased pudding bowl.
Cover lightly with clingfilm and microwave on full power for 13 minutes. This is based on a 700w microwave using a pyrex bowl. You will need to adjust the cooking times slightly for a higher or lower wattage microwave. For example a 900w microwave only requires 11 minutes cooking.
Check that the pudding is cooked through by inserting a skewer or small sharp knife into the centre. If it comes out wet, return it to the microwave for 1 minute at a time until ready. NOTE – the pudding will still be moist, and the skewer won’t come out clean – you just don’t want it to be actively wet.
To Store and Feed
Allow the pudding to cool thoroughly before storing in the fridge.You can either leave it in the pudding bowl and cover it well. Or turn it out from the bowl once it is 100% cool and wrap in clingfilm then store in an airtight container.
You can reheat the pudding after 24 hours and eat or store it for up to 6 weeks.
If storing it for more than a week, you may want to “feed” the pudding with more alcohol. To do this, unwrap it then make small holes all over the underside of the pudding using a skewer.
Brush or dribble 1 tbsp Brandy over the pudding, allow it to sit for 5 minutes then rewrap and put back into storage. You can do this up to 4 times – try to leave at least a week between each feed.
To Reheat and Serve
Ideally return the pudding to its original pudding basin without any of its wrapping. Or place it right side up on a microwave safe serving plate and loosely cover entirely with cling film.
Microwave on full power for 6 minutes until piping hot all the way through. Again you may need to adjust the time depending on the wattage of your microwave.
Carefully turn the pudding on onto your serving plate or remove the clingfilm and serve!
Notes
You can use any mix of dried fruit you prefer. I made up 150g using 40g glace cherries, 20g candied mixed peel, 40g raisins and 50g sultanas. You can buy fruit already mixed or use other fruits like figs or apricots – make sure to cut them very small.Please don’t be tempted to substitute the dried fruit with more mincemeat – I tested this and the texture of the pudding wasn’t great. If you don’t want to use the fruit, it is better to leave it out entirely although your pudding will be smaller.