This Speedy Christmas Pudding keeps the rich fruit, citrus and warming spices of a traditional festive pudding but uses the microwave to dramatically reduce the cooking time. It is a useful option when you want a homemade Christmas dessert without hours of steaming.
Choose a microwave-safe pudding basin with enough room for the mixture to expand slightly as it cooks. Chop larger dried fruit and nuts into similar-sized pieces so they are evenly distributed. Microwave power varies, so begin checking the pudding at the lower end of the cooking time rather than automatically giving it the full time.
The pudding should feel set through the centre and a skewer inserted into the middle should come out without wet batter. Let it stand briefly after cooking; the residual heat continues to settle the crumb and makes it easier to turn out cleanly.
Serve warm with custard, cream or brandy butter. Leftovers can be covered and refrigerated once cool, then reheated in individual portions until piping hot. A little extra orange zest added at serving time gives the rich pudding a fresh citrus lift.
Ingredients (to serve six):
90g unsalted butter, plus extra for greasing
300g mixed dried fruit (raisins, sultanas, currants)
75g chopped dried figs
75g chopped dates
75g chopped nuts (hazelnuts, almonds, or walnuts)
150ml brandy or rum
1 orange, zested and juiced
1 lemon, zested and juiced
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
2 medium eggs, beaten
150g self-raising flour
Icing sugar, to serve
Instructions:
1. Grease a 2-pint (1.2l) microwave-safe pudding basin with butter.
2. In a large mixing bowl, combine the dried fruit, chopped figs and dates, chopped nuts, brandy or rum, orange and lemon zest and juice, and spices. Mix well.
3. Melt the butter in a small bowl and add to the fruit mixture, along with the beaten eggs. Stir until well combined.
4. Sift the self-raising flour into the fruit mixture and fold gently until just combined.
5. Spoon the mixture into the prepared pudding basin and level the surface with the back of a spoon.
6. Cover the basin with a sheet of microwave-safe cling film, leaving a small vent in the centre.
7. Microwave on high for 15-18 minutes, or until a skewer inserted in the centre comes out clean.
8. Remove the pudding from the microwave and let it stand for a minute or two in the basin.
9. Turn out onto a plate and dust with icing sugar.
Serve with your favourite custard, cream, or brandy butter.
