Easy Microwave Christmas Pudding Recipes
MICROWAVE CHRISTMAS PUDDING
This recipe comes from a Christmas book published by the Australian Womens Weekly, they say that "Heres a wonderfull marriage of modern microwave technology and an old fashioned process. The Christmas microwave pudding below tasted and looks good, but only takes 35minutes to cook. This pudding can be made ahead, in the refrigerator for a week, or in the freezer for 2 months"
Provided by Ozemum
Categories Christmas
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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)
Many years ago, when microwaves first came out, I took a cooking class downtown Vancouver to learn how to cook with this new gadget. I found that I was not particularily fond of cooking meats in the microwave, but I truly did enjoy this wonderfully easy Christmas Pudding. Make this 6 - 8 weeks before Christmas. Serve with a custard or hard sauce.
Provided by Abby Girl
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
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
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