Superb Christmas Pudding Microwave Recipes

Steps:

• Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
• Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.

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.

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.