As it happens, I was taking a service at our local church today. Today being the last Sunday before Advent, known as Christ the King but also known, for longer, as Stir-Up Sunday (after the collect for the day which begins ‘Stir-Up, O Lord’) It also became the traditional day to Stir-Up the Christmas Pudding or, for some, the cake.
Taking a service?? No, I’ve not become a vicar overnight – but I have been a Worship Leader for almost a year – well – eleven months – ish.
Anyway – back to the story … my idea was to get the congregation to bring up the ingredients and stir each one in – and to (here’s the difference to hundreds of other stir-up sundays) COOK the pudding to be eaten at the end of the service.
Those of you who have followed my blog for a long time know that I end up sharing my recipes with you – some of these are really popular – especially the microwave jam. You already have the Christmas – very rich fruit cake adaptable to any size or shape tin – cake) here so today, after the response from those who ate the Christmas Pudding after the service – I’m going to share my recipe for a Microwave Christmas Pudding.
This is so quick to cook I have been known to stir-it-up on Christmas morning – though I prefer to make it the day before and just heat it up on Christmas day – as it takes longer to weigh the ingredients than it does to cook it! It is a light and fruity pudding – which is how we like it.
This recipe is adapted from one I found in a microwave cooking magazine many, many years ago (probably about 3o years ago!) but I have changed it so much to suit our family tastes it isn’t the same recipe any more – so I will call it ‘mine’. Note: Step 1 needs to be done the day before.
Ann’s Microwave Christmas Pud
This amount makes a One pint (550ml) Christmas pud
Ingredients in order of addition:
48g Plain Flour
1/2 tsp Mixed Spice
1/4 tsp Cinnamon
1/4 tsp Ground Ginger
pinch of Salt
48g Real Breadcrumbs (I prefer to use wheat-meal bread to make my breadcrumbs)
48g Soft Dark Brown Sugar
48g Butter (cut small)
90g Sultanas (soaked – see step 1)
90g Raisins (soaked – see step 1)
1/2 Apple (chopped finely)
24g Dried Apricots (chopped finely) if you like mixed peel you could add this instead – I don’t.
24g Honey (or you can use golden syrup)
Juice and grated rind of half a Lemon
1 – 2 tablespoons Milk – as required.
Step 1 THE DAY BEFORE – Wash the Sultanas and Raisins under hot water until the oil floats off – drain well, even pat dry with paper-towels. Then put in large shallow bowl, pour in about a teacup of wine or ale – or fruit juice if you don’t want alcohol (juice not flavoured drink – preferably not orange – cranberry could work well for this) Cover – but stir whenever you are passing – so the fruit all plumps up 🙂
I am assuming you will make your breadcrumbs – it’s easy enough, just make sure the loaf is not too fresh, remove crusts, cut into chunks and whizz in a food-processor.
Step 2 In a bowl mix all the ingredients in the list down to the butter.
Step 3 Add the butter – and rub in, until the mixture all looks like breadcrumbs again and the butter is evenly distributed.
Step 4 Add the soaked fruit, the chopped apples and apricots, the honey and the lemon. Stir in well together.
Step 5 Add the egg, mix really well – stirring until the egg completely coats everything.
Step 6 The mixture needs to be soft, so that the ingredients blend together. This is so hard to describe – but the gradual addition of a little milk, well mixed in, should see the texture change from a rough, lumpy texture to a smoother texture – but not wet!
Grease a 1 pint / 550 ml pyrex type pudding bowl
Fill the bowl with the mixture, pushing down to fill any air pockets
Make a slight dip in the centre of the pudding
Cover with a plate or a microwave plate cover with a steam vent is best (I do not recommend cling film)
Place in Microwave. A 900-1000 w MW will only need 6 mins – and 6 mins standing time.
therefore a 700-800 w MW will need about 7 mins – and 6 mins standing time.
The standing time is important as the centre of the top will go from looking a little sticky to dry and cooked looking in this time.
They will keep well overnight in the fridge (or outside it in a cool room)
If you are reheating from cold it will need about 3 – 4 mins (cover again to do this)
Loosen with a pliable spatula, place a plate on the top, invert, and the pudding should come out nicely.
ENJOY – with Cornish Clotted Cream – of course!!
How do you like your Christmas pudding?
Do share – you know I love to hear from you
ps If you are reading this on email and would like to comment just click onto the title and it will take you to the actual blog – so you can comment there 🙂
If it is the first time you have written a comment don’t worry if it doesn’t appear immediately, your first comment has to be verified (to keep the spam-bots out) and I do this personally – so I am sure to see your comment – thanks for reading – Ann
pps – if you are reading on the email and can’t see a video when it says there is one – again , please go to the actual blog by clicking the title – then it should appear 🙂
Remember – reviews of books are a great way to say ‘thank you’ to an author if you like what they write 🙂 Thank You