Gone are the days when I sweated over a hot stove boiling Christmas puddings - in Zimbabwe the temperatures go higher and higher and a hot kitchen is not a happy one.
This recipe is fail proof and quick and easy. It cannot be distinguished from a traditionally made pudding!
50 grams flour, white
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
75 grams bread crumbs (fresh)
100 grams dark brown sugar
100 grams suet -- or butter or holsum
150 grams sultanas
125 grams Currants
25 grams chopped peel ( if individual fruits are not available use cake mix!)
1/2 grated rind and juice of a lemon
2 large eggs
2 tablespoons treacle
75 milliliters beer -- stout if possible
2 tablespoons brandy
Sieve all dry ingredients together except the breadcrumbs. Stir in all remaining ingredients until completely mixed - the mixture should be sloppy.
Place mixture into a lightly greases 1/2 litre pudding basin (1 pint)
Cover with clingfilm and make a slit in the top to allow steam to escape.
Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking - sprinkle with brandy and serve or freeze.
You can store the pudding for up to one month in the fridge.
Serving Ideas : Serve with brandy butter or brandy sauce.
NOTES : Can be made in small egg poachers of cups and served as individual puddings.
You can use mixed fruit or a combination of any dried fruits that you like.
1/4 cup of almonds or pecan nuts may be added as can glace cherries. These should be in addition to the other fruit.
