Microwave Christmas Plum Pudding
It’s not too early to make your Christmas Plum Puddings. Ideally, they should be made at least four weeks ahead of time and “fed” brandy every week. The following recipe is a quick and simple one that can be prepared at the last minute and doesn’t require steaming for hours as do the traditional recipes. However, do recommend that it is the mixed the day before and allowed to “set” for 24 hours. Not absolutely necessary but will improve the flavor.
- ⅓ cup currants
- ½ raisins
- ½ cup golden raisins
- 5 red glazed cherries, chopped finely
- 1 small apple, peeled and finely chopped
- 1 ½ tablespoons of candied lemon peel, FINELY chopped
- 1 ½ tablespoons of candied orange peel, FINELY chopped
- ⅓ cup shelled almonds, finely chopped
- Grated rind and juice of one small orange
- Grated rind and juice of one lemon
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ⅓ cup dark brown sugar
- ½ cup fresh fine breadcrumbs
- ½ cup of shredded suet or ¾ melted butter
- 3 tablespoons of black beer (such as Guinness)
- 3 tablespoons of brandy
- 1 tablespoon molasses
- 2 eggs, beaten
- Milk (if necessary)
In a large bowl, mix together first nine ingredients. Sift flour, salt and spices together. Add to the fruit with sugar, breadcrumbs and suet (or butter). Mix well, then stir in the rest of the ingredients, adding
just enough milk to form a mixture that will easily drop from a spoon. Cover and leave in a cool place overnight.
Pour into a greased 1 ¾ pint or two- quart bowl. Cover loosely with saran wrap. MICROWAVE ON HIGH FOR TEN MINUTES. Leave to stand for a few hours, then MICROWAVE ON HIGH FOR 3 MINUTES TO REHEAT.
Brandy Butter Ingredients:
- 4 oz. unsalted butter, softened
- 4 oz. icing sugar
- 2 tablespoons boiling water
- 3 tablespoons brandy
Brandy Butter Directions:
Cream together the butter and the icing sugar.
Beat in the boiling water and brandy until smooth.
Chill until needed.
The Christmas Pudding makes a grand finale to the Christmas meal. All the lights should be turned off. Just before the pudding is carried into the dining room, pour WARMED brandy (must warm it or it will not ignite) over it. Light the brandy and carry the flaming pudding to the table.
Invert on to a serving platter. Traditionally, a silver coin is inserted into the pudding before serving. Whoever gets the silver coin in their portion will have good luck for the coming year.
Serve with brandy butter.
Serves 4 to 6 people.