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Christmas Pudding

All the family will love this traditional Christmas pudding, which is not too rich or heavy. Even though it cooks so quickly it can be made in advance and reheated when required.

Image of Christmas Pudding

75 g (3 oz) plain flour
Pinch each of salt, nutmeg and cinnamon
1 teaspoon mixed spice
75 g (3 oz) shredded suet
25 g (1 oz) fresh breadcrumbs
75 g (3 oz) dark brown soft sugar
50 g (2 oz) mixed peel
50 g (2 oz) glacé cherries, chopped
50 g (2 oz) currants
125 g (4 oz) sultanas
150 g (5 oz) raisins
50 g (2 oz) cooking apple, peeled and chopped
50 g (2 oz) blanched almonds, chopped
Grated rind and juice of ˝ lemon
Grated rind and juice of 1 small orange
2 tablespoons brandy
2 eggs, beaten
2 tablespoons black treacle
2 tablespoons milk


Serves: 8


Sift the flour, salt and spices together into a large bowl. Add the suet, breadcrumbs, sugar, peel, fruit and almonds, then beat in the remaining ingredients to form a soft dropping consistency. Cover and chill overnight.

Stir the mixture well, then place in a greased 1.2 litre (2 pint) pudding basin. Cover with greased greaseproof paper or clingfilm and secure with string or elastic band.

Cook on HIGH for 10 minutes. Leave to stand for 10 minutes before turning out.

To reheat, turnout the pudding onto a serving plate and cover with clingfilm. Cook on HIGH, allowing 1 minute per 500 g (1 lb). Leave to stand for 1 minute.

Serve hot, decorated with holly leaves if wished, with whipped cream or brandy butter. 

Preparation time: 25 minutes, plus chilling time
Power setting: HIGH
Cooking time: 10 minutes
Standing time: 10 minutes

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