Microwave christmas puddings

  • 50 mins cooking
  • Serves 6
  • Print


Microwave christmas puddings
  • 125 gram butter
  • 2/3 cup (150g) firmly packed dark brown sugar
  • 2 eggs
  • 2 teaspoon golden syrup
  • 1 1/2 cup (240g) mixed dried fruit
  • 1/2 cup (110g) canned pie apples
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1 teaspoon mixed spice
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup (60ml) sweet sherry
  • 300 millilitre thickened (heavy) cream
  • 1/4 cup (60ml) brandy
  • 2 eggs
  • 1/2 cup (110g) caster (superfine) sugar


Microwave christmas puddings
  • 1
    To make brandy cream sauce; beat cream and brandy in a medium bowl with an electric mixer until soft peaks form. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Fold egg mixture into cream mixture.
  • 2
    Grease six 1-cup (250ml) microwave-safe bowls.
  • 3
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions; beat in golden syrup.
  • 4
    Stir in fruit, pie apples, sifted flour and spice, breadcrumbs and sherry. Divide mixture between bowls. Microwave, uncovered, on LOW (30%) about 30 minutes or until cooked when a wooden skewer comes out clean. Stand puddings for 5 minutes, then turn out onto serving plates. Serve immediately with brandy cream sauce.


This pudding can be made a week ahead; store, covered, in the fridge, or freeze for up to 2 months. Brandy cream sauce can be made a day ahead; store, covered, in the fridge.

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