Microwave Fruity Christmas Pudding

Ingredients:

75g raisins
75g sultanas
50g glacé pineapple, chopped
50g cherries, quartered
50g crystallized ginger, chopped
4 tbsp brandy
50g ground almonds
50g fresh breadcrumbs
finely-grated zest of 1 orange
juice of 1 orange
50g Brazil nuts, chopped
50g cooking apples, peeled, cored and grated
50g carrot, grated
125g butter
125g dark muscovado sugar
2 eggs, beaten
125g wholemeal self-raising flour
1/2 tsp ground ginger

Method:

Combine the raisins, sultanas, cherries, pineapple, ginger and brandy in a bowl. Mix well, cover and set aside in a cool place to macerate over night.

The following day, combine the ground almonds, breadcrumbs, orange zest, orange juice, nuts, apple and carrot in a separate bowl them mix in with the macerated fruit.

In a separate bowl, cream together the butter and muscovado sugar until light and fluffy. Add the beaten eggs a little at a time, beating thoroughly to combine after each addition (if the mixture begins to curdle work in a tablespoonful of flour before adding more egg).

Now work in the remaining flour and spices before mixing in the fruit. Add 2 tbsp milk (you need a fairly moist consistency).

Lightly butter a microwave-proof pudding basin (about 1.5l) and sit a circle of greaseproof (waxed) paper in its base. Turn the pudding mixture into the basin and smooth the top with the back of a spoon. Cover with microwave clingfilm (plastic wrap) and pierce this with a skewer to make steam holes.

Place in your microwave and cook for 15 minutes on low (900W microwave). Allow to stand for 5 minutes.

To serve, run a knife around the inside of the pudding basin and turn the pudding out onto a warmed serving plate.

If you want to flame the pudding, place 2 tbsp brandy in a glass and microwave on full power for 20 seconds. Pour over the pudding and set light to the alcohol with a taper.

Serve immediately, accompanied by white sauce (menyn melys) or brandy butter.

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