Gone are the days when you need to wrap a pudding in a calico cloth and let it hang for 3 months to infuse the flavours. While an old traditional pud is worth the wait, you can obtain pretty much the same intensity of flavours in under 24 hours using this more modern approach to Christmas pudding. And it’s just so easy.
I use a silicone pudding mould, which is perfect for the microwave and steams the pudding beautifully. However, you can use any microwave-safe pudding dish you like.
Trust me when I say this pudding is the real deal. My father is an absolute trad-pud-only guy, yet he was fooled by this gloriously rich, fruit-packed plum pudding. Try it and see.
WINE PAIRING: Go for rich, sweet fortified wines, such as tawny port (think nutty, vanilla notes) and ruby port (warm and fruity), or perhaps a sherry, muscat, or rich Madeira to match the pudding's dense fruit and spice profile.
Quick and Easy Christmas pudding
8-12
servings20
minutes30
minutesServe this decadent, rich Christmas pudding with brandy butter, vanilla ice-cream, or vanilla or brandy custard.
Stop your screen from snoozing (zzz)
Ingredients
Butter, to grease
Plain flour, to dust
500 g mixed dried fruit
100 g raisins
100 dates, roughly chopped
1/2 cup (125ml) brandy
150 g butter, softened
3/4 cup brown sugar
1 tbs Parisian essence (or brown food colouring – see notes)
2 eggs
1/2 cup plain flour
1 tsp mixed spice
1 1/2 cups fresh breadcrumbs
Icing sugar mixture, to dust (optional)
Method
- Grease a 1.5L microwave-safe pudding basin with butter and lightly dust with flour.
- Place mixed fruit, raisins and dates in a heatproof bowl. Heat brandy in a microwave-safe jug for 1 minute. Pour over the fruit mixture and set aside until required (see notes).
- Use electric beaters to beat butter and sugar in a large bowl until light and fluffy. Add Parisian essence or colouring. Add the eggs, 1 at a time, beating well after each addition.
- Sift the flour and mixed spice into the bowl. Stir in the breadcrumbs. Pour in the fruit mixture and stir until combined. Pour into the pudding basin and smooth the surface.
- Cover surface of the pudding mixture with a round of baking paper, then place the lid of the pudding basin. Cook in the microwave at 300W for 30 minutes or until a skewer inserted into the pudding comes out clean (see notes).
- Stand pudding in the pudding basin for 10 minutes to cool slightly, before turning out onto a serving plate. Dust with icing sugar, if you like, to serve.
Notes
- You can soak the fruit until it’s required in the recipe, however I do like to soak it the day before making this pud, just to ensure that all those flavours infuse beautifully.
- If your pudding isn’t cooked after 30 minutes, continue cooking, checking every 3-5 minutes until an inserted skewer comes out clean.
- I find the best way to make fresh breadcrumbs is to pop some slices into a food processor and blitz. Don’t worry about getting them overly fine – big, chunky flakes will work nicely.
- Parisian essence was sold in supermarkets until the end of 2022. Some specialty stores still sell it, and it’s great if you can get your hands on it. It gives your pudding that gorgeous deep brown colour. Brown food colouring can work, too, but it doesn’t seem to be as rich in colour as Parisian essence, as it isn’t as concentrated.
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