Give tradition a helping hand with this quick and easy version of the classic pud. This microwave Christmas pudding can be made on the day and takes just five minutes to cook.
This microwave Christmas pudding is also gluten-free and vegan. A classic Christmas pudding (opens in new tab) recipe will call for hours of steaming weeks ahead of the big day, but this one is quick and easy to throw together and pop in the microwave. Be sure to use a microwavable dish, and, of course, skip the addition of a silver coin with this recipe.
Ingredients
40g (1½ oz) gluten-free plain flour
30g (10z) ground hazelnuts
60g (2oz) dark brown sugar
20g (¾ oz) egg replacement powder
¼ tsp each ground mixed spice and cinnamon
40g (1½ oz) dairy-free spread
175g (6oz) mixed dried fruit
30g (1oz) apple, peeled, cored and chopped, optional
½ lemon, finely grated rind and 2tbsp juice
1tsp golden syrup
1tsp gravy browning (suitable for vegans)
2tbsp brandy
6tbsp soya milk
Icing sugar, for dusting
¾ litre (1¼ pint) pudding basin greased and a disc of greaseproof paper placed in the bottom
WEIGHT CONVERTER
grams
to
cups
Method
Mix all the ingredients together. Spoon into the pudding basin.
Cover loosely with a piece of greaseproof paper.
Microwave on high (calculated for an 800 watt oven) for 2½ mins and leave to stand for another 2½ mins, then cook for a further 2½ mins.
Remove the paper. The pudding won't look fully cooked in the middle, so leave it to stand for 5 mins before turning it out and serving, dusted with icing sugar. Not suitable for freezing.
Top tips for making this microwave Christmas pudding...
Walnuts or almonds will also work well in place of hazelnuts. Serve with Soya Dream, a dairy-free alternative to single cream.
Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
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