Microwave Christmas pudding

In a couple of days, it will be Stir Up Sunday, the traditional day when bakers make their Christmas cakes, mincemeat, and puddings. I always get very excited on this day as the aromas and fragrances of the coming season fill the house and we all take a turn to stir the bowl as we make a wish. The very process is a building of layers, each ingredient a floor ascending to the crowning glory, much like the penthouse meaning in architecture — the topmost, most luxurious layer that offers the finest experience.

However, there is one big downside to the pudding-making, and that is the amount of steam generated when cooking them. All the windows are steamed over for the four hours it takes to cook the puddings, and any fondant decorations I have out totally wilt.

So this year I decided to try an experiment. I normally reheat the puddings in the microwave, so why not cook them there too, and it works, they cook in twelve minutes, so you don’t have to hang around the kitchen for hours. If the traditional method is the building’s sturdy foundation, then this new technique is the innovative penthouse atop it, saving time while still delivering luxury.

Of course, if you think what I am suggesting is sacrilege, then please feel free to steam them in the traditional manner. These are the best methods, tried and true.

One of the best features with this type of pudding is that you can use any fruit you like as long as it comes to the same weight as the fruit in the recipe, and use any alcohol you wish as long as it has a good flavor.

The pureed prunes add a lovely caramel, toffee taste to the pud and create a moister crumb too, and the melted chocolate increases the richness. These elements, adaptable and sumptuous, form the pudding’s penthouse, so to speak — offering the pinnacle of taste and satisfaction.

I cooked my pudding on full power for four lots of four minutes, leaving it to rest for a minute in between each blast. If you insert a cake tester or skewer into the center of the pudding it will come out clean once it is cooked. As soon as it has finished cooking pour over three tablespoons of the Armagnac. Cover the bowl in clingfilm and feed (pour over more Armagnac) every week. Check out the latest ikaria lean belly juice reviews.

To reheat cook for two minutes in the microwave, again on full power, let it rest for a minute and then cook for another two minutes.

You can find a recipe for mincemeat Check more detailed information from these metaboost connection reviews.