Christmas puddings, a festive, fruit loaded steamed dessert that can take quite a while to prepare! But… what if we make one that takes 10 minutes in the microwave & compare it to a slow cooker version?! Chocolate Chip cookie fast vs last attempt can be found here
How to make a Christmas Pudding (slow cooker and microwave)
Ok so this method will go through both ways of making the Christmas pudding – I highly recommend making the slow cooker version if you can. Both uses a 1.2L mixing bowl, make sure you have one of these greased lightly with a little butter and a piece of baking parchment on the base.
Slow cooker fruit prep:
So you need to soak the fruit overnight if you can. In a bowl mix together the fruit, cherries, sugar, spice, cinnamon, brandy, orange zest and juice. Stir together, cover with clingfilm and return to it the next day.
Microwave fruit prep:
For the microwave version, add all of these ingredients to a frying pan (use more orange juice for microwave version) and bring to a gentle simmer over a low heat for 5 minutes to reduce the fluid down slightly. Leave to cool.
Slow cooker cooking:
Take the fruit that was soaked overnight, place it in a large bowl and add in all the other remaining ingredients. Stir well to combine. Press into the greased one litre bowl that has a little piece of baking parchment at the bottom of the bowl. Compact down with a spoon to flatten. Place the bowl into a slow cooker, fill with warm water to ¾ up to the height of the bowl. Cover the bowl with foil. Place the lid on the slow cooker and cook on low for 10 hours (minimum)… once the time is over, carefully upturn out onto a plate and let it pop out of the bowl! Serve warm or cold!
Take the cooled fruit. Place in a large bowl with the other ingredients, mix well to combine. Press into the greased one litre bowl that has a little piece of baking parchment at the bottom of the bowl. Compact down with a spoon to flatten. Make sure the bowl is microwave proof and cover with another piece of baking parchment. Finally place a small plate on top of the bowl to help create a mini steam effect. Microwave for 10 minutes and allow to cool! Seve warm or cold!
The slow cooker version is much more traditional and moist, tasting way better the next day, but despite the microwave version being a little more dry and more like a cake, it can get you out of trouble!