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Friday, November 16, 2012

Christmas Pudding

Preparation Time: 15 minutes+ resting time
Cooking Time: 16 min.+ 15 min. oven off
8 servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)


  • 75 gr. Brown flour
  • 1 teaspoon of mixed spices
  • 1 teaspoon of cinnamon in powder
  • 1/2 teaspoon of grated nutmeg
  • finely grated rind and juice of 1/2 lemon
  • 50 gr. grated fresh coconut
  • 75 gr. wholemeal breadcrumbs
  • fill 50 gr. brown sugar
  • 100 gr. grated carrots
  • 1 grated apple
  • 100 gr. raisin
  • 100 gr. dried currants
  • 50 gr. dates
  • 2 tablespoons of molasses (or honey)
  • 2 eggs
  • 3 tablespoons of brandy
  • 1 tablespoon of cocoa powder

1. Mix all ingredients together in a big bowl. Batter should be soft enough to fall from the spoon; if necessary, add some more brandy or fruit juice.

2. Cover the bowl with a transparent film and keep it in the refrigerator for several hours or an entire night. Then put batter in a grease pan of 1e. capacity and put in the oven set on MW function at maximum power for 4 minutes. Let it stand for 5 minutes in the switched off oven.

3. Repeat 3 times the same operation in order to cook the pudding perfectly. Serve with cream made with corn flour.

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