This Microwave Christmas Pudding brings the rich, festive flavors of the holidays to your table in under an hour. With its moist, dense texture and warm notes of cinnamon, nutmeg, and brandy, it’s a dessert that feels indulgent yet effortless. Perfect for busy days, it’s ready in just 25 minutes of prep and 20 minutes of cooking, leaving you more time to enjoy the season.
Each bite is a delightful mix of plump raisins, zesty citrus, and a hint of caramelized sweetness, all wrapped in a soft, velvety crumb. Whether served with a dollop of cream or a drizzle of custard, this pudding is a comforting treat that’s sure to become a holiday favorite. Quick, easy, and utterly delicious—it’s Christmas magic made simple.
Ingredients for Microwave Christmas Pudding
- 1 ½ cups (7 ½oz/213g) currants
- ¾ cup (3 ¾oz /106g) raisins
- ¾ cup (3 ¾oz /106g) sultanas
- ⅓ cup (1 ½oz/43g) mixed peel
- ⅓ cup (1 ½oz/43g) cherries, halved
- 2 cups (16floz/450ml) hot water
- ½ cup (4oz/115g) butter (melted and slightly cooled)
- ½ cup (2 ½oz/71g) self-raising flour (or plain flour + 1 tsp baking powder)
- ¼ cup (1oz/28g) almond meal (or ground almonds)
- 2 cups (6oz/170g) dark brown sugar
- ½ teaspoon mixed spice/pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups (4oz/115g) white bread crumbs (fresh or store-bought)
- Zest of 1 orange
- Zest of 1 lemon
- 2 large eggs, beaten
- 2 tablespoons treacle/molasses
- 1 tablespoon brandy (optional, can substitute with orange juice)
- ½ cup (4floz/115ml) Guinness (or stout of your choice)
Step-by-Step Instructions
- Prepare the bowl: Butter a 2-litre (medium-sized) pudding bowl and set aside.
- Soak the fruit: In a medium bowl, combine the currants, raisins, sultanas, mixed peel, and cherries. Pour the hot water over the fruit, stir to combine, and cover with cling wrap. Let it stand for at least 2 hours or overnight at room temperature. Drain and set aside.
- Melt the butter: Melt the butter and allow it to cool slightly.
- Mix dry ingredients: In a large bowl, combine the self-raising flour, almond meal, dark brown sugar, breadcrumbs, mixed spice, cinnamon, nutmeg, orange zest, lemon zest, and the prepared fruit. Mix thoroughly.
- Add wet ingredients: Add the melted butter, beaten eggs, treacle, brandy, and Guinness. Stir until well combined.
- Transfer to bowl: Pour the mixture into the prepared pudding bowl. Cover loosely with cling wrap.
- Microwave: Microwave on medium-low power (30% – 1200w) for 14-16 minutes, or until the pudding is dry on the surface and firm to the touch.
- Rest and serve: Allow the pudding to stand for about 15 minutes before turning it out. Serve warm with brandy butter, custard, cream, or ice cream.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Microwave Christmas Pudding with delicious accompaniments. Brandy butter is a classic choice—simply mix ½ cup softened butter, 1 cup powdered sugar, and 2 tablespoons brandy until smooth. For a creamy twist, serve with custard or vanilla ice cream. If you’re feeling adventurous, drizzle with a caramel sauce or sprinkle with toasted almonds for added crunch.
Storage and Reheating Tips
Store any leftover pudding in an airtight container in the fridge for up to 5 days. To reheat, microwave individual slices on medium power for 30-45 seconds or steam the whole pudding for 10-15 minutes until warmed through. You can also freeze the pudding for up to 3 months—wrap it tightly in cling wrap and foil before freezing.
Recipe Variations to Try
Customize your pudding to suit your taste! Swap the Guinness for stout or apple cider, or replace the brandy with rum or whiskey. For a nuttier flavor, add chopped walnuts or pecans. If you’re gluten-free, use gluten-free breadcrumbs and flour. You can even experiment with different dried fruits like apricots or figs for a unique twist.
Time-Saving Tips for Busy Bakers
To save time, prepare the fruit mixture the night before and let it soak overnight. If you’re short on time, reduce the soaking period to 1 hour—it’ll still be delicious! Use pre-packaged breadcrumbs or make your own in a food processor. For a quicker cleanup, line the pudding bowl with parchment paper before adding the mixture.
Equipment Guidance for Success
Ensure you have the right tools for this recipe. A 2-litre microwave-safe pudding bowl is essential—glass or ceramic works best. Use cling wrap to cover the bowl loosely during microwaving, allowing steam to escape. A fine grater is perfect for zesting the orange and lemon, and a silicone spatula will help you mix the ingredients thoroughly without leaving any behind.
Microwave Christmas Pudding
Ingredients
- 1 ½ cups currants 7 ½oz/213g
- ¾ cup raisins 3 ¾oz /106g
- ¾ cup sultanas 3 ¾oz /106g
- ⅓ cup mixed peel 1 ½oz/43g
- ⅓ cup cherries, halved 1 ½oz/43g
- 2 cups hot water 16floz/450ml
- ½ cup butter 4oz/115g
- ½ cup self-raising flour 2 ½oz/71g
- ¼ cup almond meal 1oz/28g
- 2 cups dark brown sugar 6oz/170g
- ½ teaspoon mixed spice/pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups white bread crumbs 4oz/115g
- 1 orange zest
- 1 lemon zest
- 2 large eggs, beaten
- 2 tablespoons treacle/ molasses
- 1 tablespoon brandy
- ½ cup Guinness 4floz/115ml
Instructions
- Butter a 2 litre (medium sized) pudding bowl and set aside.
- In a medium bowl, combine the currants, raisins, sultanas, mixed peel, and cherries.
- Pour the hot water over and stir to combine. Cover with cling wrap and allow to stand for at least 2 hours or overnight at room temperature. Drain and set aside.
- Melt the butter and allow to cool slightly.
- In a large bowl, combine the self-rasing flour, almond meal, sugar, breadcrumbs, spices, zests and prepared fruit. Mix thoroughly.
- Add the butter, eggs, treacle, brandy and Guinness. Stir to combine.
- Pour into prepared bowl. Cover loosely with cling wrap.
- Microwave on medium-low power (30% – 1200w) for 14-16 minutes or until the pudding is dry on the surface and firm to the touch.
- Allow to stand for about 15 minutes before turning out and serving.
- Serve with brandy butter, custard and cream or ice cream.
