Pressure-cooked citrus Christmas pudding
Make a Christmas pud in half the usual time by using a pressure cooker. You'll save both energy and effort, and be rewarded with a deliciously moist dessert
Microwave Christmas mug cake
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 2
Skip to ingredients
- 50g butter
- ½ tbsp brandy
- 25g raisins
- 25g sultanas
- 25g mixed peel
- 4 glacé or dried cherrieschopped
- 50g self-raising flour
- 1 egg
- 25g ground almonds
- ¼ tsp ground cinnamonor mixed spice
- 50g soft light brown sugar
- brandy butteror custard, to serve
Nutrition: Per serving
- kcal635
- fat31g
- saturates14g
- carbs77g
- sugars47g
- fibre2g
- protein10g
- salt0.9g
Method
step 1
Melt the butter in a 300ml mug in the microwave for 20-30 seconds on high. Tip in the brandy, raisins, sultanas, mixed peel and glacé cherries and heat for a further 45 seconds. Remove from the microwave and tip into a jug or bowl. Set aside.
step 2
Leave some of the remaining butter in the mug and use the rest to butter a second 300ml mug. If you want to turn out the cakes at the end, line the mugs with baking parchment. It’s easiest to put a piece in the base of each mug, then another around the inside wall. You will get neater edges if you cover the inside fully.
step 3
Add the remaining ingredients to the soaked fruit, mix to combine, then divide between the two mugs. Cook for 1 min 30 seconds until puffed up but not dry, then leave to stand for 2 mins. Eat out of the mug or turn out onto a plate. Serve warm with a spoonful of brandy butter or plenty of custard.
