Bog Roll ::

Just made a dead simple microwave pudding. We were looking for a steamed pudding recipe that we could microwave instead of steam, and this one looked good enough to try, so in less than 30 minutes it's all done and eaten!

• The Topping:
  • 70 g whole cranberries (fresh or frozen)
  • 100 g recurrent jelly
• The Pudding:
  • 85 g Self-raising flour
  • 25 g ground rice
  • 1 tsp baking powder
  • 100 g sugar
  • 2 medium eggs
  • 100 g butter
  • vanilla pods or good vanilla extract

In a small pan gently heat the redcurrant jelly and 2/3^rds of the cranberries. Simmer until the cranberries are soft but do not rupture them. Set aside and allow to cool a little.

Grease the inside of a 700 ml microwave safe pudding bowl with butter.

Mix the pudding ingredients together and beat into a sponge batter. Fold in the 1/3^rd of the uncooked cranberries.

In the bottom of the pudding basin, spoon 1/3^rd of the cooked cranberry+redcurrant mixture. Carefully spoon the pudding mixture on top. Cover the basing with a silicone top or similar. Blast in the microwave, we did it for 8 minutes on high, which may be a minute too long.

Once cooked, tip onto a plate and pour over the remaining cranberry+redcurrant mixture. Serve with lashings of custard.

posted 17:01 :: /stuff/food :: permalink :: ^