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15 Dec 2007

Cranberry and Redcurrant Pudding

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 2/3rds 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 1/3rd of the uncooked cranberries.

In the bottom of the pudding basin, spoon 1/3rd 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.