Christmas Pudding - Microwave Version

Method

Combine fruit, Guinness, brandy, spices and the fruit rind and juice (if time allows this can be left to stand for between 1 hour and overnight). Add suet, flour, sugar and breadcrumbs and mix well. Add beaten egg and treacle and mix well again. Transfer to a greased 1.2litre glass bowl. Cover with cling film and cook on full power for 5 minutes, allow to stand for 5 minutes and then cook for a further 3 minutes. Allow to stand for about 10 minutes before running a small knife round the edge of the dish and turning pudding out to serve Serve decorated with a sprig of holly and if desired 2-3 tbsp of brandy can be poured on top and set alight just before serving. Cook’s Notes: If any of the dried fruit is unavailable, simply substitute the same weight with one of the other items. To store and reheat the pudding - allow to cool completely- leave covered with cling film and store in fridge for up to 1 week. To reheat, place in microwave and heat for 2-3 minutes until hot, allow to stand for a few minutes before turning pudding out and serving as above. Recipe written for 850- 900w microwave if wattage varies from this cooking time will need to be adjusted according to manufacturers instructions. PER SERVING 765 Kcal, fat 15.1g, saturated fat 6.6g, salt 0.6g, carbohydrate 152.5g, sugar 128.2g, fibre 4.2g