Many years ago now, I attended a series of workshops on cooking with the microwave where we were given recipes from The Sharp Test Kitchen and this is one of them and over the years I have altered it to become my Gluten Free Microwave Christmas Pudding. This makes a large pudding and I have tried it both this way and as a smaller one so I will give you both versions.
The Tupperware ‘Crisp It’ container is perfect for making this pudding!
I use this container for the smaller one:
What you need:
Large (Small)
250g butter (125g)
250g brown sugar (125g)
4 eggs (2 eggs)
1kg mixed fruit (0.5kg dried fruit)
1 cup pie apple (1/2 cup pie apple)
1 cup plain Gluten Free flour (1/2 cup plain GF flour)
1.5 cups Gluten Free breadcrumbs (3/4 cup GF breadcrumbs)
1 teaspoon cinnamon (1/2 teaspoon cinnamon)
1/2 teaspoon nutmeg (1/4 teaspoon nutmeg)
1/2 teaspoon ginger (1/4 teaspoon ginger)
1/2 teaspoon allspice (1/4 teaspoon allspice)
1 Tablespoon Golden Syrup (2 teaspoons Golden Syrup)
2 Tablespoons Parisienne Essence (1 Tablespoon Parisienne Essence)
!/2 cup Sweet Sherry (1/4 cup Sweet Sherry)
What you do:
- Cream butter and sugar
Add eggs and beat
Gradually add fruit alternatively with flour, breadcrumbs and spices
Fold in Golden Syrup, Parisienne Essence and Sherry
Grease and flour a large pudding shaped heatproof container – 2litres (1.25l)
Pack the mixture into the container and microwave on MEDIUM LOW/DEFROST for 38mins (Small version cook on LOW( 30%) for about 35 minutes or until cooked
Cover the outside edges of pudding with foil about 1″ wide and continue cooking on MEDIUM LOW/DEFROST for another 15-20 minutes or until cooked (this step not needed for smaller version)
Stand for 10-15 minutes before turning out
Now isn’t that the easiest Gluten Free Microwave Christmas Pudding that you have ever seen!!!! I’ll cut it open:
Perfect – A lovely moist Gluten Free Microwave Christmas pudding!
Enjoy!
Until next time
Nanny xx
Nanny Edit: This was the first time making this in my new microwave and I had to keep playing with the time and power level so just keep an eye on it. It will be a little undercooked in the middle when it is done and this will continue to cook as it cools.
Nanny Edit 2: It is delicious!! What else were we to do – I had to cut a slice to show you!!!
I was hoping someone else had asked these questions, but I don’t see any comments. First, I don’t think we have Parisian Essence in the States. Can you give me an idea what that is? Also, about golden syrup, we have Karo syrup which is essentially a sugar syrup. Do you think that would be the same as your golden syrup?
Thanks for the gluten-free recipes! I need to start making things that our future daughter-in-law can enjoy.
Hi Baye! Parisian Essence is just a coloring essence so if you don’t mind a lighter looking pudding you can leave it out – just add it as extra fluid. Golden Syrup is just that – a syrup derived in the processing of sugar cane! I hope to share some more of our favourite GF recipes this year – the Christmas ones are a bit of an indulgence – I hope you enjoy them! 🙂
I order Golden Syrup from Amazon. It has a different flavor than Karo which is corn syrup. If Karo must be used I think the dark Karo would more closely approximate Golden Syrup in flavor. There is at least one recipe for Parisian Essence available. It is basically sugar cooked to very dark stage then water is added to dilute and thin according to the recipe.
Thank you Nuclear Nana for sharing that information! 🙂