How To Make Microwave Christmas Pudding In Minutes - Traditional Taste, Zero Hassle
Make a rich, traditional Christmas pudding in minutes using your microwave. This quick, foolproof method delivers classic festive flavour without hours of steaming, perfect for busy holiday kitchens.
Author:Callum FraserNov 19, 202552.2K Shares901.4K Views
Why I Switched To Microwave Christmas Pudding (and Never Looked Back)
Let me tell you about the Christmas I finally stopped torturing myself with eight-hour steaming sessions. I'd spent years watching that pot on the stove, constantly checking water levels, worrying about things going wrong. Then last December, when my stovetop broke three days before Christmas, I had to try something I'd been avoiding for years: making microwave Christmas puddinginstead of the usual long, traditional steam.
That breakdown turned out to be a blessing. The pudding was ready in under 30 minutes, tasted absolutely beautiful, and nobody could tell the difference. My aunt actually said it was the lightest, most flavourful Christmas pudding she'd ever had.
If you've been putting off making homemade Christmas pudding because of the time commitment, this microwave method will change your holiday baking forever.
Why Microwave Christmas Pudding Actually Works
I used to think microwaving a Christmas pudding was somehow "cheating" or would produce inferior results. I couldn't have been more wrong.
The microwave method isn't some shortcut that sacrifices quality. It's a legitimate cooking technique that produces a lighter, more delicate pudding while saving you hours in the kitchen. The even heat distribution creates consistent moisture throughout, and you avoid the risk of water seeping into your pudding during traditional steaming.
Most importantly, it frees up your stovetop for other Christmas cooking. When you're juggling multiple dishes on Christmas Day, this is genuinely invaluable.
Microwave Christmas Pudding Delia
Can A Microwave Version Really Match Delia’s Classic Pudding?
I’ve always thought of Delia Smith’s Christmas puddingas the gold standard packed with rich dried fruit, warm spices, dark sugar, and that nostalgic festive flavour only a proper traditional steamed pudding seems to deliver.
When I first switched to the microwave Christmas pudding method, the question in my mind was simple: can something made in minutes really taste like the traditional British recipe I grew up with?
It turns out it can because what makes a pudding “Delia-style” isn’t the eight hours of steaming. It’s the ingredients, the balance, and the flavour profile:
- plenty of mixed dried fruit
- deep caramel sweetness from dark brown sugar
- cosy holiday spices
- a hint of citrus for brightness
Keep those, and the flavour holds up beautifully, whether you steam for eight hours or microwave for ten minutes.
Understanding Traditional Concerns About Microwaving
Many traditional cooks prefer long, slow steaming and often worry that microwaved Christmas puddings can turn out dry, rubbery, or sticky. And honestly, they’re right if you use the wrong technique. Even many traditional Scottish recipesemphasise patience for the best results.
- High power with no covering? Rubbery.
- Too little moisture? Dry.
- Skipping the resting time? Undercooked in the middle.
I’ve made every mistake possible, and those early disasters taught me exactly what to avoid.
The Real Difference Between Steaming And Microwaving
Once I learned to microwave correctly medium power, proper covering, and a short rest the results were shockingly close to a classic steamed pudding. Rich, soft, moist, and bursting with fruit. I’ve even served both versions in casual family taste tests, and most people couldn’t tell which was which.
The biggest difference isn’t flavour it’s time and energy.
A traditional pudding needs:
- 8 hours of steaming
- Constant checking
- A stovetop burner tied up all day
- More energy use
- Another long reheat on Christmas Day
A microwave pudding takes:
- Under an hour total
- No babysitting
- Far less energy
- Perfect texture when done properly
For a busy kitchen, small flat, or rushed holiday schedule, the microwave method is a lifesaver. A microwave puddingslips easily into even the most chaotic cooking days and still delivers that cosy, festive flavour you want at Christmas.
Keeping The Spirit Of Delia’s Recipe Without The Stress
If you adore the ritual of steaming and enjoy the deep, dark colour that comes from hours of gentle cooking, Delia’s traditional method will always have its place. It’s a beautiful, nostalgic Christmas tradition.
But if you want the same comforting, old-fashioned flavour without the long steaming session, the microwave method genuinely bridges both worlds. You get the classic taste, the soft, fruit-packed texture, and the festive aroma just with a faster and more modern approach that fits real life.
In fact, creating a microwave Christmas pudding delia style is perfectly possible when you use the right balance of fruit, spice, and moisture. It gives you all the familiar flavours you love, simply without the hassle.
For most home cooks today, this version keeps the heart of Delia’s pudding alive… without tying you to the stovetop.
The Essential Ingredients You'll Need
Making microwave Christmas pudding requires a thoughtful combination of traditional ingredients and simple, everyday items. A microwave xmas pudding can taste just as festive when you use the right mix. Here's what goes into my go-to recipe:
- Dried Fruits:I use a mix of raisins, sultanas, and currants. The fruit forms the heart of any Christmas pudding, providing natural sweetnessand that classic dense texture.
- Fresh Apple:Grated apple adds moisture and a subtle tartness that balances the sweetness beautifully.
- Breadcrumbs:These create structure without making the pudding too heavy.
- Flour and Baking Agents:Self-raising flour and a pinch of bicarbonate of soda give the pudding its light rise.
- Spices:Mixed spice is non-negotiable. I sometimes add extra cinnamon and nutmeg for warmth.
- Sugar:Dark muscovado sugar gives depth and that gorgeous dark colour.
- Fat:Butter or margarine works perfectly. Some traditional recipes call for suet, but I find butter gives excellent results.
- Eggs:These bind everything together.
- Alcohol:Brandy is traditional, but rum or whisky work beautifully too. The alcohol adds flavour and helps preserve the pudding.
- Mincemeat:This is my secret weapon. Using quality shop-bought mincemeat saves enormous time since it already contains fat, fruit, booze, and spices.
- Treacle or Golden Syrup:This adds moisture and that signature rich flavour.
The beauty of this recipe is its flexibility. You can adjust fruits based on what you have, swap out spices, or even make it alcohol-free by using orange juice instead.
Step-by-Step Preparation
Super Quick Microwave Christmas Pudding - Delicious!
I've made this recipe dozens of times now, and I've learned exactly where people tend to go wrong. A quick microwave Christmas puddingstill needs the right technique, and once you understand those small details, the results are incredibly consistent. Follow these steps carefully, and you'll get perfect results every time.
Preparing Your Fruit
Start by soaking your dried fruit. Pour hot water over your raisins, sultanas, and currants in a bowl, then add your brandy. If you have time, let this sit for a few hours or overnight. The fruit plumps up beautifully and absorbs all those wonderful flavours.
Here's a time-saving trick I discovered: microwave the fruit mixture for three minutes on high power. This speeds up the soaking process dramatically when you're in a rush.
Preparing Your Pudding Basin
Grease your microwave-safe pudding basin thoroughly with butter or margarine. I cannot stress this enough be generous with the greasing. Then cut a disc of baking paper to fit the bottom. This simple step makes unmoulding so much easier.
Most recipes work with a 1.5 to 2-pint pudding basin. I prefer plastic basins with lids for microwave use they're safer, store better, and make the pudding easier to remove.
Mixing Your Batter
Drain your soaked fruit well. In a large mixing bowl, cream together your butter and sugar until light and fluffy. Beat in your eggs one at a time, then add your treacle and spices.
Fold in your flour and bicarbonate of soda, then add your grated apple, mincemeat, and the prepared fruit. Mix everything thoroughly until well combined. The mixture should have a dropping consistency not too stiff, not too runny.
The Cooking Process
This is where the magic happens. Spoon your mixture into the prepared basin, smooth the top, and here's a crucial step many people miss: cut two circles of baking paper to fit the top of your pudding. Scrunch them up first (this stops them rolling back), then press them down onto the surface of the mixture. This prevents the top from drying out.
Cover loosely with cling film, leaving a small gap for steam to escape. Microwave on medium power for the time specified in your recipe typically 8-15 minutes depending on your microwave wattage and pudding size.
The centre might look slightly undercooked when you first check it. Don't panic. Let it stand for at least 10 minutes. The residual heat continues cooking the pudding from the inside out.
Testing For Doneness
Insert a skewer into the centre of your pudding. It shouldn't come out completely clean (this isn't a cake), but it shouldn't be actively wet either. If you see wet batter, microwave in one-minute increments until ready.
Tips For Microwave Success
Through trial and error, I've learned several crucial things that make the difference between mediocre and magnificent microwave Christmas pudding.
- Power Settings Matter:Most recipes call for medium or medium-low power, not full power. High heat can make the outside tough while leaving the centre undercooked. I usually cook at 30-50% power for best results.
- Elevation is Essential:Place your pudding basin on an upturned plate or microwave-safe rack. This allows heat to circulate evenly underneath and prevents soggy spots.
- Don't Skip the Resting Time:That 10-15 minute standing period isn't optional. The pudding needs this time to finish cooking and set properly.
- Watch Your Wattage:Microwave power varies significantly. A 700W microwave needs longer cooking time than a 900W one. Know your machine and adjust accordingly.
- Cover, Don't Seal:Use loose cling film with holes pierced in it, or a microwave-safe plate. Never seal the pudding completely steam needs to escape.
- The Water Trick:If your pudding's surface looks a bit dry after cooking, sprinkle a few drops of water over it before reheating. It'll steam beautifully moist again.
Storing And Reheating Your Pudding
One of the best things about Christmas pudding is how well it keeps. I actually prefer making mine a few days ahead the flavours mellow and mature beautifully.
Once cooled completely, you can store your pudding in several ways. Leave it in the pudding basin covered tightly with cling film, or turn it out and wrap it in baking paper, then store in an airtight container.
In the fridge, your pudding will keep for up to six weeks. For longer storage, freeze it for up to three months. The alcohol and sugar act as natural preservatives.
If storing for more than a week, feed your pudding with extra brandy. Make small holes in the bottom with a skewer and drizzle over a tablespoon of alcohol. This keeps it moist and adds depth to the flavour.
Reheating couldn't be simpler. Just pop it back in the microwave on medium power for 2-3 minutes until heated through. Individual slices reheat in 30-60 seconds.
What To Serve With Your Microwave Christmas Pudding
The sauce can make or break your pudding experience. I've tried them all, and here are my honest thoughts.
Brandy Butter
Rich, sweet, and boozy, brandy butter melts into warm pudding, creating tiny pools of festive richness. It’s simple to prepare just butter, icing sugar, brandy, and a touch of almond. It even works wonderfully alongside traditional Scottish drinks, adding a little extra warmth to the end of your meal.
Chill it in the fridge until needed. It hardens when cold, so let it soften at room temperature or warm it briefly before serving.
Brandy Sauce
This is my personal favourite. It's like a boozy custard that pours beautifully over the pudding. Made with milk, cream, cornflour, sugar, and brandy, it's warm, silky, and absolutely divine.
The cornflour stabilises it, making it much easier than traditional egg custards. Just whisk constantly while cooking to avoid lumps.
Traditional Custard
Sometimes the classics can't be beaten. Whether you make proper custard from scratch or use custard powder (no shame in that), warm custard is comforting and familiar.
Double Cream
For those who find brandy butter too sweet, simple pouring cream is elegant and lets the pudding's flavour shine through.
I often put out a selection and let people choose. Everyone has their favourite, and it's fun seeing different combinations.
Variations And Adaptations
One of the joys of this recipe is how adaptable it is to different dietary needs and preferences.
Vegan Microwave Christmas Pudding
Replace butter with plant-based spread, use vegan mincemeat (most are naturally vegan), and swap the egg for a liquid egg replacer. The texture is remarkably similar to the traditional version.
Gluten-Free Version
Simply substitute the flour with a gluten-free flour blend. Check your other ingredients too some mincemeat brands and alcohol contain hidden gluten.
Nut-Free Option
Most basic recipes are naturally nut-free, but always verify your mincemeat doesn't contain nuts if this is a concern.
Alcohol-Free Alternative
Replace brandy with orange juice or apple juice. The flavour changes slightly, but you still get a delicious, festive pudding suitable for children and those avoiding alcohol.
Fruit Variations
Don't like certain dried fruits? Swap them out. I've successfully used dried cranberries, chopped dates, figs, and even dried apricots. Each brings its own character to the pudding.
Common Mistakes And How To Avoid Them
Even with the best recipe, certain pitfalls can trip you up. Here's what I've learned the hard way.
- Too Dry:This usually happens from overcooking or not covering the surface properly. Those paper circles pressed onto the pudding's surface are crucial for moisture retention.
- Tough and Rubbery:Cooking on too high a power causes this. Always use medium or medium-low settings and be patient.
- Undercooked Centre:Don't forget that crucial standing time. If it's still too soft after resting, cook in short bursts rather than one long session.
- Difficult Unmoulding:Insufficient greasing is the culprit. Be generous with butter, and line the base with paper. If it sticks, run a knife around the edge and try warming the basin briefly in hot water.
- Bland Flavour:Don't skimp on spices, and make sure your dried fruit has soaked properly. Feeding the pudding with extra brandy after making also intensifies flavour.
People Also Ask
Can I Microwave Christmas Pudding Instead Of Steaming?
Yes! With the right recipe, you can save heaps of time and effort by cooking your pudding in the microwave. Cooking traditional Christmas puddings involves hours and hours of boiling (at least 6 hours, and sometimes much more), which not everyone has time for in the busy festive season.
How Long Does Microwave Christmas Pudding Take To Cook?
Cooking time typically ranges from 8-15 minutes, depending on your microwave wattage and pudding size. Add another 10-15 minutes of standing time. The entire process from start to finish takes under an hour, compared to 6-8 hours for traditional steaming.
Why Is My Microwave Pudding Dry?
The most common cause is overcooking or failing to cover the surface properly during cooking. Always press baking paper circles onto the pudding's surface before microwaving, and cook on medium rather than high power.
Can I Convert My Traditional Recipe For Microwave Use?
Yes, but it requires adjustments. Reduce cooking time dramatically, use medium power, and ensure proper covering. It's often easier to follow a recipe specifically designed for microwave cooking until you understand the technique.
Can I Reheat Microwave Christmas Pudding?
Definitely. Reheat the whole pudding on medium power for 2-3 minutes, or individual slices for 30-60 seconds. The microwave makes reheating foolproof and quick.
Final Thoughts
Making Christmas pudding in the microwave isn’t about cutting corners it’s about cooking smarter during the busiest time of the year. This method has genuinely changed my holiday baking. I can make beautiful, fragrant puddings in under half an hour and still have the time and energy to enjoy the season with my family.
The first time you pull a perfectly cooked pudding from the microwave, you’ll understand why it’s become my go-to method. It delivers the traditional flavour without the traditional stress.
So this Christmas, give yourself a break. Try the microwave version, save yourself hours of work, and enjoy a pudding that’s every bit as special.
Trust me, once you've gone microwave, you'll never look back.
Jump to
Why I Switched To Microwave Christmas Pudding (and Never Looked Back)
Why Microwave Christmas Pudding Actually Works
Microwave Christmas Pudding Delia
The Essential Ingredients You'll Need
Step-by-Step Preparation
Tips For Microwave Success
Storing And Reheating Your Pudding
What To Serve With Your Microwave Christmas Pudding
Variations And Adaptations
Common Mistakes And How To Avoid Them
People Also Ask
Final Thoughts
Callum Fraser
Author
Callum Fraser isn't just a writer about Scotland; he's a product of its rugged landscape and rich history. Born and raised in Perthshire, with the Highlands as his backyard, his love for the nation's stories was kindled by local storytellers and long walks through ancient glens.
This passion led him to pursue a degree in Scottish History from the University of Edinburgh. For over 15 years, Callum has dedicated himself to exploring and documenting his homeland, fusing his academic knowledge with essential, on-the-ground experience gained from charting road trips through the Cairngorms, hiking the misty Cuillins of Skye, and uncovering the secrets of traditional recipes in his family's kitchen.
As the Editor-in-Chief and Lead Author for Scotland's Enchanting Kingdom, Callum's mission is simple: to be your most trusted guide. He combines meticulous research with a storyteller's heart to help you discover the authentic magic of Scotland — from its best-kept travel secrets to its most cherished traditional recipes.
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