9-Minute Microwave Dumpling Recipes That Actually Work
Tired of long cooking times for dumplings? Try these 9-minute microwave dumpling recipes that actually work. They’re fast, tasty and perfect for any day.
Author:Callum FraserJun 23, 202596 Shares8K Views
Some recipes promise convenience but fall short on taste or texture. Others might stick to tradition so tightly that they become completely impractical for everyday life. Dumplings especially often fall into that second category. Delicious? Absolutely. Fast? Not even close.
That’s where the 9-minute microwave dumplingcomes in. It’s a game-changer. Microwave dumplings are real, achievable, and most importantly, they taste like you spent hours in the kitchen. Using traditional ingredients like dried fruits, warming spices, butter, treacle, and eggs, these recipes offer the same comforting richness as their long-simmered ancestors.
Reading this, you’ll find three versions that not only honor the classic clootie dumpling spirit but are smartly adapted for modern kitchens. Each recipe is thoroughly tested, easy to follow, and ready in under ten minutes. They’re the kind of shortcut you’ll actually want to keep.
1. Traditional-Style Microwave Clootie Dumpling
The classic clootie dumpling gets its name from the cloth or "cloot" used to wrap it before boiling for several hours. It is a rich fruit pudding that people in Scotland often eat during Christmas and Hogmanay. But making it the traditional way takes more than four hours, which most of us don’t have on a regular evening.
This microwave version keeps the same great taste and texture as the original. It is moist, fragrant, and filled with dried fruits, suet or butter, and warm spices. The only thing missing is the thin skin that forms when you boil it in cloth. Other than that, this quick version tastes very close to the real thing.
If you really want to learn how to write recipes?Start by listing ingredients clearly, then give step-by-step instructions that are easy to follow. Be precise with measurements and timings, and always test your recipe before sharing it.
To start, measure out the dried fruits. These are usually currants, raisins, and sultanas. Put them in a bowl and mix in caster sugar, milk, treacle, and your choice of suet or butter. Heat the mixture in the microwave for about two minutes to melt the fat and help the flavors begin to blend. Stir well.
In another bowl, mix plain flour, bicarbonate of soda, cinnamon, mixed spice, and a little ground ginger. In a separate cup or bowl, beat two eggs.
Once the wet mixture has cooled a bit, add the dry ingredients and stir until everything is well combined. Then mix in the beaten eggs last. The batter should be thick but easy to spread.
Line a microwave-safe 2-litre bowl with clingfilm, making sure there is enough to lift the pudding out later. Pour in the batter, loosely cover the top with the clingfilm, and make two small holes to let steam escape.
Microwave on high for about three and a half minutes if you have a 900W microwave. You may need to adjust the time depending on your microwave. When it’s done, let it sit for two minutes before turning it out onto a plate.
What you get is a dense, hearty dessert that slices neatly and goes very well with warm custard. The spices give it a deep, familiar flavor. The fruits are soft and sweet and the texture is surprisingly like the boiled version but just without the long wait.
2. Rich Fruit Dumpling With Treacle And Mixed Spice
This second recipe makes the dumpling richer and more flavorful by using more treacle and warm spices. The dark sweetness of the treacle adds depth, and the large amount of dried fruit gives each bite a soft and rich texture. You can think of it as a mix between a clootie dumpling and a Christmas pudding, but much quicker and easier to make.
To start, get all your ingredients ready like your water, sugar, margarine or butter. Even your mixed dried fruit and main flavors, mixed spice and cinnamon. You will also need flour, bicarbonate of soda, two eggs, and an extra spoonful of treacle if you want even more flavor.
Put the water, sugar, butter, dried fruit, cinnamon, mixed spice, and treacle into a saucepan. Heat them until they just begin to bubble. Let the mixture simmer for a minute so the flavors blend together. The smell at this point is already amazing b warm, sweet, and spiced like holiday treats.
Once it’s done simmering, take it off the heat and let it cool a little. This stops the eggs from cooking too fast when you add them. While it cools, sieve the flour and bicarbonate of soda into a bowl. In another small bowl or cup, beat the two eggs.
Slowly mix the flour and soda into the warm fruit mixture, stirring well until everything is combined. Then gently stir in the beaten eggs.
Line a medium microwave-safe bowl with clingfilm, making sure there is enough to cover the sides. Do not cover the top so steam can escape while cooking. This helps keep the dumpling from getting too wet.
Put the bowl in the microwave and cook on full power for exactly nine minutes. If your microwave is stronger than average, check the dumpling around the 8-minute mark to avoid overcooking.
When it’s done, let it cool a little before turning it out onto a plate. Slice and serve warm. The best match is classic custard, though a little cream on top also works very well.
This dumpling has a deep, rich taste and a soft, slightly sticky texture that feels great on the fork. It’s perfect for holiday meals or quiet nights when you want something warm and comforting.
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3. Boiled Fruit Dumpling With A Custard Finish
This final recipe has a lighter texture and a gentler flavor. It’s perfect for those who enjoy the comfort of a traditional dumpling but prefer something not too heavy. It uses milk instead of water and adds dark brown sugar for a soft, smooth sweetness that goes well with custard.
To start, put milk (or water), dark brown sugar, butter, cinnamon, mixed spice, and your dried fruit into a saucepan. Stir everything together and bring it to a boil. Once it’s boiling, lower the heat and let it simmer for three minutes. This helps soften the fruit and mix the flavors well.
After simmering, take the pan off the heat and let the mixture cool a little. While it cools, sift the plain flour and bicarbonate of soda into a mixing bowl. In another small bowl, beat two eggs until they are light and bubbly.
Once the fruit mixture has cooled, pour it into the bowl with the flour. Add the beaten eggs and stir until everything comes together into a thick batter. Try not to overmix try to stir lesser, the softer the dumpling will be.
Line a pudding bowl with clingfilm, making sure it covers the sides completely. Pour in the batter, leaving a little space at the top so it can expand while cooking. You don’t need to cover the top with clingfilm.
Microwave the pudding on full power for nine minutes. It will rise a little and should look firm when done. Let it sit for a couple of minutes before turning it out onto a plate.
This version is best served warm with custard. The custard brings out the gentle spices and adds richness to every bite. If you want a simple, comforting dessert that still feels light and satisfying, this is the one to try.
FAQs About 9-Minute Microwave Dumpling
Can I Prepare The Dumpling In Advance And Reheat Later?
Yes. All three recipes can be made in advance and reheated in the microwave. Individual slices take about 30 seconds on high power to warm through.
Which Bowl Size Works Best For Microwave Dumplings?
A bowl between 1.5 to 2 litres is ideal. Smaller bowls can be used for taller dumplings, but you’ll need to adjust cooking time to ensure the center is fully cooked.
Can I Use Margarine Instead Of Butter Or Suet?
Absolutely. Margarine works well and keeps the pudding soft. Butter gives a richer taste, while suet creates the most traditional texture.
How Do I Know If My Dumpling Is Done?
Look for a firm top and sides that pull slightly from the bowl. A skewer or toothpick inserted into the center should come out clean or with only a few moist crumbs.
Will The Microwave Version Taste The Same As A Traditional Clootie Dumpling?
Very close. While it won’t have the skin that forms from boiling in a cloth, the flavor and texture are impressively similar, especially when the right spices and fruit are used.
What Wattage Is Best For Microwave Dumpling Recipes?
Most recipes are tested on 850–900W microwaves. If your microwave is lower wattage, you may need an extra minute. Always monitor the center of the dumpling to avoid undercooking.
Final Thoughts
You don’t have to spend half the day boiling pudding in a cloth to enjoy the taste of a real Scottishdumpling. These 9-minute microwave recipes give you great flavor, a good texture, and are easy to make. They’re perfect for quick treats during the week, but also nice enough for special moments.
All you need is a few basic ingredients from your kitchen and a microwave-safe bowl. Say goodbye to wet, disappointing desserts or fast fixes that don’t taste good. These dumplings really work. Once you try them, they might just become your favorite way to satisfy any sweet, comforting craving.
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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