Microwave Recipes

These are old recipes so you may need to adjust the times for higher wattage.

I have made the first recipe - malt extract is something I would have never had in my store cupboard so I suspect I just left it out. I've not made the 30-minute pud, but I'm intrigued by the cooking method so may be trying this one out myself.

Sorry, I cant give credit for the recipes as I've no idea where they came from, far too long ago!

Enjoy!

Microwave Christmas Pudding
Just a reminder that you don’t add coins if you’re cooking in the microwave

5 ozs plain flour
3 tsp mixed spice
6 ozs breadcrumbs
8 ozs soft brown sugar
8 ozs shredded suet
4 eggs
2 tbsp milk
¼ pint stout
1¼ lb mixed dried fruit
2 ozs chopped peel
2 oz glace cherries
grated rind of 1 orange
1 apple, peeled and grated
3 tbsp black treacle
1 tbsp malt extract

Lightly grease 3 x 1pt pudding basins (or 2 x 1½ pint). Sift flour and spice into bowl, add all dry ingredients and mix well together. Mix in all other ingredients. Mixture will improve in flavour if left covered overnight in a cool place.

Divide mixture between basins. Cover with cling film and pierce the cling film.

(This is an old recipe and I suspect one that I used in my old 650 watt microwave. Adjust times for other wattage)

Cook small puddings 5 mins
Larger ones 7-9 mins

Stand 5-10 mins before turning out.

Pudding can be cooked and left to mature wrapped in greaseproof and then foil.

On the day, reheat in microwave for 2 - 3 mins, depending on size, or in individual slices for 1 minute.


30-minute Christmas pud

Makes 1 x 2lb and 1 x 1lb puddings
Prep: 10 - 15 ins
Cook: 25 - 30 minutes

Any Christmas pudding benefits from maturing time, so if you can, make puddings a few weeks in advance and store them in your fridge or freezer

You will need:
8 pint bowl; 1 - 1¼ pint bowl; 1½ - 2 ½ pint bowl.

1 oz margarine
2 tbsp black treacle
8 ozs currants
5 ozs raisins
5 ozs sultanas
8 ozs soft brown sugar
1 tsp ground ginger
2 tsp mixed spice
6 ozs fresh brown breadcrumbs
3ozs plain flour
3 eggs, size 3, beaten
Grated rind and juice of 1 lemon
¼ pint stout

Melt the margarine and the treacle in the large bowl (1 min on high). Add all of the remaining ingredients and mix thoroughly. This is when you can make the traditional wish but don’t add coins or charms if you’re cooking in the microwave.

Cook uncovered on high for 6 minutes, stirring very minute, until mixture starts bubbling on the surface. This stage of cooking is very important.

Lightly grease bowls with margarine and wipe off excess with kitchen paper to avoid coating the turned out puddings. Fill bowls with mixture and smooth the surface.

Cover with a cap of lightly greased greaseproof paper and tie loosely. Cook on Defrost to allow the flavours time to blend and to enhance the colour.

The 2lb pudding will take 23 - 25 minutes, the 1lb pudding will take 12 - 13 mins.

The puddings are ready when dry on the surface and firm to the touch. Remove from microwave and leave to stand or 15 minutes. Turn out. Serve with brandy butter.

Storage:
Wash bowls and replace puddings in them. Store, covered, in a refrigerator for up to 2 months.

Reheat:
2lb pudding for 8 - 10 mins on defrost and 1lb pudding for 5 - 7 mins on Defrost.

see notes in previous post re wattage and cooking times

Cream of Mushroom Soup
Serves 4-6

2 oz (50g) butter
1 small onion
2 chicken stock cubes
8 oz (225g) button mushrooms sliced
Bouquet garni
1 oz (25 g) cornflour
½ pint (300ml) milk
Salt and pepper to taste
2 fl oz (50 ml) single cream

Place the butter and chopped onions in a large (4 ½ pint or 2½ litre) bowl.
Cover with cling film.
Cook on High for 4 - 5 minutes
Dissolve the stock cubes in 1 pint (600 ml ) boiling water and add to the onion with the sliced mushrooms and bouquet garni.
Re-cover and cook on High for 15 – 20 minutes.
Remove the bouquet garni and either seive or liquidise the soup.
Blend the cornflour with a little of the measured milk, then stir in the remaining milk.
Add to the mushroom mix and re-cover. Cook on High for about 10 minutes, stirring once.
Season to taste, pour in to a serving dish and swirl the cream on top

Chicken or Turkey Curry (see notes in post #1 re wattage and cooking times)

½ oz butter or marg
1 medium onion, finely chopped
2 level tbsp curry powder
1 level tbsp flour
1 pint chicken stock
1 tsp Worcestershire Sauce
1 level tbsp tomato puree
1 tbsp lemon juice
2 tbsp mango chutney
2 oz sultanas
1 dessert apple, peeled, cored and chopped
12 oz cooked chicken or turkey meat cubed
Salt and pepper

Place the butter or margarine and chopped onion in a casserole. Cover and cook on High for 3-4 minutes or until the onion is soft.
Stir in the curry powder and flour and gradually blend in the stock. Re-cover and cook on High for about 4 minutes, or until the sauce has thickened. Stir the sauce after every minute.
Stir in the Worcestershire Sauce, tomato puree, lemon juice, chutney, sultanas and apple. Re-cover and cook on LOW for about 10 minutes
Add the chicken or turkey meat and seasoning, mixing well. Recover and cook on High for 3 - 5 minutes, or until heated through.
Leave to stand, covered, for 5 minutes before serving with boiled rice.