Enjoy a Christmas Pudding With Salted Caramel Sauce with your family this Christmas. This Pudding is cooked in a flash using the LG NeoChef Microwave. Salted Caramel sauce is so on-trend at the moment and it makes a great addition to this otherwise traditional pudding.
Makes 2 puddings – each will serve 6 – 8 or 18 – 20 individual puddings
Christmas Pudding With Salted Caramel Sauce
Ingredients
- 500 g mixed cake fruit
- 125 g mixed peel
- 100 g red cherries, chopped
- 125 ml brandy
- 125 ml sherry
- 10ml bicarbonate of soda
- 250 g butter or hard margarine
- 200 g soft brown sugar (250 ml)
- large eggs, beaten
- 130 g cake flour (280 ml)
- 10ml ground cinnamon
- 2 ml ground cloves
- 2 ml ground ginger
- 3 ml ground nutmeg
- 1 ml ground allspice
- 500 ml fresh brown breadcrumbs
- 100 g toasted almonds, chopped
- 100 g flaked almonds
- 250 g raw grated carrots (500 ml)
- 50 ml golden syrup
- The rind of l lemon and l orange
- 125 ml sweet orange marmalade
- 10 ml chocolate colouring/ 60 ml cocoa or 8 squares melted dark chocolate
Method
- Firstly Mix the cake fruit, mixed peel, and cherries in the brandy and sherry. Then Add in the bicarbonate of soda and leave overnight.
- Secondly, Cream the butter and sugar very well for at least 5 minutes in an electric food mixer.
- Then Add the eggs alternatively with the sifted dry ingredients.
- Add in the soaked fruit mixture and mix in the breadcrumbs, nuts, carrots, golden syrup, lemon and orange rind, marmalade, and chocolate colouring/cocoa or chocolate. Mix well together.
- Spoon into 2 x greased medium-size heat resistant pudding bowls or smaller bowls if making individual puddings.
- Cover with plastic wrap. Place on a microwave rack or upturned saucer in the microwave oven.
- Cook on 70% power for 12 – 14 minutes. Until the edges come away from the sides of the container, but there is still a damp spot or two here and there on the surface of the pudding. Remove the plastic wrap immediately.
- Allow to cool, turn out. Wrap up and store in the refrigerator or freezer.
- When serving, heat through from room temperature on 70% power for 3 – 4 minutes for large pudding and heat 4 – 6 small puddings together for 1 – 2 minutes. Serve with custard, ice-cream, brandy butter, brandy sauce or salted caramel sauce.
SALTED CARAMEL SAUCE (from Mums on the Run)
One of the latest food fashions is to mix sweet and sour/savoury. This sauce is excellent as it has so many uses. Store in the refrigerator and use liberally.
- 400 g sugar (500 ml)
- 180 g butter (180 ml)
- 250 ml cream
- 5 – 7 ml Sea salt flakes
- Place the sugar and butter into a large Pyrex dish
- Melt in 30-second intervals until the sugar is dissolved
- Add the cream and cook for further 30 second intervals until the sauce has thickened. Be careful when making this sauce as it can easily boil over in the Microwave.
- Once thickened stir through the salt flakes and enjoy!
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