Christmas pudding

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olive magazine

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1. Butter a 1.5 litre basin and put a disc of greaseproof paper in the bottom. Mix all the ingredients and spoon into the basin. Cover the top with a disc of greaseproof paper with some holes punched in it. Microwave for 20 minutes on medium power (longer on less power) and then check whether it's cooked with a skewer. Cook in further 5 minute increments, if it needs it, checking by inserting a skewer after each go.
2. Stand for 10 minutes before turning out. If you want to make this ahead, cool completely, wrap tightly in clingfilm and freeze until you need it. Defrost before reheating.

3 different flavour options

For an orangey version use Cointreau or Grand Marnier instead of brandy and add the zest of 2 oranges. Add cherry overtones by using plenty of whole glacé cherries as part of the added dried fruit and use kirsch instead of brandy. Make a deeper flavoured, darker pud by using muscovado sugar instead of the soft brown sugar and black treacle instead of golden syrup.

Per serving

397 kcalories, protein 4.1g, carbohydrate 71.4g, fat 11 g, saturated fat 6.3g, fibre 1.6g, salt 0.48 g

http://www.bbcgoodfood.com/recipes/13403/

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Ingredients

• 100g butter , grated
• 200g self-raising flour
• 1 tsp mixed spice
• 250g mincemeat
• 200g soft brown sugar
• 200g mixed dried fruits (such as cherries, figs, dates and peel)
• 4 tbsp golden syrup or black treacle
• 2 eggs
• 1 orange , zested and juiced
• 1 apple , grated
• 4 tbsp brandy or whisky

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Serves 10

Preparation and cooking times

Ingredients

• 100g butter , grated
• 200g self-raising flour
• 1 tsp mixed spice
• 250g mincemeat
• 200g soft brown sugar
• 200g mixed dried fruits (such as cherries, figs, dates and peel)
• 4 tbsp golden syrup or black treacle
• 2 eggs
• 1 orange , zested and juiced
• 1 apple , grated
• 4 tbsp brandy or whisky

Per serving

397 kcalories, protein 4.1g, carbohydrate 71.4g, fat 11 g, saturated fat 6.3g, fibre 1.6g, salt 0.48 g

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