Microwave brandy pudding

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Greg Cox

Everyone who tastes this hot, syrupy pudding is surprised to learn that it “bakes” for a mere 12 minutes!

Makes 16 slices

Preparation: 20 minutes

Cooking time: 12 minutes

  • 375ml cake flour
  • 20ml baking powder
  • 250ml light brown sugar
  • 80ml cocoa
  • pinch of salt
  • 3 eggs, beaten
  • 180ml canola oil
  • 5ml vanilla essence
  • 375ml boiling water, slightly cooled
  • 100g pecans, coarsely chopped
  • cherries and nuts, to garnish
  • ice cream or custard, to serve

SYRUP

  • 45ml butter
  • 250ml light brown sugar
  • 375ml boiling water
  • pinch of cinnamon
  • 5ml vanilla essence
  • pinch of salt
  • 80ml brandy

1. Mix the flour, baking powder, sugar, cocoa and salt in a mixing bowl. Beat the eggs, oil and vanilla together in a separate bowl. Add the egg mixture, boiling water and nuts to the dry ingredients and beat until just smooth. Pour the batter into a greased 2L microwave-safe container and microwave on high for 12 minutes.

2. Make the syrup while the pudding is baking. Stir the butter, sugar and boiling water together over moderate heat until the sugar has dissolved. Bring to a boil, reduce the heat slightly and simmer rapidly for 5 minutes. Stir in the rest of the ingredients and remove from the heat.

3. Carefully remove the pudding from the microwave oven, poke holes all over with a skewer and pour half of the hot syrup over. Let it stand for 5 minutes before pouring the rest of the syrup over.

4. Turn out the pudding, garnish with cherries and nuts and cut into slices. Serve with ice cream, custard – or both!

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