Microwave Christmas Pudding

Begin with a large microwave-safe bowl then cream together the butter and dark brown sugar until fluffy. This might seem like a little too much effort, but the more you cream the butter and sugar, the fluffier your pudding will be.

Gradually add the eggs into the mixture, beating well after each addition. Be careful not to rush this step, as adding the eggs too quickly may cause your mixture to curdle.

Sieve the self-raising flour and mixed spice into the bowl. Stir gently until it's just combined. Again avoid over mixing as it can make the pudding tough.

Next, stir in the mixed dried fruit, brandy, orange zest and treacle. By adding the brandy and treacle last, you ensure these flavors don't get lost during mixing.

Grease a 1.5L microwave-safe pudding bowl and pour in the mixture. With experience, I have learned to leave about an inch from the top as this pudding can rise a lot.

Cover the bowl with a microwave-safe plate and cook at 600W for 8 minutes in the microwave. Be sure to monitor the pudding as microwaves vary and you don't want to overcook it.

Let the pudding rest for 5 minutes before turning out onto a serving dish. The resting time allows the pudding to firm up slightly and makes it easier to remove from the bowl.

Lastly, decorate your pudding with edible holly right before serving. This is purely optional but adds a classic festive touch.