30 Minute Christmas Pudding

PREP: 20 mins | COOK: 20 MIN | SERVES: 8-10

What you’ll need…

  • 575g Sunbeam Bake Fruit Blends for Pudding
  • ½ cup brandy
  • 150g butter, softened to room temperature, plus extra to grease
  • ¾ cup brown sugar
  • 2 free-range eggs
  • ½ cup plain flour
  • 1 tsp mixed spice
  • 1 ½ cups fresh breadcrumbs


  1. Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
  2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
  3. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.

Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).  Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.