Traditional Christmas Pudding with Balsamic Vinegar (Microwave Method) ​

In a large mixing bowl, combine the flour, suet, breadcrumbs, golden syrup, mixed peel, raisins, currants, cherries, lemon zest, brown sugar, cinnamon, nutmeg, and ginger. Mix all the dry ingredients together until well combined.  In a separate bowl, whisk together the milk, beaten eggs, and De Nigris Gold Label Balsamic Vinegar until thoroughly combined.  Gradually pour the wet mixture into the large bowl of dry ingredients and stir well until the mixture becomes a thick, moist batter. Ensure everything is fully incorporated. ​

 Grease a microwavable pudding basin (approximately 1-liter capacity) with butter or cooking spray. Pour the batter into the greased basin, pressing it down gently to remove any air pockets.  Place a piece of greaseproof paper on top of the basin, securing  tightly with string or an elastic band. Put the  basin in the microwave and cook on high power for 10 minutes. After 10 minutes, reduce the power to medium and cook for another 15 minutes.  Remove from the microwave and carefully remove the paper coverings. Allow the pudding to cool for a couple of minutes before turning it out onto a serving plate. ​

Before serving, warm the brandy or rum in a small saucepan until just hot (avoid boiling). Use a skewer or toothpick to prick small holes on the surface of the pudding and drizzle the warmed brandy or rum over it, ensuring it seeps into the holes and soaks the pudding. . To serve, cut the Christmas pudding into slices and serve warm alongside brandy butter or custard. Enjoy the rich, moist and flavorful festive treat! ​

Note: This microwave method significantly reduces the cooking time compared to traditional boiling or steaming methods but still produces a delicious Christmas pudding. If desired, you can steam the pudding for an additional 1-2 hours in a traditional pudding steamer to achieve a darker, more intense flavor.​