Chocolate and yogurt mousse

Fruit trifle

Almond and jam tart

Summer Fruit Pudding

Rhubarb Sponge Pudding

Microwave Maple Syrup Sponge Pudding

Microwave Lemon Sponge Pudding

Microwave Lemon Sponge Pudding

Microwave Chocolate Sponge Pudding - P is for...Pudding

Microwave Chocolate Sponge Pudding

I love Christmas Pudding. It really is a once a year treat. The one I shall be eating this year was in fact made last year. For some years now we have been deliberately making a Christmas Pudding and storing it carefully for over year. All this came about when one year whilst getting the ingredients together to make that year's Christmas Pudding my Father found on the top shelf a carefully wrapped Christmas Pudding. We could only think we had made two the previous year so to have one when guests came over just before Christmas but it was never used. No wonder my Mother had spent a year thinking where one of her Pyrex bowls had gone...We made another Christmas Pudding but not ones to waste anything we cooked the year old pudding on Christmas Day (in our slow cooker as usual) and it was delicious. It's no surprise now that 'vintage' Christmas Puddings cost so much more.

With the additions to my family over recent years it seems that the love of a traditional Christmas Pudding has not been passed on. I wouldn't want to leave them out but at the same time there's enough going on during Christmas Day to have the perfect excuse not to make something just for them. The solution is this recipe which I used to make when I was at University and spent three years cooking with no oven. It's a basic sponge mix but needs just basic equipment to make and takes just 5 minutes to cook.

Equipment: 2 pint/1 litre Pyrex bowl, scales, sieve, electric whisk

Ingredients

4oz (100g) Unsalted butter, softened or baking spread

4oz (100g) Caster sugar

2 Eggs

3oz (75g) Self-raising flour, sifted

1oz (25g) Cocoa powder

2-3 tbsp (30-45ml) Milk for mixing

Method

1. Grease the bowl.

2. Cream the butter and sugar together until light and fluffy.

3. Add the eggs one at a time with a tablespoon of the sifted flour and cocoa.

4. Gradually add the milk and remaining flour and cocoa.

5. Put the mixture into the bowl and level the mixture across the top.

6. Cook in the microwave on High for 4½-5 minutes (based on a 750w microwave).

Serve with your choice of cream, custard, ice cream or yoghurt. My top thrifty tip is one packet of Value, Basics, Savers Instant Custard mix (15p) plus 1tbsp of Cocoa powder equals very cheap and quick chocolate custard.