With loads of winter flavours like ginger, nutmeg, cinnamon and orange zest, you don’t even have to turn the oven on to make this dessert – it’s all done in the microwave. Desserts don’t get better than this!
Ingredients
Method
Grease an (850ml /1 litre) microwave-proof pudding bowl with melted butter.
In a large bowl, whisk milk, egg, spices, sugar, orange zest and juice, and vanilla until smooth. Fold in sifted flour and baking powder. Stir in suet and salt.
Add half the syrup to the prepared bowl and swirl to coat sides. Pour in pudding mixture and drizzle with the remaining syrup. Cover with a lid or a sheet of damp baking paper (allowing room to rise) secured
with cooking twine.
Microwave on HIGH (100%) for 5–7 minutes or until a skewer inserted in the pudding comes out clean.
Meanwhile, to make the caramel sauce, heat syrup in a frying pan until hot. Whisk in butter. Season with salt, to taste.
To serve, invert pudding onto a plate and pour over the hot sauce. Serve with whipped cream or ice cream.
