This Dickensian Christmas favorite is modernized by cooking in the microwave instead of the oven.
3 cups panko bread crumbs
1 cup chopped prunes
1 cup golden raisins
½ cup raisins
½ cup dried cherries
1 cup sugar
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup unsalted butter, melted
4 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup orange marmalade
½ cup cognac
1 recipe Cognac Sauce
(see Download for recipe)
Garnish: fresh currants
• Lightly spray 8 (1-cup) microwave-safe ramekins with baking spray. Place a parchment round in the bottom of each ramekin. Spray again. Set aside.
• In a large bowl, combine bread crumbs, prunes, raisins, cherries, sugar, brown sugar, cinnamon, nutmeg, allspice, and salt, stirring together. Add melted butter, mixing to combine.
• Add eggs, vanilla, orange marmalade, and cognac, stirring well. Evenly divide mixture among prepared ramekins.
• Cover the top of each ramekin tightly with plastic wrap. Pierce plastic wrap in several places.
• Microwave on Defrost for 30 minutes. Microwave on High (100 percent power) for 5 minutes. Let pudding sit for 5 minutes before removing. (Pudding is ready when firm to the touch.)
• To unmold, gently invert pudding onto desired plate. Serve with Cognac Sauce.
• Garnish with fresh currants, if desired.