Why can't I microwave a homemade pud?

[Ellie4]

I've just made my first ever Xmas pud.

Thanks Chippyminton for your recipe and advice re using elastic before tying the string.
Now all the recipes I have come across for Xmas pud say to steam to reheat. I'm just wondering why you can't heat them in a microwave? Just thinking of lack of oven/hob space and no slow cooker. Shop bought puds can all be microwaved so what is different about a homemade one?
Thanks

I wasn't aware you couldn't. I do. I make a lovely Christmas pud and I microwave it very successfully. Have done for a number of years.

I suppose it would be more moist steamed traditionally but my pudding is moist enough (oo-er missus)!

Of course you can. If the pudding has had the initial hundreds of hours of steaming you can simply cut it into individual portions and microwave them for about 30 seconds each. I never steam Christmas pudding when we eat it (on Boxing Day) because I don't want to turn my kitchen into a sauna.

Another vote here for microwaving with no problem on Christmas day.

Don't notice any difference myself. I don't cut it into sections, just microwave whole in its pyrex bowl. After removing the tinfoil topping and replacing with greaseproof paper of course!

I imagine that most recipes predate microwaves? (At least, mine comes from my greatgrandmother, & I guess most people's of similar vintage?)

This recipe specifically states not suitable for microwave though. What do you think?

It doesn't include a sixpence in the ingredients does it? That would render it unmicrowaveable.

As you have gone to the trouble of making your own pud, imho it deserves to be steamed up to temp' on the day. I once microwaved a bought pud and it turned into a tough bullet. It sort of "seized" and was hard and dry. Steaming does not necessarily turn your kitchen into a sauna as the pud needs gentle steaming for a few hours, it's not as if it's boiling away. Think of all the lovely ingredients that you chose, softening, warming and melding.... Yummy. Slices of left over xmas pud is easily fried by the way, a Boxing day thing in our family.

Chatelaine, you must have set the timer for too long. I always microwave individual portions of Christmas pudding and it never siezes. Each portion only requires about 30 seconds.

Apart from the sixpence, the only other reason I can think of for not microwaving is that the pudding wasn't fully cooked in the first place.

Also think of the cost saving in fuel. Microwaving for a few minutes is far cheaper than steaming for a several hours, and then there is the impact on the environment to consider.

I always steam mine in slo cooker with foil hat instead of lid. it creates no steanm and is lovely.

Can't see any reason why you can't microwave it - my MIL microwaves home-made pud with no problems. I prefer to steam it.

I wondered this myself Ellie, and I think it's probably because the recipe includes silver trinkets. If you didn't put any in, you could probably microwave it without ill-effect as it is a very moist pud.

Glad you liked the recipe btw.

here is the recipe from the Good Housekeeping website, and no mention of it not being microwaveable. Maybe GH have tested it and think it's ok?

Bunbaker, you are right, I set the timer for too long. Easily done if one is sloshed does not read the instructions

ChippyMinton the recipe looks identical to this one www.allaboutyou.com/food/Special-Christmas-pudding-recipe

This one states it cannot be reheated in a microwave?

Think I'll give it a go on a very low setting

We did a trial run on microwaving a homemade pud at the weekend and it was fine. We'll definitely be doing that this year.

That's odd. some info here

That's interesting, but I still find that microwaving gives me good results. BTW I am a complete philistine regarding Christmas pudding and can't tell the difference between a bought one and a home made one. I'm afraid I always buy mine and always microwave it.

We don't have ours on Christmas day as we are too full from the turkey, so we always have ours on Boxing Day.

What a cathartic thread this is. I will remember to read the label.

Try low power for 5+5+5 minutes if you want to be slow and sure, or 2+2+2 on full power if you are in a hurry with a 1 minute or so rest inbetween, and 1 minute at the end. Test by putting in a knife for 20 seconds and then feeling to make sure it is hot all the way along. You can also use this knifehole to slip in a coin to be traditional.
This is for a 8 person pud.

FYI think it is to do with fat and sugar content. Shop-bought ones have a higher proportion of both as they have been desiged to be cooked in the microwave.

You can steam in a slow cooker or steam the day before and reheat portions in the microwave.