The traditional finale to an English Christmas feast, this fruit-filled pudding is ready to eat in less than an hour and can be prepared well in advance.

Steps

1. Brush a 6-cup nonmetallic microwavable pudding basin, preferably with a top, with melted butter. Cut a circle of waxed paper to fit the bottom and another to fit the top. Place the smaller circle in the bottom.
2. In a bowl, place the flour, suet, spices, breadcrumbs, sugar, almonds, and a pinch of salt. Mix with a wooden spoon, then stir in the apples, and lemon and orange zest. Add the candied peel, candied cherries, currants, raisins, and golden raisins, and stir again to mix in.
3. Place the syrup and molasses in a nonmetallic microwavable bowl and microwave (based on a 700-800 watt microwave) on low for 30 seconds, or until fluid but not hot. Stir in the brandy, then whisk in the milk and eggs with a fork until smooth. Drizzle the syrup mixture over the dry ingredients and mix thoroughly.
4. Transfer the mixture to the pudding basin, top with the large circle of waxed paper and cover with the lid or plastic wrap. Microwave on high for 5 minutes, then rest for 5 minutes. Microwave on high for another 5 minutes, then rest for 5 minutes. Cool, then store until required.
5. To serve, remove the top from the basin, sprinkle the surface of the pudding with a tablespoon of water, then cover with plastic wrap. Microwave on high for 4 minutes, let rest for 5 minutes, then microwave on high for another 3 minutes. Rest for 3 minutes before unmolding onto a plate. Serve with whipping cream, Whiskey Sauce, or Brandy Butter.