User Manual

52
Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan dish.
Cover and heat on MEDIUM HIGH for 3-4 minutes.
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold water to make a
soft but not sticky dough. Chill whilst making the
filling.
2 For filling, combine apple, sugar, cinnamon (if
using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.
3
Preheat the oven to 220 °C.
4 Line the base of a greased, 20.4 x 2.5cm (8x1")
pie dish with half the pastry.
Spoon in apple mixture, roll out remaining pastry
and cover.
5 Pinch pastry edges to seal and make a slit in the
centre with a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.
6 Place on the low rack, bake in a preheated oven
DUAL COOK 220
o
C , MEDIUM for 15 minutes
until golden.
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (
1
/2tsp) allspice
2.5ml (
1
/2tsp) grated nutmeg
2.5ml (
1
/2tsp) ground cinnamon
50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1tbsp) black treacle
1 egg (size 3), beaten
1 Place figs, apricots, raisins, currants, and brandy
in a large bowl, mix well. Leave for 2 hours.
2 Place the flour, spices, breadcrumbs, suet, sugar,
almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.
3 Grease 1.2 litre (2 pint) pudding basin and line the
base with a circle of grease proof paper. Spoon in
the pudding mixture, smooth the surface and
cover with cling film.
4 Cook on MEDIUM for 15-16 minutes until firm to
the touch.
F
IGGY PUDDING
SERVES 6PREPARATION TIME - 2
1
/4 HOURS
D
ESSERTS
A
SERVES 6PREPARATION TIME - 25 MINUTES
PPLE PIE
100g (4oz) butter
225g (8oz) flour
25g (1oz) sugar
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar