![Panasonic Inverter NN-A725 Cookery Book & Operating Instructions Download Page 116](http://html.mh-extra.com/html/panasonic/inverter-nn-a725/inverter-nn-a725_cookery-book-and-operating-instructions_272280116.webp)
115
DESSER
TS
Ingredients
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (
1/
4
pt) milk
30 ml (2 tbsp) jam or golden
syrup
optional: Add 1 tbsp of
sultanas.
Steamed Suet Sponge Pudding
Serves 4
Dish: 1 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. In a mixing bowl, sift together the flour and salt. Stir in
sugar and suet.
2. Make a well in the centre and add beaten egg and milk.
Mix to a soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and
pour pudding mixture over. Cook on HIGH power for 5-5
1/
2
mins. until firm.
Ingredients
450 g (1 lb) ripe pears,
peeled and thinly sliced
15 ml (1 tbsp) muscovado
sugar
2 mangos, peeled, stoned
and roughly chopped
1 piece stem ginger, finely
chopped
Topping
175 g (6 oz) plain flour
75 g (3 oz) butter
75 g (3 oz) muscovado sugar
75 g (3 oz) pecan nuts,
roughly chopped
Mango, Pear and Ginger Crumble
Serves 6
1. Put the pears in a bowl with the sugar and 4 tbsp water,
cover with pierced cling film and cook on HIGH power for 5
mins.
2. Preheat the oven with the enamel shelf on
CONVECTION 180°C.
3. Drain the pears, return to the bowl and add the mangos,
and stem ginger.
4. Spoon the mixture into a 1.75 litre baking
dish and leave to cool.
5. Make the topping. Rub the butter into the flour, stir in the
sugar and pecan nuts.
6. Sprinkle the topping over the fruit and bake on the enamel
shelf on CONVECTION 180°C for 30 mins.
Ingredients
175 g (6 oz) butter
175 g (6 oz) sugar
3 eggs
225 g (8 oz) self raising flour
3 eating apples, e.g. golden
delicious
Fruit Tray Bake
Serves 8-10
Oven Accessory: enamel shelf
1. Preheat the oven on CONVECTION 180°C.
2. Cream together the butter and sugar until mixture is light
and fluffy.
3. Beat each egg into the mixture individually until well mixed.
4. Sift the flour into the mixture and fold in gently.
5. Peel, core and cut the apples into small chunks, gently fold
into mixture.
6. Grease the enamel shelf, spoon mixture directly onto the
enamel shelf, level with the back of a metal spoon and
bake on CONVECTION 180°C for 20 – 25 mins. until
golden brown.
7. Allow to cool and turn out of shelf before slicing.
Dish: 1.75 litre (3 pint) baking dish
Oven Accessory: glass turntable then enamel shelf