85
I
ngredients
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 to dry ingredients
Puddings and desserts
Dish: 1 litre (2 pt) pudding basin , greased
1. In a mixing bowl, sift together the flour and
salt. Stir in the 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 Micro for 5-6 mins, or
until firm.
Steamed Suet Sponge Pudding
Serves 4
Ingredients
150 ml (
1⁄
4
pt) water
100 g (4 oz) caster sugar
3 eggs
3 ml (
1⁄
2
tsp) vanilla essence
30 ml (2 tbsp) caster sugar
300 ml (
1⁄
2
pt) cold milk
Creme Caramel
Serves 4
Dish: 15 cm (6”) souffle dish
1. Put water and the 100 g (4 oz) of sugar in a
souffle dish. Cook on HIGH Micro for
2-3 mins. or until sugar has dissolved.
Continue cooking on HIGH Micro for 7-10
mins. until sugar has caramelised, keeping
a close watch as it can burn easily:
CAUTION -
Remove from oven very
carefully using oven gloves (the base will be
extremely hot) and cool.
2. Beat eggs, essence, caster sugar and milk
together and strain over caramel.
3. Cook on SIMMER Micro for 14-16 mins. or
until starting to set around edge of dish. The
custard will continue to set on cooling.
Refrigerate for several hours before turning
out.
N.B.
Individual Creme Caramels can be
prepared by dividing the above ingredients
between 4 individual 9 cm (3
1⁄
2
”) ramekins.
Cook the sugar solution for approx. 10-12
mins. on HIGH Micro then cook the
custards for approx. 11-13 mins. on
SIMMER Micro.