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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.
Desserts
I
ngredients
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind of
400 g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50 g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (
1/
2
tsp) nutmeg
100 g (4 oz) shredded suet
150 g (5 oz) fresh breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) flaked almonds
2 eggs, beaten
Christmas Pudding
Serves 6-8
Dish: 1.3 litre (2
1/2
pt) pudding basin lightly greased
Oven Accessory: glass turntable
1. Place apple and carrot in a large bowl. Cover and cook on
HIGH
power for 5 mins. Beat well
to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on
HIGH
power for 2 mins. Stir in brandy and treacle.
Stand for 5 mins. Beat in rest of ingredients.
3. Press into the pudding basin. Cover with greaseproof paper and cook on
HIGH
power for
4 mins. Stand for 5 mins. Cook on
HIGH
power for another 2 mins. or until just firm.
N.B
. One of the advantages of using your microwave to make this traditional pudding is that it
can be made the week before Christmas and stored in a cool dry place. Do not attempt to
make the pudding earlier than this, since the flavour will not improve with keeping, unlike a
tradionally steamed pudding.
I
ngredients
100 g (4 oz) butter or margarine
50 g (2 oz) light brown sugar
30 ml (2 tbsp) golden syrup
225 g (8 oz) rolled oats
450 g (1 lb) plums, stoned and thinly sliced
5 ml (1 tsp) ground cinnamon
Plum & Oat Layer
Makes 8 slices
Dish: 20 cm (8") ceramic flan dish
Oven Accessory: glass tur metal tray +
low rack
1. Place the butter, sugar and syrup in a bowl. Cook on
HIGH
power for 1-2 mins. or until
melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the plums over the top in overlapping rows
and sprinkle with cinnamon.
3. Sprinkle the remaining oat mixture over the plums and gently press down.
4. Cook on
Combination: TURBO-BAKE 250°C + GRILL 3 + LOW power
for 8-10 mins. or
until the mixture is firm and golden brown.
5. Cut into slices while hot, then allow to cool in the dish.
DESSER
TS
