148
Ingredients
1 carrot, peeled and grated
1 orange, juice and grated rind of
400g (14oz) mixed dried fruit
45 ml (3tbsp) brandy
15 ml (1tbsp) black treacle
50g (2oz) self-raising flour
pinch of salt
15 ml (1tbsp) cocoa
5 ml (1tsp) mixed spice
3 ml (
½
tsp) nutmeg
100g (4oz) shredded suet
150g (5oz) fresh breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
Serves 6-8
Dish: 1.3 litre (2 ½ pt) pudding basin lightly
greased
Place carrot in a large bowl. Place on base of oven and
cook on
HIGH MICROWAVE
for 5 mins. Beat well to
make a thick puree. Stir in juice, rind and mixed fruit.
Cook on
HIGH MICROWAVE
for 2 mins. Stir in brandy
and treacle. Stand for 5 mins. Beat in rest of ingredients.
Press into the pudding basin. Cover, place on base of
oven and cook on
MEDIUM MICROWAVE
for 5 mins.
Stand for 5 mins. Cook on
MEDIUM MICROWAVE
for
another 3 mins. or until just firm.
NOTE.
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 traditionally steamed pudding.
Christmas Pudding
6-8
Ingredients
225ml sweet cider
50g 2oz caster sugar
Rind and juice of 1 lemon
Pinch of ground nutmeg
4 firm pears (eg conference) peeled
with stalks in tact
Serves 4
Dish: 7”17.5cm soufflé dish
Put the cider, sugar, lemon rind and juice and nutmeg
into the soufflé dish and cook on
HIGH MICROWAVE
for
2mins to dissolve the sugar. Lay the pears in the cider
mixture. Cover the dish with pierced clingfilm and cook
on
HIGH MICROWAVE
in 3 minute stages for a total of
15 mins. Turn regularly. Remove clingfilm and pears.
Cook remaining liquid on
HIGH MICROWAVE
until it
reduces and becomes syrupy. This will take about 12
mins. Serve pears with syrup and ice-cream or Chantilly
cream.
Pears poached in Cider
4
Desserts & Baking
CF778S_BP_Regs:F00037Q78BP 26/2/13 09:12 Page 148
