131
Red fruit compote
Place the plums, cherries and blueberries in dish. Place on the base of the
oven and cook on LOW MICROWAVE for 10 mins. Stir in the strawberries
and cook on LOW MICROWAVE for a further 3-4 mins. Stir the raspberries
and sugar into the hot fruit and allow to cool before serving.
ingredients
SERVES 4
225
g
(8 oz) plums, halved
225
g
(8 oz) cherries, stoned
225
g
(8 oz) blueberries
225
g
(8 oz) strawberries
225
g
(8 oz) raspberries
50
g
(2 oz) golden caster sugar
Dish: large shallow ovenproof
Pyrex
®
dish
Christmas pudding
Place apple and carrot in a large bowl. Place on the base of the 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 and cook on MEDIUM MICROWAVE
for 5 mins. Stand for 5 mins. Cook on HIGH MICROWAVE for another
2-3 mins or until just
fi
rm.
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
fl
avour will not improve with keeping, unlike a traditionally
steamed pudding.
ingredients
SERVES 6-8
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated rind
400
g
(14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50
g
(2 oz) self-raising
fl
our
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100
g
(4 oz) shredded suet
150
g
(5 oz) fresh breadcrumbs
50
g
(2 oz) mixed peel
50
g
(2 oz)
fl
aked almonds
2 eggs, beaten
Dish: 1.3 litre (2. pt) pudding
basin lightly greased
Chocolate cheesecake
Place butter in bowl on the base of the oven and melt on HIGH MICROWAVE
for 40-50 secs. Stir in biscuits and press into base of
fl
an. Melt chocolate with
milk on MEDIUM MICROWAVE for 1-2 mins. Leave to cool slightly. Preheat
oven on CONVECTION 150 °C. Mix all the remaining ingredients and stir in
chocolate. Pour over biscuit base. Place
fl
an on enamel shelf in lower shelf
position and cook on CONVECTION 150 °C for 30-35 mins. Chill before
serving.
ingredients
SERVES 6
100
g
(4 oz) butter
250
g
(9 oz) digestive biscuits,
crushed
150
g
(5 oz) plain chocolate
30 ml (2 tbsp) milk
450
g
(1 lb) soft cheese
100
g
(4 oz) soft brown sugar
2 large eggs
5 ml (1 tsp) vanilla essence
Dish: 23 cm (9”) deep
fl
an tin,
greased
Accessory: enamel shelf in
lower shelf position
Desserts / Cakes
F0003BH21BP_04_130820.indd 131
F0003BH21BP_04_130820.indd 131
2013-8-20 9:21:55
2013-8-20 9:21:55