63
Puddings and Desserts
ingredients
SERVES 4
grated rind of 2 lemons
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
½ tsp nutmeg
4 medium egg yolks
50g (2 oz) caster sugar
30 ml (2 tbsp) cor nflour
80g (2.8 oz) demerara sugar
Dish: 4 individual heatproof
ramekins, large jug
Lemon Brulee
P
O
ace the grated rind of the
O
emons with the mi
O
k, cinnamon and
nutmeg in a
O
arge
M
ug, p
O
ace on g
O
ass turntab
O
e and cook on
+,
G
+
power for
mins. A
OO
ow to coo
O
.
:
hisk the egg yo
O
ks and caster sugar
unti
O
pa
O
e and foamy, then stir in the corn
Á
our. Strain the mi
O
k into
the egg mi
[
ture and then cook on
+,
G
+
power for
5 mins or unti
O
thickened. Stir fre
T
uent
O
y. Pour into
ovenproof dishes and a
OO
ow to
coo
O
for
hours or overnight. Sprink
O
e with remaining sugar and p
O
ace
under a hot gri
OO
to carame
O
ise the top.
ingredients
SERVES 4-6
150g (5 oz) self-raising flour
pinch of salt
50g (2 oz) caster sugar
50g (2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Dish: 1 litre (2 pt) pudding
basin, greased
Steamed Suet Sponge Pudding
,
n a mi
[
ing bow
O
, sift together the
Á
our and sa
O
t. Stir in the sugar and
suet. Make a we
OO
in the centre and add beaten egg and mi
O
k. Mi
[
to
a soft dropping consistency. Put the
M
am in the base of the greased
pudding basin and pour pudding mi
[
ture over. P
O
ace on g
O
ass turntab
O
e,
cook on
+,
G
+
power for 5 mins unti
O
À
rm.
ingredients
SERVES 6-8
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated
rind of
400g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100g (4 oz) shredded suet
150g (5 oz) fresh
breadcrumbs
50g (2 oz) mixed peel
50g (2 oz) flaked almonds
2 eggs, beaten
Dish: large bowl, 1.3 litre
(2½ pt) pudding basin lightly
greased
Christmas Pudding
P
O
ace app
O
e and carrot in a
O
arge bow
O
.
&
over, p
O
ace on g
O
ass turntab
O
e
and cook on
+,
G
+
power for 5 mins.
%
eat we
OO
to make a thick puree.
Stir in
M
uice, rind and mi
[
ed fruit.
&
ook on
+,
G
+
power for
mins. Stir
in brandy and treac
O
e. Stand for 5 mins.
%
eat in rest of ingredients.
Press into the pudding basin.
&
over, p
O
ace on g
O
ass turntab
O
e with
greaseproof paper and cook on
+,
G
+
power for
mins. Stand for 5
mins.
&
ook on
+,
G
+
power for another
mins. Stand for 5 mins.
N.B.
One of the advantages of using your microwave to make this traditiona
O
pudding is that it can be made the week before
&
hristmas and stored in
a coo
O
dry p
O
ace.
'
o not attempt to make the pudding ear
O
ier than this,
since the
Á
avour wi
OO
not improve with keeping, un
O
ike a traditiona
OO
y
steamed pudding.
IP4405_39Y61BP_01_120817.indd 69
IP4405_39Y61BP_01_120817.indd 69
2012-8-17 13:38:26
2012-8-17 13:38:26
