FIGGY PUDDING
Serves 6
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (
1
/
2
tsp) allspice
2.5ml (
1
/
2
tsp) grated nutmeg
2.5ml (
1
/
2
tsp) ground cinnamon
50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1 tbsp) black treacle
1 egg (size 3), beaten
1 Place figs, apricots, raisins, currants, and brandy
in a large bowl, mix well. Leave for 2 hours.
2 Place the flour, spices, breadcrumbs, suet, sugar,
almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.
3 Grease 1.2 litre (2 pints) pudding basin and line
the base with a circle of kitchen paper. Spoon in
the pudding mixture, smooth the surface and
cover with cling film.
4 Cook on 50% for 16 - 17 minutes until firm to the
touch.
Serve with brandy sauce, see page 62.
APPLE PIE
Serves 6
PASTRY:
150g (5
1
/
2
oz) butter
350g (12oz) flour
50g (2oz) caster sugar
2 egg yolks (size 3)
cold water to mix
FILLING:
1kg (2lb) cooking apples, peeled and sliced
100g (4oz) demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft,
but not sticky, dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon
(optional) and orange rind (optional) in a large
bowl. Cook on 100% for 8 minutes, stirring twice.
3 Line the base of a greased 20cm x 2.5cm (8” x
1”) pie dish with half the pastry. Cook the pastry
base on 50% for 7 - 8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.
4 Pinch pastry edges to seal amd make a slit in the
centre with a sharp knife. Brush with egg mixture
to glaze and prinkle generously with sugar.
5 Place on the low rack, cook on DUAL - 1, 220°C,
10%, for 20 - 25 minutes, until golden brown.
Microwave Tip: Reheating Christmas
pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on 70% for 3 - 4 minutes.
CHOCOLATE FUDGE
Makes 675g (1
1
/
2
lb)
150g (5
1
/
2
oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk
1 Place the chocolate in a bowl and heat on 100%
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on
100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm
(8” x 6") dish, chill to set before cutting.
RECIPES
56
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