Sharp R82STMA - Manual (Page 55)

53
Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.
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 (1tbsp) 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 pint) 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 MEDIUM for 16-17 minutes until firm to
the touch.
Serve with brandy sauce, see page 56.
F
IGGY PUDDING
S
ERVES
6 P
REPARATION TIME
- 2 1 /
4 HOURS
D
ESSERTS/SWEETS
225g (8oz) soft dark brown sugar
75ml (5tbsp) water
5ml (1tsp) treacle
25g (1oz) butter
30ml (2tbsp) malt vinegar
T
REACLE TOFFEE
M AKES 300g (10 OZ ) P REPARATION TIME - 4 MINUTES
1 Place the chocolate in a bowl and heat on HIGH
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on HIGH
for 3 minutes, stir vigorously every minute until
the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
HOCOLATE FUDGE
M AKES 675g (1 1 /
2 LB ) P REPARATION TIME - 6 MINUTES
C
*Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
1 Place all ingredients in a bowl, mix well.
Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage. (See tip below).
2 Pour into a greased, square 15.3cm (6")
dish. Chill to set before breaking.