Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 90

Slices, Desserts and Pastries
Christmas Pudding
Serves: 10 to 12
Ingredients:
250 g sultanas
250 g raisins, chopped
125 g currants
125 g dates, chopped
100 g mixed glacé fruit,
chopped
100 g glacé cherries
60 g mixed peel
1
/ cup brandy
2
250 g butter
250 g brown sugar
4 eggs
1 cup flour
1
/ teaspoon ground ginger
2
1
/ teaspoons nutmeg
2
1
/ teaspoons cinnamon
2
1
/ teaspoons allspice
2
1 tablespoons golden syrup
1 tablespoons parisienne essence
(gravy browning)
1
1 / cups fresh breadcrumbs
2
1 cup canned apples
Method:
Place fruit in a large mixing bowl and pour over
brandy. The fruit can be soaked overnight for added
flavour. Cream butter and sugar in a large mixing
bowl until light and fluffy. Add eggs one at a time
beating gently after each addition. Add sifted flour
and spices, golden syrup, parisienne essence,
breadcrumbs and apples. Mix well. Add cake
mixture to fruits and fold until well combined. Grease
5-cup pudding bowl and line with 2 strips of
greaseproof paper to form a cross in the base of the
bowl. Pour mixture into the bowl and smooth over
top. Cook on MEDIUM-LOW for 40 minutes. Shield
edges with strips of foil secured with string, and
continue to cook on MEDIUM-LOW for 30 minutes.
Stand loosely covered for 10 minutes before serving.
Tip:
To reheat whole pudding, cover with plastic wrap
and heat on MEDIUM-HIGH for 5 to 7 minutes.
Butterscotch Pudding
Serves: 4 to 6
Ingredients:
3
/ cups self-raising flour, sifted
4
1 can (400 g) sweetened
condensed milk
30 g butter
1 teaspoon vanilla essence
1
/ cup milk
2
1 cup brown sugar
1
1 / cups boiling water
4
Method:
Place condensed milk into a 1-litre casserole dish
and cook on MEDIUM for 6 to 7 minutes, stirring
twice during cooking. Stir in butter, vanilla essence
and milk, stir until butter has melted. Cool slightly.
250 g
250 g
To Cook by Convection:
125 g
Preheat oven to 200˚C. Add milk mixture to sifted
125 g
flour, mix well. Pour mixture into a greased deep
100 g
20 cm cake pan. Sprinkle top with brown sugar and
gently pour boiling water over mixture and cook on
100 g
200˚C for 30 to 40 minutes. Serve.
60 g
To Cook by Auto Combination:
125 ml
Prepare as above. Place on the low rack. Press
250 g
250 g
4
Strawberry Mousse
250 ml
2 ml
Serves: 4 to 6
2 ml
Ingredients:
2 ml
1
/
4
2 ml
2 teaspoons
15 ml
100 g
15 ml
1
2
375 ml
180 ml
250 ml
Method:
Place water in a small bowl, sprinkle with gelatin.
Heat on MED HIGH for 1 minute to dissolve, do not
boil. Break chocolate into small pieces and place
into a small bowl, melt on MED HIGH for 1 to 1
minutes. Allow to cool slightly. Process strawberries
or sieve to a puree.
Combine egg yolks with cream, add cooled
chocolate and gelatin and fold lightly. Gently fold
strawberries into mixture. Pour into individual
ramekins or one large mould and refrigerate for 2 to
3 hours or until set.
Pineapple Slice
Serves: 6 to 8
Ingredients:
1 cup
3
/
4
1
/
2
125 g
Topping:
900 ml
A C 1 cup
4 tablespoon
4 tablespoon
190 ml
Method:
1 can (400 g)
In a 3 litre bowl mix flours, sugar and melted butter.
Press into a base of a 20 cm square pan. Bake in a
30 g 150˚C oven for 25 minutes or until golden brown.
Topping:
5 ml
In a 3 litre jug whisk pineapple juice, sugar, custard
125 ml
powder and cornflour until smooth. Cook on HIGH
250 ml
for 4 minutes. Stir Cook on HIGH for another 4
440 ml
minutes. Pour over base, refrigerate until set cut into
squares.
90
Cake/Slice Start
., then
cup water
powdered gelatin
white chocolate
punnet strawberries
egg yolks
cream, whipped
R
self-raising flour
cup plain flour
cup sugar
melted butter
pineapple juice
sugar
custard powder
cornflour
.
60 ml
10 ml
100 g
1
2
180 ml
1
/
2
250 ml
190 ml
125 ml
125 g
900 ml
250 ml
60 ml
60 ml