Sharp R-898M Operation Manual page 57

R-898M Cookbook 23/06/2004
Serves 6
125g dried figs, roughly chopped
125g dried apricots, roughly chopped
100g raisins
100g currants
60ml (4 tbsp) brandy
75g plain flour
1
2.5ml ( / tsp) allspice
2
1
2.5ml ( / tsp) grated nutmeg
2
1
2.5ml ( / tsp) ground cinnamon
2
50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g 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 (medium), beaten
Serves 6
PASTRY:
150g butter
350g flour
50g caster sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apples, peeled and sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar, sieved
45ml (3 tbsp) milk
15:21 Page 55
RECIPES
F
IGGY PUDDING
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 68.
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.
A
PPLE PIE
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 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.
C
HOCOLATE FUDGE
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 dish, chill
to set before cutting.
55