Panasonic NN-ST462M Operating Instructions Manual page 69

Lemon Brulee
P ace the grated rind of the emons with the mi k, cinnamon and
nutmeg in a arge ug, p ace on g ass turntab e and cook on
power for mins. A ow to coo .
unti pa e and foamy, then stir in the corn our. Strain the mi k into
the egg mi ture and then cook on
thickened. Stir fre uent y. Pour into
coo for hours or overnight. Sprink e with remaining sugar and p ace
under a hot gri to carame ise the top.
Steamed Suet Sponge Pudding
n a mi ing bow , sift together the our and sa t. Stir in the sugar and
suet. Make a we in the centre and add beaten egg and mi k. Mi to
a soft dropping consistency. Put the am in the base of the greased
pudding basin and pour pudding mi ture over. P ace on g ass turntab e,
cook on G power for 5 mins unti rm.
Christmas Pudding
P ace app e and carrot in a arge bow . over, p ace on g ass turntab e
and cook on G power for 5 mins. eat we to make a thick puree.
Stir in uice, rind and mi ed fruit. ook on
in brandy and treac e. Stand for 5 mins. eat in rest of ingredients.
Press into the pudding basin. over, p ace on g ass turntab e with
greaseproof paper and cook on
mins. ook on G power for another
N.B.
One of the advantages of using your microwave to make this traditiona
pudding is that it can be made the week before hristmas and stored in
a coo dry p ace. o not attempt to make the pudding ear ier than this,
since the avour wi not improve with keeping, un ike a traditiona y
steamed pudding.
IP4405_39Y61BP_01_120817.indd 69 IP4405_39Y61BP_01_120817.indd 69
G
hisk the egg yo ks and caster sugar
G power for 5 mins or unti
ovenproof dishes and a ow to
G power for mins. Stir
G power for mins. Stand for 5
mins. Stand for 5 mins.
63
ingredients
S ERVE S 4
g r a te d r i nd o f 2 le m o ns
5 00 m l (1 8 fl o z . ) ful l f a t m i lk
1 c inna m on s ti c k
½ t sp nut m e g
4 m ed i um eg g y ol k s
5 0g ( 2 o z ) ca st e r sug a r
3 0 m l ( 2 t b sp ) co r nf l our
8 0g ( 2. 8 o z ) de m er ar a s uga r
D is h : 4 i n di v id u a l h e at p ro o f
r a m e ki n s, la rg e ju g
ingredients
S ERVE S 4- 6
1 50 g (5 o z ) s el f -r a i si ng fl o ur
p i nch of sa l t
5 0g ( 2 o z ) ca st e r sug a r
5 0g ( 2 o z ) sue t
1 e gg
1 50 m l (¼ p t ) m i lk
3 0 m l ( 2 t b sp ) j am o r g ol d e n
s y r up
O p ti o n a l:
a d d 1 tb s p of s ult a na s to d r y
i ngre d i ent s
D is h : 1 l it re (2 p t ) pu d d i ng
b a s in , gre a s e d
ingredients
S ERVE S 6- 8
1 c oo k i ng a p p l e, p ee l ed and
g r a te d
1 c ar rot , p e el e d a nd gr at ed
1 o r a ng e , j ui ce a nd g r a te d
r i nd o f
4 00 g (1 4 oz ) m i x ed d r i e d f r ui t
4 5 m l ( 3 t b sp ) b r a nd y
1 5 m l ( 1 t b sp ) b la c k t rea cl e
5 0g ( 2 o z ) se lf - r ai s ing f l our
p i nch of sa l t
1 5 m l ( 1 t b sp ) co c oa
5 m l (1 ts p ) m i xe d sp i ce
3 m l (½ t sp ) nut m eg
1 00 g (4 o z ) s hred d e d sue t
1 50 g (5 o z ) f re sh
b re ad c r um bs
5 0g ( 2 o z ) m i xe d p e el
5 0g ( 2 o z ) fl a k ed al m o nd s
2 e gg s, b ea t en
D is h : l a rg e b o w l, 1 . 3 li tre
( 2½ p t) p u d di n g b a si n l ig h t ly
g re a se d
2012-8-17 13:38:26 2012-8-17 13:38:26