Panasonic NN-ST665B Operating Instruction And Cook Book page 65

S C
TIRRED USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1½ cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
I C
NDIVIDUAL HRISTMAS
Makes: 8
Ingredients:
100 g sultanas
150 g
raisins
50 g craisins
100 g dates, chopped
100 g dried fi gs, chopped
50 g glace ginger, chopped
½ cup brandy
125 g butter
¾ cup fi rmly packed brown sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
½ cup plain fl our
½ cup pie apple
¾ cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on P3 for 10 minutes. Stir
halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fl uffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe cups.
Place half a cup of mixture into each cup, pushing
mixture in fi rmly. Smooth over the top of puddings
with the back of a spoon. Place cups evenly around
the edge of the microwave turntable and cook
uncovered on P3 for 20 minutes. Stand for 5 minutes
before turning out. Repeat with remaining mixture.
Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar
content of the fi lling. Check the temperature of the
fi lling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the fi lling will be piping hot and will warm the pastry
through.
P
UDDING
– 63 –
B S
RANDY AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons cornfl our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
In a 1-litre pyrex jug melt butter on P10 for 20 to 30
seconds. Blend in cornfl our, sugar and golden syrup
and cook on P10 for 50 to 60 seconds. Add milk
gradually and cook on P6 for 3 to 4 minutes. Stirring
halfway through cooking. Stir in brandy. Serve hot
with fruit or Christmas pudding.
C B
HOCOLATE ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on P7 for 2 minutes. Stir
in sugar, vanilla essence, eggs and fl our. Spread
into prepared dish. Cook on P7 for 5 to 6 minutes.
Refrigerate until cold. Cut into squares.
R A G
HUBARB, PPLE &
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on P10 for 8 to 10
minutes or until fruit is softened.
C
INGER OMPOTE