Fruit Mince; Mince Pies - Caution; Chocolate Pate; Stirred Custard/Brandy Sauce - Panasonic NN-ST557M Operation Manual

F M
RUIT INCE
Serves: 4
Ingredients:
250 g mixed dried fruit
440 g crushed pineapple and juice
1 cooking apple peeled, cored and
grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornflour
1
⁄ cup water
4
Method:
Combine all ingredients (except cornflour and water)
in a 2-litre casserole dish. Cook on Medium-High for
3 to 5 minutes. Blend cornflour with water and stir
into fruit mixture. Cook on High for 4 to 6 minutes.
Stir. Cool. Bottle and seal or use immediately.
I C
NDIVIDUAL HRISTMAS
Makes: 8
Ingredients:
100 g sultanas
150 g raisins
50 g craisins
100 g dates, chopped
100 g dried figs, chopped
50 g glace ginger, chopped
1
⁄ cup brandy
2
125 g butter
3
⁄ cup firmly packed brown sugar
4
2 eggs
1
⁄ teaspoon cinnamon
2
1
⁄ teaspoon mixed spice
2
1
⁄ teaspoon nutmeg
2
1
⁄ cup plain flour
2
1
⁄ cup pie apple
2
3
⁄ cup fresh breadcrumbs
4
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 Medium-Low for 10
minutes. Stir halfway through cooking. Cool. Beat
butter and sugar in a large bowl with an electric
mixer until light and fluffy. 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 firmly. 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 Medium-Low 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 filling. Check the temperature of the
filling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the filling will be piping hot and will warm the pastry
through.
P
UDDING
C P ˆ
HOCOLATE A T É
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
400 g condensed milk
1cup brazil nuts
1
⁄ cup hazel nuts
2
1
⁄ cup glace cherries
3
1
⁄ cup sultanas
2
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on Medium-
High for 3 to 5 minutes, stirring twice during cooking.
Fold through nuts and fruits. Line a 24 x 8 cm loaf tin
with foil and pour in the mixture. Chill for several
hours or until set. Turn out and serve thinly sliced.
S C
TIRRED USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1
1 ⁄ cups milk
2
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in a 4-cup jug.
Gradually stir in milk until smooth. Cook on Medium
for 4 to 5 minutes, stirring halfway through cooking.
Add egg yolks and mix well. Cook on Medium for
further 30 to 60 seconds. Add vanilla, stir well and
serve.
B S
RANDY AUCE
1
Makes: 1 ⁄ cups
2
Ingredients:
2 tablespoons butter
2 tablespoons cornflour
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
1
⁄ cup brandy
4
Method:
In a 1-litre pyrex jug melt butter on High for 20 to 30
seconds. Blend in cornflour, sugar and golden syrup
and cook on High for 50 to 60 seconds. Add milk
gradually and cook on Medium 3 to 4 minutes. Stirring
halfway through cooking. Stir in brandy. Serve hot with
fruit or Christmas pudding.
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