Panasonic NN-ST657 W Operation Manual page 57

F M
RUIT INCE
Serves: 4
Ingredients:
250 g mixed dried fruit
400 g can 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 P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 3 to 5 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 P3 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 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 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 can condensed milk
1cup brazil nuts
1
⁄ cup hazelnuts
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 P7 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 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.
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 P10 for 20 to 30
seconds. Blend in cornflour, 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.
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