Desserts/Sweets - Sharp R-772M Operation Manual With Cookbook

D
ESSERTS/SWEETS
F
IGGY PUDDING
S 6
ERVES
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
1
2.5ml ( / tsp) allspice
2
2.5ml ( 1 / tsp) grated nutmeg
2
1
2.5ml ( / tsp) ground cinnamon
2
50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1tbsp) black treacle
1 egg (size 3), beaten
C
HOCOLATE FUDGE
M 675g (1 1 /
AKES LB
2
200g (8oz) milk chocolate, broken into pieces
200g (8oz) butter, melted
900g (2lb) icing sugar, sieved
90ml (8tbsp) milk
T
REACLE TOFFEE
M 300g (10
AKES OZ
225g (8oz) soft dark brown sugar
75ml (5tbsp) water
5ml (1tsp) treacle
25g (1oz) butter
30ml (2tbsp) malt vinegar
R-772M RECIPES
)
)
51
P
REPARATION TIME
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 pint) 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 MEDIUM for 16-17 minutes until firm to
the touch.
Serve with brandy sauce, see page 57.
Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.
P
REPARATION TIME
1 Place the chocolate in a bowl and heat on HIGH
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on HIGH
for 6 minutes, stir vigorously every minute until
the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(9 x 7") dish, chill to set before cutting.
P
REPARATION TIME
1 Place all ingredients in a bowl, mix well.
Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage.(See tip below).
2 Pour into a greased, square 15.3cm (6")
dish. Chill to set before breaking.
*Hard crack:
To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
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28/6/99, 10:43 am
1
- 2 /
HOURS
4
- 6
MINUTES
- 4
MINUTES