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63
Puddings and Desserts
ingredients
SERVES 4
grated rind of 2 lemons
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
½ tsp nutmeg
4 medium egg yolks
50g (2 oz) caster sugar
30 ml (2 tbsp) cornflour
80g (2.8 oz) demerara sugar
Dish: 4 individual heatproof
ramekins, large jug
Lemon Brulee
POace the grated rind of the Oemons with the miOk, cinnamon and
nutmeg in a Oarge Mug, pOace on gOass turntabOe and cook on +,G+
power for mins. AOOow to cooO. :hisk the egg yoOks and caster sugar
untiO paOe and foamy, then stir in the cornÁour. Strain the miOk into
the egg mi[ture and then cook on +,G+ power for 5 mins or untiO
thickened. Stir freTuentOy. Pour into ovenproof dishes and aOOow to
cooO for hours or overnight. SprinkOe with remaining sugar and pOace
under a hot griOO to carameOise the top.
ingredients
SERVES 4-6
150g (5 oz) self-raising flour
pinch of salt
50g (2 oz) caster sugar
50g (2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Dish: 1 litre (2 pt) pudding
basin, greased
Steamed Suet Sponge Pudding
,n a mi[ing bowO, sift together the Áour and saOt. Stir in the sugar and
suet. Make a weOO in the centre and add beaten egg and miOk. Mi[ to
a soft dropping consistency. Put the Mam in the base of the greased
pudding basin and pour pudding mi[ture over. POace on gOass turntabOe,
cook on +,G+ power for 5 mins untiO Àrm.
ingredients
SERVES 6-8
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated
rind of
400g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100g (4 oz) shredded suet
150g (5 oz) fresh
breadcrumbs
50g (2 oz) mixed peel
50g (2 oz) flaked almonds
2 eggs, beaten
Dish: large bowl, 1.3 litre
(2½ pt) pudding basin lightly
greased
Christmas Pudding
POace appOe and carrot in a Oarge bowO. &over, pOace on gOass turntabOe
and cook on +,G+ power for 5 mins. %eat weOO to make a thick puree.
Stir in Muice, rind and mi[ed fruit. &ook on +,G+ power for mins. Stir
in brandy and treacOe. Stand for 5 mins. %eat in rest of ingredients.
Press into the pudding basin. &over, pOace on gOass turntabOe with
greaseproof paper and cook on +,G+ power for mins. Stand for 5
mins. &ook on +,G+ power for another mins. Stand for 5 mins.
N.B.
One of the advantages of using your microwave to make this traditionaO
pudding is that it can be made the week before &hristmas and stored in
a cooO dry pOace. 'o not attempt to make the pudding earOier than this,
since the Áavour wiOO not improve with keeping, unOike a traditionaOOy
steamed pudding.
IP4405_39Y61BP_01_120817.indd 69IP4405_39Y61BP_01_120817.indd 69 2012-8-17 13:38:262012-8-17 13:38:26
- Microwave Oven 1
- Important Notice 2
- For countertop use: 5
- Contents 7
- Important safety instructions 8
- Before using your oven 9
- Placement of your oven 10
- Important 11
- Maintenance of your oven 12
- Parts of your oven 12
- Outline diagram 13
- Fan Motor operation 16
- Utensils/ Containers 16
- Babies Bottles and Food Jars 16
- Microwaving principles 17
- Control panel 18
- General guidelines 19
- Containers to use 21
- Setting the clock 23
- Child safety lock 23
- Turbo Reheat 24
- Defrosting guidelines 25
- Defrosting chart 26
- Using the timer 28
- Multistage cooking 29
- Chaos defrost 30
- Adjust to Taste 32
- Important Note: 32
- How it works 32
- Guidelines for Use 33
- Auto sensor programs 34
- Reheating charts 39
- Cooking charts 43
- Cooking for one 49
- Soups & starters 50
- When is Äsh cooked? 52
- Whole Äsh 52
- Arranging 52
- Paella 53
- Family Fish Pie 54
- Plaice Provencal 54
- Fish Kebabs 55
- Fish Balti 55
- Meat and Poultry 56
- Pasta and Rice 60
- Cheese and Egg Dishes 62
- Vegetables and Vegetarian 64
- Puddings and Desserts 68
- White Pouring Sauce 71
- Custard 71
- Hollandaise Sauce 71
- Sponge Cake* 72
- Boston Brownies 72
- Carrot Cake 73
- Chewy Flapjacks 73
- Ginger Cake 73
- Preserves 74
- Questions and answers 76
- Technical specifications 77
- Cookery Advice Line 78
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