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51

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.

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.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 2

1

/

4

 

HOURS

M

AKES

 300g (10

OZ

)

P

REPARATION

 

TIME

  - 4 

MINUTES

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.

M

AKES

 675g (1

1

/

2

LB

)

P

REPARATION

 

TIME

  - 6 

MINUTES

*Hard crack: 

To determine drop a teaspoon of

mixture into a glass of cold water and the toffee
should be hard to the touch.

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.

R-772M RECIPES

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52

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook for 20-22 minutes on

MEDIUM until  a skewer comes out clean.  Allow
to cool before decorating.

4 To prepare icing, combine cream cheese, lemon

rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.

If  iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease and line the base of two 17.8cm (7")

sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs.  Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the turntable. Bake at 130

o

C for

20 minutes, until evenly golden and firm to the
touch. Repeat the process for the other cake tin.
Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

Variation:
Butterfly buns:  Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake for 23-24 minutes
at 130

°

C, cook until firm, repeat for other trays. When

cool, scoop a teaspoon of sponge from the centre of
each bun, fill the hollow with buttercream. Cut each
teaspoonful of sponge in half and position the “wings”
in the buttercream.

1 Combine the margarine, sugar, vanilla essence

and eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.

4 Place on the turntable, cook for 20 minutes at

130

o

C, then 20 minutes at 100

o

C.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -10 

MINUTES

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52

53

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.

2 Cook on HIGH for 4-5 minutes until firm. Allow to

cool slightly before turning out.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

1 To prepare the shortbread, cream the butter and

sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.

2 Press the dough evenly into a greased 17.8cm

(7") flan dish, cook on MEDIUM for 5 minutes.

3 Press the hot shortbread firmly down with the

back of a spoon, allow to cool.

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on HIGH for 5 minutes, stir
every minute until toffee coloured.

5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a

small bowl and heat on HIGH for 2 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.

Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.

The biscuits will be soft when hot but will harden as
they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a
soft but firm dough.

2 Divide mixture into 8 even sized balls, place  apart

in two large flan dishes and flatten slightly.

3 Place one flan dish on the rack, cook for 25

minutes, at 130

o

C until evenly brown. Repeat for

remaining biscuits.

4 Allow to cool before removing from the dish.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

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54

Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie)
on a plate and heat on MEDIUM for 20-30 seconds.

1 Place the potato, flour, cheese, salt, herbs, garlic

and mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx.
23cm (9") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the rack and cook at 130˚C for 30

minutes.

Serve with soup, cheese or salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Combine flour, oatmeal, salt, bicarbonate of soda

in a large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but

not sticky dough.

3 Knead lightly into a round shape approx. 20.4 cm

(8") in diameter. Place in a greased 25.4cm (10")
flan dish.

4 Use a knife to mark into 8 wedges, cut only

halfway through dough. Glaze surface with egg,
sprinkle with sesame seeds.

5 Place on the turntable, cook at 130

o

C for 25

minutes.

Serve with cheese and a salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Place dates in a large bowl, add the boiling water,

leave aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda

in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.

3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2

1

/

2

 pint),

straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.

5 Place on the turntable, use sequence program-

ming to cook for 8 minutes on MEDIUM HIGH
then 8 minutes on DUAL GRILL-1, MEDIUM
HIGH.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve sliced, spread generously with butter.

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54