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55

125g dried figs, roughly chopped
125g dried apricots, roughly chopped
100g raisins
100g currants
60ml (4 tbsp) brandy
75g plain flour
2.5ml (

1

/

2

tsp) allspice

2.5ml (

1

/

2

tsp) grated nutmeg

2.5ml (

1

/

2

tsp) ground cinnamon

50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1 tbsp) black treacle
1 egg (medium), beaten

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 pints) 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 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 68.

PASTRY:
150g butter
350g flour
50g caster sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apples, peeled and sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft, but
not sticky, dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon (optional)

and orange rind (optional) in a large bowl. Cook on
100% for 8 minutes, stirring twice.

3 Line the base of a greased 20cm x 2.5cm pie dish

with half the pastry. Cook the pastry base on 50% for
7 - 8 minutes. Spoon in apple mixture, roll out
remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture to
glaze and prinkle generously with sugar.

5 Place on the low rack, cook on DUAL - 1, 220°C,

10% for 20 - 25 minutes, until golden brown.

150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar, sieved
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on 100% for

2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm dish, chill

to set before cutting.

Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.

R-898M Cookbook  23/06/2004  15:21  Page 55

56

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium), beaten
175g self raising flour
5ml (1 tsp) bicarbonate of soda
1.25 ml (

1

/

4

tsp) salt

10ml (2 tsp) cinnamon
300g carrots, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 50)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

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 20cm soufflé dish with greaseproof

paper, pour in the cake mixture.

3 Place on turntable, cook on DUAL - 1, 180°C, 30%

for 26 minutes.  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.

225g margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (

1

/

2

tsp) baking powder

150g cooking chocolate, chunks

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 20cm dish

with greaseproof paper, spoon in the brownie
mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1, 180°C,

30% for 15 minutes.

250g self raising flour
Large pinch of salt
175g butter, cut into small pieces
100g ground almonds
100g caster sugar
2 eggs (medium), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
150g white chocolate, chopped
300g fresh raspberries
Icing sugar, for dusting

1 Grease a 20cm round cake tin and line the base with

greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.

3 Beat the eggs, milk and almond essence together and

mix into the flour mixture. Add the chocolate and
raspberries and mix in gently.

4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50% for
25 - 30 minutes. Allow the cake to cool. Dust with
icing sugar.

Carrot & Courgette:
Substitute 150g of the carrots with 150g grated
courgettes. Add with the carrots and walnuts in
stage 1.

R-898M Cookbook  23/06/2004  15:21  Page 56

57

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Cream margarine and sugar, beat in the eggs. Fold in

the flour and water. Grease and line the base of a
18cm cake dish with kitchen paper. Spoon mixture
into dish and smooth.

2 Cook on 100% for 4 - 5 minutes until firm. Allow to

cool slightly before turning out.

175g butter
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk

1 Cream the butter and sugar together until light and

fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in the cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 18cm cake dish with

greaseproof paper. Spoon in the cake mixture and
smooth the surface.

4 Place on the turntable, cook on DUAL - 1, 200°C,

30%, for 17 minutes.

175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate, finely chopped
25g walnuts, finely chopped

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 dish on low rack and the other on the high

rack. Bake on CONVECTION 180°C for 30 minutes
until golden brown around the edges. Swap the
dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

100g butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
150ml (

1

/

4

pint) milk

2 eggs (medium), beaten

1 Place the butter, syrup and treacle into a bowl, heat

on 100% for 2 minutes and stir well.

2 In a separate bowl, place the flour, ginger, bicarbonate

and sugar.

3 Add the milk into the melted syrup mixture then add

the eggs and mix well.

4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20cm square dish.
6 Place on the low rack and cook on DUAL - 1, 180°C,

30%, for 18 minutes.

R-898M Cookbook  23/06/2004  15:21  Page 57

58

325g potato, cooked and mashed
325g parsnips, cooked and mashed
225g self raising flour
2 cloves garlic, crushed (see tip, page 47)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, parsnips, flour, 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. 20cm in
diameter. Place in a 25cm flan dish, sprinkle with
parsley.

3 Place on the low rack and cook on DUAL - 1, 220°C,

30% for 25 minutes until golden.

Serve with soup, cheese or salad.

225g wholemeal self raising flour
150g medium oatmeal
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

50g butter
120ml (4fl.oz) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
sesame seeds to sprinkle

1 Combine flour, oatmeal, salt, bicardonate 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. 20cm in

diameter. Place in a greased 25cm flan dish.

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

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

5 Place on low rack, bake in a preheated oven on

DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.

Serve with cheese and a salad.

175g figs, chopped
150ml (

1

/

4

pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g butter
125g walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (medium), beaten

1 Place figs in a large bowl, add the boiling water, leave

aside to cool.

2 Preheat the oven to Convection 180°C.
3 Place flours, sugar, salt and bicarbonate of soda in a

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

4 Add the fig mixture, milk and egg, mix well.
5 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.

6 Place on the low rack, cook in a preheated oven on

DUAL - 1, 180°C, 50% for 20 minutes, until a skewer
comes out cleanly.

Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

R-898M Cookbook  23/06/2004  15:21  Page 58