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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 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 (if

using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.

3 Preheat the oven to 220

°

C.

4 Line the base of a greased, 20.4 x 2.5cm (8x1")

pie dish with half the pastry.
Spoon in apple mixture, roll out remaining pastry
and cover.

5 Pinch pastry edges to seal and make a slit in the

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

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

DUAL COOK 220

o

C , MEDIUM for 15 minutes

until golden.

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 grease proof paper. Spoon in
the pudding mixture, smooth the surface and
cover with cling film.

4 Cook on MEDIUM for 15-16 minutes until firm to

the touch.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 2

1

/

4

 

HOURS

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

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52

Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce lightly with a fork. Place in a shallow
flan dish, cut side down. Heat on HIGH for  2 minutes.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 15 

MINUTES

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

bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.

2 Cream butter and sugar together in a separate

bowl until light and fluffy, beat in the eggs. Fold in
the flour and dates, mix well . The resulting
mixture will be sloppy. Grease and line the base
of a 1.2 litre (2 pint) pudding basin with grease
proof paper, pour in the pudding mixture.

3 Place on low rack, bake on DUAL COOK 180

°

C,

LOW for 30 minutes until a skewer comes out
clean. Allow to cool slightly before turning out on
a warmed serving plate.

4 Pour the sauce over the pudding and serve hot.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Place the egg white in a large bowl, whisk lightly.

Gradually stir in the icing sugar to give a firm, non-
sticky fondant.

2 Roll into walnut sized balls, place 6 on the turntable

lined with greaseproof paper. Cook on HIGH for
1-1

1

/

2

 minute until meringue shells form.

3 Remove the meringues from the paper and allow

to cool.  Repeat for remaining fondant.

Prior to serving, sandwich the meringue shells with
whipped cream and sliced strawberries.

1 Preheat the oven to CONVECTION 220

°

C.

Grease 6 ramekin dishes, sprinkle with sugar.

2 To prepare soufflés, whisk egg yolks and vanilla

essence until thick and pale. Add fromage frais
and lemon rind, mix until smooth.

3 Whisk egg whites separately to form stiff peaks.

Add sugar, whisk until thick and glossy. Fold into
egg yolk mixture.

4 Spoon equal amounts of soufflé into the prepared

dishes. Place dishes in a large flan dish on the low
rack.

5 Bake in preheated oven CONVECTION 220

°

C

for 23-25 minutes until set. Chill to serve.

6 To prepare coulis, mix  raspberries, sugar, lemon

juice and wine. Cook on HIGH for 6-7 minutes,
stirring twice. Blend until smooth and chill.

7 To serve, turn soufflés on to individual serving

plates. Spoon raspberry coulis around each and
sprinkle generously with icing sugar.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

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53

Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with
water and heat on HIGH  for 1 minute.

1 To prepare custard, dissolve cornflour in a little

of the milk. Place remaining milk in a bowl. Add
sugar and essence. Heat on HIGH for 4-5
minutes, stir every minute.

2 Stir egg yolk mixture and cornflour into the hot

milk mixture. Heat on MEDIUM for 5-6 minutes,
stir every minute until smooth and thick.

3 Pour custard into four compôte dishes. Chill.
4 To prepare islands, whisk egg whites to form stiff

peaks. Add icing sugar, whisk until thick.

5 Place heaped tablespoons of meringue mixture on

a large plate. Cook on HIGH for 1 minute until firm
and springy to the touch like marshmallows.

6 Place islands on to the chilled custard. Drizzle

honey over the islands to serve.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 15 

MINUTES

Sticky Toffee Pudding with Walnut & Toffee Sauce (page 53); Soufflé with Raspberry Coulis (page 53); Meringues
with Strawberries & Cream (page 53); Floating Islands (page 54).

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54

Christmas Cake (page 55).

1 Grease and line a 20.3cm (8"), loose bottomed

cake tin with greaseproof paper.

2 Cream the butter and sugar in a large bowl, beat

in the eggs. Fold in the flour until well mixed.

3 Add the currants, raisins, figs, apricots, pineapple,

cherries and ground almonds, mix well.

4 Stir in the orange rind, spices, almond and vanilla

essence together with the brandy or sherry.

5 Spoon the mixture into the prepared tin, smooth

the surface, decorate with fruit and nuts if using.

6 Place on the low rack, bake on DUAL COOK

160

°

C, LOW for 60-65 minutes until  brown, firm

and a skewer comes out cleanly.

S

ERVES

 8-10

P

REPARATION

 

TIME

  - 25 

MINUTES

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55