Panasonic Dimension4 NN-C988W - Page 90

90
Cooking Guide
Slices, Desserts and Pastries
Christmas Pudding
Serves: 10 to 12
Ingredients:
250 g sultanas 250 g
250 g raisins, chopped 250 g
125 g currants 125 g
125 g dates, chopped 125 g
100 g mixed glacé fruit, 100 g
chopped
100 g glacé cherries 100 g
60 g mixed peel 60 g
1
/
2
cup brandy 125 ml
250 g butter 250 g
250 g brown sugar 250 g
4 eggs 4
1 cup flour 250 ml
1
/
2
teaspoon ground ginger 2 ml
1
/
2
teaspoons nutmeg 2 ml
1
/
2
teaspoons cinnamon 2 ml
1
/
2
teaspoons allspice 2 ml
1 tablespoons golden syrup 15 ml
1 tablespoons parisienne essence 15 ml
(gravy browning)
1
1
/
2
cups fresh breadcrumbs 375 ml
1 cup canned apples 250 ml
Method:
Place fruit in a large mixing bowl and pour over
brandy. The fruit can be soaked overnight for added
flavour. Cream butter and sugar in a large mixing
bowl until light and fluffy. Add eggs one at a time
beating gently after each addition. Add sifted flour
and spices, golden syrup, parisienne essence,
breadcrumbs and apples. Mix well. Add cake
mixture to fruits and fold until well combined. Grease
5-cup pudding bowl and line with 2 strips of
greaseproof paper to form a cross in the base of the
bowl. Pour mixture into the bowl and smooth over
top. Cook on MEDIUM-LOW for 40 minutes. Shield
edges with strips of foil secured with string, and
continue to cook on MEDIUM-LOW for 30 minutes.
Stand loosely covered for 10 minutes before serving.
Tip:
To reheat whole pudding, cover with plastic wrap
and heat on MEDIUM-HIGH for 5 to 7 minutes.
Butterscotch Pudding
Serves: 4 to 6
Ingredients:
3
/
4
cups self-raising flour, sifted 190 ml
1 can (400 g) sweetened 1 can (400 g)
condensed milk
30 g butter 30 g
1 teaspoon vanilla essence 5 ml
1
/
2
cup milk 125 ml
1 cup brown sugar 250 ml
1
1
/
4
cups boiling water 440 ml
A
Method:
Place condensed milk into a 1-litre casserole dish
and cook on MEDIUM for 6 to 7 minutes, stirring
twice during cooking. Stir in butter, vanilla essence
and milk, stir until butter has melted. Cool slightly.
To Cook by Convection:
Preheat oven to 200˚C. Add milk mixture to sifted
flour, mix well. Pour mixture into a greased deep
20 cm cake pan. Sprinkle top with brown sugar and
gently pour boiling water over mixture and cook on
200˚C for 30 to 40 minutes. Serve.
To Cook by Auto Combination:
Prepare as above. Place on the low rack. Press
., then .
StartCake/Slice
Strawberry Mousse
Serves: 4 to 6
Ingredients:
1
/
4
cup water 60 ml
2 teaspoons powdered gelatin 10 ml
100 g white chocolate 100 g
1 punnet strawberries 1
2 egg yolks 2
180 ml cream, whipped 180 ml
Method:
Place water in a small bowl, sprinkle with gelatin.
Heat on MED HIGH for 1 minute to dissolve, do not
boil. Break chocolate into small pieces and place
into a small bowl, melt on MED HIGH for 1 to 1
1
/
2
minutes. Allow to cool slightly. Process strawberries
or sieve to a puree.
Combine egg yolks with cream, add cooled
chocolate and gelatin and fold lightly. Gently fold
strawberries into mixture. Pour into individual
ramekins or one large mould and refrigerate for 2 to
3 hours or until set.
Pineapple Slice
Serves: 6 to 8
Ingredients:
1 cup self-raising flour 250 ml
3
/
4
cup plain flour 190 ml
1
/
2
cup sugar 125 ml
125 g melted butter 125 g
Topping:
900 ml pineapple juice 900 ml
1 cup sugar 250 ml
4 tablespoon custard powder 60 ml
4 tablespoon cornflour 60 ml
Method:
In a 3 litre bowl mix flours, sugar and melted butter.
Press into a base of a 20 cm square pan. Bake in a
150˚C oven for 25 minutes or until golden brown.
Topping:
In a 3 litre jug whisk pineapple juice, sugar, custard
powder and cornflour until smooth. Cook on HIGH
for 4 minutes. Stir Cook on HIGH for another 4
minutes. Pour over base, refrigerate until set cut into
squares.
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