Sharp R-959(SL)M-AA - Page 86

84
RECIPES
Serves 4
1500ml (2
1
/2 pints) milk
200g pudding rice
75g caster sugar
50g margarine
5ml (1 tsp) ground nutmeg (optional)
RICE PUDDING
1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish.
Heat on 100% for 8 minutes. Stir in the rice, sugar and
margarine, heat on 100% for 5 minutes.
2 Place on the low rack, cook on DUAL CONVECTION,
180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking
and again at the end of cooking.
3 Sprinkle with ground nutmeg to serve.
Serves 6 - 8
BASE:
300g plain flour
100g caster sugar
150g margarine
1 egg (medium), beaten
15ml (1 tbsp) milk
FILLING:
900ml (1
1
/2 pints) milk
175g caster sugar
8 eggs (medium)
10ml (2 tsp) nutmeg, grated
EGG CUSTARD
1 To prepare the base, combine the flour and sugar in a large
bowl.
2 Add the margarine and rub in until the mixture resembles
fine breadcrumbs.
3 Mix the egg and milk together and pour into the flour, mix to
form a soft dough.
4 Roll out on a floured surface until large enough to cover the
base of a greased, deep, 24cm square glass dish.
5 To prepare the filling, pour the milk into a bowl and warm on
100% for 3 minutes.
6 Whisk in the sugar and eggs then strain the mixture into the
pastry base. Sprinkle with nutmeg.
7 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 30% for 35 minutes.
Serves 4 - 6
225g self raising flour
100g shredded suet
150ml (
1
/4 pint) hot water
175g strawberry jam
1 egg, beaten to glaze
JAM ROLY POLY
1 Combine flour and suet with enough hot water to form a
soft dough.
2 Roll out to give a rectangle 23cm x 40cm, approximately
6mm (
1
/4") thick.
3 Spread jam evenly over the surface and roll up lengthways,
place seam side down in a greased 0.75 litre (1
1
/4 pint) loaf
dish. Glaze with the egg.
4 Place on the low rack and bake on DUAL CONVECTION,
200ºC, 30% for 15 minutes until firm to the touch.
Serve with custard, see tip, page 86.
Microwave Tip: Ripening cheese
Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.
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