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Chocolate Cheesecake
Dish: 23cm (9") deep flan tin, greased
Accessory: glass turntable + low wire rack on metal tray
1. Place butter in bowl on glass turntable and melt on HIGH
MICROWAVE for 40-50 secs. Stir in biscuits and press into base of
flan.
2. Melt chocolate with milk on MEDIUM MICROWAVE for 1-2 mins.
Leave to cool slightly.
3. Pre-heat oven on CONVECTION 150°C.
4. Mix all the remaining ingredients and stir in chocolate. Pour over
biscuit base.
5. Place flan on low wire rack and cook on CONVECTION 150°C for
30-35 mins.
6. Chill before serving.
Ingredients
100g (4oz) butter
250g (9oz) digestive
biscuits, crushed
150g (5oz) plain chocolate
30ml (2 tbsp) milk
450g (1lb) soft cheese
100g (4oz) soft brown sugar
2 large eggs
5ml (1tsp) vanilla essence
Christmas Pudding Serves 6-8
Dish: 1.3 litre (2½ pt) pudding basin lightly greased
Oven Accessory: glass turntable
1. Place apple and carrot in a large bowl. Place on glass turntable
and cook on HIGH MICROWAVE for 5 mins. Beat well to make a
thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH MICROWAVE for
2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of
ingredients.
3. Press into the pudding basin. Cover and cook on MEDIUM
MICROWAVE for 5 mins. Stand for 5 mins. Cook on HIGH
MICROWAVE for another 2-3 mins. or until just firm.
NOTE. One of the advantages of using your MICROWAVE to make
this traditional pudding is that it can be made the week before
Christmas and stored in a cool dry place. Do not attempt to make
the pudding earlier than this, since the flavour will not improve with
keeping, unlike a traditionally steamed pudding.
Ingredients
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated
rind of
400g (14oz) mixed dried
fruit
45 ml (3tbsp) brandy
15 ml (1tbsp) black treacle
50g (2oz) self-raising flour
pinch of salt
15 ml (1tbsp) cocoa
5 ml (1tsp) mixed spice
3 ml (½tsp) nutmeg
100g (4oz) shredded suet
150g (5oz) fresh
breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
