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Ingredients
175 g (6 oz) butter, softened
175 g (6 oz) light brown
sugar
few drops vanilla essence
4 eggs, beaten
200 g (7 oz) self raising
wholemeal flour
25 g (1 oz) cocoa powder
75 g (3 oz) white chocolate,
roughly chopped
Sauce: 75 g (3 oz) white
chocolate
105 ml (7 tbsp) single cream
Hot Chocolate Cake
Ingredients
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Steamed Suet Sponge Pudding
Dish: 1 litre (2 pt) pudding basin, greased
1. In a mixing bowl, sift together the flour and salt. Stir in the
sugar and suet.
2. Make a well in the centre and add beaten egg and milk. Mix
to a soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and
pour pudding mixture over. Place on glass turntable, cook on
HIGH power for 5-6 mins. until firm.
Ingredients
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated
rind of
400 g (14 oz) mixed dried
fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50 g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100 g (4 oz) shredded suet
150 g (5 oz) fresh
breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) flaked almonds
2 eggs, beaten
Christmas Pudding
Dish: large bowl, 1.3 litre (2½pt) pudding basin lightly
greased
1. Place apple and carrot in a large bowl. Cover, place on glass
turntable and cook on HIGH power for 5 mins. Beat well to
make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2
mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest
of ingredients.
3. Press into the pudding basin. Cover, place on glass turntable
with greaseproof paper and cook on HIGH power for 4 mins.
Stand for 5 mins. Cook on HIGH power for another 2 mins. or
until just firm.
N.B. 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.
Serves 4-6
Serves 4
Serves 6-8
1. Cream the butter, sugar and vanilla essence together until
light and fluffy, then gently beat in the eggs and half the
flour. Fold in remaining flour and cocoa. Stir in the
chopped chocolate and spoon mixture into a dish.
2. Place on glass turntable and cook on MEDIUM power
for 8 – 9 minutes. The cake is cooked when a skewer
inserted into the centre of the cake comes out clean.
3. Leave to stand, covered while sauce is made.
For the sauce: place the chocolate and cream into a bowl. Cook on MEDIUM power for 2 –
3 minutes, stirring well after each minute, until chocolate has melted. Allow to cool a little.
Serve the cake sliced with a little of the sauce poured over.
Dish: 675g (1 – 1 ½lb), oven proof loaf dish,
greased, medium sized bowl
