Bedienungsanleitung Panasonic NN-ST48KS (Seite 74 von 84) (Englisch)

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ingredients

SERVES 6

grated rind of 2 lemons

500 ml (18  oz.) full fat milk

1 cinnamon stick

½ tsp nutmeg

4 medium egg yolks

50 g (2 oz) caster sugar

30 ml (2 tbsp) cornour

80 g (2.8 oz) demerara sugar

Dish: 6 individual heatproof

ramekins, large jug

Place the grated rind of the lemons with the milk, cinnamon and

nutmeg in a large jug, place on glass turntable and cook on 1000 W

for 4 minutes. Allow to cool. Whisk the egg yolks and caster sugar until

pale and foamy, then stir in the cornour. Strain the milk into the egg

mixture and then cook on 1000 W for 4-5 minutes or until thickened.

Stir frequently. Pour into 6 ramekin dishes and allow to cool for 4 hours

or overnight. Sprinkle with remaining sugar and place under a hot grill

to caramelise the top.

ingredients

SERVES 4-6

150 g (5 oz) self-raising our

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

Dish: 1 litre (2 pt) pudding basin,

greased

In a mixing bowl, sift together the our and salt. Stir in the sugar and

suet. Make a well in the centre and add beaten egg and milk. Mix to

a soft dropping consistency. Put the jam in the base of the greased

pudding basin and pour pudding mixture over. Place on glass turntable,

cook on 1000 W for 5 minutes until rm.

ingredients

SERVES 6-8

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 our

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) aked almonds

2 eggs, beaten

Dish: large bowl, 1.3 litre (2½ pt)

pudding basin lightly greased

Place apple and carrot in a large bowl. Cover, place on glass turntable

and cook on 1000 W for 5 minutes. Beat well to make a thick purée.

Stir in juice, rind and mixed fruit. Cook on 1000 W for 2 minutes. Stir

in brandy and treacle. Stand for 5 minutes. Beat in rest of ingredients.

Press into the pudding basin. Cover, place on glass turntable with

greaseproof paper and cook on 1000 W for 4 minutes. Stand for

5 minutes. Cook on 1000 W for another 2 minutes. Stand for 5 minutes.

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 avour will not improve with keeping, unlike

a traditionally steamed pudding.

Lemon Brulee

Steamed Suet Sponge Pudding

Christmas Pudding

Puddings and Desserts

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Panasonic NN-ST48KS Seite 74

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