62
RECIPES
Serves 6
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (
1
/2 tsp) allspice
2.5ml (
1
/2 tsp) grated nutmeg
2.5ml (
1
/2 tsp) ground cinnamon
50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1 tbsp) black treacle
1 egg (size 3), beaten
1Place figs, apricots, raisins, currants, and brandy in a
large bowl, mix well. Leave for 2 hours.
2 Place the flour, spices, breadcrumbs, suet, sugar,
almonds, orange and lemon rind and apple in a bowl,
mix well. Stir into the dried fruit mixture along with
the treacle and beaten egg.
3Grease 1.2 litre (2 pints) pudding basin and line the
base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover with
cling film.
4 Cook on 50% for 16 - 17 minutes until firm to the
touch.
Serve with brandy sauce, see page 68.
FIGGY PUDDING
Serves 6
PASTRY:
150g (5
1
/2oz) butter
350g (12oz) flour
50g (2oz) caster sugar
2 egg yolks (size 3)
cold water to mix
FILLING:
1kg (2lb) cooking apples, peeled and sliced
100g (4oz) demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
1For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft, but
not sticky, dough. Chill whilst making the filling.
2For filling, combine apple, sugar, cinnamon (optional)
and orange rind (optional) in a large bowl. Cook on
100% for 8 minutes, stirring twice.
3Line the base of a greased 20cm x 2.5cm (8” x 1”) pie
dish with half the pastry. Cook the pastry base on
50% for 7 - 8 minutes. Spoon in apple mixture, roll
out remaining pastry and cover.
4 Pinch pastry edges to seal amd make a slit in the
centre with a sharp knife. Brush with egg mixture to
glaze and prinkle generously with sugar.
5Place on the low rack, cook on DUAL - 1, 220°C,
10% for 20 - 25 minutes, until golden brown.
APPLE PIE
Makes 675g (1
1
/2lb)
150g (5
1
/
2oz) milk chocolate, broken into
pieces
100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk
1Place the chocolate in a bowl and heat on 100% for 2
minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100% for
2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.
3Pour into a greased, rectangular 20 x 15cm
(8” x 6") dish, chill to set before cutting.
CHOCOLATE FUDGE
Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.
