93
PUDDINGS AND DESSERTS
Ingredients
675 g (1 lb 8 oz) fresh fruit,
prepared (e.g. apples, plums, rhubarb,
gooseberries, blackcurrants)
sugar to taste
Crumble Topping:
75 g ( 3 oz) butter
175 g (6 oz) plain flour
75 g (3 oz) sugar
Fruit Crumble Serves 4
Dish: suitable sized, heatproof dish
Oven Accessory: glass turntable + metal tray + low rack
1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit.
2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
3. Sprinkle the crumble over the fruit, so that it is completely covered.
4. Cook on Combination: CONVECTION 230°C + SIMMER power* for 15 - 20 minutes, or
until golden brown.
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 (
1
/
2
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 Serves 6-8
Dish: 1.3 litre (2
1
/
2
pt) pudding basin lightly greased Oven Accessory: glass turntable
1. Place apple and carrot in a large bowl. Cover 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 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.
NB. 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
tradionally steamed pudding.
Ingredients
75 g (3 oz) butter
75 g (3 oz) golden syrup
75 g (3 oz) soft dark sugar
4 bananas, peeled and sliced
150 ml (
1
/
4
pt) double cream
150 ml (
1
/
4
pt) milk
250 g (9 oz) Italian bread i.e. Panettone,
sliced
Italian Banana and Toffee Pudding
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish
Oven Accessory: glass turntable + metal tray + low rack
1. Place the butter, syrup and sugar in a bowl and cook on HIGH power for 3 - 4 minutes, or
until bubbling. Stir frequently. Stir in the bananas.
2. Place the cream and milk in a bowl and cook on HIGH power for 1 - 2 minutes, or until
warm.
3. Place half the sliced bread in the base of the dish and pour over half of the warm milk.
4. Spoon over half of the banana and toffee mixture, and then repeat the layers.
5. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + WARM power for 15 minutes, or
until golden brown.
