145
Ingredients
1 carrot, peeled and grated
1 orange, juice and grated rind of
400g (14oz) mixed dried fruit
45ml (3tbsp) brandy
15ml (1tbsp) black treacle
50g (2oz) self-raising flour
pinch of salt
15ml (1tbsp) cocoa
5ml (1tsp) mixed spice
3ml (½tsp) nutmeg
100g (4oz) shredded suet
150g (5oz) fresh breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
Dish: 1.3 litre (2½pt) pudding basin lightly greased
Place carrot in a large bowl and cover. Place on base of
oven and cook on HIGH MICROWAVE for 5 mins. Beat
well to make a thick puree. 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. Press into the pudding basin. Cover, place
on base of oven and cook on MEDIUM MICROWAVE for
5 mins. Stand for 5 mins. Cook on MEDIUM
MICROWAVE for another 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.
Christmas Pudding Serves 6-8
Ingredients
225ml sweet cider
50g 2oz caster sugar
Rind and juice of 1 lemon
Pinch of ground nutmeg
4 firm pears (eg conference) peeled
with stalks in tact
Dish: 17.5cm (7”) soufflé dish
Put the cider, sugar, lemon rind and juice and nutmeg
into the soufflé dish and cook on HIGH MICROWAVE for
2mins to dissolve the sugar. Lay the pears in the cider
mixture. Cover the dish with pierced clingfilm and cook
on HIGH MICROWAVE in 3 minute stages for a total of
15 mins. Turn regularly. Remove clingfilm and pears.
Cook remaining liquid on HIGH MICROWAVE until it
reduces and becomes syrupy. This will take about
15 mins. Serve pears with syrup and ice-cream or
Chantilly cream.
Pears Poached in Cider Serves 4
Desserts & Baking
