Manual Panasonic NN-CS89LB (page 143 of 154) (English)

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Individual Steamed Chocolate and

Orange Puddings

1. Grease pudding basins with butter. Cut skin and pith from oranges

and cut into thick slices. Pat dry with kitchen towel then place an

orange slice in the base of each pudding basin.

2. Place all remaining ingredients, except chocolate chips into mixing

bowl. Beat until light and uffy.

3. Stir in chocolate chips. Spoon mixture between basins. Place

4 basins on wire shelf in upper shelf position and 4 basins on

enamel shelf in lower shelf position. Cook on Steam 1. for

30 minutes. Rell water tank. Cook on Steam 1 for a further

15 minutes.

4. Allow to stand for 5-10 minutes before serving. Serve with a

chocolate sauce (see page 134).

ingredients

Serves 4

6 small oranges (approx.)

120 g soft brown sugar

4 medium eggs, lightly beaten

170 g plain our

70 g cocoa powder

5 ml baking powder

5 ml vanilla essence

pinch of salt

80 g chocolate chips

Dish: 1 x mixing bowl, 8 x individual

plastic lidded steamed pudding

basins

Accessory: Wire shelf, enamel shelf

Fill water tank

Christmas Pudding

1. Place apple and carrot in a large bowl. Place on the base of the

oven and cook on High Microwave for 5 minutes. Beat well to

make a thick puree. Stir in orange juice, rind and mixed fruit. Cook

on High Microwave for 2 minutes.

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

ingredients. Press into the pudding basin.

3. Place pudding basin on wire shelf in middle shelf position. Cook

on Steam 1 for 30 minutes. Rell the water tank. Cook on

Steam 1 or a further 15 minutes or until just rm.

Note: This traditional pudding can be made the week before

Christmas and stored in a cool dry place.

ingredients

Serves 8

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind

400 g mixed dried fruit

3 tbsp (45 ml) brandy

1 tbsp (15 ml) black treacle

50 g self-raising our

pinch of salt

1 tbsp (15 ml) cocoa

1 tsp mixed spice

½ tsp nutmeg

100 g shredded suet

50 g fresh breadcrumbs

50 g mixed peel

50 g aked almonds

2 eggs, beaten

Dish: 1 x large bowl, 8 x individual

plastic lidded steamed pudding

basins

Accessory: Enamel shelf

Fill water tank

1. Preheat oven on Convection 170 °C with wire shelf in upper shelf

position. Cream together the butter and sugar until pale, then beat

in the egg. Mix in the our until well combined and add the chosen

additions.

2. Place walnut-sized spoonfuls of dough well apart on lined baking

tray and enamel shelf, atten slightly with a fork.

3. Place one baking sheet onto the wire shelf in the upper shelf

position and the enamel shelf in the lower shelf position and cook

for Convection 170 °C 12-17 minutes or until golden. Remove

cookies from baking sheet and enamel shelf and allow to cool on

a wire rack.

ingredients

Serves 12

Basic cookie dough:

100 g butter

100 g caster sugar

1 egg, beaten

175 g plain our

Variations:

White Chocolate

and Pistachio Nut

75 g white chocolate, chopped

50 g pistachio nuts, chopped

Chocolate chunk:

50 g white chocolate, chopped

50 g dark chocolate, chopped

Dish: 1 x bowl, baking sheet

Accessory: Enamel shelf, wire shelf

Desserts / Cakes

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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