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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
74


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