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95
Desserts
ingredients
Serves 4
100 g suet
175 g self raising our
cold water, to mix
5 tbsp (75 ml) seedless raspberry jam
milk, to glaze
Dish: 1 x medium Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank and rell after
30 minutes cooking
1. Place suet and our in a medium Pyrex® bowl. Add water and
mix to a soft dough.
2. Roll out pastry to approximately 23 x 32 cm. Spread the jam
over the pastry leaving 1 cm border all round. Brush the edges
with milk and roll the pastry up evenly, starting at one short
side and sealing the edges well.
3. Brush top with milk and wrap loosely in baking parchment
and place on the Square Panacrunch Pan in the lower shelf
position. Cook on STEAM 1 for 45 minutes. Rell the water
tank after 30 minutes.
Steamed jam roly poly pudding
ingredients
Serves 4
100 g short grain rice
1 litre whole milk
80 g caster sugar
small piece cinnamon stick
1 vanilla pod
Dish: 1 x large Pyrex® bowl
Accessory: none
1. Place the rice, milk and sugar in a large Pyrex® bowl. Add the
cinnamon and split vanilla pod. Cover.
2. Bring to the boil by heating on HIGH MICROWAVE for
7-8 minutes on the base of the oven, paying close attention to
ensure that the milk does not boil over.
3. Then cook on SIMMER MICROWAVE for 60 minutes. Remove
the cinnamon stick and vanilla pod. Leave to cool down.
Rice pudding
ingredients
Serves 6-8
250 g butter, plus extra for greasing
250 g caster suagr
4 eggs, beaten
1 tsp (5 ml) vanilla extract
250 g plain our
1 tsp (5 ml) baking powder
50 ml whole milk
Custard
250 ml whole milk
2 egg yolks
25 g caster sugar
2 tsp (10 ml) cornour
few drops vanilla extract
Dish 1 x medium Pyrex® bowl,
1 x 1.5 litre Pyrex® pudding basin,
1 x 1.5 litre Pyrex® jug
1 x 1.5 litre Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank and rell after every
30 minutes cooking
1. In a medium Pyrex® bowl, make the sponge, cream the butter
and the sugar in a mixing bowl until pale and uffy. Add the
eggs, one at a time, mixing well between each addition, then
add the vanilla extract. Sift the our and baking powder into a
large Pyrex® bowl and fold into the sponge mixture. Finally,
stir the milk into the mixture. Fill a greased pudding basin with
the sponge mixture.
2. Place basin on the Square Panacrunch Pan in the lower shelf
position on STEAM 1. The sponge pudding will take 1 hour
30 minutes - 2 hours cooking; the oven can only be set to cook
for a maximum 30 minutes. at a time. Reset time and ll water
tank every 30 minutes.
3. To make the custard, bring the milk to the boil, in a Pyrex® jug.
This should take 2 minutes on the base of the oven and cook
on HIGH MICROWAVE.
4. In a medium Pyrex® bowl, beat together the yolks, sugar,
cornour and vanilla extract. Pour the hot milk over the egg
mix and whisk well. Cook on MEDIUM MICROWAVE for
1 minute, whisk, then cook for another 1 minute, or until
thickened. Serve over the sponge.
Steamed vanilla Sponge with custard
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