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74
74
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) cornour
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 cornour. 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
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