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108
108
Chocolate Saucy Pudding with Toffee Sauce
ingredients
75 g (3 oz) plain chocolate
30 ml (2 tbsp) milk
175 g (6 oz) margarine
175 g (6 oz) light muscovado sugar
2 eggs
150 g (5 oz) fresh white breadcrumbs
30 ml (2 tbsp) cocoa powder
Sauce:
225 g (8 oz) vanilla avoured toees
150 ml (¼ pt) milk
15 g (½ oz) butter
Dish:
1 x 1.2 litre (2 pt) pudding basin
1 x small Pyrex
®
bowl
1 x large mixing bowl
1 large Pyrex
®
jug
Accessory: none
1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of
greaseproof paper.
2. Melt the chocolate with the milk in a small Pyrex
®
bowl on Medium
microwave for 2-3 minutes and mix until smooth.
3. Mix the margarine and sugar together, add the cooled chocolate
and eggs.
4. Add the breadcrumbs and cocoa powder and mix well. Fill the
basin with the mixture and cook on High microwave for 6-7
minutes or until cooked. Leave to stand for 5 minutes before
turning out.
5. Meanwhile, prepare the sauce by combining all ingredients in a
large jug and cook on High microwave for 2-3 minutes or until
smooth. Stir vigorously and pour over the pudding.
Plum and Oat Layer
Steamed Suet Sponge Pudding
ingredients
Makes 8 slices
100 g (4 oz) butter or margarine
50 g (2 oz) light brown sugar
30 ml (2 tbsp) golden syrup
225 g (8 oz) rolled oats
450 g (1 lb) plums, stoned and
thinly sliced
5 ml (1 tsp) ground cinnamon
Dish: 1 x large Pyrex
®
bowl
1 x 20 cm (8 inch) ceramic an dish
Accessory: Enamel tray
ingredients
Serves 4
150 g (5 oz) self-raising our
pinch 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:
10 ml (2 tsp) sultanas, optional
Dish: 1 x Pyrex
®
mixing bowl
1 x 1 litre (1 ¾ pt) Pyrex
®
pudding basin
Accessory: none
1. Place the butter, sugar and syrup in a bowl. Cook on High
microwave for 1-2 minutes or until melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the plums over
the top in overlapping rows and sprinkle with cinnamon.
3. Sprinkle the remaining oat mixture over the plums and gently
press down.
4. Cook on enamel tray on Combination: Convection 220 °C +
Low microwave for 8-10 minutes or until the mixture is rm and
golden brown.
5. Cut into slices while hot, then allow to cool in the dish.
1. In a mixing bowl, sift together the our and salt. Stir in sugar and
suet. Add the sultanas if desired.
2. Make a well in the centre and add beaten egg and milk. Mix to a
soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and pour
pudding mixture over. Cook on High microwave for 5-5 minutes
and 30 seconds or until rm.
Desserts
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