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– 73 –
Cakes, Desserts and Slices
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100
g
sultanas
150
g
raisins
50
g
craisins
100
g
dates, chopped
100
g
dried fi gs, chopped
50
g
glace ginger, chopped
1
⁄
2
cup brandy
125
g
butter
3
⁄
4
cup fi rmly packed brown sugar
2 eggs
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon mixed spice
1
⁄
2
teaspoon nutmeg
1
⁄
2
cup plain fl our
1
⁄
2
cup pie apple
3
⁄
4
cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl. Mix
and cook uncovered on P3 for 10 minutes. Stir halfway
through cooking. Cool. Beat butter and sugar in a large
bowl with an electric mixer until light and fl uffy. Add
eggs, one at a time, beating between each addition.
Stir in cooled fruits, then remaining ingredients. Grease
4 x 200 ml microwave safe cups. Place half a cup
of mixture into each cup, pushing mixture in fi rmly.
Smooth over the top of puddings with the back of a
spoon. Place cups evenly around the edge of the
microwave turntable and cook uncovered on P3 for
20 minutes. Stand for 5 minutes before turning out.
Repeat with remaining mixture. Serve with cream or
custard.
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the fi lling. Check the temperature of the fi lling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the fi lling will be
piping hot and will warm the pastry through.
C
HOCOLATE
P
AˆT É
Makes 24 x 8 cm loaf tin
Ingredients:
300
g
dark chocolate
400
g
condensed milk
1 cup brazil nuts
1
⁄
2
cup hazelnuts
1
⁄
3
cup glace cherries
1
⁄
2
cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
F
RUIT
M
INCE
Serves: 4
Ingredients:
250
g
mixed dried fruit
1 (440
g
) can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
1
⁄
4
cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornfl our with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
MINCE PIES • CAUTION
F00039X90QP_CB.indd 73F00039X90QP_CB.indd 73 2012-6-11 11:37:292012-6-11 11:37:29
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