Read Sharp R-772M (serv.man4) User Guide / Operation Manual online
51
Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (
1
/
2
tsp) allspice
2.5ml (
1
/
2
tsp) grated nutmeg
2.5ml (
1
/
2
tsp) ground cinnamon
50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1tbsp) black treacle
1 egg (size 3), beaten
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1tbsp) black treacle
1 egg (size 3), beaten
1 Place figs, apricots, raisins, currants, and brandy
in a large bowl, mix well. Leave for 2 hours.
2 Place the flour, spices, breadcrumbs, suet, sugar,
almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.
3 Grease 1.2 litre (2 pint) pudding basin and line the
base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover
with cling film.
pudding mixture, smooth the surface and cover
with cling film.
4 Cook on MEDIUM for 16-17 minutes until firm to
the touch.
Serve with brandy sauce, see page 57.
F
IGGY PUDDING
S
ERVES
6
P
REPARATION
TIME
- 2
1
/
4
HOURS
D
ESSERTS/SWEETS
225g (8oz) soft dark brown sugar
75ml (5tbsp) water
5ml (1tsp) treacle
25g (1oz) butter
30ml (2tbsp) malt vinegar
75ml (5tbsp) water
5ml (1tsp) treacle
25g (1oz) butter
30ml (2tbsp) malt vinegar
T
REACLE TOFFEE
M
AKES
300g (10
OZ
)
P
REPARATION
TIME
- 4
MINUTES
1 Place the chocolate in a bowl and heat on HIGH
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on HIGH
for 6 minutes, stir vigorously every minute until
the mixture is thick and glossy.
the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(9 x 7") dish, chill to set before cutting.
200g (8oz) milk chocolate, broken into pieces
200g (8oz) butter, melted
900g (2lb) icing sugar, sieved
90ml (8tbsp) milk
200g (8oz) butter, melted
900g (2lb) icing sugar, sieved
90ml (8tbsp) milk
HOCOLATE FUDGE
M
AKES
675g (1
1
/
2
LB
)
P
REPARATION
TIME
- 6
MINUTES
C
*Hard crack:
To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
should be hard to the touch.
1 Place all ingredients in a bowl, mix well.
Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage.(See tip below).
every 2-3 minutes until toffee reaches hard
crack* stage.(See tip below).
2 Pour into a greased, square 15.3cm (6")
dish. Chill to set before breaking.
R-772M RECIPES
28/6/99, 10:43 am
51
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