R-795M (serv.man30). Complete - Sharp Home Appliance User Guide / Operation Manual. Page 60

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175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2 tsp) instant coffee dissolved in
a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut Sauce (page 63)

1 Place the dates in a large bowl, add the boiling water,

bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.

2 Cream butter and sugar together in a separate bowl

until light and fluffy, beat in the eggs. Fold in the flour
and dates, mix well. The resulting mixture will be
sloppy. Grease and line the base of a 1.2 litre (2 pint)
pudding basin with greaseproof paper, pour in the
pudding mixture.

3 Place on the turntable, cook on 50% for 20 minutes

until a skewer comes out clean. Allow to cool slightly
before turning out on a warmed serving plate.

4 Pour the hot sauce over the pudding to serve.

1500ml (2

1

/

2

pints) milk

200g (7oz) pudding rice
75g (3oz) caster sugar
50g (2oz) butter
5ml (1 tsp) ground nutmeg (optional)

1 Place the milk in a 1.5 litre (2

1

/

2

pint) casserole dish.

Heat on 100% for 8 minutes. Stir in the rice, sugar
and butter, heat on 100% for 5 minutes.

2 Place on the turntable, cook on 30% for 60 minutes.

Stir 2 - 3 times during cooking. Stir at the end of
cooking.

3 Sprinkle with ground nutmeg to serve.

125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4 tbsp) 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 (1 tbsp) 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.

3 Grease 1.2 litre (2 pints) 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. 

4 Cook on 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 64.

Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.

R-795M New CkBk  4/8/02  8:30 AM  Page 58