R-874 (serv.man7) - Sharp Home Appliance User Guide / Operation Manual. Page 58

Serves 6
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 (

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.

Serves 6
PASTRY:
150g (5

1

/

2

oz) butter

350g (12oz) flour
50g (2oz) caster sugar
2 egg yolks (size 3)
cold water to mix
FILLING:
1kg (2lb) cooking apples, peeled and sliced
100g (4oz) demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft,
but not sticky, dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon

(optional) and orange rind (optional) in a large
bowl. Cook on 100% for 8 minutes, stirring twice.

3 Line the base of a greased 20cm x 2.5cm (8” x

1”) pie dish with half the pastry. Cook the pastry
base on 50% for 7 - 8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture
to glaze and prinkle generously with sugar.

5 Place on the low rack, cook on DUAL - 1, 220°C,

10%, for 20 - 25 minutes, until golden brown.

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

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) milk chocolate, broken into pieces

100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100%

for 2 minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on

100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm 

(8” x 6") dish, chill to set before cutting.

56

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 56