R-898M (serv.man3). From cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 57

55

125g dried figs, roughly chopped
125g dried apricots, roughly chopped
100g raisins
100g currants
60ml (4 tbsp) brandy
75g plain flour
2.5ml (

1

/

2

tsp) allspice

2.5ml (

1

/

2

tsp) grated nutmeg

2.5ml (

1

/

2

tsp) ground cinnamon

50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g 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 (medium), 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 68.

PASTRY:
150g butter
350g flour
50g caster sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apples, peeled and sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (medium) 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 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.

150g milk chocolate, broken into pieces
100g butter, melted
450g 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 dish, chill

to set before cutting.

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-898M Cookbook  23/06/2004  15:21  Page 55