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Cooking Guide
Slices, Desserts and Pastries
Christmas Pudding
Serves: 10 to 12
Ingredients:
250 g sultanas
250 g raisins, chopped
125 g currants
125 g dates, chopped
100 g mixed glacé fruit, chopped
100 g glacé cherries
60 g mixed peel
1
/
2
cup brandy
250 g butter
250 g brown sugar
4 eggs
1 cup flour
1
/
2
teaspoon ground ginger
1
/
2
teaspoon nutmeg
1
/
2
teaspoon cinnamon
1
/
2
teaspoon allspice
1 tablespoon golden syrup
1 tablespoon parisienne essence (gravy browning)
1
1
/
2
cups fresh breadcrumbs
1 cup canned apples
Method:
Place fruit in a large mixing bowl and pour over
brandy. The fruit can be soaked overnight for added
flavour. Cream butter and sugar in a large mixing
bowl until light and fluffy. Add eggs one at a time
beating gently after each addition. Add sifted flour
and spices, golden syrup, parisienne essence,
breadcrumbs and apples. Mix well. Add cake
mixture to fruits and fold until well combined. Grease
5-cup pudding bowl and line with 2 strips of
greaseproof paper to form a cross in the base of the
bowl. Pour mixture into the bowl and smooth over
top. Cook on MED LOW for 40 minutes. Shield
edges with strips of foil secured with string, and
continue to cook on MED LOW for 30 minutes.
Stand loosely covered for 10 minutes before serving.
Tip:
To reheat whole pudding, cover with plastic wrap
and heat on MED HIGH for 5 to 7 minutes.
Serves: 4 to 6
Ingredients:
3
/
4
cup self-raising flour, sifted
1 can (400 g) sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
1
/
2
cup milk
1 cup brown sugar
1
1
/
4
cups boiling water
Method:
Place condensed milk into a 1-litre casserole dish
and cook on MEDIUM for 6 to 7 minutes, stirring
twice during cooking. Stir in butter, vanilla essence
and milk, stir until butter has melted. Cool slightly.
To Cook by Convection:
Preheat oven to 200˚C. Add milk mixture to sifted
flour, mix well. Pour mixture into a greased deep
20 cm cake pan. Sprinkle top with brown sugar and
gently pour boiling water over mixture. Place on Low
Rack and and cook on 200˚C for 30 to 40 minutes.
Serve.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
., then press .
StartCake/Slice
Strawberry Mousse
Serves: 4 to 6
Ingredients:
1
/
4
cup water
2 teaspoons powdered gelatin
100 g white chocolate
1 punnet strawberries
2 egg yolks
180 ml cream, whipped
Method:
Place water in a small bowl, sprinkle with gelatin.
Heat on MED HIGH for 1 minute to dissolve, do not
boil. Break chocolate into small pieces and place
into a small bowl, melt on MED HIGH for 1 to 1
1
/
2
minutes. Allow to cool slightly. Process strawberries
or sieve to a puree.
Combine egg yolks with cream, add cooled
chocolate and gelatin and fold lightly. Gently fold
strawberries into mixture. Pour into individual
ramekins or one large mould and refrigerate for 2 to
3 hours or until set.
Butterscotch Pudding
A
C