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Ingredients
100g (4oz) pudding rice
1 litre (13/4 pts) milk
50g (2oz) caster sugar
2ml (¼ tsp) grated nutmeg
Serves 4
Dish: large Round casserole dish, greased
Mix all the ingredients together and pour into casserole
dish. Cover and place on base of oven and cook on
HIGH MICROWAVE for 10-12 mins.or until the milk is
boiling. Stir. Cook on CONVECTION 180°C + SIMMER
MICROWAVE for 15 mins. Stir pudding to break up any
lumps. Cook on CONVECTION 180°C + SIMMER
MICROWAVE for a further 15-20 mins. Leave to stand
for 5 mins. to thicken further before serving.
Creamy Rice Pudding
4
Ingredients
150g (5oz) self-raising flour sieved
pinch of salt
50g (2oz) caster sugar
50g (2oz) suet
1 egg
150 ml (
¼ pt) milk
30 ml (2tbsp) jam or golden syrup
Serves 4
Dish: 1 litre (2 pt) pudding basin
Mix the sieved flour and salt and stir in sugar and suet.
Make a well in the centre and add beaten egg and milk.
Mix to a soft dropping consistency. Put the jam or syrup
in the base of the greased pudding basin and pour
pudding mixture over. Place on base of oven and cook
on MEDIUM MICROWAVE for 7 mins.
Steamed Suet Sponge Pudding
4
Ingredients
100g (4oz) self raising flour
pinch of salt
75g (3oz) shredded suet
75g (3oz) fresh breadcrumbs
50g (2oz) caster sugar
175g (6oz) currants
grated zest of 1 lemon
60ml (4tbsp) milk
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: wire shelf in lower position
Mix all of the dry ingredients, including the grated lemon
zest together. Add enough milk to produce soft dough.
Turn out onto a floured surface and roll out the mixture to
produce a roll approximately 15cm (6 in) long and 5cm
(2 in) in diameter. Brush top with milk and place in loaf
dish. Place on shelf and cook on CONVECTION 180°C +
LOW MICROWAVE for 15 mins. or until golden.
Spotted Dick
4
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