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Ingredients
1 carrot, peeled and grated
1 orange, juice and grated rind of
400g (14oz) mixed dried fruit
45 ml (3tbsp) brandy
15 ml (1tbsp) black treacle
50g (2oz) self-raising flour
pinch of salt
15 ml (1tbsp) cocoa
5 ml (1tsp) mixed spice
3 ml (
½ tsp) nutmeg
100g (4oz) shredded suet
150g (5oz) fresh breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
Serves 6-8
Dish: 1.3 litre (2 ½ pt) pudding basin lightly
greased
Place carrot in a large bowl. Place on base of oven and
cook on HIGH MICROWAVE for 5 mins. Beat well to
make a thick puree. Stir in juice, rind and mixed fruit.
Cook on HIGH MICROWAVE for 2 mins. Stir in brandy
and treacle. Stand for 5 mins. Beat in rest of ingredients.
Press into the pudding basin. Cover, place on base of
oven and cook on MEDIUM MICROWAVE for 5 mins.
Stand for 5 mins. Cook on MEDIUM MICROWAVE for
another 3 mins. or until just firm.
NOTE. One of the advantages of using your
MICROWAVE to make this traditional pudding is that it
can be made the week before Christmas and stored in a
cool dry place. Do not attempt to make the pudding
earlier than this, since the flavour will not improve with
keeping, unlike a traditionally steamed pudding.
Christmas Pudding
6-8
Ingredients
225ml sweet cider
50g 2oz caster sugar
Rind and juice of 1 lemon
Pinch of ground nutmeg
4 firm pears (eg conference) peeled
with stalks in tact
Serves 4
Dish: 7”17.5cm soufflé dish
Put the cider, sugar, lemon rind and juice and nutmeg
into the soufflé dish and cook on HIGH MICROWAVE for
2mins to dissolve the sugar. Lay the pears in the cider
mixture. Cover the dish with pierced clingfilm and cook
on HIGH MICROWAVE in 3 minute stages for a total of
15 mins. Turn regularly. Remove clingfilm and pears.
Cook remaining liquid on HIGH MICROWAVE until it
reduces and becomes syrupy. This will take about 12
mins. Serve pears with syrup and ice-cream or Chantilly
cream.
Pears poached in Cider
4
Desserts & Baking