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Cakes, Desserts and Slices
C
HRISTMAS 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
Cake Batter:
1
⁄2 cup brandy
250 g butter
250 g brown sugar
4 eggs
1 cup flour, sifted
1
⁄2 teaspoon ground ginger
1
⁄
2 teaspoon nutmeg
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon allspice
1 tablespoon golden syrup
1 tablespoon almond essence
1
1
⁄2 cups fresh breadcrumbs
1 cup canned apples
Method:
Place all fruit in large mixing bowl and pour over brandy.
The fruit can be soaked overnight for added flavour.
Cream butter and sugar in large mixing bowl until light
and fluffy. Add eggs (one at a time), beating gently after
each addition. Add sifted flour, spices, golden syrup,
almond essence, breadcrumbs and apples. Mix well.
Add cake mixture to fruits and fold until well combined.
Grease a 2.5-litre pudding bowl and line with 2 strips of
greaseproof paper to form a cross in the base of the
bowl. Pour mixture into bowl and smooth over top. Cook
on P3 for 40 minutes. Shield edges with strips of foil
secured with string, and continue to cook on P3 for 30
minutes. Let stand, loosely covered, for 10 minutes
before serving.
STEAMED JAM PUDDING (S)
Serves: 4
Ingredients:
2 tablespoons jam
100 g butter
2
⁄3 cup caster sugar
2 eggs
3
⁄4 cup self raising flour
1
⁄
4 cup milk
Method:
Spoon jam into bottom of 2-litre pyrex dish. Cream
butter and sugar in separate bowl until light and
fluffy. Add eggs (one at a time), beating well after
each addition. Fold in flour alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on P10 for 5 to 6 minutes. Let stand,
covered, for 5 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
CHOCOLATE PAˆTÉ
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
1 can (400 g) condensed milk
1cup brazil nuts
1
⁄2 cup hazel nuts
1
⁄3
cup glace cherries
1
⁄2 cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
Christmas Pudding