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Steamed Suet Sponge Pudding
In a mixing bowl, sift together the our and salt. Stir in the sugar and
suet. Make a well in the centre and add beaten egg and milk. Mix to
a soft dropping consistency. Put the jam in the base of the greased
pudding basin and pour pudding mixture over. Cook on HIGH power for
4-5 mins. until rm.
ingredients
SERVES 4
150g (5oz) self-raising flour
pinch of salt
50g (2oz) caster sugar
50g (2oz) suet
1 egg
150ml (¼pt) milk
30ml (2 tbsp) jam or
golden syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Dish:1 litre (2pt) pudding
basin
ingredients
Serves 2
15ml (1tbsp) golden syrup
2 pineapple slices, drained
2 glacé cherries
50g (2oz) margarine
50g (2oz) caster sugar
1 egg
50g (2oz) self raising flour
15ml (1tbsp) milk
Dish: 2 ramekin dishes, base
lined
ingredients
Serves 4
75g (3 oz) self-raising flour
3ml (½tsp) baking powder
3ml (½tsp) mixed spice
25g (1oz) butter
1 egg
30ml (2tbsp) treacle
60ml (4 tbsp) stout
15ml (1tbsp) rum or brandy
200g (7oz) mincemeat
25g (1oz) apple, grated
75g (3oz) currants
25g (1oz) chopped nuts
Dish: 4 ramekins, base lined
Individual Pineapple
Upside Down Pudding
Put ½ tbsp golden syrup in the base of each ramekin; arrange
pineapple slice and cherry on top of the syrup in the base.
Cream together the margarine and sugar until light and uffy. Beat in
the egg gradually. Fold in the our and mix to a soft consistency with
the milk. Spoon the mixture over the pineapple and cook on HIGH
power for 2-3 mins. or until cooked. Leave to cool slightly before
turning upside down onto a serving plate.
Christmas Puddings
Place all ingredients into a large mixing bowl and stir until throroughly
mixed. Divide mixture equally between the ramekins. Place towards
outer edge of the turntable and cook on HIGH power for 5-6½ mins. or
until cooked.
Desserts / cakes