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Cakes, Desserts and Slices
– 39 –
Christmas Pudding
INDIVIDUAL CHRISTMAS PUDDING
Makes: 8
Ingredients:
100 g sultanas
150 g raisins
50 g craisins
100 g dates, chopped
100 g dried figs, chopped
50 g glace ginger, chopped
1
⁄2 cup brandy
125 g butter
3
⁄4 cup firmly packed brown sugar
2 eggs
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon mixed spice
1
⁄2 teaspoon nutmeg
1
⁄2 cup plain flour
1
⁄2 cup pie apple
3
⁄4 cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on P3 for 10 minutes. Stir
halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fluffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe
cups. Place half a cup of mixture into each cup,
pushing mixture in firmly. Smooth over the top of
puddings with the back of a spoon. Place cups
evenly around the edge of the microwave turntable
and cook uncovered on P3 for 20 minutes. Stand for
5 minutes before turning out. Repeat with remaining
mixture. Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies otherwise
burning can occur due to the high fat and sugar
content of the filling. Check the temperature of the
filling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the filling will be piping hot and will warm the pastry
through.
CHOCOLATE PAˆTÉ
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
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.
FRUIT MINCE
Serves: 4
Ingredients:
250 g mixed dried fruit
1 (440 g) can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornflour
1
⁄4 cup water
Method:
Combine all ingredients (except cornflour and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.