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RECIPES
Serves
1500ml (2
1
/
2
pints) milk
200g pudding rice
75g caster sugar
50g margarine
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk in a 2.5 litre (approx. 4 pint) casserole
dish. Heat on 100% for 8 minutes. Stir in the rice, sugar
and margarine, heat on 100% for 5 minutes.
2 Place on the low rack, cook on DUAL CONVECTION,
180ºC, 30% for 45 - 50 minutes. Stir 3 times during
cooking and again at the end of cooking.
3 Sprinkle with ground nutmeg to serve.
R
ICE PUDDING
Serv
BASE:
300g plain flour
100g caster sugar
150g margarine
1 egg (medium), beaten
15ml (1 tbsp) milk
FILLING:
900ml (1
1
/
2
pints) milk
175g caster sugar
8 eggs (medium)
10ml (2 tsp) nutmeg, grated
1 To prepare the base, combine the flour and sugar in a
large bowl.
2 Add the margarine and rub in until the mixture
resembles fine breadcrumbs.
3 Mix the egg and milk together and pour into the flour,
mix to form a soft dough.
4 Roll out on a floured surface until large enough to cover
the base of a greased, deep, 24cm square glass dish.
5 To prepare the filling, pour the milk into a bowl and
warm on 100% for 3 minutes.
6 Whisk in the sugar and eggs then strain the mixture
into the pastry base. Sprinkle with nutmeg.
7 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 30% for 35 minutes.
E
GG CUSTARD
Serv
225g self raising flour
100g shredded suet
150ml (
1
/
4
pint) hot water
175g strawberry jam
1 egg, beaten to glaze
1 Combine flour and suet with enough hot water to
form a soft dough.
2 Roll out to give a rectangle 23cm x 40cm,
approximately 6mm (
1
/4") thick.
3 Spread jam evenly over the surface and roll up
lengthways, place seam side down in a greased 0.75
litre (1
1
/4 pint) loaf dish. Glaze with the egg.
4 Place on the low rack and bake on DUAL
CONVECTION, 200ºC, 30% for 15 minutes until firm
to the touch.
Serve with custard, see tip, page 79.
J
AM ROLY POLY
Microwave Tip: Ripening cheese
Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.
p77_cre 8/28/06 1:57:20 PMp77_cre 8/28/06 1:57:20 PM