Hotpoint 6665, 6666 Chocolate Risotto Indulgence, Steamed Suet Sponge Pudding, Christmas Pudding

Ingredients

30 g (1 1⁄4 oz) unsalted butter

125 g (4 1⁄2 oz) arborio rice

600 ml (1 pint) milk

50 g (2 oz) granulated sugar

50 g (2 oz) fine plain Continental chocolate, broken into pieces

50 g (2 oz) plain dark chocolate chips

Ingredients

150 g (5 oz) self-raising flour pinch of salt

50 g (2 oz) caster sugar

50 g (2 oz) suet

1 egg

150 ml (1/4 pt) milk

30 ml (2 tbsp) jam or golden syrup Optional:

add 1 tbsp of sultanas to dry ingredients

Ingredients

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind of

400 g (14 oz) mixed dried fruit

45 ml (3 tbsp) brandy

15 ml (1 tbsp) black treacle

50 g (2 oz) self-raising flour pinch of salt

15 ml (1 tbsp) cocoa

5 ml (1 tsp) mixed spice

3 ml (1/2 tsp) nutmeg

100 g (4 oz) shredded suet

150 g (5 oz) fresh breadcrumbs

50 g (2 oz) mixed peel

50 g (2 oz) flaked almonds

2 eggs, beaten

Chocolate Risotto Indulgence Serves 4-6

Dish: Large bowl

1.Place butter in the bowl, cook on HIGH power for 1 min. to melt.

2.Stir in the rice and ensure all grains are coated with a little butter.

3.Add the milk and the sugar to the rice, cook on HIGH power for 10 mins. stir at the end of cooking.

4.Cook on Simmer power for 7 mins.

5.Add the plain Continental chocolate to the rice mixture, stir well and then cook for a further 11-12 mins. on Simmer power, or until thickened.

6.Allow to cool slightly then stir in the chocolate chips just before serving.

7.Serve immediately with clotted cream, mascarpone or vanilla ice cream.

Steamed Suet Sponge Pudding Serves 4

Dish: 1 litre (2 pt) pudding basin

1.In a mixing bowl, sift together the flour and salt. Stir in the sugar and suet.

2.Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency.

3.Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on HIGH power for 5-6 mins. until firm.

Christmas Pudding Serves 6-8

Dish: 1.3 litre (21/2 pt) pudding basin lightly greased

1.Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well to make a thick puree.

2.Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.

3.Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. 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.

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