Slices, Desserts and Pastries
Cooking Guide
Christmas Pudding
Serves: 10 to 12 |
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Ingredients: |
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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 |
1/2 cup | brandy |
250 g | butter |
250 g | brown sugar |
4 | eggs |
1 cup | flour |
1/2 teaspoon | ground ginger |
1/2 teaspoon | nutmeg |
1/2 teaspoon | cinnamon |
1/2 teaspoon | allspice |
1 tablespoon | golden syrup |
1 tablespoon | parisienne essence (gravy browning) |
11/2 cups | fresh breadcrumbs |
1 cup | canned apples |
Method:
Place fruit in a large mixing bowl and pour over brandy. The fruit can be soaked overnight for added flavour. Cream butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time beating gently after each addition. Add sifted flour and spices, golden syrup, parisienne essence, breadcrumbs and apples. Mix well. Add cake mixture to fruits and fold until well combined. Grease
Tip:
To reheat whole pudding, cover with plastic wrap and heat on MED HIGH for 5 to 7 minutes.
Butterscotch Pudding A C
Serves: 4 to 6 |
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Ingredients: |
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3/4 cup | |
1 can (400 g) | sweetened condensed milk |
30 g | butter |
1 teaspoon | vanilla essence |
1/2 cup | milk |
1 cup | brown sugar |
11/4 cups | boiling water |
Method:
Place condensed milk into a
To Cook by Convection:
Preheat oven to 200˚C. Add milk mixture to sifted flour, mix well. Pour mixture into a greased deep
20 cm cake pan. Sprinkle top with brown sugar and gently pour boiling water over mixture. Place on Low Rack and and cook on 200˚C for 30 to 40 minutes.
Serve.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
Cake/Slice ., then press Start .
Strawberry Mousse
Serves: 4 to 6 |
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Ingredients: |
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1/4 cup | water |
2 teaspoons | powdered gelatin |
100 g | white chocolate |
1 | punnet strawberries |
2 | egg yolks |
180 ml | cream, whipped |
Method:
Place water in a small bowl, sprinkle with gelatin. Heat on MED HIGH for 1 minute to dissolve, do not boil. Break chocolate into small pieces and place into a small bowl, melt on MED HIGH for 1 to 11/2 minutes. Allow to cool slightly. Process strawberries or sieve to a puree.
Combine egg yolks with cream, add cooled chocolate and gelatin and fold lightly. Gently fold strawberries into mixture. Pour into individual ramekins or one large mould and refrigerate for 2 to 3 hours or until set.
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