Panasonic NN-C2000W manual Christmas Pudding, Butterscotch Pudding a C, Strawberry Mousse

Slices, Desserts and Pastries

Cooking Guide

Christmas Pudding

Serves: 10 to 12
Ingredients:
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 5-cup pudding bowl and line with 2 strips of greaseproof paper to form a cross in the base of the bowl. Pour mixture into the bowl and smooth over top. Cook on MED LOW for 40 minutes. Shield edges with strips of foil secured with string, and continue to cook on MED LOW for 30 minutes. Stand loosely covered for 10 minutes before serving.

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
Ingredients:
3/4 cup	self-raising flour, sifted
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 1-litre casserole dish and cook on MEDIUM for 6 to 7 minutes, stirring twice during cooking. Stir in butter, vanilla essence and milk, stir until butter has melted. Cool slightly.

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
Ingredients:
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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