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)
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)
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 |
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
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
Christmas Pudding | Serves |
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.
P U D D I N G S A N D D E S S E R T S
53