Panasonic NN-ST656W Brandy, Teaspoon Nutmeg Cinnamon, Makes 24 x 8 cm loaf tin, Makes 11⁄2 cups

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Cakes, Desserts and Slices

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FRUIT MINCE
Serves: 4
Ingredients:
250 g		mixed dried fruit
400 g		can crushed pineapple and juice
1		cooking apple peeled,
		cored and grated
1 cup		brown sugar
1 tablespoon		brandy
1 teaspoon		nutmeg
1 teaspoon		cinnamon
1 tablespoon		cornflour
1⁄4 cup		water

Method:

Combine all ingredients (except cornflour and water) in a 2-litre casserole dish. Cook on P7 for 3 to 5 minutes. Blend cornflour with water and stir into fruit mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool. Bottle and seal or use immediately.

INDIVIDUAL CHRISTMAS PUDDING

Makes: 8

Ingredients:
100 g	sultanas
150 g	raisins
50 g	craisins
100 g	dates, chopped
100 g	dried figs, chopped
50 g	glace ginger, chopped
1⁄2 cup	brandy
125 g	butter
3⁄4 cup	firmly packed brown sugar
2	eggs
1⁄2 teaspoon	cinnamon
1⁄2 teaspoon	mixed spice
1⁄2 teaspoon	nutmeg
1⁄2 cup	plain flour
1⁄2 cup	pie apple
3⁄4 cup	fresh breadcrumbs
1 tablespoon	golden syrup
1 tablespoon	parisienne essence

Method:

Place all dried fruits and brandy into a 2-litre bowl. Mix and cook uncovered on P3 for 10 minutes. Stir halfway through cooking. Cool. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating between each addition. Stir in cooled fruits, then remaining ingredients. Grease 4 x 200 ml microwave safe cups. Place half a cup of mixture into each cup, pushing mixture in firmly. Smooth over the top of puddings with the back of a spoon. Place cups evenly around the edge of the microwave turntable and cook uncovered on P3 for 20 minutes. Stand for 5 minutes before turning out. Repeat with remaining mixture. Serve with cream or custard.

MINCE PIES • CAUTION

Take care not to overheat mince pies, otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth. REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through.

CHOCOLATE PAˆT É

Makes 24 x 8 cm loaf tin

Ingredients:
300 g	dark chocolate
400 g	can condensed milk
1cup	brazil nuts
1⁄2 cup	hazelnuts
1⁄3 cup	glace cherries
1⁄2 cup	sultanas

Method:

Break chocolate into pieces and place with condensed milk in a 2-litre dish. Cook on P7 for 3 to 5 minutes, stirring twice during cooking. Fold through nuts and fruits. Line a 24 x 8 cm loaf tin with foil and pour in the mixture. Chill for several hours or until set. Turn out and serve thinly sliced.

STIRRED CUSTARD

Makes: Approximately 400 ml

Ingredients:
3 tablespoons	sugar
2 tablespoons	custard powder
11⁄2 cups	milk
2	egg yolks, lightly beaten
1 teaspoon	vanilla essence

Method:

Combine sugar and custard powder in 4-cup jug. Gradually stir in milk until smooth. Cook on P6 for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on P6 for further 30 to 60 seconds. Add vanilla, stir well and serve.

BRANDY SAUCE

Makes: 11⁄2 cups

Ingredients:
2 tablespoons	butter
2 tablespoons	cornflour
3 tablespoons	sugar
2 tablespoons	golden syrup
1 cup	milk
1⁄4 cup	brandy

Method:

In a 1-litre pyrex jug melt butter on P10 for 20 to 30 seconds. Blend in cornflour, sugar and golden syrup and cook on P10 for 50 to 60 seconds. Add milk gradually and cook on P6 for 3 to 4 minutes. Stirring halfway through cooking. Stir in brandy. Serve hot with fruit or Christmas pudding.

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