39
Desserts / Cakes
Ingredients
150 g (5oz) self-raising flour
pinch of salt
50 g (2oz) caster sugar
50 g (2oz) 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
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.
Ingredients
75g (3 oz) self-raising flour
3 ml (
1
/
2
tsp) baking powder
3 ml (
1
/
2
tsp) mixed spice
25 g (1oz) butter
1 egg
30 ml (2tbsp) treacle
60 ml (4tbsp) stout
15 ml (1tbsp) rum or brandy
200 g (7oz) mincemeat
25 g (1oz) apple, grated
75 g (3oz) currants
25 g (1oz) chopped nuts
Christmas Puddings Serves 4
Dish: 4 ramekins, base lined
1. Place all ingredients into a large mixing bowl and
stir until throroughly mixed.
2. Divide mixture equally between the ramekins.
3. Place towards outer edge of the turntable and
cook on HIGH power for 10-12 mins. or until
cooked.
I
ngredients
15 ml (1tbsp) golden syrup
2 pineapple slices, drained
2 glacé cherries
50 g (2oz) margarine
50 g (2oz) caster sugar
1 egg
50 g (2oz) self raising flour
15 ml (1tbsp) milk
Individual Pineapple
Upside Down Pudding Serves 2
Dish: 2 ramekin dishes, base lined
1. Put
1
/
2
tbsp golden syrup in the base of each
ramekin; arrange pineapple slice and cherry on
top of the syrup in the base.
2. Cream together the margarine and sugar until light
and fluffy. Beat in the egg gradually. Fold in the
flour and mix to a soft consistency with the milk.
3. Spoon the mixture over the pineapple and cook
on HIGH power for 3-4 mins. or until cooked.
Leave to cool slightly before turning upside down
onto a serving plate.
