Panasonic nn-gd556 User Manual
58
PUDDINGS AND
DESSER
TS
I
ngredients
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (
pinch of salt
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
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
150 ml (
150 ml (
1
/
4
pt) water
100 g (4 oz) caster sugar
3 eggs
3 ml (
3 eggs
3 ml (
1
/
2
tsp) vanilla essence
30 ml (2 tbsp) caster sugar
300 ml (
300 ml (
1
/
2
pt) cold milk
Creme Caramel
Serves 4
Dish: 15 cm (6”) souffle dish
1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins.
or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has
caramelised, keeping a close watch as it can burn easily: CAUTION - Remove from oven
very carefully using oven gloves (the base will be extremely hot) and cool.
caramelised, keeping a close watch as it can burn easily: CAUTION - Remove from oven
very carefully using oven gloves (the base will be extremely hot) and cool.
2. Beat eggs, essence, caster sugar and milk together and strain over caramel.
3. Cook on SIMMER power for 14-16 mins. or until starting to set around edge of dish. The
custard will continue to set on cooling. Refrigerate for several hours before turning out.
N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between
4 individual 9 cm (3
4 individual 9 cm (3
1/2
”) ramekins. Cook the sugar solution for approx. 10-12 mins. on HIGH
power then cook the custards for approx. 11-13 mins. on SIMMER power.
I
ngredients
200 g (7 oz) fresh dates, stoned and finely
chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee essence
100 ml (3
chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee essence
100 ml (3
1
/
2
fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1
45 g (1
3
/
4
oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
Date Puddings and Butterscotch Sauce
Serves 6
Dish: Individual microwave proof moulds
1. Pour 175 ml (6 fl. oz) boiling water over the chopped dates and set aside to cool.
2. Sift together flour and baking powder. Add vanilla and coffee essence to the milk.
3. Cream the butter and sugar until light and fluffy. Add eggs a little at a time.
4. Fold in the flour and flavoured milk, then pour in the date mixture.
5. Place in six moulds. Cook on HIGH power for 7 mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug and cook on HIGH power for 45 sec. to 1 minute, or until
bubbling.
2. Add sugar and stir until it has dissolved cooking for 1 minute at a time on HIGH power.
Continue to cook until liquid is foaming and bubbling 30 sec. at a time on HIGH power.
3. Slowly pour in the cream and bring to the boil on HIGH power for 2-3 mins. Add essence.
Stir, continue to boil on HIGH power 30 sec. at a time until it starts to thicken.
Puddings and Desserts