Panasonic nn-gd556 User Manual
59
I
ngredients
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) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (
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) self-raising flour
pinch of salt
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
150 g (5 oz) fresh breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) flaked almonds
2 eggs, beaten
Christmas Pudding
Serves 6-8
Dish: 1.3 litre (2
1
/
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.
pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally
steamed pudding.
I
ngredients
2 lemons
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
grated nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
30 ml (2 tbsp) cornflour
100 g (4 oz) demerara sugar
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
grated nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
30 ml (2 tbsp) cornflour
100 g (4 oz) demerara sugar
Lemon Brûleé
Serves 4
Oven Accessory: glass turntable then grill rack
Dish: 4 individual heatproof ramekins
Dish: 4 individual heatproof ramekins
1. Place the grated rind of the lemons with the milk, cinnamon and nutmeg in a large jug and
cook on HIGH power for 4 mins. Allow to cool.
2. Whisk the egg yolks and caster sugar until pale and foamy, then stir in the cornflour.
3. Strain the milk into the egg mixture and then cook on HIGH power for 4-5 mins. or until
thickened. Stir frequently.
4. Pour into 4 ovenproof dishes and allow to cool for 4 hours or overnight.
5. Sprinkle with remaining sugar and place on grill rack and cook on GRILL 1 for
5-6 mins. until caramelised.
I
ngredients
75 g (3 oz) butter
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon
Filling:
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind of
150 ml (
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon
Filling:
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind of
150 ml (
1
/
4
pt) soured cream
2 eggs, separated
50 g (2 oz) sultanas
50 g (2 oz) sultanas
Baked Lemon Cheesecake
Serves 8
Dish: 20 cm (8”) deep pyrex dish, greased
1. Melt butter on HIGH power for 1-2 mins. or until melted. Stir in biscuits and cinnamon. Press
into base of dish.
2. Blend cream cheese and cottage cheese together until smooth, add sugar, cornflour, lemon
rind, soured cream and egg yolks.
3. Whisk egg whites until stiff and carefully fold into the cheese mixture. Sprinkle the sultanas
over the biscuit base and pour over the filling mixture.
4. Cook on Combination: GRILL 1 and SIMMER power for 6-8 mins. or until the filling has set
and is golden brown. Chill before serving.
PUDDINGS AND
DESSER
TS