Hotpoint 6666 Manual De Usuario
57
I
ngredients
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
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
Chocolate Risotto Indulgence
Serves 4-6
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
11-12 mins. on Simmer power, or until thickened.
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.
Ingredients
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 (
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 (
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.
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.
make the pudding earlier than this, since the flavour will not improve with keeping, unlike a
traditionally steamed pudding.
PUDDINGS AND
DESSER
TS