Sharp R-898 Specifications download pdf (Page 57)

RECIPES

Serves 6

125g dried figs, roughly chopped

125g dried apricots, roughly chopped

100g raisins

100g currants

60ml (4 tbsp) brandy

75g plain flour

2.5ml (

/2 tsp) allspice

2.5ml (

/2 tsp) grated nutmeg

2.5ml (

/2 tsp) ground cinnamon

50g fresh breadcrumbs

75g shredded suet

100g soft brown sugar

50g blanched almonds, roughly chopped

grated rind of 1 medium orange

grated rind of 1 medium lemon

1 eating apple, grated

15ml (1 tbsp) black treacle

1 egg (medium), beaten

1Place figs, apricots, raisins, currants, and brandy in a

large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a bowl,

mix well. Stir into the dried fruit mixture along with

the treacle and beaten egg.

3Grease 1.2 litre (2 pints) pudding basin and line the

base with a circle of kitchen paper. Spoon in the

pudding mixture, smooth the surface and cover with

cling film.

4 Cook on 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 68.

FIGGY PUDDING

Serves 6

PASTRY:

150g butter

350g flour

50g caster sugar

2 egg yolks (medium)

cold water to mix

FILLING:

1kg cooking apples, peeled and sliced

100g demerara sugar

10ml (2 tsp) ground cinnamon (optional)

grated rind of 1 orange (optional)

1 egg (medium) mixed with a little milk to glaze

demerara sugar

1For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with

egg yolk. Add enough cold water to make a soft, but

not sticky, dough. Chill whilst making the filling.

2For filling, combine apple, sugar, cinnamon (optional)

and orange rind (optional) in a large bowl. Cook on

100% for 8 minutes, stirring twice.

3Line the base of a greased 20cm x 2.5cm pie dish

with half the pastry. Cook the pastry base on 50% for

7 - 8 minutes. Spoon in apple mixture, roll out

remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture to

glaze and prinkle generously with sugar.

5Place on the low rack, cook on DUAL - 1, 220°C,

10% for 20 - 25 minutes, until golden brown.

APPLE PIE

Makes 675g

150g milk chocolate, broken into pieces

100g butter, melted

450g icing sugar, sieved

45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on 100% for

2 - 3 minutes, stir vigorously every minute until the

mixture is thick and glossy.

3Pour into a greased, rectangular 20 x 15cm dish, chill

to set before cutting.

CHOCOLATE FUDGE

Microwave Tip: Reheating Christmas pudding

Place a 500g (1lb 2oz) pudding in a shallow flan dish.

Cover and heat on 70% for 3 - 4 minutes.

R-898M Cookbook 23/06/2004 15:21 Page 55

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Sharp R-898 Specifications Page 57

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Sharp R-898 Specifications Page 57

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