Monday, November 30, 2009

Xmas Pud

Makes 25 plus serves.
500g. raisins
500g sultanas
125g dates
125g currents
185g peel
125g cherries
125g slivered almonds
500g fresh bread crumb
1/2 cup or more of brandy
500g light brown sugar
500g butter
10 eggs
4 grated carrots
1 1/2 teasp. spice
3 Tablesp. golden syrup
1 1/2 teasp. sea salt
125g plain flour

Soak fruit in brandy over night.
cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter.
Add eggs one at a time, and beat to incorporate.
Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand.

This can be separated into several small bowls or at least 2 bowls.
Boil for 5 hours in well sealed basins.

Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash.

Fruit can soak for as long as you like, but more than 12 hours.

I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige.

The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do.

The puds that are vacuum sealed can be simmered for up to an hour.

Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater.

This pud has a loose texture and lovely flavour.

Thursday, November 26, 2009

Irish Cream [like Bailey's]

300 mls. Whiskey
1 can condensed milk
1 can evaporated milk
300 mls. cream
i teasp. vanilla
6 teasp. glycerine.
1 full dessertsp. instant coffee dissolved in a little hot water.

Place all ingredients into T.M bowl and mix , speed 7 for 1 min.
Scrape down bowl.
Mix again , speed 5 for 1 min, or until well mixed.

Store in steri.lized bottle[s]

Can be served over ice, or made into a Frappe with ice, milk and more coffee if desired.
can be added to fruit mince mixture for tarts.

Saturday, November 21, 2009

Chocolate delight sweets cold

Chocolate delight Sweets cold

It is difficult to believe that something so simple could be so delicious.

200g chocolate
1 tin evaporated milk [ light and creamy ]
2 teasp. gelatin
2 Tablsp. cold water

Soak gelatin in cold water to soften,
Break chocolate up and place in TM bowl, and zap to form a powder, scrape down sides,
Tip in milk, and heat at 70 for 4 mins. on speed reverse 2.
sit bowl containing gelatin over hot water to dissolve, then tip into TM bowl and mix on speed 7 for 20 seconds.
Pour in 6, 1/2 cup serving dishes [ 3/4 full ]

cover and place in frig over night or for at least 6 hours.
Eat from dish. Cream not necessary.

Tuesday, November 17, 2009

Old fashioned, cold pineapple pudding. [aunty Glads]

1st mixture

Place into TM bowl 1/4 cup of sugar and zap on speed 7 for 3 seconds.
Add 1 egg and beat 2mins. on speed 5.
Add 1 cup of milk and mix for 30 seconds on speed 3.
Add 3 or 4 passion fruit [ or 1/2 a tin of passion fruit 85g.] and mix on speed 2 for 20 seconds.
Tip into a glass bowl.

2nd. mixture

Tip 1 tin of pineapple pieces [16 oz. or 440g] into TM bowl. add 1 packet of yellow jelly. Stir jelly into the pineapple. Set temperature at 100, speed 5 reverse, for 5 mins.

Tip hot mixture on mixture in bowl and stir briefly to incorporate.
cover anf set in cool place.

best made day before , should separate into 2 layers

Monday, November 9, 2009

Chow- mein

Chow Mein

300 g. minced steak
1 dessertspoon oil
1 packet of chicken noodle soup, 1 teaspoon chicken stock powder
1 Tblsp. of rice
2 tsp. curry powder
1 small onion chopped
350g. mixed vegetables [ I use carrot, french beans, celery , cabbage and mushrooms.]
2 cups of water


Cook mince with oil in TM 5 mins. at 100 on gentle reverse, with cap out.
Add rest of ingredients to TM bowl.
Cook for 15 mins. with cap out

Kids of all ages love this. You may wish to add more curry for adults.


1. can stir bean shoots into mixture at end.

2. can serve over noodles

3. can add water chestnuts

An easy meal in 20 mins.

Thursday, November 5, 2009

pineapple fruit cake

Pineapple Fruit Cake

440g tin of crushed pineapple
180g sugar
120g butter
240g sultanas
120g dates
60g cherries
3/4 cup of chopped walnuts
extra walnut halves to decorate top
1 teaspoon of carb soda, 120g plain flour AND 120g S.R. flour
2 eggs


1. zap dates in TM bowl until chopped
2. add all other fruit and butter to TM bowl
3. set reverse on gentle, set temp. for 100, for 10 minutes.
4. when mixture temp drops to 70 mix in carb soda with spatula
5. remove lid and allow mixture to cool to 50
6. while mixture is cooling set oven at 160 F.F.
7. when cool add the 3/4 cup of walnuts
8. beat eggs in a cup and add to mixture
9. add flour
10.replace lid on TM and set at reverse on speed 1, for 2 minutes, use spatula to assist in mixing flour and eggs into fruit mixture.

prepare 8 inch tin with 2 layers of baking paper, and pour mixture into tin. decorate top with walnuts.
cookin center of oven for 2 hours or until cooked when tested with skewer.

Tuesday, November 3, 2009

Lemon spread

1 large lemon [about 250g]
2 rounded dessert spoons of custard powder
1 cup sugar
1/4 cup of water
1 egg


use vegetable peeler to remove peel from lemon.
zap with sugar in TM bowl, 10 seconds on speed 8.
add custard powder and zap 5 seconds on speed 5.
add rest of ingredients 10 seconds on speed 7.

to cook mixture - temperature 100 , speed 2, for 12 minutes, with cap removed.


for pie filling add an additional dessertspoon of custard powder.

Sunday, November 1, 2009

lemon and carrot marmalade

350g lemons
100g carrots
5oog water
sugar(the amount of sugar will be 3/4 of the above)
1 Tbls of lemon juice and Pectin if necessary.


remove pips from lemon, chop carrot, place in TM bowl,zap on speed 7for 4/5 seconds.
[adjust time to produce a fine/course cut]

add water and lemon juice and cook at 100 for 30 minutes on reverse at speed 1/1 1/2

take note of level of cooked mixture on marks on TM bowl and add 3/4 of this amount in sugar.Add 2 teaspoons of pectin, (jamsetta)

cook at 100 for 15 minutes on reverse speed 1 1/2, then Varoma for 5 mins., until mixture jells.

bottle in sterilized jars, screw on lids and turn upside down, for 5 minutes to. sterilize lids

note - pectin may be needed depending on type of lemon. 'jam setta, is quite good.

This will make a very tasty sweet marmalade,at little cost. can be used instead of mixed peel in cakes, at base of steamed puddings, poured over hot lemon cakes, and of course on toast for breakfast.