202 Oven setting: FullSteam METHOD Place all the fruit in a medium bowl with the boiling water, bicarb of soda and Serves: 10–12 brandy. Cover and let stand overnight. Preparation time: 20 minutes Marinating time: Overnight In a large bowl of an electric mixer, add the butter and sugar, and beat until light Cooking time: Mini puddings 45 minutes, in colour. Add the eggs one at a time and then the orange rind. With a large whole pudding 3 hours metal spoon, mix in the flours, spices and fruit mixture. Stir until well combined. Level of difficulty: Medium There are three ways to cook the puddings: To make individual puddings, grease 12 (1 cup) muffin pans and line the base INGREDIENTS with a small circle of baking paper. Spoon pudding mixture evenly into pans. 150g mixed dried fruit Top puddings with a sheet of baking paper and then loosely crimp a sheet of 150g sultanas aluminium foil over the muffin tray. Place puddings in oven, select FullSteam, 100g currants 100°C and set cooking time to 45 minutes. 100g cranberries To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line 50g glace cherries base with a circle of baking paper. Spoon in the pudding mixture and smooth 50g mixed peel top. Place a sheet of baking paper over the top of pudding basin and secure with 100ml boiling water a locking lid. If a lid is not available, cover with a piece of baking paper that has 1 tsp bicarb of soda been pleated to allow for expansion and then a piece of aluminium foil. Secure with string. Place pudding inoven, select FullSteam, 100°C and set cooking time 3 tbsp brandy to 3 hours. Fill water tank as prompted by your oven. 150g butter 150g brown sugar To cook the pudding in a cloth, wet an 80cm square piece of calico, place in oven, 3 eggs select FullSteam, 100°C and set cooking time for 3 minutes. Wearing rubber 1 tsp grated orange rind gloves, remove calico from oven, lay out on a flat surface and rub the extra plain flour in a thin layer to cover a 50cm circle. Spoon pudding mixture onto the circle 75g plain flour of calico, gather up the ends and secure with string. Leave enough string to 75g selfraising flour hang the pudding. Place the wire rack on the highest shelf position in the oven. 1 tsp cinnamon Securely tie the pudding to hang from the circle of the wire. Select FullSteam, 1 tsp Chinese five spice 100°C and set cooking time to 3 hours. Fill water tank as prompted by your oven . ½ tsp cardamom When cooked, allow the pudding to hang to cool and dry completely. ¼ tsp allspice NOTE Puddings can be made in advance. Individual pudding will keep in the refrigerator for 1 week or in the freezer for 1 month. Reheat individual puddings on FullSteam at 100°C for 20 minutes. A whole pudding will keep in the refrigerator for up to 2 months, ensure cloth pudding is placed in a plastic bag. Reheat a whole pudding on FullSteam at 100°C for 1 hour. THE NEFF AUSTRALIA COOKBOOK DESSERTS A M T S I R H C E P I C E R S