Lakeland 17886, Instruction Booklet

Page: 9 / 21

16 17
SPICED APPLES
Serves 4
Ingredient Quantity
Apples small, double cored 4
Unsalted butter 60g
Soft brown sugar 50g
Cinnamon 1 tsp
Sultanas 50g
1. Fill and pre-heat the Lakeland Sous Vide to 83ºC
2. Core the apples twice to ensure a good cavity
3. In a small bowl, mix together the butter, sugar and cinnamon and add the sultanas.
4. Fill the apple centres with the mixture, pressing it in firmly. Place the apples in a pouch and
vacuum seal according to the instructions of your sealer.
5. Put the pouch in the water bath, and place the rack on top to keep the apples submerged
during cooking.
6. Place lid on and press start. Cook for 60 minutes and test through the bag for tenderness and
cook further if required.
7. Serve with crème fraiche or a little vanilla ice cream
Note – double core- using an apple corer twice to remove more from the centre in order to have
more space for filling.
STICKY TOFFEE PUDDING
Serves 6
Ingredient Quantity
Dates, stoned and roughly chopped 175g
Bicarbonate of soda 1 tsp
Boiling water 300ml
Butter unsalted, softened 50g
Soft dark brown sugar 150g
Eggs beaten 2
Flour 175g
Baking powder 1 tsp
Sauce
Ingredient Quantity
Butter unsalted, 100g
Light Muscovado sugar 100g
Double cream 125 ml
1. Put the dates and bicarbonate of soda in a heatproof dish and cover with boiling water and
leave for 20 minutes.
2. Place the rack in the inner pan and fill the Lakeland Sous Vide Multi Cooker with water to the
fill level and set temperature to 90ºC. Line a 2lb loaf tin with a liner or baking parchment
3. Cream the butter and sugar and beat in the eggs a little at a time. Stir in the flour and baking
powder until smooth and add the date mixture. Mix well.
4. Pour into the prepared tin.
5. Place on the rack in the water bath, replace the lid, press start and cook for 90 minutes. Test
it is cooked by inserting a skewer into the centre of the pudding, it should come out clean. If
it does not then cook for a further 10 minutes and retest
6. Combine the sauce ingredients in a pouch, vacuum seal and cook in the water bath for the
final 60 minutes of the pudding cooking time.
7. Remove both from the water using tongs for the sauce and a fish slice for the loaf tin , lift the
pudding out of the tin , cut in slices and serve with the sauce poured over.