83
Puddings and Desserts
Ingredients
175g (6oz) fresh or ready to eat dates, stoned
and finely chopped
50g (2oz) butter
175g (6oz) caster sugar
2 eggs, lightly beaten
175g (6oz) self raising flour
5ml(1tsp) bicarbonate of soda
3ml (
1/2
tsp) grated nutmeg
3ml (
1/2
tsp) ground ginger
Sauce:
150g (5oz) muscovado sugar
75ml (3fl.oz) double cream
75g (3oz) butter
Sticky Pudding with Toffee sauce
Dish: 20cm (8") pudding basin, greased and lined, large jug
Oven Accessory: glass turntable
1. Pour 300ml (
1/2
pt) boiling water over the chopped dates and set aside to cool.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs a little at a time.
3. Fold in the flour, bicarbonate of soda, spices and the dates with the liquid.
4. Pour mixture into the soufflé dish and cook on
HIGH MICROWAVE
for 6-7 mins. or until
cooked.
5. To make the sauce place all the ingredients in a large jug and cook on
HIGH MICROWAVE
for 1 minute or until the sugar has dissolved. Stir and continue to cook on
HIGH
MICROWAVE
for 1-2 mins. or until smooth and hot.
6. Drizzle the hot sauce over the sponge and serve with whipped cream.
Ingredients
100ml (4fl.oz) water
100g (4oz) caster sugar
4 eggs
5ml (1tsp) vanilla essence
50g (2oz) caster sugar
575 ml (1 pt) cold milk
summer berries to serve
Crème Caramel
Serves 4
Dish: 4 ramekin dishes Oven Accessory: glass turntable
1. Put 25 ml water and 25g (1oz) of sugar into each ramekin. Place on glass turntable and cook
on
HIGH MICROWAVE
for 2 mins. or until sugar has dissolved. Continue cooking on
HIGH
MICROWAVE
for 8-10mins. until sugar has caramelised, keeping a close watch as it can
burn easily.
CAUTION
- Remove from oven very carefully (the base will be extremely hot)
and cool.
2. Beat eggs, vanilla essence, caster sugar and milk together and strain over caramel.
3. Place dish on glass turntable and cook on
SIMMER MICROWAVE
for 15mins. or until
starting to set around edge of dish. The custard will continue to set on cooling. Refrigerate
for a minimum of 3 hours before turning out and serve with summer berries.
Ingredients
450 g (1lb) ripe pears, peeled and thinly
sliced
15 ml (1tbsp) muscovado sugar
2 mangos, peeled, stoned and roughly
chopped
1 piece stem ginger, finely chopped
Topping:
175 g (6 oz) plain flour
75 g (3 oz) butter
75 g (3 oz) muscovado sugar
75 g (3 oz) pecan nuts, roughly chopped
Mango, Pear and Ginger Crumble
Serves 6
Dish: shallow ovenproof dish
Oven Accessory: glass tur low wire rack on metal tray
1. Put the pears in dish with the sugar and 45ml (3 tbsps) water. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 5 mins.
2. Preheat the oven on
CONVECTION 180°C.
3. Drain the pears, return to the dish and add the mango and stem ginger.
4. Spoon the mixture into dish and leave to cool.
5. Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle the
topping over the fruit.
6. Place on low wire rack and cook on
CONVECTION 180°C
for 30 mins.
PUDDINGS AND DESSER
TS
