86
I
ngredients
200 g (7 oz) fresh dates, stoned and finely
chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee essence
100 ml (3
1⁄
2
fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1
3⁄
4
oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
Date Puddings and Butterscotch Sauce
Serves 6
Dish: 1 Litre (2pt) pudding basin, large jug
1. Pour 175 ml (6 fl. oz) boiling water over the
chopped dates and set aside to cool.
2. Sift together flour and baking powder. Add
vanilla and coffee essence to the milk.
3. Cream the butter and sugar until light and
fluffy. Add eggs a little at a time.
4. Fold in the flour and flavoured milk, then
pour in the date mixture.
5. Place in a basin. Cook on HIGH Micro for 7
mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug and cook on
HIGH Micro for 45 sec. to 1 minute, or until
bubbling.
2. Add sugar and stir until it has dissolved
cooking for 1 minute at a time on HIGH
Micro. Continue to cook until liquid is
foaming and bubbling 30 sec. at a time on
HIGH Micro.
3. Slowly pour in the cream and bring to the
boil on HIGH Micro for 2-3 mins. Add
essence. Stir, continue to boil on HIGH
Micro 30 sec. at a time until it starts to
thicken.
I
ngredients
2 lemons, grated rind
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
grated nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
25 g (1 oz) cornflour
25 g (1 oz) demerara sugar
Lemon Brûleé
Serves 4
Oven Accessory: glass turntable then
grill rack
Dish: large jug, 4 individual heatproof
ramekins
1. Place the grated rind of the lemons with the
milk, cinnamon and nutmeg in a large jug
and cook on HIGH Micro for 4 mins. Allow
to cool, slightly.
2. Whisk the egg yolks and caster sugar until
pale and foamy, then stir in the cornflour.
3. Strain the milk into the egg mixture and
then cook on HIGH Micro for 2-3 mins. or
until thickened. Stir frequently.
4. Pour into 4 ovenproof dishes and allow to
cool for 4 hours or overnight.
5. Lightly sprinkle with demerara sugar and
place on grill rack and cook on GRILL 1 for
7-8 mins. until caramelised.
