RANGEMASTER COOKWARE
Our range cookers are well known for providing
the best possible cooking performance and years
of faithful service. However, a great cooker alone
cannot guarantee perfect results every time. The
other vital ingredients are of course enthusiasm
and quality cookware.
We offer cookware to work perfectly with all
fuel types manufactured by Rangemaster,
including induction hobs. You can be assured of
functionality with style, as well as the quality and
meticulous attention to detail you expect from the
pioneers of range cooking.
www.rangemastercookshop.co.uk
Ingredients
• Oil for greasing
• 100 g strawberries
• 100 g raspberries
• 100 g redcurrants
• 100 g blackberries
• or a 400 g mixture of
any soft fruits
• 2 medium eggs
• 30 g caster sugar
• 80 ml skimmed milk
• 2 tsp vanilla extract
• 60 g plain flour (sifted)
• 1 tsp baking powder
• Icing sugar to dust
Method
1.
Preheat the oven to 200 °C (for a conventional oven),
180 °C (for a fan oven) or gas mark 6.
2.
Lightly grease a dish 26 cm wide x 4 cm deep.
3.
Thickly slice any large strawberries and place them with the other fruits into an
ovenproof dish, deep enough so the berries are about 2 deep.
4.
Whisk the eggs and caster sugar until pale and fluffy. Beat the milk and vanilla
extract into the mixture and then fold in the sifted flour and baking powder.
5.
Pour the cake mix over the fruit and bake on the centre shelf of the oven for 15-
20 minutes, or until the mixture is cooked through and golden on the top.
6.
Dust with icing sugar and serve immediately with cream or crème fraiche.
FRUITY BAKED PUDDING
Serves 4–6
Ingredients
• 3 kg (6½ lb) skinned and
boned loin of pork
• 2 x 70 g packs prosciutto
• Grated zest of 2 lemons
• Bay leaves
• Salt and freshly ground black
pepper
For the sauce:
• 1 tablespoon plain flour
• 4 tablespoons lemon juice
• Chicken stock/water
Method
1.
Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a
fan oven) or gas mark 7.
2.
Spread one of the packs of prosciutto over a chopping board;
place the pork on top with the outer (fat) part of the pork resting
on the prosciutto.
3.
Sprinkle the lemon zest onto the inside of the meat and season
well. Lay the remaining prosciutto on top of the zest and roll up.
4.
Secure the pork with string or silicone bands and thread bay
leaves under the string, covering the whole piece of pork. Put the
meat on to a trivet over a large roasting tin containing enough
water to cover the base.
5.
Place into the oven and cook for 30 minutes. Reduce the heat to
180 °C conventional oven/160 °C fan oven/gas 4 and continue
roasting for a further 25 minutes per 500 g. Should the prosciutto
start becoming too brown, cover with some foil.
6.
When the pork is cooked, place onto a warm plate, cover with foil
and allow to rest for at least 20 minutes.
7.
Spoon off most of the fat from the roasting tin and stir the flour
into the remaining. Gradually add the stock and lemon juice,
adding more stock until the desired consistency is reached and
simmer for 5 minutes. Check the seasoning, adding more pepper
or lemon juice as necessary.
8.
Remove the string or bands from the pork and carve into slices,
serve with the sauce.
ROAST LOIN OF PORK WITH PROSCIUTTO & BAY LEAVES
