¾ cup milk
1 egg yolk
2 tablespoons apricot jam, warmed
½ cup finely chopped dried apricots
1. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease and
line an oven tray with baking paper.
2.
Using the Scrapemaster™ spatula beater, mix flour, sugar and butter on
low speed (2) until combined.
3. Add milk and egg yolk. Using the Dough Hook, knead on low speed (2) to
form a soft sticky dough
4. Turn onto a clean, floured bench and roll dough into a 30cm x 40cm rect-
angle. Spread jam over dough and scatter with apricots. Roll dough from
the long side to form a log. Place on the prepared tray and curve to form a
ring. Press ends together to seal.
5. Bake for about 25-30 minutes or until cooked. Serve warm, dusted with
sifted icing sugar.
Sticky Toffee Pudding
200g pitted dates, chopped
1 ½ teaspoons baking powder
¹/³ cup boiling water
125g butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 ½ cups plain flour
¼ cup milk
1. Place the dates, baking powder and boiling water in a bowl. Set aside
for 10 minutes.
2. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line a
20cm square cake pan with baking paper.
3.
Using the Scrapemaster™ spatula beater, mix the butter and sugar on
medium speed (5-7) for about 2 minutes or until creamy. Gradually add the
eggs and beat well. Add the flour, milk and date mixture. Mix on medium
speed (5-7) until just combined.
4. Spoon mixture into prepared pan and bake for 40 minutes or until cooked
when tested.
5. Serve pudding with warm toffee sauce (see following recipe).
Toffee Sauce
200g butter
1 cup pure cream
1 cup firmly packed brown sugar
1. Place all ingredients in a small saucepan. Stir over medium heat until
melted and combined. Simmer for 3 minutes.
Lemon Thyme and Cheese Focaccia
Makes: 2
200mls luke-warm water
½ teaspoon sugar
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
1 teaspoons salt
1 ½ tablespoons (30mls) olive oil
1 tablespoon finely chopped fresh lemon
thyme
½ cup grated cheddar cheese
1 tablespoon milk
Sea Salt flakes
1. Combine the water, sugar and yeast in a jug; stir to combine. Cover mix-
ture and place in a warm area for about 10 minutes until the mixture is
frothy.
2. Place the flour and salt in the Stainless Steel Mixing Bowl. Add the yeast
mixture and olive oil. Using the Dough Hook, mix on low speed (1-2) for
about 2 minutes or until combined and mixture forms a ball. Continue
kneading for 8 minutes.
3. Remove dough from the bowl. Lightly grease the bowl and return dough.
Cover; allow to rise in a warm area for about 1 hour or until doubled in size.
4. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease and line
2 oven trays with baking paper.
5. Punch the dough with your fist to knock out the air. Cut the dough in half.
Roll each piece on a lightly floured surface into a 20 x 25cm rectangle.
Place on prepared trays. Sprinkle thyme and cheese over each focaccia,
leaving a 1cm border. Brush borders with a little water, then fold in half
to make 2 long rectangles. Press edges together, score 3 times across the
top. Brush with milk and sprinkle with sea salt.
6. Bake for 15-20 minutes or until cooked through. Serve warm, cut into
pieces.
Cheesy Spinach Scrolls
Makes: 12
2 cups self-raising flour
1 tablespoon caster sugar
50g butter, chopped
¾ cup milk
250g frozen spinach, thawed
1 cup pizza cheese
100g feta cheese, crumbled
1. Preheat oven to moderately hot (200°C/180°C fan-forced). Lightly grea-
se and line a 22cm square cake pan.
2.
Using the Scrapemaster™ spatula beater, mix flour, sugar and butter on
speed 2 for about 2 minutes or until combined.
