23
Sweets
Chocolate Self- Saucing Pudding
Serves 6
Preparation: 15 minutes
Cooking: 35-40 minutes
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. Preheat oven to 180ºC. Grease an 8-cup
heatproof bowl.
2. Combine butter, milk and egg in a large
jug.
3. In a large bowl, sift flour and cocoa
together and mix in the sugar.
4. Gradually add the wet ingredients into the
flour mixture and using the stick blender
with the whisk attachment; mix well.
Spoon into prepared bowl.
5. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Using the back of a large spoon, carefully
pour boiling water over the mixture.
6. Bake, uncovered for 35-40 minutes. Serve
immediately with vanilla ice cream.
Cup cakes
Makes: 12-18
Preparation: 10 minutes
Cooking: 15-20 minutes
125g butter, chopped, softened,
¾ cup caster sugar
1 teaspoon vanilla essence
2 eggs
1¼ cups self-raising flour
¹/³ cup milk
1. Preheat oven to 180°C. Line 2 muffin pans
with paper cases.
2. Combine butter, sugar and vanilla essence
in the beaker. Using the stick blender,
process until light and fluffy.
3. Add eggs one at a time, processing well
after each addition.
4. Transfer mixture to a bowl. Gently stir in
flour and milk in two batches.
5. Spoon mixture into prepared pans and
bake for 15-20 minutes or until golden.
6. Serve with icing, cream or dust with icing
sugar before serving.
Recipes continued
Summary of Contents for SM8800 StickMaster Ultra
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