RE
CIPES
17
STEAMED TOFFEE
& ALMOnD PUDDInG
Serves 6 - 8
125 g (125 ml) butter
|
80 g (100 ml) soft brown sugar
|
40 ml
golden syrup
|
200 ml milk
|
1 extra large egg
|
5 ml vanilla
essence
|
280 g (500 ml) cake flour
|
10 ml baking powder
|
100 g almonds, coarsely chopped
TOFFEE SAUCE
120 g (150 ml) soft brown sugar
|
125 ml cream or milk
|
50
g (50 ml) butter
Line base
of AMC 20 cm Dome or 2 litre glass
bowl with baking paper and lightly grease sides. Cut
two pieces of greaseproof paper (40 x 40 cm) and a
piece of foil that size.
Place
butter, sugar and syrup
in AMC 20 cm Gourmet Low and heat over a low
temperature. Stir until sugar has dissolved and do
not allow to boil. Remove from heat.
Beat
milk, egg
and vanilla, and stir into butter mixture.
Pour
500
-750 ml water into AMC 8 litre Speedcooker®. Place
an inverted AMC Grater on the base of unit, cover
with a normal AMC 24 cm lid and bring to the boil
over medium heat.
Sieve
dry ingredients together
in a Dome and stir butter mixture into flour until just
blended. Stir in nuts.
Spoon
batter into prepared
Dome or bowl. Place foil, shiny side down, on top of
2 layers of greaseproof paper. Make a fold of 2,5 cm
in all three layers, and place over dessert with paper
towards batter.
Tie
a piece of string securely around
Dome or bowl to prevent water from running into
dessert. Tie an extra piece of string on both sides,
to be able to lift dessert from unit.
Place
dessert
in boiling water and seal with the Speedcooker® lid.
Allow indicator to reach green level, reduce heat to
maintain this level and simmer for 40-50 minutes.
Remove unit from heat.
Sauce:
Place
ingredients in AMC 16 cm Gourmet Low and
heat over low temperature, stirring to dissolve sugar.
Boil for 2-3 minutes, remove from heat and keep
warm.
Allow
indicator to drop completely and
release excess steam by pressing down red safety
valve. Open unit.
Lift
dessert from unit, open and
turn out onto a large plate. Serve immediately,
with sauce.
