Sage the Control Grip All In One, Инструкция

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25
Individual Sticky Date
Puddings with
Butterscotch Sauce
Makes 12
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
310ml boiling water
60g butter, softened
220g firmly packed brown sugar
150g self raising flour
2 eggs, lightly beaten
Butterscotch Sauce
275g firmly packed brown sugar
300ml pouring cream
125g butter
1. Preheat oven to gas mark 4 (180°C). Grease a
85ml capacity muffin tray.
2. Place dates, bicarbonate soda and boiling
water into a heatproof jug; stand for 5 minutes.
Assemble the processing bowl using the S-blade.
Carefully pour into processing bowl. Place lid on
bowl. Using speed 13; pulse 2–3 times.
3. Add butter and sugar and pulse 2–3 times. Add
remaining ingredients and pulse mixture until
just combined. Do not over process. Scrape down
sides of bowl if necessary.
4. Divide mixture evenly between 12 holes of the
muffin tray and bake for about 25 minutes or
until cooked when tested with a wooden skewer.
Remove from oven and stand for 5 minutes
before turning out onto a wire rack. Serve warm
with butterscotch sauce.
To make butterscotch Sauce
Combine all ingredients in a saucepan and cook,
stirring, over a low heat until combined.
Lemon Cake
Serves 8
185g butter, melted
165g caster sugar
1 tablespoon finely grated lemon rind
3 eggs, lightly beaten
225g self raising flour
110g caster sugar, extra
60ml lemon juice
1. Preheat oven to gas mark 2 ½ (160°C). Grease
and line base and sides of a loaf pan.
2. Assemble the processing bowl using the S-blade.
Place all ingredients into the processing bowl.
Using speed 15; process ingredients until
combined. Scrape down sides if necessary. Spoon
into prepared pan.
3. Bake in oven for 50–60 minutes or until cooked
when tested with a wooden skewer. Turn onto a
wire rack.
4. Combine sugar and lemon juice and quickly
spoon over warm cake.