50
D
OLDEN SYRUP DUMPLINGS
G
S
ERVES
4-6
P
REPARATION
TIME
- 8
MINUTES
ESSERTS
1 Place syrup ingredients in a 2.5 litre (approx. 4
pint) casserole dish, mix well. Cook on HIGH for
8-10 minutes until sugar dissolves and sauce is
thick , stir every 2 minutes.
2 Place flour in a bowl, rub in butter until mixture
resembles fine breadcrumbs, stir in sugar. Bind
with egg. If mixture is too dry, add a little water.
3 Roll into walnut sized balls (if sticky, add a little
flour), place into hot syrup, allow space to spread.
Cover dish. Cook on HIGH for 8-9 minutes, turn
over after 4 minutes.
Serve hot with vanilla ice-
cream.
syrup:
300ml (
1
/
2
pint) water
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange
dumplings:
100g (4oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten
P
ECAN PIE
S
ERVES
4-6
P
REPARATION
TIME
- 15
MINUTES
1 To prepare pastry combine the flours and rub in
the butter until mixture resembles fine
breadcrumbs. Add enough cold water to make a
soft but not sticky dough.
2 Line a greased 25.4cm (10") flan dish with pastry.
Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla
essence together until smooth. Pour over nuts.
4 Place on the turntable, use sequence programming
to cook for 10 minutes on MEDIUM LOW, then for
8 minutes on DUAL GRILL MEDIUM LOW until
set.
pastry:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
filling:
225g (8oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence
Variation:
Pecan nuts can be substituted with walnuts.
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold milk to make a
soft but not sticky dough. Chill whilst making the
filling.
2 For filling, combine apple, sugar, cinnamon (if
using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.
3 Line the base of a greased, 20.4 x 2.5cm (8x1")
pie dish with half the pastry. Cook the pastry base
on MEDIUM for 7-8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the
centre with a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.
5 Place on turntable, cook at 130
o
C for 25 minutes.
A
S
ERVES
6
P
REPARATION
TIME
- 25
MINUTES
PPLE PIE
100g (4oz) butter
225g (8oz) plain flour
25g (1oz) caster sugar
25g (1oz) milk
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar to sprinkle
R-772M RECIPES
28/6/99, 10:43 am
50
Содержание R-772M
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