127
Sticky pudding with toffee sauce
Pour 150 ml (¼ pt) boiling water over the chopped dates and set aside to
cool. Cream the butter and sugar until light and fl uffy. Beat in the eggs a
little at a time. Fold in the fl our, spices and the dates with the liquid. Pour
mixture into basin and cook on MEDIUM MICROWAVE for 8-10 mins or until
cooked. To make the sauce, place all the ingredients in a large jug and cook
on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir
and continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth
and hot. Drizzle the hot sauce over the sponge and serve with whipped
cream.
ingredients
SERVES 4
150
g
(5 oz) fresh or ready to
eat dates stoned and fi nely
chopped
50
g
(2 oz) butter
150
g
(5 oz) caster sugar
2 eggs, lightly beaten
150
g
(5 oz) self raising fl our
½ tsp grated nutmeg
½ tsp ground ginger
Sauce:
150
g
(5 oz) muscovado sugar
75 ml (3 fl oz) double cream
75
g
(3 oz) butter
Dish: 1.2 litre (2 pt) Pyrex
®
pudding basin, large jug
Creme caramel
Put the milk and vanilla pod into a bowl and cook on HIGH MICROWAVE for
5 minutes. Take out of the microwave and leave to infuse for 5 minutes. Put
the eggs and sugar in a bowl and whisk until thoroughly combined. Discard
the vanilla pod and whisk the milk into the egg and sugar mixture. Make
the caramel. Put the water and sugar in a small bowl and cook on HIGH
MICROWAVE for 2 mins - 2 mins 30 secs. WATCH ALL THE TIME. As soon
as it turns light golden brown, stop. Pour the caramel into four ramekins.
Rotate the moulds quickly so that it coats the sides of the moulds. Preheat
the oven on CONVECTION 150 °C. Strain the custard through a sieve and
pour into the moulds and stand them in a small roasting tin half fi lled with
boiling water. Place the tin on the enamel shelf on the lower shelf position
and cook on CONVECTION 150 °C for 40 minutes. Chill in the refrigerator
before turning out of their moulds.
ingredients
SERVES 4
500 ml (17 fl oz) milk
1 vanilla pod, split lengthways
4 eggs
50
g
(2 oz) caster sugar
Caramel
50
g
(2 oz) sugar
1 tbsp water
Dish: small bowl,
3 litre (6 pt) Pyrex
®
bowl,
4 ramekins
Oven accessory: enamel
shelf in lower shelf position
Chocolate and Pecan tart
Roll out pastry on lightly fl oured surface and use it to line a 20 cm Pyrex
®
fl an dish. Fill the tart with baking paper and baking beans, place on glass
shelf in middle shelf position, bake on CONVECTION 180 °C for 15 mins,
remove the baking paper and beans, continue to bake for 10 mins. Remove
from the oven and leave to cool. Melt the chocolate and butter together in
a large bowl, cook on HIGH MICROWAVE for 1 min. Whisk the eggs and
maple syrup together, then stir into the chocolate with most of the nuts. Pour
the mixture into tart shell, top with the remaining nuts and place on the glass
shelf in the lower shelf position, bake on CONVECTION 180 °C + WARM
MICROWAVE for 30 mins until set.
ingredients
SERVES 6-8
375
g
(13 oz) pack sweet short
crust pastry
185
g
(8oz) dark chocolate
50
g
(2oz) salted butter
3 eggs, beaten
200 ml (9fl oz) maple syrup
100
g
(5 oz) whole pecan nuts
Dish: 20 cm (8”) pyrex
®
fl an
dish, large pyrex
®
bowl
Oven accessory: Glass shelf
in middle shelf position then
lower shelf position
Desserts / Cakes
PA_F0003BH72BP_00_140331.indd 127PA_F0003BH72BP_00_140331.indd 127 2014/4/1 9:45:472014/4/1 9:45:47
