135
Sticky plum fl apjack
Tip the plums into a bowl. Toss with the mixed spice and 50
g
of the sugar then
set aside. Melt butter in bowl on HIGH MICROWAVE for 1 min 30 secs. In a
large bowl, mix the oats, fl our, walnut pieces and the remaining sugar together,
then stir in the butter and golden syrup until everything is combined into a loose
fl apjack mixture. Grease a baking tin, press half the oaty mix over the base of
the tin, then tip over the plums and spread to make an even layer. Press the
remaining oats over the plums so they are completely covered. Place tin on
enamel shelf in lower shelf position, cook on CONVECTION 200 °C for 30-35
mins. Leave to cool completely.
ingredients
SERVES 18
450
g
(1 lb) fresh plums, halved,
stoned and roughly sliced
½ tsp mixed spice
300
g
(10 oz) light muscovado
sugar
350
g
(12 oz) butter, plus extra
for greasing
300
g
(10 oz) rolled porridge
oats
140
g
(5 oz) plain fl our
50
g
(2 oz) chopped walnut
pieces
3tbsp golden syrup
Dish: baking tin 20 cm x
20 cm, large bowl
Oven accessory: enamel
shelf in lower shelf position
Millionaires shortbread
Place fl our and sugar in a bowl and rub in butter. Press dough into tin.
Preheat oven on CONVECTION 170 °C with enamel shelf in lower shelf
position. Prick shortbread with a fork and cook on CONVECTION 170 °C
for 5 mins, then reduce temperature to 150 °C for 30-40 mins. Remove from
oven when shortbread has a golden colour and leave to cool in tin. Remove
shelf. Place butter for caramel in a bowl and melt on HIGH MICROWAVE for
1-2 mins. Add condensed milk and syrup. Whisk until thoroughly mixed
and cook on HIGH MICROWAVE for 10 mins. Stir mixture every minute to
prevent burning. Caramel should have thickened, allow to cool slightly. Pour
caramel over shortbread. Place chocolate and oil in a large bowl and melt on
HIGH MICROWAVE for 1-2 mins. Stir, allow to cool slightly. Pour chocolate
on caramel and chill.
ingredients
SERVES 10
Shortbread:
225
g
(8 oz) plain fl our
75
g
(3 oz) caster sugar
175
g
(6 oz) unsalted butter
Caramel:
200
g
(7 oz) butter
397
g
(14 oz) unsweetened
condensed milk
4 tbsp (60 ml) golden syrup
Topping:
300
g
(11 oz) milk or dark
chocolate in chunks
2 tbsp (30 ml) vegetable oil
Dish: bowl 28 x 17 cm (11” x 7”)
cake tin, greased and lined
Oven accessory: enamel shelf
in lower shelf position
Desserts / Cakes
PA_F0003BH72BP_00_140331.indd 135PA_F0003BH72BP_00_140331.indd 135 2014/4/1 9:45:482014/4/1 9:45:48
