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96
Desserts
ingredients
Serves 4
150 g ready to eat dates, stoned and
chopped
50 g butter
150 g caster sugar
2 medium eggs, lightly beaten
150 g self raising our
½ tsp (2.5 ml) nutmeg, grated
½ tsp (2.5 ml) ground ginger
Sauce
150 g muscovado sugar
75 ml double cream
75 g butter
Dish: 1 x 2 litre Pyrex® jug,
1 x large Pyrex® bowl,
1 x 1.5 litre Pyrex® pudding basin,
Accessory: none
1. In a Pyrex® jug, pour 150 ml boiling water over the chopped
dates and set aside to cool.
2. In a large Pyrex® bowl, cream the butter and sugar until light
and uffy. Beat in the eggs a little at a time. Fold in the our,
spices and the dates with the liquid. Pour mixture into pudding
basin. Place on the base of the oven and cook on MEDIUM
MICROWAVE for 8-10 minutes or until cooked.
3. To make the sauce, place all the ingredients in a large
Pyrex® jug. Place on the base of the oven 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 minutes
or until smooth and hot.
4. Drizzle the hot sauce over the sponge to serve.
Sticky pudding with toffee sauce
ingredients
Serves 4
500 ml milk
1 vanilla pod, split lengthways
4 eggs, beaten
50 g caster sugar
Caramel
50 g caster sugar
1 tbsp (15 ml) water
Dish: 2 x small Pyrex® bowls,
1 x 3 litre Pyrex® bowl,
4 x ramekins, 1 x roasting tin 26 X
18 cm.
Accessory: Square Panacrunch Pan
1. Put the milk and vanilla pod into a small Pyrex® bowl and
cook on HIGH MICROWAVE for 5 minutes. Take out of the
microwave and leave to infuse for 5 minutes.
2. In a medium Pyrex® bowl, put the eggs and sugar and whisk
until thoroughly combined. Discard the vanilla pod and whisk
the milk into the egg and sugar mixture.
3. Make the caramel. Put the water and sugar in a small Pyrex®
bowl and cook on HIGH MICROWAVE for 2 minutes-2 minutes
30 seconds. WATCH ALL THE TIME. As soon as it turns light
golden brown, stop.
4. Pour the caramel into four ramekins. Rotate the moulds
quickly so that it coats the sides of the moulds.
5. Preheat the oven on OVEN 150 °C.
6. Strain the custard through a sieve and pour into the moulds
and stand them in a small roasting tin half lled with boiling
water. Place the tin on the Square Panacrunch Pan in the
lower shelf position and cook on OVEN 150 °C for 40 minutes.
7. Chill in the refrigerator before turning out of their moulds.
Crème caramel
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