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C
HOCOLATE
S
AUCY
P
UDDING WITH
T
OFFEE
S
AUCE
Ingredients:
75 g plain chocolate
30 ml milk
175 g margarine
175 g light muscovado sugar
2 eggs
150 g fresh white breadcrumbs
30 ml cocoa powder
Sauce:
225 g vanilla flavoured toffees
150 ml milk
15 g butter
Dish: 1 x 1.2 litre pudding basin, 1 x small Pyrex
®
bowl, 1 x large mixing bowl, 1 large Pyrex
®
jug
Accessory: none
Method:
1. Line the base of a 1.2 litre pudding basin with a
circle of greaseproof paper.
2. Melt the chocolate with the milk in a small
Pyrex
®
bowl on 600 W for 2-3 minutes and mix
until smooth.
3. Mix the margarine and sugar together, add the
cooled chocolate and eggs.
4. Add the breadcrumbs and cocoa powder and
mix well. Fill the basin with the mixture and
cook on 1000 W for 6-7 minutes or until cooked.
Leave to stand for 5 minutes before turning out.
5. Meanwhile, prepare the sauce by combining all
ingredients in a large jug and cook on 1000 W
for 2-3 minutes or until smooth. Stir vigorously
and pour over the pudding.
P
LUM AND
O
AT
L
AYER
Ingredients:
Makes 8 slices
100 g butter or margarine
50 g light brown sugar
30 ml golden syrup
225 g rolled oats
450 g plums, stoned and thinly sliced
5 ml ground cinnamon
Dish: 1 x large Pyrex
®
bowl, 1 x 20 cm ceramic flan
dish
Accessory: Enamel tray
Method:
1. Place the butter, sugar and syrup in a bowl.
Cook on 1000 W for 1-2 minutes or until melted.
Stir in the rolled oats.
2. Spread half the oat mixture into the dish.
Arrange the plums over the top in overlapping
rows and sprinkle with cinnamon.
3. Sprinkle the remaining oat mixture over the
plums and gently press down.
4. Cook on enamel tray on Combination:
Convection 220 °C + 440 W for 8-10 minutes or
until the mixture is firm and golden brown.
5. Cut into slices while hot, then allow to cool in the
dish.
S
TEAMED
S
UET
S
PONGE
P
UDDING
Ingredients:
Serves 4
150 g self-raising flour
pinch salt
50 g caster sugar
50 g suet
1 egg
150 ml milk
30 ml jam or golden syrup
Optional:
10 ml sultanas, optional
Dish: 1 x Pyrex
®
mixing bowl, 1 x 1 litre Pyrex
®
,
pudding basin
Accessory: none
Method:
1. In a mixing bowl, sift together the flour and
salt. Stir in sugar and suet. Add the sultanas if
desired.
2. Make a well in the centre and add beaten egg
and milk. Mix to a soft dropping consistency.
3. Put the jam in the base of the greased pudding
basin and pour pudding mixture over. Cook on
1000 W for 5-5 minutes and 30 seconds or until
firm.
– 93 –
Desserts
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