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S
TREUSEL
T
OPPED
F
RUIT
M
UFFINS
Ingredients:
Makes 12
Streusel topping:
50 g butter
75 g plain flour
30 ml granulated sugar
15 ml ground mixed spice
Muffins:
225 g plain flour
10 ml baking powder
150 g caster sugar
2.5 ml salt
½ lemon, grated zest
175 g fresh or frozen berries, raspberries or
blueberries
75 g butter
110 ml buttermilk
1 egg, lightly beaten
2.5 ml vanilla essence
Dish: 1 x small Pyrex
®
bowl, 1 x large mixing bowl,
1 x large Pyrex
®
bowl, 2 x 6 hole muffin tin,
12 paper muffin cases
Accessory: Enamel tray
Method:
1. Preheat oven on Convection 180 ºC with
enamel tray.
2. Melt the butter on 600 W for 1 minute. Combine
the streusel topping ingredients to make a soft
dough and reserve. Chill.
3. Sift together the flour, baking powder, sugar and
salt. Add the lemon rind and the fruit.
4. Melt the butter on 1000 W for 30 second to
1 minute mix in the buttermilk, egg and vanilla
essence. Lightly stir in the flour mixture and
divide between 12 muffin cases.
5. Crumble small amounts of streusel topping
over each muffin and cook in two batches
on Convection 180 °C for 22 minutes, until
browned and well risen.
R
ICE
P
UDDING
Ingredients:
Serves 4
100 g short grain rice
1 litre whole milk
75 g caster sugar
small piece cinnamon stick
1 vanilla pod, split lengthways
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: none
Method:
1. Place the rice, milk and sugar into the bowl.
Add the cinnamon stick and vanilla pod. Do not
cover.
2. Bring to the boil by heating on 1000 W for
11-12 minutes on the base of the oven, paying
close attention to ensure that the milk does not
boil over.
3. Cook covered with a lid on 300 W for 1 hour.
Remove the cinnamon stick and vanilla pod.
Leave to cool, serve hot or cold.
A
PPLE
C
RUMBLE
Ingredients:
Serves 4-6
700 g cooking apples, peeled, cored and
roughly chopped
2.5 ml ground cinnamon
75 g ground almonds
75 g caster sugar
75 g butter
75 g plain flour
40 g brown sugar
Dish: 1 x 24 cm rectangular dish, 1 x Pyrex
®
mixing
bowl
Accessory: Enamel tray + wire rack
Method:
1. Place the apples in the dish with brown sugar
and cinnamon and cook on 1000 W for
6-9 minutes, uncovered, stirring halfway through
the cooking time. Leave to cool.
2. In a bowl mix ground almonds, butter, flour and
caster sugar, until you obtain a mixture that
looks like breadcrumbs. Spread this mixture
over the pre-cooked apples.
3. Place the dish on the wire rack on enamel tray
and cook on Combination: Convection 180 °C
+ 300 W for 5-7 minutes, or until golden.
– 96 –
Desserts
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