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127
Baked jam roly poly pudding
Roll out pastry to approx. 23 x 32 cm (9” x 13”). Spread the jam over the
pastry leaving 1 cm (½ “) border all round. Brush the edges with milk and roll
the pastry up evenly, starting at one short side and sealing the edges well.
Brush top with milk and place in loaf dish. Place dish on glass shelf in lower
shelf position and cook on CONVECTION 200 °C + LOW MICROWAVE for
15-20 mins or until golden.
ingredients
SERVES 4
1 quantity of suet pastry
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Dish: 1
kg
(2 lb) glass loaf
dish
Accessory: glass shelf in
lower shelf position
Éclairs
Melt the butter and water together on HIGH MICROWAVE 2-3 mins or
until bubbling. Immediately tip in all the fl our and beat well until mixture is
smooth. Allow to cool slightly. Beat in eggs one at a time, beating vigorously
until mixture is smooth and glossy. Place the choux pastry into a piping bag
fi tted with a plain 1 cm nozzle. Pipe fi ngers 9 cm long on lightly greased,
slightly wet baking sheet. Preheat on CONVECTION 200 °C with the enamel
shelf in the lower shelf position. Place baking sheet on the enamel shelf.
Cook on CONVECTION 200 °C for approx. 15 - 20 mins. Pierce each eclair
and return for a further 5-10 mins to crisp if necessary. When cooked cool
on a wire rack. Whip the cream until stiff and fi ll the eclairs. Dissolve
cocoa in hot water and stir into icing sugar, beating well until smooth, add
extra water if required. Ice the fi lled eclairs and leave until set.
ingredients
SERVES 6
Choux Pastry:
50
g
(2 oz) butter
150 ml (5 fl oz) water
65
g
(2 oz) plain fl our sifted
2 eggs, lightly beaten
Éclairs:
150 ml (5 fl oz) whipping cream
10 ml cocoa powder
15 ml hot water
100
g
(4 oz) icing sugar, sieved
This recipe is most successful
when mixed by hand
Dish: baking sheet, greased
Oven accessory: enamel
shelf in lower shelf position
Strudel
Preheat on CONVECTION 180 °C. Mix the apples and lemon juice in a bowl.
Add the sugar, walnuts, sultanas, cinnamon and almonds and mix. Take three
sheets of fi lo pastry and brush them with melted butter. Lay the sheet with the
shortest side nearest you. Lay the second 5-6 cm over the longest side of the
fi rst sheet, overlapping the third sheet over the second. Lay three more sheets
of fi lo pastry on top of each other. Pour the apple fi lling over the fi lo pastry, but
leave around 2.5 cm free around one sheet of pastry. Fold the sides over the
fi lling and brush with butter. Roll the pastry from the long side and butter the
last long sheet in to seal the strudel. Place the strudel with the seam towards
you on enamel shelf and place in the lower shelf position. Brush with melted
butter. Bake the strudel for 30 mins on CONVECTION 180 °C. Sprinkle with
icing sugar before serving.
ingredients
SERVES 4
600
g
(1 lb 3 oz) apples
preferably Granny Smith, cores
removed, cut into rough pieces,
juice of 1 lemon
3 tbsp brown sugar
50
g
(2 oz) walnuts, roughly
chopped
4 tbsp sultanas
1 level tbsp cinnamon
50
g
(2 oz) almonds sliced
225
g
(8 oz) fi lo pastry
50
g
(2 oz) butter, melted
icing sugar to serve
Oven accessory: enamel
shelf in lower shelf position,
greased
Custard tart
Line a lightly greased fl an dish with the pastry. Prick pastry with a fork and
chill for 15 mins. Bake blind, lining pastry with greaseproof paper and baking
beans for 10 mins on CONVECTION 180 °C on the glass shelf in lower shelf
position. Remove baking beans and continue cooking for a further 10 mins.
Remove the glass shelf. Mix the milk and vanilla and heat on HIGH
MICROWAVE for 3 mins on base of oven. Mix together eggs and sugar.
Gradually add the milk to the egg mixture and stir well. Strain the egg
mixture into the fl an case and sprinkle with nutmeg. Place dish on the glass
shelf in lower shelf position and cook on CONVECTION 180 °C + WARM
MICROWAVE for 15-20 mins or until set.
ingredients
SERVES 6
350
g
(12 oz) shortcrust pastry
450 ml (¾ pint) milk
1 tsp vanilla extract
4 eggs
50
g
(2 oz) caster sugar
Dish: 22.5 cm (9”) fl an dish
Oven accessory: glass shelf
in lower shelf position
Pastry
F0003BH21BP_04_130820.indd 127F0003BH21BP_04_130820.indd 127 2013-8-20 9:21:552013-8-20 9:21:55
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