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129
Sticky pudding with toffee sauce
Pour 150 ml (¼ pt) boiling water over the chopped dates and set aside to
cool. Cream the butter and sugar until light and fl uffy. Beat in the eggs a
little at a time. Fold in the fl our, spices and the dates with the liquid. Pour
mixture into basin and cook on MEDIUM MICROWAVE for 8-10 mins or until
cooked. To make the sauce, place all the ingredients in a large jug 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 mins or until smooth
and hot. Drizzle the hot sauce over the sponge and serve with whipped
cream.
ingredients
SERVES 4
150
g
(5 oz) fresh or ready to
eat dates stoned and fi nely
chopped
50
g
(2 oz) butter
150
g
(5 oz) caster sugar
2 eggs, lightly beaten
150
g
(5 oz) self raising fl our
3 ml (½ tsp) grated nutmeg
3 ml (½ tsp) ground ginger
Sauce:
150
g
(5 oz) muscovado sugar
75 ml (3 fl oz) double cream
75
g
(3 oz) butter
Dish: 1.2 litre (2 pt) Pyrex
®
pudding basin, large jug
Creme caramel
Put the milk and vanilla pod into a bowl and cook on HIGH MICROWAVE for
5 minutes. Take out of the microwave and leave to infuse for 5 minutes. Put
the eggs and sugar in a bowl and whisk until thoroughly combined. Discard
the vanilla pod and whisk the milk into the egg and sugar mixture. Make
the caramel. Put the water and sugar in a small bowl and cook on HIGH
MICROWAVE for 2 mins - 2 mins 30 secs. WATCH ALL THE TIME. As soon
as it turns light golden brown, stop. Pour the caramel into four ramekins.
Rotate the moulds quickly so that it coats the sides of the moulds. Preheat
the oven on CONVECTION 150 °C. Strain the custard through a sieve and
pour into the moulds and stand them in a small roasting tin half fi lled with
boiling water. Place the tin on the enamel shelf on the lower shelf position
and cook on CONVECTION 150 °C for 45 minutes. Chill in the refrigerator
before turning out of their moulds.
ingredients
SERVES 4
500 ml (17 fl oz) milk
1 vanilla pod, split lengthways
4 eggs
50
g
(2 oz) caster sugar
Caramel
50
g
(2 oz) sugar
1 tbsp water
Dish: small bowl,
3 litre (6 pt) Pyrex
®
bowl,
4 ramekins
Oven accessory: enamel
shelf in lower shelf position
Bread & butter pudding
Arrange the bread and fruit in the prepared dish. Put milk in a jug. Place on
the base of the oven and cook for 3 mins. On MEDIUM MICROWAVE but
do not allow to boil. Beat together the eggs and sugar, add the milk, stirring
well. Pour the mixture over the bread, sprinkle with nutmeg and leave to
stand for 15 mins. Place dish on glass shelf in lower shelf position and cook
on CONVECTION 190 °C + GRILL 3 + WARM MICROWAVE for 20 mins or
until set and browned.
ingredients
SERVES 4
6 slices of bread,
buttered and cut into triangles
75
g
(3 oz) mixed dried fruit
450 ml (¾ pt) milk
3 eggs
50
g
(2 oz) caster sugar
3 ml (½ tsp) nutmeg
Dish: jug, 20 x 25 cm
(8” x 10”) oblong, greased
Pyrex
®
dish
Oven accessory: glass shelf
in lower shelf position
Desserts / Cakes
F0003BH21BP_04_130820.indd 129F0003BH21BP_04_130820.indd 129 2013-8-20 9:21:552013-8-20 9:21:55
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