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110
110
Chocolate Brownies
Fruit Scones
Red Fruit Compote
ingredients
Serves 9
125 g (4 ½ oz) butter
200 g (7 oz) dark chocolate
(72 % cocoa solids)
175 g (6 oz) soft brown muscovado
2 eggs, beaten
sugar
a few drops vanilla essence
50 g (2 oz) plain our
5 ml (1 tsp) baking powder
Dish: 1 x small Pyrex
®
bowl
1 x Pyrex
®
mixing bowl
23 cm (9 inch) Pyrex
®
square dish
Accessory: Enamel tray
ingredients
Serves 10
225 g (8 oz) self-raising our
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (2 ½ . oz) whole milk
1 egg for glazing
Dish: 1 x Pyrex
®
mixing bowl
1 x small baking sheet
Accessory: Enamel tray
ingredients
Serves 4
225 g (8 oz) plums, halved
225 g (8 oz) cherries, stoned
225 g (8 oz) blueberries
225 g (8 oz) strawberries, halved
225 g (8 oz) raspberries, halved
50 g (2 oz) golden caster sugar
Dish: 1 x large Pyrex
®
shallow dish
Accessory: none
1. Melt the butter with 50 g (2 oz) of the chocolate in a small bowl on
Medium microwave for 2 minutes.
2. Put the eggs, sugar and vanilla essence in a bowl, then sift in the
our and baking powder.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Chop the remaining chocolate into rough chunks and stir into the
brownie mixture.
5. Spoon into the dish, spread evenly and cook on enamel tray,
Combination: Convection 220 °C + Simmer microwave for
9-12 minutes or until rm.
1. Preheat oven on Convection 210 °C with enamel tray.
2. Sift the our, salt and baking powder together. Rub in fat until the
mixture resembles ne breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft
dough.
4. Knead lightly. Pat out to 2 cm (¾ inch) thick and cut into 10 rounds
with a 5 cm (2 inch) cutter. Place on baking sheet, brush with
beaten egg and cook on Convection 210 °C for 10-15 minutes or
until well risen and golden brown.
1. Place the plums, cherries and blueberries in a shallow dish. Cook
on Low microwave for 10 minutes.
2. Stir in the strawberries and cook on Low microwave for a further
5-6 minutes.
3. Stir the raspberries and sugar into the hot fruit and allow to cool
before serving.
Desserts
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