User Manual

STICKY PUDDING WITH TOFFEE SAUCE
Serves: 4
Ingredients:
150 g
fresh or ready to eat dates stoned
and finely chopped
50 g butter
150 g caster sugar
2 eggs, lightly beaten
150 g self raising flour
3 ml grated nutmeg
3 ml ground ginger
Sauce:
150 g muscovado sugar
75 ml double cream
75 g butter
Method:
1. Pour 150 ml boiling water over the chopped dates
and set aside to cool.
2. Cream the butter and sugar until light and fluffy.
Beat in the eggs a little at a time. Fold in the flour,
spices and the dates with the liquid. Pour mixture
into pudding basin and cook on 600 W for 8 to 10
minutes or until cooked.
To make the sauce
1. Place all the ingredients in a large jug and cook
on 1000 W for 1 minute or until the sugar has
dissolved.
2. Stir and continue to cook on 1000 W for 1 to
2 minutes or until smooth and hot. Drizzle the hot
sauce over the sponge and serve with whipped
cream.
STEAMED SUET SPONGE PUDDING
Serves: 4
Ingredients:
150 g
self-raising flour
pinch of salt
50 g caster sugar
50 g suet
1 egg
150 ml milk
30 ml jam or golden syrup
Method:
1. Mix the flour and salt and stir in sugar and suet.
Make a well in the centre and add beaten egg
and milk. Mix to a soft dropping consistency.
Put the jam or syrup in the base of the greased
pudding basin an pour pudding mixture over.
2. Place on base of oven and cook on 600 W for
7 to 8 minutes.
RICE PUDDING
Serves: 4
Ingredients:
100 g short grain rice
1 litre whole milk
80 g sugar
small piece of cinnamon stick
1 vanilla pod
Method:
1. Place the rice, milk and sugar in the bowl. Add
the cinnamon and split vanilla pod. Do not cover.
Bring to the boil by heating on 1000 W for 7 to 8
minutes on the base of the oven, paying close
attention to ensure that the milk does not boil
over.
2. Fill water tank. Cook on Combi 1 for 30 minutes.
Refill the water tank and cook for a further
30 minutes. Remove the cinnamon stick and
vanilla pod. Leave to cool down.
SUN DRIED TOMATO ROLLS
Serves: 6
Ingredients:
250 g strong bread flour
7 ml sachet dried yeast
5 ml salt
25 g sun-dried tomatoes, roughly chopped
45 ml olive oil
75 ml passata
3-5 tablespoons warm water
5 ml olive oil
moderate olive oil, extra
moderate sea salt
Method:
1. In a large bowl, combine the flour, yeast and salt,
stir in the tomatoes. Gradually add the olive oil,
passata and 3 to 5 tablespoons of warm water
until you have soft dough. Turn onto a floured
surface and knead for 10 minutes.
2. Divide dough into 6 and place on greased metal
tray. Prove until dough has doubled in size in a
warm place or on Convection 40 °C.
3. Preheat on Convection 220 °C.
4. Drizzle with a little extra olive oil and sprinkle with
course sea salt. Place metal tray in lower shelf
position cook on Convection 220 °C for 15 to
20 minutes or until golden.
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Desserts and Pastries
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