Cookware User Manual

Recipes continued
Individual Sticky Date Puddings Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate of soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
2
/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat frypan on setting 4 with the lid
on. Grease 8 individual 1-cup capacity
metal moulds.
2. Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared moulds. Place
moulds in frypan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about 25
minutes or until cooked when tested with
a wooden skewer. Carefully remove from
frypan; stand for 5 minutes before turning
out onto a wire rack.
6. Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Crème Caramel Serves 6
1 cup sugar
½ cup water
1
/3 cup caster sugar
3 eggs
2 egg yolks
250ml cream
250ml milk
1 vanilla bean, seeds scraped
1. Combine sugar and water in a small
saucepan. Stir over a low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour.
2. Remove from heat, once the bubbles have
subsided, pour into 6 individual 1-cup
capacity metal moulds. Allow to cool.
3. Beat eggs and sugar until light and
creamy.
4. Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
5. Pour mixture into moulds. Place moulds
into frypan. Pour enough boiling hot
water to come halfway up the sides of the
moulds.
6. Cook, covered, on setting 6 until the
custard is set.
Note: Be careful when removing lid to
check custard that no water from the lid
goes into the moulds.
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