Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 50)

49

INDIVIDUAL STICKY

DATE PUDDING WITH

BUTTERSCOTCH SAUCE

Makes 12

INGREDIENTS

200g dried dates, coarsely chopped

1 teaspoon bicarbonate soda

1 ¼ cups (310ml) boiling water

60g butter, softened

1 cup (220g) ﬁrmly packed brown sugar

1 (150g) cup self raising ﬂour

2 eggs lightly beaten

Butterscotch Sauce

1 ¼ cups (275g) ﬁrmly packed brown sugar

1 cup (250ml) pouring cream

125g butter

METHOD

1. Preheat oven to 180°c. Grease 8 holes of

a

1

⁄3 cup capacity mufﬁn tray.

2. Place dates, bicarbonate soda and

boiling water into a heat proof bowl and

stand for 5 minutes.

3. Insert Quad blad into processor bowl.

Add date mixture, butter and sugar

and PULSE 2–3 times. Add remaining

ingredients and PULSE mixture until

just combined. Do not over process.

Scrape down sides of bowl if necessary.

4. Divide mixture evenly between 8 holes

of the mufﬁn tray and bake for about

25 minutes or until cooked when tested

with a wooden skewer. Remove from

oven and stand for 5 minutes before

turning out onto a wire rack. Serve warm.

Serve puddings with butterscotch sauce.

To make butterscotch sauce:

1. Combine all ingredients in a saucepan

and cook, stirring, over a low heat

until combined.

LEMON TART

Serves 8

INGREDIENTS

Sweet Shortcrust pastry

1 ½ cups (225g) plain ﬂour

1

⁄3 cup (55g) icing sugar mixture

125g butter

1- ½ tablespoons iced water

Lemon ﬁlling

3 lemons

5 x 60g eggs

1 cup (220g) caster sugar

200ml cream

METHOD

1. Insert Quad blade into processor bowl.

Add ﬂour, icing sugar and butter. Place

lid on bowl. Process until well combined;

add water, ½ tablespoon at a time and

process until mixture forms a ball.

2. Remove pastry from bowl onto a clean

surface and shape into a ﬂat disk. Cover

pastry and refrigerate for 30 minutes.

3. Grease a 24cm round loose-based ﬂan

tin. Roll pastry, between two sheets

of baking paper, large enough to line

tin. Carefully lift pastry into tin and

press into sides; trim edges. Cover and

refrigerate for 30 minutes.

4. Preheat oven to 200°c. Place tin on oven

tray; line tin with baking paper then ﬁll

with baking beans. Bake for 10 minutes

then remove beans and paper and cook

in oven for a further 10 minutes or until

pastry is lightly browned; remove from

oven and reduce heat to 160°c.

5. Remove rind from lemons; reserve.

Juice lemons. Combine rind, juice and

remaining ﬁlling ingredients and whisk

until well combined. Carefully pour

into pastry case and bake for about 35

minutes or until set. Cool completely

before serving.

RECIPES FROM SAGE

1 2 ... 45 46 47 48 49 50 51 52 53 54

Kommentare zu diesen Handbüchern

Keine Kommentare