91
PUDDINGS AND DESSERTS
I
ngredients
150 ml (
1
/
4
pt) water
100 g (4 oz) caster sugar
3 eggs
3 ml (
1
/
2
tsp) vanilla essence
30 ml (2 tbsp) caster sugar
300 ml (
1
/
2
pt) cold milk
Creme Caramel Serves 4
Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable
1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins.
or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has
caramelised, keeping a close watch as it can burn easily. CAUTION – Remove from oven
very carefully (the base will be extremely hot) and cool.
2. Beat eggs, essence, caster sugar and milk together and strain over caramel.
3. Cook on SIMMER power for 13-15 mins. or until starting to set around edge of dish. The
custard will continue to set on cooling. Refrigerate for several hours before turning out.
N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4
individual 3
1
/
2
" ramekins. Dissolve sugar in the water on HIGH power for 1-2 mins before putting
in ramekins. Cook the sugar solution for approx. 8-9 mins. on HIGH power, then cook the
custards for approx. 11-13 mins. on SIMMER power.
Ingredients
4 medium egg whites
200g (7 oz) caster sugar
5 ml (1 tsp) cornflour
5 ml (1 tsp) malt vinegar
5 ml (1 tsp) vanilla extract
40g (1
1
/
2
oz) flaked almonds
Filling
300ml (
1
/
2
pt) double cream, softly whipped
250g (9 oz) strawberries, sliced
Strawberry Roulalde
Dish: swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment
Oven Accessory: wire shelf
1. Preheat the oven on CONVECTION 150°C with the wire shelf in position.
2. Whisk the egg whites until stiff but not dry.
3. Slowly whisk in the sugar until the mixture is thick and glossy.
4. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and
then whisk into egg whites.
5. Spoon into the tin and gently level the top.
6. Sprinkle with flaked almonds.
7. Cook on CONVECTION 150°C for 30 mins.
8. Remove meringue from oven and cover with damp greaseproof paper.
9. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet
dusted with icing sugar and carefully peel off the lining paper.
10.Spread cream all over the meringue and scatter the strawberries on top.
11.Roll up the roulade from one of the short edges using the baking parchment paper to help
you.
12.Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.
Ingredients
75 g (3 oz) butter
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon
Filling:
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind of
150 ml (
1
/
4
pt) soured cream
2 eggs, separated
50 g (2 oz) sultanas
Baked Lemon Cheesecake Serves 8
Dish: 20 cm (8") deep Pyrex
®
dish, greased
Oven Accessory: glass turntable + metal tray + low rack
1. Melt butter on HIGH power for 1-2 mins. or until melted. Stir in biscuits and cinnamon. Press
into base of dish.
2. Blend cream cheese and cottage cheese together until smooth, add sugar, cornflour, lemon
rind, soured cream and egg yolks.
3. Whisk egg whites until stiff and carefully fold into the cheese mixture. Sprinkle the sultanas
over the biscuit base and pour over the filling mixture.
4. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + LOW power for 8-9 mins. or
until the filling has set and is golden brown. Chill before serving.
