Bedienungsanleitung Panasonic NN-CF853W (Seite 131 von 148) (Englisch)

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Sticky pudding with toffee sauce

Pour 150 ml (¼ pt) boiling water over the chopped dates and set aside to

cool. Cream the butter and sugar until light and ﬂ uffy. Beat in the eggs a

little at a time. Fold in the ﬂ our, spices and the dates with the liquid. Pour

mixture into basin and cook on MEDIUM MICROWAVE for 8-10 mins or until

cooked. To make the sauce, place all the ingredients in a large jug and cook

on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir

and continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth

and hot. Drizzle the hot sauce over the sponge and serve with whipped

cream.

ingredients

SERVES 4

150

(5 oz) fresh or ready to

eat dates stoned and ﬁ nely

chopped

(2 oz) butter

150

(5 oz) caster sugar

2 eggs, lightly beaten

150

(5 oz) self raising ﬂ our

3 ml (½ tsp) grated nutmeg

3 ml (½ tsp) ground ginger

Sauce:

150

(5 oz) muscovado sugar

75 ml (3 ﬂ oz) double cream

(3 oz) butter

Dish: 1.2 litre (2 pt) Pyrex

pudding basin, large jug

Creme caramel

Put the milk and vanilla pod into a bowl and cook on HIGH MICROWAVE for

5 minutes. Take out of the microwave and leave to infuse for 5 minutes. Put

the eggs and sugar in a bowl and whisk until thoroughly combined. Discard

the vanilla pod and whisk the milk into the egg and sugar mixture. Make

the caramel. Put the water and sugar in a small bowl and cook on HIGH

MICROWAVE for 2 mins - 2 mins 30 secs. WATCH ALL THE TIME. As soon

as it turns light golden brown, stop. Pour the caramel into four ramekins.

Rotate the moulds quickly so that it coats the sides of the moulds. Preheat

the oven on CONVECTION 150 °C. Strain the custard through a sieve and

pour into the moulds and stand them in a small roasting tin half ﬁ lled with

boiling water. Place the tin on the enamel shelf on the lower shelf position

and cook on CONVECTION 150 °C for 45 minutes. Chill in the refrigerator

before turning out of their moulds.

ingredients

SERVES 4

500 ml (17 ﬂ oz) milk

1 vanilla pod, split lengthways

4 eggs

(2 oz) caster sugar

Caramel

(2 oz) sugar

1 tbsp water

Dish: small bowl,

3 litre (6 pt) Pyrex

bowl,

4 ramekins

Oven accessory: enamel

shelf in lower shelf position

Bread & butter pudding

Arrange the bread and fruit in the prepared dish. Put milk in a jug. Place on

the base of the oven and cook for 3 mins. On MEDIUM MICROWAVE but

do not allow to boil. Beat together the eggs and sugar, add the milk, stirring

well. Pour the mixture over the bread, sprinkle with nutmeg and leave to

stand for 15 mins. Place dish on glass shelf in lower shelf position and cook

on CONVECTION 190 °C + GRILL 3 + WARM MICROWAVE for 20 mins or

until set and browned.

ingredients

SERVES 4

6 slices of bread,

buttered and cut into triangles

(3 oz) mixed dried fruit

450 ml (¾ pt) milk

3 eggs

(2 oz) caster sugar

3 ml (½ tsp) nutmeg

Dish: jug, 20 x 25 cm

(8” x 10”) oblong, greased

Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Desserts / Cakes

F0003BH22BP_00_140401.indd 129F0003BH22BP_00_140401.indd 129 2014/4/1 9:42:322014/4/1 9:42:32

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