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Sticky Pudding with Toffee sauce
Dish: 1.2 litre (2 pt) glass pudding basin, large jug
Oven Accessory: glass turntable
1. Pour 150ml (¼pt) 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
3. Fold in the flour, spices and the dates with the liquid.
4. Pour mixture into basin and cook on MEDIUM MICROWAVE
for 7-8 mins or until cooked.
5. 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.
6. Drizzle the hot sauce over the sponge and serve with whipped
cream.
Ingredients
150g (5oz) fresh or ready
to eat dates stoned and
finely chopped
50g (2oz) butter
150g (5oz) caster sugar
2 eggs, lightly beaten
150g (5oz) self raising
flour
3ml (½tsp) grated
nutmeg
3ml (½tsp) ground ginger
Sauce:
150g (5oz) muscovado
sugar
75ml (3fl.oz) double
cream
75g (3oz) butter
PUDDINGS & DESSERTS
Crème Caramel Serves 4
Dish: 4 ramekins, large jug
Oven Accessory: glass turntable
1. Put 15ml (1tbsp) water and 25g (1oz) of sugar into each
ramekin. Place on glass turntable and cook on HIGH
MICROWAVE for 2 mins. or until sugar has dissolved.
Continue cooking on MEDIUM MICROWAVE for 5-6mins. 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, vanilla essence, caster sugar and milk together
and strain over caramel.
3. Place dish on glass turntable and cook on SIMMER
MICROWAVE for 15mins. or until starting to set around edge
of dish. The custard will continue to set on cooling. Refrigerate
for a minimum of 3 hours before turning out and serve with
summer berries.
Ingredients
60ml (4tbsp) water
100g (4oz) caster sugar
4 eggs
5ml (1tsp) vanilla
essence
50g (2oz) caster sugar
600ml (1 pt) cold milk
