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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
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
