Sunbeam PLANETARY MIXMASTER MX9200 Instruction/Recipe Booklet page 32

Recipes continued
Sticky Toffee Pudding
200g pitted dates, chopped
1 ½ teaspoons baking powder
¹ / ³ cup boiling water
125g butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 ½ cups plain flour
¼ cup milk
1. Place the dates, baking powder and boiling
water in a bowl. Set aside for 10 minutes.
2. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 20cm square
cake pan with baking paper.
3. Using the Scrapemaster
mix the butter and sugar on medium speed
(5-7) for about 2 minutes or until creamy.
Gradually add the eggs and beat well.
Add the flour, milk and date mixture.
Mix on medium speed (5-7) until just
combined.
4. Spoon mixture into prepared pan and
bake for 40 minutes or until cooked when
tested.
5. Serve pudding with warm toffee sauce
(see following recipe).
Toffee Sauce
200g butter
1 cup pure cream
1 cup firmly packed brown sugar
1. Place all ingredients in a small saucepan.
Stir over medium heat until melted and
combined. Simmer for 3 minutes.
30
spatula beater,
™
Lemon Thyme and Cheese Focaccia
200mls luke-warm water
½ teaspoon sugar
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
1 teaspoons salt
1 ½ tablespoons (30mls) olive oil
1 tablespoon finely chopped fresh lemon
thyme
½ cup grated cheddar cheese
1 tablespoon milk
Sea Salt flakes
1. Combine the water, sugar and yeast in a
jug; stir to combine. Cover mixture and
place in a warm area for about 10 minutes
until the mixture is frothy.
2. Place the flour and salt in the Stainless
Steel Mixing Bowl. Add the yeast mixture
and olive oil. Using the Dough Hook, mix
on low speed (1-2) for about 2 minutes or
until combined and mixture forms a ball.
Continue kneading for 8 minutes.
3. Remove dough from the bowl. Lightly
grease the bowl and return dough.
Cover; allow to rise in a warm area for
about 1 hour or until doubled in size.
4. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
2 oven trays with baking paper.
5. Punch the dough with your fist to knock
out the air. Cut the dough in half. Roll
each piece on a lightly floured surface into
a 20 x 25cm rectangle. Place on prepared
trays. Sprinkle thyme and cheese over
each focaccia, leaving a 1cm border. Brush
borders with a little water, then fold in half
to make 2 long rectangles. Press edges
Makes: 2