Sunbeam Planetary Mixmaster MX7900 Instruction Booklet page 26

Recipes continued
Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
²⁄ ³ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
¹⁄ ³ cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1.Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2.Place flour, sugar and half on the butter in
the Stainless Steel Mixing Bowl. Using the
scraper beater on low speed (1-4) mix until
well combined. Add milk and egg.
3.Using the dough hook knead on low speed
(1-4) until a sticky dough has formed.
4.Turn dough out onto a floured work surface
and roll into a 30 x 40cm rectangle.
5.Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly lengthways to
form a long. Trim ends and cut into 12
pieces.
6.Place cut side down in prepared pan.
Bake for 25 minutes or until cooked.
Place on wire rack to cool. Drizzle with
golden syrup. Serve.
25
Golden Syrup Walnut Scrolls
Serves: 6-8
200g pitted dates, chopped
¹⁄ ³ cup boiling water
1 ½ teaspoons baking powder
125g butter, room temperature
1 cup brown sugar
2 eggs
1 ½ cups plain flour
¼ cup milk
1.Preheat oven to 180°C. Grease and line a
20cm cake pan with baking paper.
2.Place the dates, water and baking powder
in a small bowl. Set aside for 10 minutes.
3.Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the scraper
beater on medium speed (5-7) mix until
light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4.Add flour, milk and date mixture. Reduce
to low speed (1-4) mixing until well
combined.
5.Pour into prepared pan. Bake for 40
minutes or until cooked when tested. Serve
warm with toffee sauce.
Toffee Sauce
Makes: 2 ¼ cups
200g butter, chopped
1 cup thickened 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. Pour
over sticky date pudding.
TIP: This sauce is also great over vanilla
ice-cream.