Desserts - Sunbeam DF4400 Instruction Booklet

Desserts

Choux Pastry
125g butter or margarine
1 ¼ cups cold water
Pinch salt
1 ¼ cups plain flour
4 large eggs, lightly beaten
Preheat oven to 220°C (425°F)
Place butter, water and salt into cooking
vessel; heat to boiling on No. 5. Reduce heat
to Simmer; add flour, all at once, beating
well with a wooden spoon until mixture
forms a ball which cleans the side of the
vessel. Turn power off, cool for 5 minutes.
Add beaten eggs gradually to flour mixture,
beating well after each addition. (For use as
sweet buns, add 1 tablespoon sugar and ½
teaspoon vanilla essence.) Spoon or pipe to
required size on a greased baking tray. Bake
for 20 to 30 minutes, depending on size.
Fill as desired.
Jamaican Bananas
Makes 4 to 6 servings
125g butter or margarine
½ cup brown sugar
½ cup orange juice
½ cup rum
8 small bananas
Ice cream or whipped cream
Melt butter in cooking vessel on No. 1; add
sugar and orange juice. Stir until sugar is
dissolved; peel bananas and add to vessel.
Simmer bananas for 5 to 8 minutes, stirring
occasionally. Arrange bananas in a warmed
serving dish, spoon over remaining sauce.
Place rum into clean cooking vessel and
heat on No. 1 for 2 to 3 minutes. Pour rum
over bananas and carefully ignite. Serve
immediately with ice cream or whipped
cream.
28
Stirred Custard
Makes 4 to 6 servings
1 tablespoon cornflour
2 ½ cups milk
1 egg, lightly beaten
1 tablespoon sugar
1 teaspoon butter
1 teaspoon vanilla essence
Nutmeg
Blend cornflour with
to cooking vessel with remaining milk, egg,
sugar, butter and vanilla. Stirring constantly,
heat to boiling on No. 5 and cook for 1
minute. Pour custard into a warmed jug
or individual serving dishes. Sprinkle with
nutmeg.
cup of the milk; add
½