Russell Hobbs 20200-56 Instructions And Warranty page 12

Directions
Grease a large pudding bowl and dust with caster sugar. Melt the chocolate in a small
bowl over a saucepan of hot water. Combine pecan nuts, breadcrumbs and flour. Beat
butter until fluffy, add chocolate, yolks and half the sugar, continue to beat until smooth.
Clean beaters thoroughly-whisk egg whites until stiff, gradually adding remaining sugar.
Fold the egg mixture into the butter mixture, also add the flour mixture and fold lightly to
combine. Place mixture in prepared bowl. Cover with foil and secure. Lower into a
saucepan of boiling water-half way up sides of bowl and steam for 45-50 minutes.
Almond fingers
-225g butter
-2 cups caster sugar
-1 teaspoon almond essence
-1 egg
-3 cups plain flour
-1 teaspoon baking powder
Topping
-1 egg white, beaten with 2 tablespoons caster sugar
-1/2 cup chopped almonds
Directions
Cream butter and sugar for 5 minutes, or until light and fluffy. Add essence and egg,
beating until combined.
Add sifted flour and baking powder and working with your hands form a smooth dough.
Roll out to 5mm thick, cut into finger shapes. Place on an oven tray. Bake at 150ºC for
15 minutes. Remove from oven. Brush with beaten egg white and sugar and sprinkle
with almonds. Return to oven for 5 minutes. Allow to cool on tray.
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