Russell Hobbs 20200-56 Instructions And Warranty page 14

Directions
Cream the butter and sugar until creamed. Add egg and continue to beat until light and
fluffy. Reduce speed: add pineapple, flour and milk, mixing only until combined. Place
mixture in a greased pudding bowl and cover with 2 thicknesses of greaseproof paper
and secure with a string. Place in a dish of water. Bake in a pre-heated 180ºC oven for
45-50minutes. Serve with vanilla ice cream garnished with toasted shredded coconut.
Scones
-60g butter or margarine
-2 cups self-raising flour
-1 teaspoon salt
-1 cup sour cream
Directions
Place butter into mixing bowl, beat until soft. Add half the flour and mix well. Add
remaining flour, salt, milk and sour cream. With dough hooks mix to soft dough. Turn
dough onto a floured board and knead lightly. Cut into rounds and place on a lightly
floured oven tray. Bake in a preheated 200ºC oven for 12 minutes.
Wholemeal Fruit Scones
-60g butter or margarine
-1 cup wholemeal self-raising flour
-1 cup self-raising flour
-125g raisins, sultanas or chopped dates.
-1 cup cream
-1 egg beaten
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