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2
Slice the stem ginger thinly and put into the bottom of the
ramekins, then spoon 1 tbsp stem ginger syrup into each ramekin
to cover the base.
3
In a mixing bowl, cream together the butter and sugar until light
and fluffy. Gradually beat in the egg, then stir in the vanilla extract.
4
Sieve in the flour, ginger and salt and fold in the flour with a metal
tablespoon. Stir in the mashed banana.
5
Spoon the creamed mixture into each ramekin and level the tops.
Cover tightly with pieces of greased foil.
6
Put the ramekins in the Rear Container.
7
Position the Dividing Wall in the Front Container then prepare the
sauce: Put the butter, sugar and golden syrup in the Small Pot
and place in one compartment. Cover both Containers with the
Lids.
8
Set time for puddings using the sauce preset (30 minutes) and
adjust to 35 minutes. Set the time for the sauce using the sauce
preset (30 minutes) and press the Start/Pause Button.
9
When ready remove the ramekins from the Rear Container using
oven gloves and run a knife around the ramekin edge to loosen
the puddings. Then put a side plate over the top of each pudding
and invert. Put the plate on the work surface and very carefully
remove the ramekin.
10
Stir the sauce thoroughly and spoon over each pudding. Serve
warm with ice cream or custard.
Chocolate Fondant
Preparation time: 15 minutes
Cooking time: 17 minutes plus 2 minutes resting
Serves: 2
Ingredients:
•
50g unsalted butter,
plus a little extra for greasing
•
½ tbsp cocoa
•
50g dark chocolate
(85% cocoa)
•
1 medium egg and 1 egg yolk
•
50g caster sugar
•
1 level tbsp plain flour
To Serve:
•
Cream or ice cream
Method:
1
Grease the inside of two 200ml pudding moulds or ramekins.
2
Put the cocoa into one mould and evenly coat the sides and base,
then tip into the other mould and repeat.
3
Put the butter and chocolate into a heatproof bowl and melt over
a pan of simmering water. Don't allow the bottom of the bowl to
touch the water. Stir occasionally then leave to cool.
4
Put the egg, egg yolk and sugar into a mixing bowl and whisk on
high speed for 3½ -4 minutes until pale in colour and thickened
enough to hold the trail of the whisk.
5
With a spatula, gently fold in the chocolate and butter mixture and
then fold in the flour.
28
6
Divide the mixture between the two moulds and place in the Rear
Container. Cover the Container with the Lid.
7
Set the time using the sauce preset (30 minutes) and adjust to 17
minutes. Press the Start/Pause Button.
8
When ready remove the moulds from the Intellisteam container
using oven gloves and leave to rest for 2 minutes on the work
surface. Then put a side plate over the top of the fondant and
invert. Put the plate on the work surface and very carefully remove
the mould. Serve warm with cream or ice cream.
Soft Berry Compote
Preparation time: 5 minutes
Cooking time: 11 minutes
Serves 2
Ingredients:
•
100g blueberries
•
100g strawberries, hulled and halved lengthways
•
100g blackberries
•
100g raspberries
•
1 level tbsp caster sugar
To Serve:
•
Crème fraiche, ice cream or fresh cream
Method:
1
Put the fruit in the Rice Tray and sprinkle on the sugar.
2
Place in the Rear Container and cover the Container with the Lid.
3
Set the time using the leaf and pod preset (16 minutes) and adjust
to 11 minutes. Press the Start/Pause Button.
4
When ready gently spoon the juices over the fruit.
5
Serve warm or cold with crème fraiche, ice cream or cream.
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