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R-757M New CkBk
Downloaded from:
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27/02/2003
Serves 4 - 6
PASTRY:
125g plain flour
100g plain wholemeal flour
125g margarine
cold water to mix
FILLING:
200g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g margarine, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence
Serves 4 - 6
FILLING:
225g raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds (see tip, page 49)
Serves 4 - 6
175g stoned dates, chopped
200ml (7 fl.oz) boiling water
3
3.75ml (
/
tsp) bicarbonate of soda
4
1
2.5ml (
/
tsp) vanilla essence
2
10ml (2 tsp) instant coffee dissolved in a
little water
75g margarine
125g caster sugar
2 eggs (medium), beaten
175g plain flour
1 quantity of toffee & walnut sauce
(see page 59).
15:10
Page 53
RECIPES
P
ECAN PIE
1 To prepare pastry combine the flours and rub in the
margarine until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.
2 Line a greased 25cm (10") flan dish with pastry and
prick the base. Place on the turntable and cook on
50P for 10 minutes
3 Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, margarine, eggs and vanilla
essence together until smooth. Pour over nuts.
4 Place on the low rack, use sequence programming to
cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown.
Pecan nuts can be substituted with walnuts.
R
,
ASPBERRY
APPLE
1 Place raspberries, apples, sugar and crème de cassis
in a 1.5 litre (2
2 Cook on 100P for 6 minutes, stir every minute.
Put to one side whilst preparing crumble.
3 Rub the margarine into the flour until mixture
resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.
4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30P for
5 minutes 30 seconds.
Top with toasted flaked almonds to serve.
S
TICKY TOFFEE PUDDING
1 Place the dates in a large bowl, add the boiling water,
bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.
2 Cream margarine and sugar together in a separate
bowl until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well. The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture.
3 Place on turntable, cook on 50P for 12 - 13 minutes
until a skewer comes out clean.
4 Pour the sauce over the pudding. Serve hot.
53
&
ALMOND CRUMBLE
1
/
pint) casserole dish, mix well.
2
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