Traditional Bread & Butter Pudding; Roasted Bananas With Hazelnut Crust - Prima Superchef Millenium PSC002 User Manual

Using a fine grater, grate the zest of the oranges into a bowl. Peel the
oranges and divide into segments, and arrange in the bottom of a greased pie
dish. Sprinkle the grated zest and brown sugar over the slices.
Cream the margarine and castor sugar. Beat the eggs and add to the mixture
a little at a time, stirring to make sure the mixture does not curdle. Make sure
the baking powder and cocoa powder are well stirred into the flour, sieve on
top of mixture and fold in with a metal spoon. Spread the mixture on top of
the orange slices.
Bake for 30-35 minutes or until cake is done (test with metal skewer) in
Superchef pre-heated to 180 C.
ALTERNATIVE: The cake mix above can be used to make chocolate cake –
bake in 22.5 (9") tin for 35 to 40 minutes or until skewer comes out clean, cool
and top with melted chocolate.
TRADITIONAL BREAD & BUTTER PUDDING
6 thin slices white bread
½ cup currants or sultanas
1 tablespoon castor sugar
550ml (1 pt) milk
Spread the slices lightly with butter. Cut 3 slices in half diagonally and the
remainder into 4 small squares. Arrange the triangles round the sides of an
oven proof dish with the points sticking up. Arrange half the remaining bread
in the dish, sprinkle with half the dried fruits and 30g (1½oz) of the brown
sugar. Layer the remaining bread and dried fruits in the dish. Whisk the
castor sugar, eggs and milk together and pour the mixture over the bread.
Sprinkle with spices and allow to stand for 30 minutes. Place dish on low
rack in Superchef preheated to 220 C and bake at 170 C for approximately
35 to 40 minutes until set and lightly browned. Sprinkle with the remaining
sugar before serving.

ROASTED BANANAS WITH HAZELNUT CRUST

4 firm bananas
¼ cup water
1 teaspoon lemon juice
Peel and slice bananas lengthwise. Place one layer of bananas in oven-proof
casserole. Drizzle honey and water over bananas. Sprinkle with mace and
lemon juice. Put casserole on low or medium rack and roast at
160 C for 15 minutes. Meanwhile, toast hazelnuts by tossing them in a dry
skillet until golden brown and then set to one side.
Superchef Superchef
Superchef Superchef
60g (2½oz) butter
¼ cup demerara/brown sugar
2 large eggs or 3 small
1 teaspoon cinnamon/nutmeg
2 tablespoons honey
1 teaspoon ground mace
¼ cup chopped hazelnuts
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