Sunbeam WW4300 manual Deep Fried Scones, Tropical Fruit Flambé, Peaches Jubilee

Recipes continued

3.Cut bananas in half lengthways then in half crossways. Dip bananas in batter and gently drop into hot oil. Deep fry until lightly browned and crisp.

4.Drain on absorbent paper, dust with icing

sugar or alternatively serve hot with ice cream.

Deep Fried Scones (Serves 15)

30g butter or margarine

1-11/2cups self-raising flour 1/2 teaspoon salt

3/4 cup milk Raspberry jam Oil for deep frying

1.Using electric beater cream butter until soft. Add flour and salt and mix by hand until crumbly; gradually add milk.

2.Turn mixture onto a floured board and knead lightly. Press dough out to a 1cm thickness; cut out rounds with a scone cutter.

3.Make a small slit in each scone and fill with jam. Pinch together to close slit.

4.Heat oil in Wok on setting 10. Fry scones until golden brown and drain on absorbent paper. Sprinkle with sugar if desired, and serve immediately.

Tropical Fruit Flambé (Serves 4)

60g butter

3 bananas

450g can pineapple pieces

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

2-3 tablespoons rum Whipped cream

1.Heat wok to setting 7. Peel bananas, cut into 2.5cm slices. Place into frypan with drained pineapple. Sprinkle with sugar and cinnamon. Cook for 5 minutes.

2.Add heated rum, turning fruit occasionally until warmed through and tender.

3.Serve hot with cream or ice cream.

Peaches Jubilee (Serves 6)

800g can sliced peaches

2 teaspoons cornflour

2 tablespoons cold water

1/2 cup Kirsch or brandy

1.Heat Wok to setting 10. Strain peach syrup into Wok and bring to the boil. Blend cornflour and water together and stir into peach syrup, cook until thickened.

2.Add peaches and cook for 5 minutes. Pour in Kirsch, allow to heat for a few seconds. Serve with ice cream.

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