Breville BSC400 Desserts, Lemon and lime Delicious pudding, Chocolate malt Self-saucing pudding

Desserts

Desserts continued

Lemon and lime
	8
delicious pudding

180g butter

11⁄2 cups caster sugar

2⁄ 3 cup self-raising flour, sifted

11⁄2 tablespoons grated lemon rind

11⁄2 tablespoons grated lime rind

1⁄4 cup lemon juice

1⁄4 cup lime Juice

4 x 60g egg yolks

11⁄2 cups milk

4 x 60g egg whites

Sifted icing sugar, for serving Thickened cream, for serving

1.Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour, lemon rind, lime rind, lemon juice and lime juice.

2.Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks form, fold into batter.

3.Pour batter into lightly-greased pudding bowl. Ensure the pudding bowl is a suitable size and type to fit the removable crockery bowl. Cover with aluminium foil and secure with kitchen string.

4.Place 1-2 cups water into the removable crockery bowl. Add prepared pudding bowl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the steaming process.

5.Spoon pudding onto serving plates, dust with icing sugar and a swirl of cream.

Pudding can be served hot or cold.

A 2.5 litre heatproof pudding bowl suitable

to fit the shape of the removable crockery bowl is required for this recipe.

Note

Individual christmas puddings 6

100g butter, softened

1⁄2 cup brown sugar

1 tablespoon golden syrup

2 x 60g eggs

11⁄2 cups (375g) self-raising flour, sifted 1 teaspoon cinnamon

1/3 cup milk 1/3 cup brandy

1⁄2 cup (100g) mixed dried fruit

1⁄2 cup (100g) finely chopped dates

1.Cream butter, sugar and golden syrup, beat in eggs one at a time. Fold in flour, cinnamon, milk, sherry and fruits.

2.Spoon mixture into 6 x 1-cup well-greased and base-lined heat-proof containers, allowing 1cm from the top for rising. Cover each container with 1 round of greaseproof paper and 2 rounds of foil cut sufficiently wide to overlap the container. Secure the paper and foil around the container using kitchen string.

3.Place suitable sized trivet in removable crockery bowl and place prepared containers onto trivet. Carefully pour in sufficient water to come half way up the sides of the pudding containers.

4.Cover with lid and cook on Low 4-6 hours or High 2-3 hours. Maintain water level by adding boiling water if required.

5.At end of cooking, carefully remove each pudding container, wipe dry and remove string, paper and foil.

6.Turn out puddings by inverting onto individual serving plates, serve hot with brandy custard and fresh dates.

Chocolate malt
	8
self-saucing pudding

11⁄2 cups self-raising flour

11⁄2 cups plain flour

11⁄2 teaspoons baking flour

1⁄3 cup cocoa powder

1⁄3 cup malted milk powder

11⁄2 cups caster sugar

11⁄2 cups milk

3 x 60g eggs, lightly beaten

Sauce

150g dark chocolate, melte

3 cups hot water

2 tablespoons butter

11⁄2 cups brown sugar, firmly packed

1⁄3 cup cocoa powder

1⁄4 cup cornflour Water, for steaming Thickened cream, for serving

Extra malted milk powder, for serving

1.Sift self-raising flour, plain flour, baking powder, cocoa and malted milk powder into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Pour batter into the lightly greased heatproof pudding bowl. Ensure the heatproof bowl is a suitable shape and type to fit the removable crockery bowl. Set aside.

2.Stir chocolate, water and butter in a saucepan over a low heat until chocolate and butter melt.

3.Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hot chocolate mixture. Mix well. Spoon chocolate sauce over batter in the heatproof pudding bowl. Cover with aluminium foil and secure with kitchen string.

4.Place 1-2 cups water in the removable crockery bowl. Add prepared pudding bowl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the steaming process.

5.Spoon pudding onto serving plates, drizzle with Chocolate Sauce and cream, dust with extra malted milk powder.

Serve hot.

A 2.5 litre heatproof pudding bowl suitable

to fit the shape of the removable crockery bowl is required for this recipe.

Note

R18 R19