RECIPE
Ricotta Pancakes
Makes 6 to 8
ingredients
3 eggs
7 oz/200g fresh ricotta
2⁄3 - ¾ cup/175ml milk
¾ cup/180ml self rising flour
1 ½ teaspoons/7.5ml baking powder
3 tablespoons/45ml granulated sugar Unsalted butter for greasing frying pan Fresh berries, to serve
Maple syrup, to serve
method
1.Place eggs, ricotta cheese, milk, flour, baking powder and sugar into blender jug. Place lid on blender jug.
2.Select 1/SNOW setting, blend for 10 seconds. Scrape sides down if necessary then blend for a further 5 seconds on Speed 1/SNOW. Do not over process.
3.Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.
4.Spoon about 3 tablespoons of the mixture into pan and cook until golden brown on both sides.
5.Serve with fresh blueberries and maple syrup.
TIP
For berry pancakes pour mixture into pan; top with several fresh berries before flipping over and cooking other side.
Individual Sticky Date Pudding with Caramel Sauce
Serves 8
ingredients
7 oz/200g dried dates, coarsely chopped
1 teaspoon/5ml baking soda
1 ¼ cups/300ml boiling water
2 oz/60g butter, softened
1 cup/250ml firmly packed brown sugar
1 cup/250ml self rising flour
2 eggs, lightly beaten
Butterscotch sauce
1 ¼ cup/250ml firmly packed brown sugar
1 cup/175ml heavy cream
4 oz/100g butter
method
1.Preheat oven to 350°F/180°c. Grease 8 muffin holes with a 1/3 cup/80ml capacity.
2.Place dates, baking soda and boiling water into the blender jug. Place the lid on jug and stand for 5 minutes until cool.
3.Add butter and sugar, place lid on jug and PULSE
Scrape down sides of jug if necessary.
4.Divide mixture evenly between 8 holes of the muffin tray and bake for about
20 minutes or until cooked when tested with a wooden toothpick. Remove from oven and stand for 5 minutes before placing on cooling rack. Serve warm.
5.Serve puddings with caramel sauce. To make sauce, combine all ingredients in a saucepan and cook, stirring, over a low heat until combined.
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BBL605XL_IB_A11_FA.indd 29 | 9/08/11 10:20 AM |
