Breville BFP800 manual Individual Sticky Date Pudding with Butterscotch Sauce, Lemon Tart

RECIPES

Individual Sticky

Date Pudding with

Butterscotch Sauce

Makes 12

INGREDIENTS

200g dried dates, coarsely chopped

1 teaspoon bicarbonate soda

1 ¼ cups (310ml) boiling water

60g butter, softened

1 cup (220g) firmly packed brown sugar

1 (150g) cup self raising flour

2 eggs lightly beaten

Butterscotch Sauce

1 ¼ cups (275g) firmly packed brown sugar

1 cup (250ml) pouring cream

125g butter

METHOD

1.Preheat oven to 180°c. Grease 8 holes of a 1⁄3 cup capacity muffin tray.

2.Place dates, bicarbonate soda and boiling water into a heat proof bowl and stand for 5 minutes.

3.Insert Quad blad into processor bowl. Add date mixture, butter and sugar and PULSE 2-3 times. Add remaining ingredients and PULSE mixture until just combined. Do not over process. Scrape down sides of bowl if necessary.

4.Divide mixture evenly between 8 holes of the muffin tray and bake for about

25 minutes or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack. Serve warm.

Serve puddings with butterscotch sauce.

To make butterscotch sauce,

1.Combine all ingredients in a saucepan and cook, stirring, over a low heat until combined.

Lemon Tart

Serves 8

INGREDIENTS

Sweet Shortcrust pastry

1 ½ cups (225g) plain flour

1⁄3 cup (55g) icing sugar mixture

125g butter

1- ½ tablespoons iced water Lemon filling

3 lemons

5 x 60g eggs

1 cup (220g) caster sugar 200ml cream

METHOD

1.Insert Quad blade into processor bowl. Add flour, icing sugar and butter. Place lid on bowl. Process until well combined; add water, ½ tablespoon at a time and process until mixture forms a ball.

2.Remove pastry from bowl onto a clean surface and shape into a flat disk. Cover pastry and refrigerate for 30 minutes.

3.Grease a 24cm round loose-based flan tin. Roll pastry, between two sheets of baking paper, large enough to line tin. Carefully lift pastry into tin and press into sides; trim edges. Cover and refrigerate for 30 minutes.

4.Preheat oven to 200°c. Place tin on oven tray; line tin with baking paper then fill with baking beans. Bake for 10 minutes then remove beans and paper and cook in oven for a further 10 minutes or until pastry is lightly browned; remove from oven and reduce heat to 160°c.

5.Remove rind from lemons; reserve. Juice lemons. Combine rind, juice and remaining filling ingredients and whisk until well combined. Carefully pour into pastry case and bake for about 35 minutes or until set. Cool completely before serving.

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