Hotpoint 6665, 6666 manual Puddings and Desserts, Almond Eve’s Pudding, Creme Caramel

Puddings and Desserts

Ingredients

385 g (13 oz) can apple slices

100 g (4 oz) margarine

100 g (4 oz) light muscovado sugar

2 eggs

50 g (2 oz) ground almonds

50 g (2 oz) self raising flour

5 ml (1 tsp) ground mixed spice

60 ml (4 tbsp) flaked almonds

Ingredients

150 ml (1/4 pt) water

100 g (4 oz) caster sugar

3 eggs

3 ml (1/2 tsp) vanilla essence

30 ml (2 tbsp) caster sugar

300 ml (1/2 pt) cold milk

Ingredients

200 g (7 oz) fresh dates, stoned and finely chopped

175 g (6 oz) self-raising flour

5 ml (1 tsp) baking powder

5 ml (1 tsp) vanilla essence

15 ml (1 tbsp) Camp coffee essence

100 ml (31/2 fl. oz) milk

75 g (3 oz) butter

150 g (5 oz) caster sugar

2 eggs lightly beaten

Butterscotch sauce

45 g (13/4 oz) butter

120 ml (8 tbsp) soft brown sugar

200 ml (7 fl. oz) whipping cream

15 ml (1 tbsp) vanilla essence

Almond Eve’s Pudding Serves 4

Dish: 22 cm (81/2”) Pyrex® or microwave safe dish

1.Arrange the apple slices in the base of the dish.

2.Beat together the remaining ingredients except the flaked almonds until smooth.

3.Spread over the top of the apples and sprinkle with flaked almonds.

4.Cook on MEDIUM power for 8-9 mins or until cooked. Test with a skewer to ensure the middle is cooked.

Creme Caramel Serves 4

Dish: 15 cm (6”) souffle dish

1.Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins. or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has caramelised, keeping a close watch as it can burn easly: CAUTION - Remove from oven very carefully using oven gloves (the base will be extremely hot) and cool.

2.Beat eggs, essence, caster sugar and milk together and strain over caramel.

3.Cook on SIMMER power for 14-16 mins. or until starting to set around edge of dish. The custard will continue to set on cooling. Refrigerate for several hours before turning out.

N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4 individual 9 cm (31/2”) ramekins. Cook the sugar solution for approx. 10-12 mins. on HIGH power then cook the custards for approx. 11-13 mins. on SIMMER power.

Date Puddings and Butterscotch Sauce Serves 6

Dish: 6 Individual microwave proof moulds

1.Pour 175 ml (6 fl. oz) boiling water over the chopped dates and set aside to cool.

2.Sift together flour and baking powder. Add vanilla and coffee essence to the milk.

3.Cream the butter and sugar until light and fluffy. Add eggs a little at a time.

4.Fold in the flour and flavoured milk, then pour in the date mixture.

5.Place in six moulds. Cook on HIGH power for 7 mins. and leave to stand for 10 mins.

Sauce

1.Place butter in a large jug and cook on HIGH power for 45 sec. to 1 minute, or until bubbling.

2.Add sugar and stir until it has dissolved cooking for 1 minute at a time on HIGH power. Continue to cook until liquid is foaming and bubbling 30 sec. at a time on HIGH power.

3.Slowly pour in the cream and bring to the boil on HIGH power for 2-3 mins. Add essence. Stir, continue to boil on HIGH power 30 sec. at a time until it starts to thicken.

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