Kenwood MX320 series, MX310 series manual gingerbread, raspberry streuselkucken, recipes

recipes

gingerbread

serves 8

300g (10oz) plain flour 10ml (2tsp) ground ginger 5ml (1tsp) mixed spice 2.5ml (1⁄2 tsp) baking powder

7.5ml (11⁄2 tsp) bicarbonate of soda 100g (4oz) butter

50g (2oz) treacle

150 g (5oz) golden syrup

100g (4oz) light brown muscovado sugar 150ml (1⁄4 pint) milk

2 eggs

100g (4oz) drained stem ginger in syrup, thinly sliced

30ml (2tbsp) stem ginger syrup or warmed golden syrup, to serve

1Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake tin. Sift the flour, ground ginger, mixed spice, baking powder and bicarbonate of soda into the bowl.

2Place the butter, treacle, golden syrup and sugar in a small saucepan and heat gently, stirring occasionally, until butter is melted.

3Using the beater on speed 1, mix the melted mixture, milk, eggs and 75g (3oz) of stem ginger into the dry ingredients until well combined. Pour into the prepared tin and sprinkle over the remaining stem ginger.

4Bake for 1-11⁄4hours, or until risen and just firm. Leave to cool in the tin for 10 minutes and turn out onto a wire rack and allow to cool completely. Cut into 8 pieces. Serve drizzled with a little of the stem ginger syrup or warmed golden syrup.

raspberry streuselkucken

serves 6-8

250g	(9oz) self-raising flour	75g (3oz) ground almonds
5ml (1tsp) ground cinnamon		1 egg
175g	(6oz) butter, softened	350g (12oz) raspberries
100g	(4oz) caster sugar	5ml (1tsp) cornflour

1Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 23 cm (9inch) round cake tin. Place the flour, cinnamon and butter in the bowl, using the beater on speed 1 mix together until the mixture starts to stick together.

2Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over mix.

3Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the beater mix to a dough.

4Transfer to the prepared tin and using a metal spoon and fingers press over the base and about 2.5cm (1 inch) up the sides of the tin.

5 Toss together the raspberries and cornflour and place in the tin.

6Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden. Leave to cool for the 30 minutes and then remove from tin and place on a wire rack to cool.

10