p78 8/15/06 4:20:16 PM

RECIPES

Serv

50g margarine

150g brown sugar

15ml (1 tbsp) instant coffee powder 3 eggs (medium)

300g milk chocolate, broken in pieces

25g plain flour

100g chopped pecan nuts

225g shortcrust pastry 7.5ml (11/2 tsp) rum extract 284ml whipping cream, whipped

Serv

FILLING:

225g raspberry, fresh or frozen

2 eating apples, peeled and thinly sliced

50g brown sugar

15ml (1 tbsp) Crème de Cassis (optional)

CRUMBLE:

75g margarine

125g plain flour

100g ground almonds

75g caster sugar

50g toasted flaked almonds, to decorate

Serves

450ml (3/4 pint) milk

150ml (1/4 pint) double cream 6 eggs (medium), beaten 100g demerara sugar

2.5ml (1/2 tsp) grated nutmeg 175g mixed dried fruit

50g walnut, chopped

325g thick white sliced bread, buttered

25g demerara sugar to sprinkle

COFFEE & CHOCOLATE TORTE

1In a large bowl, beat together the margarine, sugar and coffee until blended. Gradually add the eggs, beating well after each addition.

2Place the chocolate in a small bowl and heat on 50% for 2 to 3 minutes until melted, stir 2 - 3 times.

3Mix the chocolate, flour and pecan nuts into the coffee mixture until smooth.

4Line a greased 20cm (8”) flan dish with the pastry, spoon the filling into the pastry base.

5Place on the low rack and cook on DUAL CONVECTION, 180ºC, 30% for 20 minutes.

6Fold the rum extract into the whipped cream and serve with the Torte.

RASPBERRY, APPLE & ALMOND CRUMBLE

1Place raspberry, apple, sugar and crème de cassis in a 1.5 litre (21/2 pint) casserole dish, mix well.

2Heat on 100% for 8 minutes, stir every minute. Put to one side whilst preparing crumble.

3Rub the margarine into the flour until mixture resembles fine breadcrumbs, stir in the ground almonds and caster sugar.

4Spoon the crumble evenly on top of the fruit.

5Place on the low rack, cook on DUAL GRILL, 30% for 6 - 8 minutes.

Top with toasted flaked almonds to serve.

BREAD & BUTTER PUDDING

1Mix milk, cream, eggs, sugar and nutmeg in a bowl.

2In a separate bowl mix the dried fruit and walnut.

3Preheat the oven to CONVECTION 200ºC.

4Place a layer of bread, buttered side up on the bottom of a greased 2.5 litre (approx. 4 pint) casserole dish. Sprinkle with the dried fruit mixture and add a little of the milk mixture. Repeat this process for the remaining ingredients, finishing with a layer of bread and reserving

enough milk mixture to cover. Sprinkle with demerara sugar.

4Place on the low rack, bake on DUAL CONVECTION, 200ºC, 30% for 30 minutes until set, golden brown and crispy.

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Sharp R-98STM-A Top with toasted flaked almonds to serve, Crumble, Coffee & Chocolate Torte, Bread & Butter Pudding
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