Desserts
Choux Pastry
125g butter or margarine
1 ¼ cups cold water Pinch salt
1 ¼ cups plain flour
4 large eggs, lightly beaten
Preheat oven to 220°C (425°F)
Place butter, water and salt into cooking vessel; heat to boiling on No. 5. Reduce heat to Simmer; add flour, all at once, beating well with a wooden spoon until mixture forms a ball which cleans the side of the vessel. Turn power off, cool for 5 minutes. Add beaten eggs gradually to flour mixture, beating well after each addition. (For use as sweet buns, add 1 tablespoon sugar and ½ teaspoon vanilla essence.) Spoon or pipe to required size on a greased baking tray.
Bake for 20 to 30 minutes, depending on size. Fill as desired.
Jamaican Bananas
Makes 4 to 6 servings
125g butter or margarine
½cup brown sugar
½cup orange juice
½cup dark rum
8 small bananas, peeled Ice cream or whipped cream
Melt butter in cooking vessel on No. 1; add sugar and orange juice. Stir until sugar is dissolved. Add bananas. Simmer bananas for 5 to 8 minutes, stirring occasionally. Arrange bananas in a warmed serving dish, spoon over remaining sauce. Place rum into clean cooking vessel and heat on No. 1 for 2 to 3 minutes. Pour rum over bananas and carefully ignite. Serve immediately with ice cream or whipped cream.
Stirred Custard
Makes 4 to 6 servings
1 tablespoon cornflour
2 ½ cups milk
1 egg, lightly beaten
1 tablespoon caster sugar
20g butter, softened
1 teaspoon vanilla essence Nutmeg
Blend cornflour with ½ cup of the milk; add to cooking vessel with remaining milk, egg, sugar, butter and vanilla. Stirring constantly, bring to a simmer on No. 5 and cook for
1 minute. Pour custard into a warmed jug or individual serving dishes. Sprinkle with nutmeg.
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