Recipes continued
Sticky Toffee Pudding
200g pitted dates, chopped
1 ½ teaspoons baking powder ¹/³ cup boiling water
125g butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 ½ cups plain flour ¼ cup milk
1.Place the dates, baking powder and boiling water in a bowl. Set aside for 10 minutes.
2.Preheat oven to moderate (180°C/160°C
3.Using the Scrapemaster™ spatula beater, mix the butter and sugar on medium speed
Add the flour, milk and date mixture. Mix on medium speed
4.Spoon mixture into prepared pan and bake for 40 minutes or until cooked when tested.
5.Serve pudding with warm toffee sauce (see following recipe).
Toffee Sauce
200g butter
1 cup pure cream
1 cup firmly packed brown sugar
1.Place all ingredients in a small saucepan. Stir over medium heat until melted and combined. Simmer for 3 minutes.
Lemon Thyme and Cheese Focaccia Makes: 2
200mls
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
1 teaspoons salt
1 ½ tablespoons (30mls) olive oil
1 tablespoon finely chopped fresh lemon thyme
½cup grated cheddar cheese 1 tablespoon milk
Sea Salt flakes
1.Combine the water, sugar and yeast in a jug; stir to combine. Cover mixture and place in a warm area for about 10 minutes until the mixture is frothy.
2.Place the flour and salt in the Stainless Steel Mixing Bowl. Add the yeast mixture and olive oil. Using the Dough Hook, mix on low speed
3.Remove dough from the bowl. Lightly grease the bowl and return dough. Cover; allow to rise in a warm area for about 1 hour or until doubled in size.
4.Preheat oven to moderately hot (200°C/180°C
5.Punch the dough with your fist to knock out the air. Cut the dough in half. Roll each piece on a lightly floured surface into a 20 x 25cm rectangle. Place on prepared trays. Sprinkle thyme and cheese over each focaccia, leaving a 1cm border. Brush borders with a little water, then fold in half to make 2 long rectangles. Press edges
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