Wild Berry Shortcake Flan

Recipes.

60g butter, softened

1/3 cup caster sugar

1 teaspoon vanilla extract

1 tablespoon custard powder

1 egg, beaten

1 cup self raising flour, sifted

1 cup cream, whipped

250g fresh or frozen berries

1/2 cup wild berry jam

1.Preheat oven to 170°C. Grease and flour flan tin.

2.In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and 2 tablespoons water. Mix in flour.

3.Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Loosen the edges with a small knife, cool slightly before turning out onto cake rack.

4.Once the shortcake is cool, fill the centre with the whipped cream and chill.

5.Meanwhile heat the jam in a small saucepan until warm and dip berries a few at time into the warmed jam. Pile the berries into the centre of the shortcake. Drizzle over any remaining jam. Chill before serving.

Heavenly Rich Chocolate Mousse

250g rich dark chocolate, melted 300ml light thickened cream, whipped

7g sachet gelatine, melted in 125ml boiling water, cooled

2 egg whites

1.Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.

2.In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.

3.Immediately pour into 4 x 1cup ramekins. Refrigerate until firm.

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Sunbeam SM6210, SM6100, SM8310 manual Wild Berry Shortcake Flan, Heavenly Rich Chocolate Mousse

Models: SM6210 SM8310 SM6100

Recipes.