14
Method:
1 P
lace a little oil or lard into each of the bun tin recesses and place
in the fan oven set to 210°C / Gas Mark 7.
2 Place the milk and egg into the Jug. Immediately add the flour and
salt and fit the lid.
3 Press preset button.
4 Pour into a measuring jug and leave to stand for 30 minutes.
5 Pour the batter into each of the bun tin recesses, filling almost to
the top. Place into the oven for approx. 20 minutes until well risen &
golden. Serve immediately.
Ingredients:
• 2
25ml semi skimmed milk
• 1 medium egg
• 75g plain flour
• ¼ level tsp salt
• A little sunflower oil or lard
Individual Yorkshire Puddings
Preparation time: 5 minutes (plus 30 minutes standing).
S
etting: Dips & Sauces
Yield: 300ml
Serves: 4-6
C
ooking time: 20-25 minutes
Method:
1 Place the fruit in the jug, fit the lid and press preset button.
2 Add the lemon juice and then the sieved icing sugar into the jug, fit
the lid and pulse (4 times or for about 20 seconds) until evenly
blended.
3 Whip the double cream with a balloon whisk or mixer until soft
peaks form. Lightly fold the fruit puree into the cream, until evenly
mixed then pour into a freezer container and freeze uncovered until
icy at the edges and slushy. (2-3 hours)
4 Turn sides to centre with a fork and stir to a creamy consistency.
5 Freeze uncovered for several hours without stirring.
6 To store cover the container with a lid.
Ingredients:
• 250g raspberries
• 125g strawberries,
hulled and halved
• 75g blueberries
• 225g icing sugar, sieved
• 1 tbsp lemon juice
• 300ml double cream
Summer Fruit Ice cream
Preparation time: 10 minutes
Setting: Dips & Sauces
Freezing time: overnight
Serves: 8
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