43
D
ESSERTS
P
ECAN PIE
SERVES 4-6
1 To prepare pastry combine the flours and rub in
the butter until mixture resembles fine
breadcrumbs. Add enough cold water to make a
soft but not sticky dough.
2 Line a greased 25.4cm (10") flan dish with pastry.
Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla
essence together until smooth. Pour over nuts.
4 Place on the low rack, use sequence programming
to cook on 30P (MEDIUM LOW) for 14 minutes,
then on DUAL GRILL, 30P (MEDIUM LOW) for 5-
6 minutes until golden brown.
pastry:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
filling:
225g (8oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence
Variation:
Pecan nuts can be substituted with walnuts.
1
Place raspberries, apples, sugar and crème de
cassis in a 1.5 litre (2
1
/
2
pint) casserole dish, mix
well. Heat on 100P (HIGH) for 6 minutes, stir every
minute. Put to one side whilst preparing crumble.
2 Rub the butter into the flour until mixture
resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.
3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL, 30P
(MEDIUM LOW) for 6 minutes.
filling:
225g (8oz) raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g (2oz) brown sugar
15ml (1tbsp) Crème de Cassis (optional)
crumble:
75g (3oz) butter
125g (5oz) plain flour
50g (2oz) ground almonds
75g (3oz) caster sugar
50g (2oz) toasted flaked almonds
ASPBERRY, APPLE & ALMOND CRUMBLE
SERVES 4-6
R
Top with toasted flaked almonds to serve.
SERVES 4-6
1 Place the dates in a large bowl, add the boiling water,
bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.
2 Cream butter and sugar together in a separate
bowl until light and fluffy, beat in the eggs. Fold in
the flour and dates, mix well . The resulting
mixture will be sloppy. Grease and line the base
of a 1.2 litre (2 pint) pudding basin with kitchen
paper, pour in the pudding mixture.
3
Place on turntable, cook on 50P (MEDIUM) for 12-13
minutes until a skewer comes out clean.
4 Pour the sauce over the pudding. Serve hot.
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (
3
/4tsp) bicarbonate of soda
2.5ml (
1
/2tsp) vanilla essence
10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut sauce.
(see page 50)
TICKY TOFFEE PUDDING
S
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