85
RECIPES
Serves 6 - 8
50g margarine
150g brown sugar
15ml (1 tbsp) instant coffee powder
3 eggs (medium)
300g milk chocolate, broken in pieces
25g plain flour
100g chopped pecan nuts
225g shortcrust pastry
7.5ml (1
1
/2 tsp) rum extract
284ml whipping cream, whipped
COFFEE & CHOCOLATE TORTE
1 In a large bowl, beat together the margarine, sugar and coffee
until blended. Gradually add the eggs, beating well after each
addition.
2 Place the chocolate in a small bowl and heat on 50% for 2 to
3 minutes until melted, stir 2 - 3 times.
3 Mix the chocolate, flour and pecan nuts into the coffee
mixture until smooth.
4 Line a greased 20cm (8”) flan dish with the pastry, spoon the
filling into the pastry base.
5 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 30% for 20 minutes.
6 Fold the rum extract into the whipped cream and serve with
the Torte.
Serves 4 - 6
FILLING:
225g raspberry, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds, to decorate
RASPBERRY, APPLE & ALMOND CRUMBLE
1 Place raspberry, apple, sugar and crème de cassis in a 1.5 litre
(2
1
/2 pint) casserole dish, mix well.
2 Heat on 100% for 8 minutes, stir every minute.
Put to one side whilst preparing crumble.
3 Rub the margarine into the flour until mixture resembles fine
breadcrumbs, stir in the ground almonds and caster sugar.
4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30% for 6 - 8
minutes.
Top with toasted flaked almonds to serve.
Serves 4 - 6
450ml (
3
/4 pint) milk
150ml (
1
/4 pint) double cream
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
1
/2 tsp) grated nutmeg
175g mixed dried fruit
50g walnut, chopped
325g thick white sliced bread, buttered
25g demerara sugar to sprinkle
BREAD & BUTTER PUDDING
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Preheat the oven to CONVECTION 200ºC.
4 Place a layer of bread, buttered side up on the bottom of a
greased 2.5 litre (approx. 4 pint) casserole dish.
Sprinkle with the dried fruit mixture and add a little of
the milk mixture. Repeat this process for the remaining
ingredients, finishing with a layer of bread and reserving
enough milk mixture to cover.
Sprinkle with demerara sugar.
5 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 30% for 30 minutes until set, golden brown and crispy.
R-959(SL)M-AA.indb 85R-959(SL)M-AA.indb 85 2/13/13 2:50:20 PM2/13/13 2:50:20 PM
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