29
lidonandallowthemixturetostandfor5
minutes.
3.Addoilandsugarandpulse3times.
4.Addremainingingredientsandpulse
mixtureuntiljustcombined.Scrapedown
sidesofbowlifnecessary.Do not over
process.
5.Pourmixtureintopreparedpanandbake
forabout1houroruntilcookedwhen
testedwithawoodenskewer.Remove
fromovenandstandfor5minutesbefore
turningoutontoawirerack.
6.Servepuddingwithbutterscotchsauce.To
makesauce,heatallingredientsinasmall
saucepanoveralowheatuntilcombined.
Lemon Lime Tart
Sweet Shortcrust pastry
1¼cupsplainflour
¹/
³
cupicingsugarmixture
¼cupalmondmeal
125gbutter
1eggyolk
1-2teaspoonscoldwater
Lemon lime Filling
1tablespoongratedlemonrind
¹/
³
cup(80ml)freshlemonjuice
¼cup(60ml)freshlimejuice
5eggs
1cup(220g)castersugar
200mlthickenedcream
1.Usingtheprocessingbowlfittedwiththe
universal 's' blade,processflour,icing
sugar,almondsandbutteruntilwell
combined;addeggyolkandwater;process
untilmixtureformsaball.
2.Kneadpastryuntilsmooththenshapeinto
adisc.Wrappastryinplasticwrapand
refrigeratefor30minutes.
3.Greasea24cmroundloose-basedflantin.
Rollpastry,betweentwosheetsofbaking
paper,largeenoughtolinetin.Liftpastry
intotinandpressintosides;trimedges.
Coverandrefrigeratefor40minutes.
4.Preheatovento200°C.Placetinonoven
tray;linetinwithbakingpaperthenfill
withdriedbeans.Bakefor10minutes
thenremovebeansandpaperandcook
inovenforafurther10minutesoruntil
pastryislightlybrowned;removefromoven
andreduceheatto160°C.
5.Combinefillingingredientstogetherand
whiskuntilsmooth.Carefullypourinto
pastrycaseandbakeforabout35minutes
oruntilset.Coolintinbeforeserving.
Honey Pikelets
3largeeggs
¼cuphoney
1cupmilk
1½cupsselfraisingflour
pinchsalt
1.Usingtheprocessingbowlfittedwiththe
universal ‘s’ blade,addallingredients
intotheprocessorbowlandpulseuntil
combined.Scrapedownsidesofprocessor
andpulseagainuntilsmooth.
2.Pourmixtureintoajugandrefrigeratefor
30minutes.
3.Placetablespoonamountsofmixtureinto
alightlygreasedfryingpanuntilgoldenon
eachside.
4.Servewithbutter.
Recipes continued