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BASIC WHITE BREAD
230ml water
1 tablespoon sunflower oil
1 teaspoon salt
1 tablespoon sugar
350g / 2
1
⁄
3
cups bread flour
1 teaspoon bread improver
1 tablespoon milk powder
1
1
⁄
4
teaspoons Tandaco yeast
1. Place the water, oil, and then all the dry
ingredients into the glass mixing bowl.
2. Using the dough hooks start to mix the
dough using speed 1, mix for 1 minute.
3. Remove the dough and place onto a
floured surface to knead.
4. Place the dough into a lightly greased
bowl, cover with plastic wrap and place
in a warm position until the dough has
doubled in size.
5. Remove the dough and knead to de-gas
the dough, place into a lightly greased
23cm (12cm loaf pan).
6. Place the pan into a warm position until
the dough has doubled in size.
7. Bake in a moderately hot oven for
minutes.
27
BUTTERSCOTCH SELF SAUCING
PUDDING
Serves 2
50g butter, chopped
1
⁄
2
cup soft light brown sugar
3
⁄
4
cup self raising flour
1
⁄
2
teaspoon mixed spice
2
⁄
3
cup milk
30g butter, extra
1
⁄
4
cup sugar
1
⁄
4
cup water, extra
1. Lightly grease (6 x 1 cup) capacity
ovenproof dishes with melted butter.
2. Cream butter and sugar on speed 4 in
the glass mixing bowl, until creamy and fluffy.
3. Gradually add the dry ingredients
alternatively with milk using speed 3,
mix until smooth.
4. Spoon mixture evenly into prepared dishes.
5. Combine remaining butter, sugar and
water in small pan, place over a high
heat, and bring to the boil.
6. Reduce heat.
7. Simmer gently uncovered until
golden brown.
8. Remove from heat; carefully stir in 2
tablespoons of water until smooth, cool
slightly.
9. Pour an equal amount of the mixture
over each pudding.
10. Bake in a moderate oven 180c for 25
minutes or until skewer comes out clean,
when inserted in the centre.
11. Loosen edges of pudding by running a
knife around the edge.
12. Invert dish on a serving plate to serve.
Serve with clotted cream
LEMON AND LIME DELICIOUS
Serves 2
60g butter
3
⁄
4
cup castor sugar
3 eggs, separated
1 teaspoon finely grated lemon rind
1
⁄
2
teaspoon grated lime rind
1
⁄
4
cup lemon juice
1
⁄
4
cup lime juice
1
⁄
3
cup self-raising flour, sifted
1 cup milk
1. Lightly grease a 5 cup capacity ovenproof
dish with melted butter.
2. In the glass mixing bowl cream butter
and sugar until light and creamy, add
egg yolks gradually one at a time beating
thoroughly after each addition.
3. Add lemon and lime zest.
4. Gradually add the dry ingredients
alternatively with milk using speed 3,
mix until smooth, remove from the glass
bowl and wash.
5. Place egg whites the cleaned glass
mixing bowl, beat on speed 5until stiff
peaks form.
6. Using a metal spoon fold through
prepared mixture.
7. Pour into prepared ovenproof dish.
8. Place into a large baking tray.
9. Pour in enough hot water to come
halfway up the sides of prepared dish.
10. Bake in a moderate oven 180c for 1 hour
or until golden and firm.
Serve with whipped cream.
26
CAKES cont’dCAKES cont’d
If the dough is too dry add
an extra 1-2 teaspoons
water, if too sticky add an
extra 1-2 tablespoons of
flour.
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 26