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Pastry
Ingredients
1 quantity of suet pastry
(see page 130)
75 ml (5tbsp) seedless raspberry jam
milk to glaze
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: wire shelf in lower position
Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread
the jam over the pastry leaving 1cm (½") border all
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges
well. Brush top with milk and place in loaf dish. Place on
shelf and cook on CONVECTION 200°C + LOW
MICROWAVEfor 15 mins. or until golden.
Baked Jam Roly Poly Pudding
4
Ingredients
1 quantity of choux pastry
(see page 130)
150 ml (
¼ pt) whipping cream
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
Makes 12
Dish: baking sheet x2, greased and slightly
damp
Oven Accessory: enam el shelf in lower
position + wire shelf in upper position
Preheat the oven empty on CONVECTION 200°C. Place
the choux pastry into a forcing bag fitted with a plain 2
cm (
3/4 ") nozzle. Pipe 6 fingers 9 cm (3½ ") long on
each baking sheet. Place on shelves and cook on
CONVECTION 200°C for approximately 30 mins. Pierce
each éclair and return for a further 5 mins. to crisp if
necessary. When cooked cool on a wire rack. Whip the
cream until stiff and fill the éclairs. Dissolve cocoa in hot
water and stir into icing sugar, beating well until smooth,
add extra water if required. Ice the filled éclairs and leave
until set.
Chocolate Éclairs
12
133