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Ingredients
500g (1lb) cooking apples, peeled,
cored and sliced
90g (3oz) Demerara sugar
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) ground almonds
30 ml (2tbsp) milk
Serves 4
Dish: shallow ovenproof dish, lightly greased
Oven Accessory: no accessory then wire shelf
in lower position
Place apple in dish with 15ml (1tbsp) of water. Cover,
place on base of oven and cook on MEDIUM
MICROWAVEfor 5 mins. Stir in the Demerara sugar.
Cream together the margarine and sugar until light and
fluffy. Beat in the eggs gradually. Fold in the almonds and
mix to a soft consistency with the milk. Spoon the mixture
over the apple. Place on shelf and cook on
CONVECTION 180°C + WARM MICROWAVE for 30-40
mins. or until cooked and golden brown. Leave to cool
slightly before turning upside down on a serving plate.
Eveʼs Pudding
4
Ingredients
175g (6oz) fresh or ready to eat
dates, stoned and finely chopped
50g (2oz) butter
175g (6oz) caster sugar
2 eggs, lightly beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
3ml (
½tsp) grated nutmeg
3ml (½ tsp) ground ginger
Sauce:
150g (5oz) muscovado sugar
75ml (3fl.oz) double cream
75g (3oz) butter
Dish: 20cm (8") pudding basin, greased and
lined, jug
Pour 300ml (1/2 pt) boiling water over the chopped dates
and set aside to cool. Cream the butter and sugar until
light and fluffy. Beat in the eggs a little at a time. Fold in
the flour, bicarbonate of soda, spices and the dates with
the liquid. Pour mixture into the basin. Place on base of
oven and cook on MEDIUM MICROWAVE for 10 mins.
or until cooked. To make the sauce, place all the
ingredients in a large jug and cook on HIGH
MICROWAVE for 1 minute or until the sugar has
dissolved. Stir and continue to cook on HIGH
MICROWAVE for 1-2 mins or until smooth and hot.
Drizzle the hot sauce over the sponge and serve with
whipped cream.
Sticky Pudding with Toffee sauce
Desserts & Baking