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CHOUX PASTRY
125g butter or margarine
1
1
/
4
cups cold water
Pinch salt
1
1
/
4
cups plain flour
4 large eggs, lightly beaten
Preheat oven to 220°C (425°F)
Place butter, water and salt into cooking vessel;
heat to boiling on No. 5. Reduce heat to Simmer;
add flour, all at once, beating well with a
wooden spoon until mixture forms a ball which
cleans the side of the vessel. Turn power off,
cool for 5 minutes. Add beaten eggs gradually to
flour mixture, beating well after each addition.
(For use as sweet buns, add 1 tablespoon sugar
and 1/2 teaspoon vanilla essence.) Spoon or pipe
to required size on a greased baking tray. Bake
for 20 to 30 minutes, depending on size.
Fill as desired.
JAMAICAN BANANAS Makes 4 to 6 servings
125g butter or margarine
1
/
2
cup brown sugar
1
/
2
cup orange juice
1
/
2
cup rum
8 small bananas
Ice cream or whipped cream
Melt butter in cooking vessel on No. 1; add sugar
and orange juice. Stir until sugar is dissolved;
peel bananas and add to vessel. Simmer bananas
for 5 to 8 minutes, stirring occasionally. Arrange
bananas in a warmed serving dish, spoon over
remaining sauce. Place rum into clean cooking
vessel and heat on No. 1 for 2 to 3 minutes. Pour
rum over bananas and carefully ignite. Serve
immediately with ice cream or whipped cream.
STIRRED CUSTARD Makes 4 to 6 servings
1 tablespoon cornflour
2
1
/
2
cups milk
1 egg, lightly beaten
1 tablespoon sugar
1 teaspoon butter
1 teaspoon vanilla essence
Nutmeg
Blend cornflour with
1
/
2
cup of the milk; add to
cooking vessel with remaining milk, egg, sugar,
butter and vanilla. Stirring constantly, heat to
boiling on No. 5 and cook for 1 minute. Pour
custard into a warmed jug or individual serving
dishes. Sprinkle with nutmeg.
GOLDEN SYRUP DUMPLINGS Makes 24
1 cup S.R. flour
Pinch salt
30g butter or margarine, cut up
1
/
2
teaspoon grated lemon rind
1 egg, beaten with
1 tablespoon milk
SAUCE
1
1
/
2
cups water
1
/
4
cup sugar
2 tablespoons golden syrup
1 teaspoon lemon juice
1 teaspoon butter or margarine
Hot custard or cream, optional
Sift flour and salt into a bowl; rub in butter. Add
lemon rind, beaten egg and milk; mix into firm
dough. Shape into 25 mm (1 in) balls.
FOR SAUCE: Place water, sugar, golden syrup,
lemon juice and butter into cooking vessel; heat
to boiling on No. 5. Gently drop dumplings into
vessel; cover vessel and reduce heat to Simmer.
Cook for 15 minutes. Serve hot with custard or
cream, if desired.
24
Desserts.