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Kenwood MX310 series Patissier Manual

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recipes
gingerbread
serves 8
300g (10oz) plain flour 100g (4oz) light brown
10ml (2tsp) ground ginger muscovado sugar
5ml (1tsp) mixed spice 150ml (
1
⁄4 pint) milk
2.5ml (
1
⁄2 tsp) baking powder 2 eggs
7.5ml (1
1
⁄2 tsp) bicarbonate of soda 100g (4oz) drained stem ginger
100g (4oz) butter in syrup, thinly sliced
50g (2oz) treacle 30ml (2tbsp) stem ginger syrup or
150 g (5oz) golden syrup warmed golden syrup, to serve
1 Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake
tin. Sift the flour, ground ginger, mixed spice, baking powder and bicarbonate of soda into
the bowl.
2 Place the butter, treacle, golden syrup and sugar in a small saucepan and heat gently,
stirring occasionally, until butter is melted.
3 Using the beater on speed 1, mix the melted mixture, milk, eggs and 75g (3oz) of stem
ginger into the dry ingredients until well combined. Pour into the prepared tin and sprinkle
over the remaining stem ginger.
4 Bake for 1-1
1
⁄4 hours, or until risen and just firm. Leave to cool in the tin for 10 minutes and
turn out onto a wire rack and allow to cool completely. Cut into 8 pieces. Serve drizzled with
a little of the stem ginger syrup or warmed golden syrup.
raspberry streuselkucken
serves 6-8
250g (9oz) self-raising flour 75g (3oz) ground almonds
5ml (1tsp) ground cinnamon 1 egg
175g (6oz) butter, softened 350g (12oz) raspberries
100g (4oz) caster sugar 5ml (1tsp) cornflour
1 Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 23 cm (9inch) round cake tin.
Place the flour, cinnamon and butter in the bowl, using the beater on speed 1 mix together
until the mixture starts to stick together.
2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not
over mix.
3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the
beater mix to a dough.
4 Transfer to the prepared tin and using a metal spoon and fingers press over the base and
about 2.5cm (1 inch) up the sides of the tin.
5 Toss together the raspberries and cornflour and place in the tin.
6 Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden.
Leave to cool for the 30 minutes and then remove from tin and place on a wire rack to cool.
10
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