104
DESSERTS
I
ngredients
Pudding:
75 g (3 oz) plain chocolate
30 ml (2 tbsp) milk
175 g (6 oz) margarine
175 g (6 oz) light muscovado
sugar
2 eggs
175 g (6 oz) fresh white
breadcrumbs
30 ml (2 tbsp) cocoa powder
Sauce:
225 g (8 oz) vanilla flavoured
toffees
150 ml (
1
/
4
pt) milk
15 g (
1
/
2
oz) butter
Chocolate Saucy Pudding with toffee sauce
Dish: 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle
of greaseproof paper.
2. Melt the chocolate with the milk on HIGH power for 1 min.
and mix until smooth.
3. Mix the margarine and sugar together, add the cooled
chocolate and eggs.
4. Add the breadcrumbs and cocoa powder and mix well.
Fill the basin with the mixture and cook on HIGH power for
6-7 mins. or until cooked. Leave to stand for 5 mins. before
turning out.
5. Meanwhile, prepare the sauce by combining all ingredients
in a large jug and cook on HIGH power for 2-3 mins. or until
smooth. Stir vigorously and pour over the pudding.
Ingredients
100 g (4 oz) butter or
margarine
50 g (2 oz) light brown sugar
30 ml (2 tbsp) golden syrup
225 g (8 oz) rolled oats
450 g (1 lb) plums, stoned
and thinly sliced
5 ml (1 tsp) ground cinnamon
Plum & Oat Layer Makes 8 slices
Dish: 20 cm (8") ceramic flan dish
Oven Accessory: glass turntable + metal tray
1. Place the butter, sugar and syrup in a bowl. Cook on HIGH
power for 1-2 mins. or until melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the plums
over the top in overlapping rows and sprinkle with
cinnamon.
3. Sprinkle the remaining oat mixture over the plums and
gently press down.
4. Cook on Combination: CONVECTION 220°C + LOW
power for 8-10 mins. or until the mixture is firm and golden
brown.
5. Cut into slices while hot, then allow to cool in the dish.
