Manual Sunbeam MX9200 Planetary Mixmaster (page 32 of 40) (English)

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Recipes continued

Sticky Toffee Pudding

200g pitted dates, chopped

1 ½ teaspoons baking powder

cup boiling water

125g butter, room temperature

1 cup firmly packed brown sugar

2 eggs

1 ½ cups plain flour

¼ cup milk

1. Place the dates, baking powder and boiling

water in a bowl. Set aside for 10 minutes.

2. Preheat oven to moderate (180°C/160°C

fan-forced). Grease and line a 20cm square

cake pan with baking paper.

3. Using the Scrapemaster

™

spatula beater,

mix the butter and sugar on medium speed

(5-7) for about 2 minutes or until creamy.

Gradually add the eggs and beat well.

Add the flour, milk and date mixture.

Mix on medium speed (5-7) until just

combined.

4. Spoon mixture into prepared pan and

bake for 40 minutes or until cooked when

tested.

5. Serve pudding with warm toffee sauce

(see following recipe).

Toffee Sauce

200g butter

1 cup pure cream

1 cup firmly packed brown sugar

1. Place all ingredients in a small saucepan.

Stir over medium heat until melted and

combined. Simmer for 3 minutes.

Lemon Thyme and Cheese Focaccia Makes: 2

200mls luke-warm water

½ teaspoon sugar

2 teaspoons (7g sachet) dry yeast

2 cups plain flour

1 teaspoons salt

1 ½ tablespoons (30mls) olive oil

1 tablespoon finely chopped fresh lemon

thyme

½ cup grated cheddar cheese

1 tablespoon milk

Sea Salt flakes

1. Combine the water, sugar and yeast in a

jug; stir to combine. Cover mixture and

place in a warm area for about 10 minutes

until the mixture is frothy.

2. Place the flour and salt in the Stainless

Steel Mixing Bowl. Add the yeast mixture

and olive oil. Using the Dough Hook, mix

on low speed (1-2) for about 2 minutes or

until combined and mixture forms a ball.

Continue kneading for 8 minutes.

3. Remove dough from the bowl. Lightly

grease the bowl and return dough.

Cover; allow to rise in a warm area for

about 1 hour or until doubled in size.

4. Preheat oven to moderately hot

(200°C/180°C fan-forced). Grease and line

2 oven trays with baking paper.

5. Punch the dough with your fist to knock

out the air. Cut the dough in half. Roll

each piece on a lightly floured surface into

a 20 x 25cm rectangle. Place on prepared

trays. Sprinkle thyme and cheese over

each focaccia, leaving a 1cm border. Brush

borders with a little water, then fold in half

to make 2 long rectangles. Press edges

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Sunbeam MX9200 Planetary Mixmaster Manual

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