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Butterscotch sauce:
1¼ cup (290 g) brown sugar
1 cup (250 ml) pouring cream
125 g butter
Method:
1. Preheat oven to 180 °C. Grease a ^ cup capacity muffin tray with oil spray.
2. Place dates and boiling water into a heatproof jug; cover and stand for 5 min-
utes then carefully pour into blender jug. Place lid on jug.
3. Add butter and sugar and PULSE 2–3 times. Add remaining ingredients and
PULSE mixture until just combined. Do not over process. Scrape down sides of
jug if necessary.
4. Divide mixture evenly between holes of the muffin tray and bake for about 20
minutes or until cooked when tested with a wooden skewer. Remove from oven
and stand for 5 minutes before turning out onto a wire rack. Serve warm.
5. Serve puddings with butterscotch sauce. To make sauce, combine all ingredients
in a saucepan and cook, stirring, over a low heat until combined.
Q U I C K T E A C A K E W I T H C I N N A M O N S U G A R
Serves 8
Ingredients:
2 eggs
· cup (160 ml) milk
1 teaspoon vanilla extract
125 g butter, melted
1 cup (230 g) caster sugar
2 cups (300 g) flour
2½ teaspoons baking powder
Cinnamon topping:
20 g butter, melted
1 tablespoon caster sugar
1½ teaspoons ground cinnamon
Method:
1. Preheat oven to 160°C with fan. Grease and line a 20cm cake pan with baking
paper
2. Combine ingredients in the order listed into the blender jug. Place lid on jug.
3. Blend on speed 1/ MIX until mixture is just combined. Scrape down any caught
flour if needed.
4. Pour mixture into prepared pan and bake in oven for 50–60 minutes or until a
wooden skewer inserted comes out clean.
5. Allow to cool for 5 minutes then turn out onto a cooling rack. Brush with melted
butter and sprinkle with cinnamon topping. Allow to cool before serving.
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