136
Pastry
Ingredients
1 quantity of suet pastry
(see page 133)
75ml (5tbsp) seedless raspberry jam
milk to glaze
Dish: 1kg (2lb) glass loaf dish
Accessory: wire shelf in lower position
Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread
the jam over the pastry leaving 1cm (½") border all
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges
well. Brush top with milk and place in loaf dish. Place on
shelf and cook on CONVECTION 200°C + LOW
MICROWAVE for 15 mins. or until golden.
Baked Jam Roly Poly Pudding Serves 4
Ingredients
1 quantity of choux pastry
(see page 133)
150ml (¼pt) whipping cream
10ml (2tsp) cocoa powder
15ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
Dish: baking sheet x2, greased and slightly damp
Oven Accessory: enam el shelf in lower
position + wire shelf in upper position
Preheat the oven empty on CONVECTION 200°C. Place
the choux pastry into a piping bag fitted with a plain 2 cm
(¾") nozzle. Piping 6 fingers 9 cm (3½ ") long on each
baking sheet. Place on shelves and cook on
CONVECTION 200°C for approximately 30 mins. Pierce
each éclair and return for a further 25 mins. to crisp if
necessary. When cooked cool on a wire rack. Whip the
cream until stiff and fill the éclairs. Dissolve cocoa in hot
water and stir into icing sugar, beating well until smooth,
add extra water if required. Ice the filled éclairs and leave
until set.
Chocolate Éclairs Makes 12
