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Ingredients
4 Hot Cross buns sliced in half and
buttered
or 10 slices fruit bread buttered &
cut on the diagonal
100g mixed dried fruit
1 pint milk
4 eggs, beaten
75g caster sugar
1tbsp Demerara sugar
nutmeg
Dish: Shallow ovenproof dish
Oven Accessory: no accessory then place on wire
shelf on lower level
Butter the dish. Place the buttered slices of buns or
bread in the dish overlapping them. Sprinkle over dried
fruit. Heat milk in jug on MEDIUM MICROWAVE for 3
mins. Mix the beaten eggs, sugar together and gradually
add warm milk. Pour over the bread. Allow the dish to
stand for 10-15 minutes to allow the bread to soak up the
egg custard. Sprinkle over the Demerara sugar and
nutmeg. Bake on the wire shelf on CONVECTION:
250°C + WARM MICROWAVEfor 18-20 minutes or until
golden brown and set. Serve warm with custard.
Bread & Butter Pudding Serves 4
Ingredients
4 medium egg whites
250g (9oz) caster sugar
5ml (1tsp) cornflour
5ml (1tsp) malt vinegar
5ml (1tsp) vanilla extract
Topping
300ml (½pt) double cream,
softly whipped
250g (9oz) strawberries, sliced
Dish: large bowl, metal tray
Oven Accessory: enamel shelf in lower position
Preheat the oven on Preheat the oven on CONVECTION
150°C. Make a 25cm (10”) circle on a sheet of
parchment paper and line enamel shelf. Whisk the egg
whites until stiff but not dry. Slowly whisk in the sugar
until the mixture is thick and glossy. Blend the cornflour,
vinegar and vanilla extract to a smooth paste, in a
separate bowl and then whisk into egg whites. Spread
the mixture inside the circle on the parchment paper.
Place enamel shelf in lower position and cook Pavlova
on Preheat the oven on CONVECTION 150°C for
1-1¼ hours. Turn the oven off and leave the pavlova
inside for another hour to dry out. When cool spread cool
spread cream all over the meringue and scatter the
strawberries on top.
Strawberry Pavlova Serves 4-6
Desserts & Baking
