Operating instructions

128
Baked Jam Roly Poly Pudding Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: glass turntable + low wire rack on metal tray
1. Roll out pastry to approx. 23 x 32 cm (9" x 13").
2. 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.
3. Brush top with milk and place in loaf dish. Place dish on low
wire rack and cook on COMBINATION: CONVECTION 200°C
+ LOW MICROWAVE for 15-20 mins. or until golden.
Ingredients
1 quantity of suet pastry
page 124
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
PASTRY
Chocolate Éclairs Makes 12
Dish: baking sheet greased + enamel shelf greased
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Pre-heat the oven on CONVECTION 200°C with wire shelf in
position.
2. Place the choux pastry into a forcing bag fitted with a plain 2
cm (¾ ") nozzle. Pipe 6 fingers 9 cm (3½ ") on the baking
sheet, and 6 onto the enamel shelf.
3. Place baking sheet on wire shelf and enamel shelf in the lower
position and cook on CONVECTION 200°C for approximately
30 mins. Pierce each éclair and return for a further 5 mins. to
crisp if necessary. When cooked cool on a wire rack.
4. Whip the cream until stiff and fill the éclairs.
5. 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.
Ingredients
1 quantity of choux
pastry see page 124
150 ml (¼ pt) whipping
cream
10 ml (2tsp) cocoa
powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar,
sieved