user manual

16
Cream Cheese Frosting
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in
a small bowl. Using an electric mixer beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
Sticky Date Pudding Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
140g butter
2/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat oven to 180°C. Grease and line
a 20cm cake pan with baking paper.
2. Place dates, soda and water into the
blender jug. Pace the lid on and allow
the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of jug if necessary. Do not over
process.
5. Pour mixture into prepared pan and bake
for about 1 hour or until cooked when
tested with a wooden skewer. Remove
from oven and stand for 5 minutes before
turning out onto a wire rack.
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
Honey Pikelets Makes 30
3 large eggs
¼ cup honey
1 cup milk
1½ cups self raising flour
pinch salt
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
4. Serve with butter.
Recipes – Desserts (continued)