R16
desserts
ButteRSCotCH Self SauCINg
puddINg
Serves 2
50g butter, chopped
1 ½ cups light brown sugar, firmly packed
¾ cup self raising flour, sifted
½ teaspoon mixed spice
2
⁄
3
cup milk
30g butter, extra
¼ cup sugar
¼ cup water
2 tablespoons water, extra
1.
Lightly grease 6 x 1 cup capacity ovenproof
dishes.
2.
Cream butter and sugar in the small mixing
bowl on Speed 7 until light and creamy.
3.
Using Speed 3, gradually add the flour and
mixed spice alternately with milk, mix until
smooth.
4.
Pour mixture evenly into prepared dishes.
5.
Combine remaining butter, sugar and water in
a small saucepan and bring to the boil.
6.
Reduce heat, simmer gently uncovered until
golden brown.
7.
Remove from heat and carefully stir in 2
tablespoons of water until smooth, cool slightly.
8.
Pour mixture over each pudding.
9.
Bake in a moderate oven 180ºC for 25 minutes
or until cooked.
10.
Loosen each pudding by running a knife
around the edge then carefully invert dish on
a serving plate. The butterscotch sauce will
pour over the pudding as it is released from
the dish.
Serve hot, with clotted cream.
lemoN lIme delICIouS
Serves 2
60g butter
¾ cup castor sugar
1 teaspoon lemon rind, grated
½ teaspoon lime rind, grated
3 x 60g eggs, separated
1
⁄
3
cup self raising flour, sifted
¼ cup lemon juice
¼ cup lime juice
1 cup milk
1.
Lightly grease a 5-cup capacity ovenproof dish.
2.
Cream butter and sugar in the small mixing
bowl on Speed 7 until light and fluffy. Beat in
lemon and lime rinds.
3.
Using Speed 3, add egg yolks one at a time,
beat well after each addition.
4.
Gradually add the flour, juices and milk
alternately, mix until smooth.
5.
Pour mixture into the large mixing bowl and
wash the small mixing bowl and beaters.
6.
Beat egg whites in the small mixing bowl on
Speed 12 until stiff peaks form
7.
Use Speed 1 to fold whipped egg whites
through prepared mixture.
8.
Pour mixture into the prepared ovenproof dish.
9.
Place the ovenproof dish into a large baking
pan. Pour enough hot water into the pan to
come half way up the sides of the dish.
10.
Bake in a moderate oven 180ºC for 1 hour or
until cooked and golden.
Serve warm with whipped cream sprinkled with
extra lemon and lime rind.
