Hotpoint EG21 & EG22 Manuel d'utilisateur télécharger pdf (Page 17)

Recipes For Fan Oven

17

CHRISTMAS CAKE

225g (8oz) butter or block margarine

225g (8oz) brown sugar

1. Cream fat and sugar until light and

fluffy.

2. Add eggs one at a time, beating well.

3. Sieve dry ingredients. Add gradually

with mixed fruit, cherries and nuts.

4. Bake in lined 20cm (8in) cake tin:

130˚C; 2

1

/

2

-3 hours.

It may be necessary to cover top of

cake with brown paper for final hour

to prevent overbrowning.

5. Leave in tin to cool a little, before

turning out.

6. When cold, prick bottom of cake and

sprinkle brandy over. Leave for about

a week before icing.

4 eggs

225g (8oz) plain flour

5ml (1 tsp) mixed spice

2.5ml (

1

/

2

tsp) baking powder

200g (7oz) raisins

200g (7oz) sultanas

200g (7oz) currants

50g (2oz) chopped almonds

75g (3oz) glace cherries (cut in pieces)

60ml (4 tbsp) brandy (optional)

SMALL CAKES

225g (8oz) block margarine

225g (8oz) caster sugar

1. Cream margarine and sugar until

light, fluffy and pale in colour.

2. Add each egg, beating well after

each addition.

3. Fold in sifted flour, mixing well.

4. Place paper cases on baking trays

and two-thirds fill them with mixture.

5. Bake until golden brown and springy

to touch: 170˚C; 15-20 mins.

4 eggs

300g (11oz) self raising flour

Variations:

100g (4oz) sultanas

100g (4oz) chocolate chips

100g (4oz) chopped glace cherries

30ml (2 tbsp) cocoa powder mixed to

paste with water

Add any of the above with flour

SCONES

450g (1lb) plain flour

10ml (2 tsp) cream of tartar

1. Sift together flour, cream of tartar and

bicarbonate of soda.

2. Rub in margarine until mixture

resembles fine breadcrumbs.

3. Make a well in centre. Stir in enough

milk to give fairly soft dough.

4. Turn onto lightly floured surface.

Knead lightly to remove any cracks.

Roll out to about 15mm (

3

/

4

in). Cut out

5cm (2in) rounds. Place on baking

sheet.

5. Knead remaining dough and re-roll.

6. Bake until well risen and golden

brown; preheat; 210˚C; 9-12 mins.

5ml (tbsp) bicarbonate of soda

100g (4 oz) block margarine

225ml (8 fl oz) milk

Variations:

Sultana scones – add 100g (4 oz)

sultanas and 50g (2oz) caster sugar

Wholemeal scones – use half quantity

of wholemeal flour

Cheese scones – add 100g (4oz) grated

cheddar cheese and 5ml (1 tsp) dry

mustard

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