Breville BBL605 User Manual download pdf (Page 19)

19

DESSERT

INDIVIDUAL STICKY DATE

PUDDINGS WITH BUTTERSCOTCH

SAUCE

Makes 12

INGREDIENTS

200g dried seedless dates, coarsely chopped

1 teaspoon bicarbonate soda

1 ¼ cups boiling water

60g butter, softened

1 cup ﬁrmly packed brown sugar

1 cup self raising ﬂour

2 eggs, lightly beaten

Butterscotch sauce

1 ¼ cup ﬁrmly packed brown sugar

1 cup pouring cream

125g butter

METHOD

1. Preheat oven to 180°C. Grease a

L cup

capacity mufﬁn tray with oil spray.

2. Place dates, bicarbonate soda and

boiling water into a heatproof jug; cover

and stand for 5 minutes then carefully

pour into blender jug. Place lid on jug.

3. Add butter and sugar and PULSE 2-3

times. Add remaining ingredients and

PULSE mixture until just combined.

Do not over process. Scrape down sides

of jug if necessary.

4. Divide mixture evenly between holes of

the mufﬁn tray and bake for about 20

minutes or until cooked when tested

with a wooden skewer. Remove from

oven and stand for 5 minutes before

turning out onto a wire rack. Serve warm.

5. Serve puddings with butterscotch sauce.

To make sauce, combine all ingredients

in a saucepan and cook, stirring, over a

low heat until combined.

BAKED LEMON CHEESECAKE

Serves 8-10

INGREDIENTS

250g packet plain sweet biscuits

125g unsalted butter, melted

300ml carton sour cream

1 cup caster sugar

½ teaspoon vanilla extract

1 tablespoon ﬁnely grated lemon rind

4 eggs

750g cream cheese, at room temperature, cut

into cubes

METHOD

1. Preheat oven to 160°C no fan. Line the

base of a 23cm springform pan with

non-stick baking paper. Place biscuits

into blender jug. Place lid on jug.

2. Select ICE CRUSH or PULSE setting

and blend until biscuits are ﬁnely

crushed. Place into a bowl, add melted

butter and mix well. Press biscuits

mixture into the base and sides of a

greased and lined. Use a straight-sided

glass to spread and press the biscuit

mixture ﬁrmly over the base and side of

pan, leaving 1cm at the top of the pan.

Refrigerate 10 minutes.

3. Meanwhile place sour cream, sugar,

vanilla and lemon rind, eggs into the

blender jug and blend with lid on, on

speed 5/PUREE until just combined.

Turn blender off and add half of the

cream cheese; replace lid and blend on

speed 5/PUREE for 30 seconds. Turn

blender off and add remaining cream

cheese, replace lid; blend on

speed 5/PUREE for 30 second or until

mixture is smooth. Do not overmix.

4. Pour the cream cheese mixture into the

base. Place the pan on a baking tray and

bake for 1 ¼ -1 ½ hours or until just set

in the centre. Turn oven off. Leave the

cheesecake in oven, with the door ajar,

for 2 hours or until cooled completely

(this will prevent cheesecake from

cracking). Refrigerate until well chilled.

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