Welcome To The World Of Neff - Sampford IXL

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Simple to Make Cooking time: 25 minutes Method Desserts and Puddings Almond <strong>To</strong>pped Apples Ingredients 4 small cooking apples (or 2 large) 110g (4oz) butter 110g (4oz) caster sugar 45ml (3tbsps) plain flour, sifted 60ml (4tbsps) single cream 55g (2oz) flaked almonds 1. Place the butter, sugar, flour and cream in a pan and heat gently on the hob. Whisk until blended. 2. Peel, core and halve apples through the core and place flat side down in a buttered ovenproof dish. 3. Stir the almonds into the mixture and spoon over the apples. 4. Bake at 180°C for 25 minutes until the apples are pale, golden brown. 5. Serve with cream. Note: As a tasty alternative to apples, pears, peaches or plums can also be used. 68 Simple to Make Cooking time: 25 minutes Method Desserts and Puddings Apple Puffs Ingredients 250g puff pastry (approx 1/ 2 block) 250g packet of marzipan 4 cox’s apples (enough for 8 puffs) 45 - 60ml (3 - 4tbsps) apricot jam 1. Roll out the pastry and cut into circles, using a 9.5cm (3 1/ 2”) cutter. 2. Roll out the marzipan and cut into smaller circles, approx 7cm (3”) diameter. Place on the pastry with a small dot of apricot jam underneath. 3. Quarter the apples and remove the core. Cut through skin to slice, do not cut through completely. Place on top of the marzipan. 4. Warm the jam and glaze the apples. 5. Place on a baking tray and bake at 180°C for approx. 25 minutes. 69
Simple to Make Cooking time: 35 minutes Method Desserts and Puddings Blackcurrant Shortcake Ingredients 110g (4oz) butter 85g (3oz) caster sugar 1 egg 140g (5oz) plain flour 55g (2oz) ground almonds zest and juice of 1 lemon 60ml (4tbsps) blackcurrant jam (high fruit variety) icing sugar to dust 1. Pre-heat oven to 160°C, grease and line a 18cm (7”) cake tin. 2. Cream the butter and sugar until light and fluffy, then beat in the egg. 3. Work in the flour, almonds, lemon zest and juice. 4. Spread half of the mixture into the tin and top with jam. 5. Place the remaining mixture into a piping bag with a star nozzle and pipe in small stars on top of jam. <strong>The</strong>re is no need to cover the jam completely. 6. Bake for 30 - 35 minutes until a light golden colour. Dust the top with icing sugar before serving. Note: If you have don’t have a piping bag use a teaspoon to drop spoonfuls of mixture onto the jam and gently swirl with fork. 70 Simple to Make Cooking time: 35 minutes Method Desserts and Puddings Warm Chocolate Fudge Cake Ingredients 140g (5oz) unsalted butter 140g (5oz) plain chocolate 140g (5oz) caster sugar 100ml (4floz) very hot water (not boiling) 140g (5oz) self raising flour 30g (1oz) coca powder 2 eggs icing sugar to dust 1. Pre-heat oven to 160°C. Grease and line a 23cm (9”) cake tin (with a loose bottom, if possible). 2. Place butter and chocolate in large bowl, set over a pan of simmering water and stir until both melt. 3. Remove from the heat and stir in the sugar and hot water. 4. Sift the flour and cocoa and then stir into the mixture. 5. Beat in the eggs one at a time. Pour into the pre-prepared tin and level the top. 6. Bake in the centre of the oven for 35 minutes. Leave to cool in the tin for 10 minutes before serving. 7. Sprinkle with icing sugar and serve with cream or ice cream. Note: In order to check whether the cake is cooked, gently press the top until it springs back. At this point, the centre will be soft and gooey. 71
Page 2 and 3: Welcome to the World of Neff Cookin
Page 4 and 5: 4 Be sure to refer to the recipe fo
Page 6 and 7: 8 Metric Equivalent 30g 45g 55g 85g
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