Welcome To The World Of Neff - Sampford IXL

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Simple to Make Cooking time: 45 minutes Method Desserts and Puddings Cinnamon Apple Crumble Ingredients 3 large bramley apples 60 - 75ml (4 - 5tbsps) strawberry/raspberry jam 200g (7oz) self-raising flour 55g (2oz) white granulated sugar 55g (2oz) dark muscavado sugar 30g (1oz) porridge oats 85g (3oz) butter or margarine 15ml (1tbsp) cinnamon 1. Peel and slice apples and place into an ovenproof dish. 2. Cover with a thin layer of jam. 3. Mix the flour, sugar, butter or margarine, oats and spices together to form small crumbs. 4. Sprinkle onto the top of the prepared apples and jam. 5. Cook at 160ºC for 40 - 45 minutes. 72 Simple to Make Cooking time: 25 minutes Method Desserts and Puddings Rhubarb and Strawberry Tart Ingredients 1 pack of sweet shortcrust pastry 225g (8oz) rhubarb cut into 2.5cm (1”) chunks 55g (2oz) caster sugar 1 - 2 pieces of stem ginger chopped 15ml (1tbsp) of syrup from the ginger 125ml ( 1/ 4 pt) ready-made custard 12 strawberries 1. Pre-heat oven to 190°C. Roll out the pastry and line a 20cm (8”) flan tin and bake blind for 15 minutes. 2. Simmer the rhubarb and ginger with 30g (1oz) of sugar and the stem ginger syrup. Cook until it reaches a smooth consistency. 3. Spread the custard into the slightly cooled flan case. 4. <strong>To</strong>p with rhubarb and sliced strawberries. Dust the top with the remaining sugar. 5. Bake at 160°C for 25 minutes. Note: For an even speedier version use a ready-made flan case. 73
Simple to Make Cooking time: 1 hour Method Lemon Sauce Pudding Ingredients 55g (2oz) butter or soft margarine 110g (4oz) caster sugar zest and juice of 2 lemons 2 eggs 250ml ( 1/ 2 pt) milk 55g (2oz) self-raising flour 1. Cream butter with 55g (2oz) of sugar and the lemon zest until pale and fluffy. 2. Beat in the egg yolks and then add half of the milk and the flour. 3. Stir in the remaining milk and the lemon juice. 4. Whisk the egg whites until thick and gently fold in the remaining sugar, then fold into the sponge mixture. 5. Pour into a greased 1 litre (2pts) ovenproof dish, stand in a roasting pan and pour boiling water to the depth of 5cm (2“) around the dish. 6. Place into oven and bake for 1 hour at 160°C. Note: This pudding separates into layers of sauce and sponge. 74 Desserts and Puddings Time on your Hands Cooking time: 50 minutes Method Desserts and Puddings Lemon Tart Ingredients Pastry 255g (9oz) plain flour 110g (4oz) butter 30g (1oz) caster sugar pinch of salt 50ml (2floz) water Filling 110g (4oz) sugar 55g (2oz) butter 3 eggs 125ml ( 1/ 4 pt) double cream zest and 140ml (6floz) of juice (3 lemons) 1. Rub butter into the flour and work to a stiff pastry dough with water. Shape into a ball and chill for 30 minutes. 2. Pre-heat the oven to 190°C, line a flan tin and prick the pastry. 3. Bake blind for 15 minutes (to bake blind cut circle of greaseproof to fit over base and up the sides of pastry and fill with ceramic baking beans or dried peas). 4. Beat the butter, sugar and eggs together until the mixture is pale and fluffy. Add in the double cream. 5. Add the zest and juice of the lemons. 6. Remove the pastry case from oven. Discard the beans and greaseproof paper. Turn the oven temperature down to 160°C. Fill the flan case and bake until golden for approx. 30 - 35 minutes. Note: As an alternative, top the mixture with a 2 egg white meringue before baking at 160°C to create a lemon meringue pie. 75
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
Page 8 and 9: Quick and Easy Cooking time: 20 min
Page 10 and 11: Time on your hands Cooking time: 25
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Welcome To The World Of Neff - Sampford IXL

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