Hotpoint EW72 - Manual (Page 29)

Menus
4 Large potatoes
50g (2oz) butter
50g (2oz) dark brown sugar
100g (4oz) margarine
100g (4oz) caster sugar
2 size 4 eggs
100g (4oz) self raising flour, sieved
1 / 4 teaspoon almond essence
3 pears, peeled, cored and cut into 4
Menu 5
Rich Onion Soup
Honey Roast Ham
Ratatouille
Bread Pudding
450g (1lb) onions, peeled and thinly
sliced
25g (1oz) butter
1 tablespoon vegetable oil
1 teaspoon salt
1 / 2 teaspoon brown sugar
40g (1 1 / 2 oz) plain flour
750ml (1 1 / 2 pint) brown stock
125ml ( 1 / 4 pint) stout or brown ale
2kg (4 1 / 2 lb) joint middle cut gammon
Sauce:
2 tablespoons honey
2 tablespoons sherry
1 tablespoons demerara sugar
1. Scrub the potatoes, prick well.
2. Wrap each potato in a piece of
cooking foil.
1. Coat base of souffle dish with melted
butter and sugar.
2. Cream together margarine and sugar
until light and fluffy.
3. Beat in each egg, fold in flour, and stir
in almond essence.
4. Place prepared pear slices in base of
dish then cover with cake mixture.
5. Cover dish tightly with foil.
6. Place in oven.
Method
Cook on ‘S’ setting for 7 hrs
1. Gently cook onions in butter and oil in
large saucepan for 5 minutes.
2. Add salt and sugar and cook for 2
minutes.
3. Remove from heat and stir in flour,
stock and beer.
4. Bring to boil. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
1. Soak gammon in cold water
overnight. Drain and dry.
2. Coat with sauce, wrap in foil.
3. Place in tin.
4. Cook on 180˚C for 30 minutes. Add
rest of meal to oven and set to ’S’
setting for 7 hrs.
}
Melted
together
Jacket Potatoes
Pear Pudding
Rich Onion Soup
Honey Roast Ham
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