Russell Hobbs RHM500 Manuel D'instructions page 14

Cream the butter and sugar on Speed 4 until creamed. Add egg and continue to beat
until light and fluffy. Reduce to Speed 2: add pineapple, flour and milk, mixing only until
combined. Place mixture in a greased pudding bowl and cover with 2 thicknesses of
greaseproof paper and secure with a string. Place in a dish of water. Bake in a pre-
heated 180ºC oven for 45-50minutes. Serve with vanilla ice cream garnished with
toasted shredded coconut.
Scones
-60g butter or margarine
-2 cups self-raising flour
-1 teaspoon salt
-1 cup sour cream
Place butter into mixing bowl, beat until soft. Add half the flour and mix well. Add
remaining flour, salt, milk and sour cream. With dough hooks mix to soft dough. Turn
dough onto a floured board and knead lightly. Cut into rounds and place on a lightly
floured oven tray. Bake in a preheated 200ºC oven for 12 minutes.
Wholemeal Fruit Scones
-60g butter or margarine
-1 cup wholemeal self-raising flour
-1 cup self-raising flour
-125g raisins, sultanas or chopped dates.
-1 cup cream
-1 egg beaten
Place butter into mixing bowl, beat until soft. Add flour and mix into butter with dough
hooks, add fruit. Mix in milk and egg forming a soft dough- a little extra milk may be
required. Turn onto floured board and knead lightly. Cut into rounds and place on a
lightly floured oven tray. Bake in a pre-heated 200ºC oven for 12 minutes.
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