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INSTRUCTION BOOKLET
3 In 1 Dessert Maker
MODEL 17170
2 3
LAKELAND INSTRUCTION BOOKLET
Thank you for choosing the Lakeland Dessert Maker.We are sure you will be delighted with the performance and will enjoy many years of making delicious mini doughnuts, whoopie pies and brownies. An award winning family- owned business we have the same strong values of excellent quality, value for money and exceptional customer care as we did when we first set up the Lakeland company in the 1960’s.
Our products are carefully selected by our highly experienced team of experts and are thoroughly and rigorously tested to meet our consistently high standards so you can be assured that any product you purchase will be functional, durable and easy to use. It is this level of commitment to our customers that sets us apart.
Please take a little time to read this booklet before you use your Dessert Maker and then keep it in a safe place for future reference.Baking with the Lakeland Dessert Maker is incredibly easy and you can produce 6 light and delicious doughnuts, whoopie pies or brownies in just 2 – 5 minutes using three sets of non-stick plates. The illuminated red Power on and green Ready light makes the Dessert Maker very easy to use and when you have finished baking it is also exceptionally easy to clean and store.
Contents
Product Features 4
Safety Cautions 5
The Control Panel and Programmes 7
How to assemble the Dessert Maker and using for the very first time 8
Instructions for use 8
Adapting your own recipes 9
Hints and tips 9
Recipes 10
Troubleshooting 26
Care and cleaning 27
Recycling your electricals 27
Electrical connections 28
4 5
PRODUCT FEATURES
Open View
1. Locking Latch to open and shut Dessert Maker2. Brownie non-stick upper and lower plate3. Non-slip rubber feet (not shown)4. Whoopie Pie non-stick plates5. Lower plate release button6. Non-stick plates Caution Hot warning7. Doughnut non-stick plate8. Power cord and 13 amp plug in power cord storage (not shown)9. Upper and lower heating element (not shown)10. Upper plate release button11. Dessert plate Caution hot indicator sign12. Red power on loght13. Green ready to cook light
SAFETY CAUTIONS
Carefully read all the instructions before using the appliance and keep in a safe place for future reference.
Always follow these safety cautions when using the appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described in this instruction book.
• Makesureyourelectricitysupplymatchesthevoltageshownontheappliance.
• Ensureallpackagingmaterialsandanypromotionallabelsorstickersareremovedfromtheappliance before the first use.
• Alwaysinspecttheappliancebeforeusefornoticeablesignsofdamage.Donotuseifdamagedor has been dropped. In the event of damage, or if the appliance develops a fault contact the Lakeland customer care team on 015394 88100.
6 7
• Donotusethisapplianceiftheleadisdamaged.Iftheleadisdamageditmustbereplacedwith a special lead contact the Lakeland customer care team on 015394 88100.
• Alwaysusetheapplianceonadry,level,heatresistantsurface.
• Unplugfromthemainswhennotinuseandbeforecleaning.Allowtocoolbeforecleaningthe appliance. Caution do not immerse the Dessert Maker Main Body, power cord or plug into water. To disconnect, turn the switch to “off “and remove the plug from the mains socket.
• Thisapplianceisnotintendedforusebypersons(includingchildren)withreducedphysical,sensory or mental capabilities, or lack or experience and knowledge, unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.
• Childrenshouldalwaysbesupervisedtoensuretheydonotplaywiththisproduct
• Donotuseanyaccessoriesorattachmentswiththisapplianceotherthanthoserecommendedby Lakeland.
• Toprotectagainstfire,electricshockorpersonalinjury,donotimmersecord,plugorunitinwater or other liquids.
• Donot leave the leadhangingover theedgeofakitchentableorworktop.Avoidcontactbetween the lead and hot surfaces.
• Forindooruseonly.
• Fordomesticuseonly.
• Thisapplianceshouldbeusedforpreparationoffoodasdescribedwithintheinstructionsforuse that accompany it.
• Alwaysensurethatyourhandsaredrybeforeremovingtheplugfromthemainssocket.Neverpull the plug out of the mains socket by its lead.
• Toavoidinjuryorpossiblefire,donotcovertheappliancewheninuse.
• Donotconnectthisappliancetoanexternaltimerorremotecontrolsystem.
• Anextensioncablemaybeusedwithcare.Theelectricalratingofthecableshouldbeatleastas great as the appliance. Do not allow the cable to hang over the edge of the worktop or touch any hot surfaces.
• ThisappliancecomplieswiththebasicrequirementsofDirectives04/108/EC(ElectromagneticCompatibility)and06/95/EC(SafetyofDomesticElectricalAppliances)
• WARNING; a cut off plug inserted into a 13amp socket is a serious safety (shock) hazard.Ensure the cut off plug is disposed of safely.
The temperature of all surfaces marked with this symbol will be very hot when the appliance is in use. DO NOT TOUCH these surfaces as possible injury could occur. Allow to cool completely before handling this appliance. The outer surface of the Dessert Maker does get very hot when in use and specific care must be taken not to touch the plates as this may result in a serious burn.
Note: The Dessert Maker does not have a triangle symbol to indicate that the outer surface and handle gets very hot. The outer surface of the Dessert Maker does get very hot on the surface when in use and specific care must be taken not to touch the plates as this may result in a serious burn.
• CAUTION; the plastic bags used to wrap this appliance or the packaging may bedangerous. To avoid risk of suffocation, keep these bags out of reach of babies and children. These bags are not toys.
• Donotoperateempty.Alwaysmakesixdoughnuts,whoopiepiesorbrowniesduringeachbatch of cooking.
• Donottouchthelidorplatesduringcookingoruntilcoolafterthemachineisswitchedoff.The temperature of the surfaces will be high whilst in use and the residual heat will remain high for some time after the Dessert Maker is unplugged.
• WhenoperatingtheDessertMaker,ensurethatthepowerleadiskeptawayfromanysourceof heat including the Dessert Maker surface. Take care to ensure that the power lead does not become trapped between the lid and base.
• DonotplaceanythingontopoftheDessertMakerwhilstinuseorwhenbeingstored.
• DonotliftormovetheDessertMakerwhilstinuse.
• MakesurethereisplentyofaircirculationaroundtheDessertMakerwheninuse.
• Do not leave this appliance unattended during use
THE CONTROL PANEL AND PROGRAMMES
• EnsurethelidisintheclosedpositionbeforeswitchingontheDessertMaker.
• PluginthepowercordandtheDessertMakerwillautomaticallybeginheatingup.TheredPOWER on light will illuminate and the appliance will begin to preheat.
• WhentheDessertMakerispreheatedandreadyforbakingthegreenReadylightwillilluminate.Preheating usually takes about 4 minutes.
OTHER FEATURESThe Dessert Maker has non-slip feet.
8 9
HOW TO ASSEMBLE THE DESSERT MAKER AND USING FOR THE VERY FIRST TIME
• Wipethecookingplatesandoutersurfacewithacleanslightlydampspongeorclothbeforethe first use then dry with a soft cloth. Do not immerse in water or any other liquid, and avoid abrasive cleaners or scourers as they will damage the appliance.
• WhenyourDessertMakerisheatedforthefirsttimeitmayemitaslightodourandsmokehowever this is normal and will disappear after the first use. This does not affect the safety of the appliance.
• The Dessert Maker has three sets of non-stick plates including an upper and lower plate which are identified as donut, whoopie and brownie plates.
• Thedonutandwhoopieplatesareidenticalandinterchangeablehoweverthebrownieplateindicates which one is required to be placed in the upper or lower position.
• Fitthecookingplatestothedessertmakingfollowingthedirectionofthearrowsontheplate.The plates will click into place when pressed down gently.
• WhenthemainplugisswitchedonatthewalltheDessertMakerwillbegintopreheat.
• Theplatesdonotrequiregreasingunlesstherecipesuggeststhatitisnecessary.
• Toremovetheplates,switchoffthemachineatthemains,unplugandallowtocool,thenpress the upper or lower release button and take out the plate.
INSTRUCTIONS FOR USE 1. Prepare a recipe for Dessert Maker and select the correct cooking plates.
2. Insert the cooking plates as instructed then place the Dessert Maker on a suitable surface and plug into the mains socket. The red Power light will come on to indicate that the Dessert Maker is preheating.
3. After about 4 minutes, the green Ready light will illuminate. Lift the lid, taking care not to touch the hot surfaces (It is recommended that oven mitts are worn when opening and closing the Dessert Maker).
4. Fill each of the 6 moulds with a tablespoon of mixture, using the back of spoon to level. Do not overfill as this will cause the mixture to overspill and the desserts will not cook correctly.
5. Carefully close the lid, ensuring that the locking latch clicks into position.
6. As the desserts cook steam will be discharged from the Dessert Maker. This is normal.
7. Follow the cooking time on the recipes then carefully lift the lid and check the desserts. The doughnuts, whoopie pies and brownies should be well risen and springy to touch.
8. Once the desserts are ready, switch the Dessert Maker off at the mains then remove the desserts using a heatproof plastic or wooden spatula and transfer to a wire rack to cool.
9. When baking is complete and the Dessert Maker is unplugged, lift the lid and allow the Dessert Maker to cool completely before removing the plates and cleaning.
ADAPTING YOUR OWN RECIPES
After you have made some of the recipes supplied you may wish to adapt a few of your own recipes. Start by selecting one of the recipes in this booklet, which is similar to your own and use this as a guide.
• Resultsmayvarybyrecipeasmixturesthatcontainhigheramountsofsugarwillbrownmorequickly.
• Ifyourrecipedoescontainahigheramountofsugaryoumayfinditusefultolightlygreasethe plates to ensure that the desserts can be removed easily.
• Makesurethatyoudonotoverfillthemouldsandadjustyourrecipetoensurethatyouhaveenough mixture to make equal batches of desserts.
• CookingtimeswillbemuchquickerwhenusingtheDessertMakersowhenusingyourownrecipe check the desserts after a couple of minutes to ensure that they do not burn.
• Adjustyourrecipestoensurethatthebattersarenottoowet.Afairlyfirmmixtureisrequired.
• Thedessertaresmallso Ifusingfruitsandnuts inarecipetrychoppingthemintosmallerpieces so that they are dispersed more evenly into the mixture.
HINTS AND TIPS
• Donotusemetalutensils to liftout thebakeddessertsas thiswilldamage thenon- sticksurface. Always use heat resistant plastic, nylon or silicone spatulas.
• Itisrecommendedthatall6mouldsarefilledwhenusingtheDessertMaker.Ifthereisnotenough mixture do not attempt to bake a short batch as this will result in unsatisfactory baking results.
• WhenmakingafewbatchesofdessertsthecookingtimesmayneedtobeadjustedastheDessert Maker will retain some heat which will result in a faster cooking time.
• Awoodencocktailstickcanbeinsertedintothedessertsanditshouldcomeoutcleaniftheyare ready. If the desserts need a slightly longer cooking time just close the lid and allow them to bake for a little longer.
• Ifafewbatchesofdessertsarebeingmadekeepthelidclosedtoretaintheheat.Alwayswaituntil the green Ready light illuminates before adding more mixture.
• Ifanymixturespillsontotheplatesduringcooking,unplugthemachine,allowtocoolandclean the plates before resuming cooking.
• Ifanybakedonfoodisdifficulttoremovedonotattempttoscrapeitoffbuttryremovingbybrushing over some oil when the plate is cool then wipe off with a damp cloth.
• Recipesmakeenoughfor30tinydessertsbutifyouthinkthatistoomuchforyourneeds,wehavefoundthemixesfreezewellandcanbedefrostedfullyandthenusedinmachinetoo.
10 11
RECIPESAllrecipesmake30smalldesserts,butitisalsopossibletomakethemixtureandfreezewhatisleft when you have made all you need, defrost fully before using mixture again.
CINNAMON DOUGHNUTS Makes 30
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
For cinnamon sugar
Ingredient Quantity
Caster sugar 50g
Ground cinnamon ½ tsp
A few drops Cinnamon extract
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs.
2. Stir in the sugar.3. In a jug lightly whisk the egg and milk then gradually add the liquid to the flour mixture
beating well during each addition until the mixture is creamy and smooth.4. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.5. Close the lid and cook for 3 minutes or until the doughnuts and golden and spring back when
touched. Continue to bake until all of the mixture is used.6. Meanwhile mix together the sugar, cinnamon and Cinnamon extract and transfer to a small
shallow bowl.7. Carefully remove the doughnuts and toss in the sugar mixture then leave on a wire rack to
cool.
Note: The bottom ‘donut’ plate cooks more quickly than the top, therefore the base is darker when cooked. The doughnut maker does not produce a hole right through the centre of the doughnut.
SPICED APPLE DOUGHNUTSMakes 30
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Ground cinnamon 1 tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
Dessert apple, peeled and finely grated (sprinkle with 2 tbsp lemon juice)
1 apple
For cinnamon sugar
Ingredient Quantity
Caster sugar 50g
Ground cinnamon ½ tsp
Cinnamon extract ¼ tsp
1. In a large bowl mix together the flour, baking powder and cinnamon, then add the butter and rub in until the mixture resembles fine breadcrumbs.
2. Stir in the sugar.3. In a jug lightly whisk the egg and milk then gradually add the liquid to the flour mixture
beating well during each addition until the mixture is creamy and smooth.4. Add the apple to the mixture and stir in gently with a spatula.5. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of batter into each of the 6 moulds.6. Close the lid and cook for 2½ minutes or until the doughnuts are golden and spring back
when touched. Continue to bake until all of the mixture is used.7. Meanwhile mix together the sugar, cinnamon and Cinnamon extract and transfer to a small
shallow bowl.8. Carefully remove the doughnuts and toss in the sugar mixture then leave on a wire rack to
cool.
12 13
LEMON DRIZZLE DOUGHNUTSMakes 30
For the doughnuts
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Ground cinnamon 1 tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
Few drops lemon extract
For the lemon drizzle
Ingredient Quantity
Juiceandzestof2lemons
150g caster sugar
For the icing
Ingredient Quantity
Icing sugar 150g
Lemon extract 1 tsp
Water to mix
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs.
2. Stir in the sugar.3. In a jug lightly whisk the egg, milk and lemon extract then gradually add the liquid to the
flour mixture, beating well during each addition until the mixture is creamy and smooth.4. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of batter into each of the 6 moulds.5. Close the lid and cook for 3 minutes or until the doughnuts are golden and spring back when
touched. Remove and cool and a wire rack. Continue to bake until all of the mixture is used.6. Meanwhiletomakethelemondrizzleplacethelemonjuiceandcastersugarinapanand
heat gently then once the sugar is completely dissolved bring to the boil and then turn off the heatandleavetocool.Reservethelemonzestfordecoration.
7. To make the icing sieve the icing into a bowl with a few drops of lemon extract and add enoughcoldwatertoproduceanicingthatwilldrizzleoverthedoughnuts.
8. To complete place a few holes into the surface of each doughnut with a cocktail stick then pouroversomelemondrizzle,leavetosoakforabout5minutes.
9. Finallydecoratewithadrizzleoficingthentopwithlemonzest.
STRAWBERRY AND CREAM DOUGHNUTSMakes 30
For the doughnuts
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Ground cinnamon 1 tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
Vanilla Extract ½ tsp
Dried strawberry flakes 75g
For Decoration
Ingredient Quantity
Icing sugar for dusting
Whipping cream, lightly whipped 150ml
20g Strawberry flakes 20g
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs.
2. Stir in the sugar.3. In a jug lightly whisk the egg, milk and vanilla extract then gradually add the liquid to the
flour mixture beating well during each addition until the mixture is creamy and smooth.4. Gently stir in the strawberry flakes.5. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of batter to the 6 moulds.6. Close the lid and cook for 3 minutes or until the doughnuts and golden and spring back when
touched and carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
7. To decorate dust with icing sugar then top with a swirl of cream and a sprinkling of strawberry flakes.
14 15
CHOCOLATE BROWNIESMakes 24
Ingredient Quantity
Plain chocolate 85g
Butter 100g
Caster sugar 175g
Eggs 2
Vanilla Extract 1 tsp
Broken pecan nuts 75g
Chocloate chunks 100g
Liquid glucose 20g
Strong plain flour 85g
Cocoa powder for dusting
1. Gently melt the chocolate and butter in a pan. 2. Remove from heat and add sugar then stir until well mixed ensuring that that sugar has
dissolved.3. Add the eggs, then vanilla extract, nuts and chocolate chunks. Stir in liquid glucose.4. Sieve the flour into the pan and mix thoroughly.5. Insert the brownie plates the preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.6. Close the lid and cook for 4 minutes or until the brownies spring back when touched. They
should still be fudge like inside and when a cocktail stick is inserted into the centre it should come out slightly sticky.
7. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
8. Dust with Cocoa powder.
STRAWBERRY AND WHITE CHOCOLATE BLONDIESMakes 30
Ingredient Quantity
White chocolate 100g
Butter 100g
Golden caster sugar 175g
Eggs 2
Vanilla Extract ½ tsp
Dried strawberries, finely chopped 100g
White chocloate chunks 150g
Liquid glucose 20g
Plain flour 175g
1. Gently melt the chocolate and butter in a pan. 2. Remove from heat and add sugar, stir until well mixed and the sugar has dissolved.3. Add eggs one at a time, then vanilla, dried strawberries and chocolate.4. Sieve the flour into the pan and mix well.5. Insert the brownie plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.6. Close the lid and cook for 4 minutes or until the brownies spring back when touched. They
should still be fudge like inside and when a cocktail stick is inserted into the centre it should come out slightly sticky.
7. Carefully remove the brownies from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
8. Dust with icing sugar before serving.
16 17
TOFFEE CUPSMakes 24
Ingredient Quantity
Unsalted butter 85g
Plain chocolate, finely chopped 85g
Caster sugar 140g
Eggs 2
Plain flour 100g
Chocolate Extract 1 tsp
Mini Rolo or large Rolo chopped 100g
1. Gently melt the butter and chocolate in a pan. Remove from heat and allow to cool.2. Place the eggs in a bowl and whisk together using an electric mixer. Add the sugar and
continuetowhiskuntilthemixturehasdoubledinsizeandisthickandcreamy.3. Add the cooled chocolate and flour to the egg mixture and fold gently until combined.4. Finally add the chocolate extract and Mini Rolo and mix well.5. Insert the brownie plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.6. Close the lid and cook for 4 minutes or until the brownies spring back when touched. 7. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until
all of the mixture is used.
CHOCOLATE ORANGE BROWNIESMakes 30
For the brownies
Ingredient Quantity
Dark chocolate roughly chopped 125g
Butter chopped 125g
Zest of medium orange 1
Eggs large 2
Caster sugar 225g
Plain flour 60g
Cocoa powder 30g
Plain orange chocolate, chopped 100g
Orange Essence ½ tsp
For the icing
Ingredient Quantity
Unsalted butter, softened 100g
Icing sugar 200g
Milk 2-3 tbsp
Few drops Orange Essence
Orange chocolate 100g
Orange,zestonly 1 orange
1. Putthebutter,darkchocolateandorangezestinanon-sticksaucepanandverygentlymeltover a low heat. Mix well until smooth then leave to cool.
2. Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted.
3. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, then add the orange chocolate and orange essence and gently mix.
4. Preheat the Dessert Maker using the brownie plates for 4 minutes and when the green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
5. Close the lid and cook for 4-5 minutes or until the brownies spring back when touched. 6. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until
all of the mixture is used.7. For the chocolate and orange buttercream, beat the butter in a bowl until light and fluffy.
Carefully stir in the icing sugar until combined.8. Beat in the milk, melted chocolate and orange essence.9. Spreadalayerofbuttercreamovereachbrownieanddecoratewithorangezest.
18 19
VANILLA WHOOPIE PIESMakes 24
For the pies:
Ingredient Quantity
Butter or margarine, softened 125g
Caster sugar 200g
Large egg, beaten 1
Plain flour 400g
Bicarbonate of Soda 1 ¼ tsp
Salt ½ tsp
Low fat buttermilk Approx. 250ml
For the topping:
Ingredient Quantity
Icing sugar 175g
A few drops of Vanilla Extract
Cake Sprinkles to decorate
For the filling:
Ingredient Quantity
Unsalted butter, softened 150g
Icing sugar 250g
A few drops of Vanilla Extract
1. First make the pies. In a mixing bowl, cream the butter or margarine and sugar together with an electric whisk, until pale and creamy then beat in the egg.
2. Sift the flour, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, whisking in well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture – Note: you may not require the full 250ml buttermilk.
3. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
4. Close the lid and cook for 4 minutes or until the whoopie pies are golden and spring back when touched.
5. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
6. For the topping, sift the icing sugar into a mixing bowl and add a few drops vanilla extract. Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold pies, smoothing the icing with the back of a knife. Sprinkle with Cake Sprinkles and leave on a wire rack for a few minutes to set.
7. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops ofvanillaextracttoflavour.Eitherspoonthefillingintoapipingbagfittedwithaplain1/2cm(5mm)nozzleandpipeovertheflatsidesoftheremainingpiehalves,oralternatively,spreadthickly using a knife.
8. When the icing has set sandwich the pies together and serve.
20 21
CUSTARD CREAMSMakes 27
For the pies:
Ingredient Quantity
Butter or margarine, softened 125g
Caster sugar 200g
Large egg, beaten 1
Plain flour 350g
Custard powder 50g
Bicarbonate of Soda 1 ¼ tsp
Salt ½ tsp
Low fat buttermilk Approx. 250ml
For the topping:
Ingredient Quantity
Icing sugar 175g
A few drops of Vanilla Extract
Icing sugar for dusting
For the filling:
Ingredient Quantity
Unsalted butter, softened 150g
Icing sugar 200g
Custard powder 50g
A few drops of Vanilla Extract
1. First make the pies. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.
2. Sift the flour, custard powder, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture – Note: you may not require the full 250ml buttermilk.
3. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
4. Close the lid and cook for 4 minutes or until the whoopie pies are golden and spring back when touched.
5. Carefully remove the whoopie pies from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
6. For the topping, sift the icing sugar and custard powder into a mixing bowl and add a few drops vanilla extract. Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold pies, smoothing the icing with the back of a knife and leave on a wire rack for a few minutes to set.
7. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops ofvanillaextracttoflavour.Eitherspoonthefillingintoapipingbagfittedwithaplain1/2cm(5mm)nozzleandpipeovertheflatsidesoftheremainingpiehalves,oralternatively,spreadthickly using a knife.
8. When the icing has set sandwich the pies together and dust with icing sugar.
22 23
MINI CARROT CAKESMakes 27
For the pies:
Ingredient Quantity
Butter or margarine, softened 125g
Caster sugar 150g
Soft brown sugar 50g
Large egg, beaten 1
Plain flour 400g
Mixed spice 1 tsp
Bicarbonate of Soda 1 ¼ tsp
Salt ½ tsp
Low fat buttermilk Approx. 250ml
Finely grated carrot 100g
Sultanas, chopped 30g
For the topping:
Ingredient Quantity
Icing sugar 175g
A few drops of Vanilla Extract
Walnuts, finely chopped 50g
For the filling:
Ingredient Quantity
Unsalted butter, softened 50g
Cream cheese, softened 100g
Icing sugar 300g
A few drops Vanilla Extract
1. First make the pies. In a mixing bowl, cream the butter and sugars together until pale and creamy then beat in the egg.
2. Sift the flour, mixed spice, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture – Note: you may not require the full 250ml buttermilk.
3. Add the grated carrot and sultanas and gently mix until combined.
4. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
5. Close the lid and cook for 4 minutes or until the whoopie pies are golden and spring back when touched.
6. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
7. For the topping, sift the icing sugar into a mixing bowl and add a few drops vanilla extract. Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold pies, smoothing the icing with the back of a knife. Sprinkle with chopped walnuts and leave on a wire rack for a few minutes to set
8. For the filling, put the butter and cream cheese in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of vanilla to flavour. Either spoon the filling into a piping bag fitted withaplain1/2cm(5mm)nozzleandpipeovertheflatsidesoftheremainingpiehalves,oralternatively, spread thickly using a knife.
9. When the icing has set sandwich the pies together.
24 25
CHOCOLATE AND MINT WHOOPIESMakes 24
Ingredient Quantity
Plain flour 300g
Baking powder 1 tsp
Bicarbonate of Soda 1 ¼ tsp
Cocoa powder 50g
Salt ½ tsp
Unsalted butter, softened 125g
Caster sugar 100g
Soft brown sugar 100g
Large egg 1
Peppermint extract 1tsp
Buttermilk 125ml
Milk 4-5 tbsp
For the topping:
Ingredient Quantity
Icing sugar 150g
Cocoa powder 25g
Few drops Peppermint extract
Cake Sprinkles to decorate
For the filling:
Ingredient Quantity
Unsalted butter, softened 150g
Icing sugar 250g
Few drops Peppermint extract
A few drops of green food colouring
1. Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt into a bowl
2. until well combined and set this aside.
3. In a separate bowl beat together the butter and sugars together using an electric hand mixer until light and fluffy, add the egg and peppermint extract and mix well.
4. Add the buttermilk and milk and whisk gently until blended.
5. Add the sieved flour and continue to whisk on a medium speed until combined.
6. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
7. Close the lid and cook for 3 minutes or spring back when touched.
8. Carefully remove from the dessert maker and transfer to a wire rack. Continue to bake until all of the mixture is used.
9. For the topping, sift the icing sugar and cocoa into a mixing bowl and add a few drops peppermint extract. Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold pies, smoothing the icing with the back of a knife. Top with cake sprinkles and leave on a wire rack for a few minutes to set
10. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of peppermint extract to flavour and some mint green food colouring and mix well until the flavour and colour are combined well. Either spoon the filling into a piping bag fitted with a plain1/2cm(5mm)nozzleandpipeoveronesideoftheremainingpiehalves,oralternatively,spread thickly using a knife.
11. When the icing has set sandwich the pies together.
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TROUBLESHOOTINGFollowing are some common problems that can occur when using the Dessert Maker. Please revue the problems, their possible cause and any corrective action that should be taken to ensure successful baking.
Problem Possible cause Solution
The Doughnuts, Brownies or Whoopie pies are browning too quickly.Too much sugar in the recipe
Too much sugar in the recipe
Or The Dessert Maker is too hot
The Dessert Maker is not filled correctly Reduce the amount of sugar
Switch the Dessert Maker off after 30 minutes and allow to cool before adding more mixture.
Ensure that all 6 moulds are filled with mixture.
The mixture is overflowing onto the plate.
Too much mixture being added
Fill the moulds to a maximum of ¾ full.
The Doughnuts, Brownies or Whoopie pies do not have a good rise.
Not enough mixture being added.
Fill the moulds to a minimum of ½ full.
The Dessert Maker is producing smoke when turned on.
The plates are not cleaned correctly
Clean the plates thoroughly
The Dessert Maker is producing smoke during cooking.
The plates are not clean and mixture has spilled over
Turn the machine off and allow cooling, and then cleaning the plates before making another batch.
The Doughnuts, whoopee pies and brownies are taking longer than anticipated to cook.
The lid is being left upright for too long and mixture is being added before the green Ready light is on.
Ensure that the lid is kept closed until adding the mixture and wait for the green light to illuminate before adding any mixture.
CARE AND CLEANING
• UnplugtheDessertMakerandallowtocoolcompletelybeforecleaning.• Beforethefirstuseandaftereveryuse,cleaneachpartthoroughly.• Periodicallycheckallpartsbeforereassembly.• Alwaysuseheatresistantplastic,nylonorsiliconespatulasetc.–metaltoolswilldamage non-stick coatings.• Neverimmersetheunitinwateroranyotherliquid.• Tocleantheunitandcontrolpanel,wipewithaclean,dampclothanddrybeforestoring.• Donotuseabrasivecleaners,steelwoolorabrasivematerialsorcleansers.• AlwayscleantheDessertMakeraftereachusetopreventabuild-upofbaked-onfoods.• Tocleantheplateswipethemcleanwithadampclothanddrythoroughly.• Theplatesaretopshelfdishwashersafe.• StoretheDessertMakerwiththepowercablelooselycoiledaroundtheclipsonthebase. Never wrap it tightly around the appliance.• DonotplaceanythingontopoftheDessertMakerwhenstoring.
RECYCLING YOUR ELECTRICALSAlong with many other high street retailers, Lakeland has joined a scheme whereby customers can take their unwanted electrical s to recycling points set up around the country.Visit www.recycle-more.co.uk to find your nearest recycling point.
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ELECTRICAL CONNECTIONS
THIS APPLIANCE MUST BE EARTHEDThis appliance is fitted with a fused three-pin plug to BS1363 which is suitable for use in all homes fitted with sockets to current specifications. If the fitted plug is not suitable for your socket outlets, it should be cut off and carefully disposed of. To avoid an electric shock, do not insert the discarded plug into a socket.
Fitting a new plugIf for any reason you need to fit a new plug, the flexible mains lead must be connected as shown here. The wires in the mains lead fitted to this appliance are coloured in accordance with the following code:
E
Earth(green/yellow)
L
N
Neutral (blue)
13am
p FU
SE
13amp fuse
Live(brown)
Connect BLUE to Neutral (N)Connect GREEN & YELLOW to Earth (E)Connect BROWN to Live (L)13 amp fuse to be used
If the colours of the wires in the mains lead of this appliance do not correspond with the coloured markings identifying the terminals in your plug, proceed as follows. The wire which is coloured green and yellow MUST be connected to the terminal which is marked with the letter E (Earth) or coloured green. The wire which is coloured blue MUST be connected to the terminal which is marked with the letter N (Neutral) or coloured black. The wire which is coloured brown MUST be connected to the terminal which is marked with the letter L (Live) or coloured red.
Before refitting the plug cover, check that there are no cut or stray strands of wire inside the plug. Use a 13 amp BS1362 fuse. Only BSI or ASTA approved fuses should be used. If you are at all unsure which plug or fuse to use, always refer to a qualified electrician.
Note: after replacing or changing a fuse on a moulded plug which has a fuse cover, the cover must berefittedtotheplug;theappliancemustnotbeusedwithoutafusecover.Iflost,replacementfuse covers can be obtained from an electrical shop. This appliance complies with the following EECDirectives:73/23EEC(LowVoltageDirective)and89/336EEC(EMCDirective).
LakelandAlexandra Buildings, Windermere, Cumbria LA23 1BQ
Tel: 015394 88100 Web: www.lakeland.co.uk