INSTRUCTION BOOKLET. 3 In 1 Dessert Maker MODEL 17170

Transcription

1 INSTRUCTION BOOKLET 3 In 1 Dessert Maker MODEL 17170

2 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

3 PRODUCT FEATURES Open View 1. Locking Latch to open and shut Dessert Maker 2. Brownie non-stick upper and lower plate 3. Non-slip rubber feet (not shown) 4. Whoopie Pie non-stick plates 5. Lower plate release button 6. Non-stick plates Caution Hot warning 7. Doughnut non-stick plate 8. Power cord and 13 amp plug in power cord storage (not shown) 9. Upper and lower heating element (not shown) 10. Upper plate release button 11. Dessert plate Caution hot indicator sign 12. Red power on loght 13. 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. Make sure your electricity supply matches the voltage shown on the appliance. Ensure all packaging materials and any promotional labels or stickers are removed from the appliance before the first use. Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged or has been dropped. In the event of damage, or if the appliance develops a fault contact the Lakeland customer care team on

4 Do not use this appliance if the lead is damaged. If the lead is damaged it must be replaced with a special lead contact the Lakeland customer care team on Always use the appliance on a dry, level, heat resistant surface. Unplug from the mains when not in use and before cleaning. Allow to cool before cleaning the 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. This appliance is not intended for use by persons (including children) with reduced physical, 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. Children should always be supervised to ensure they do not play with this product Do not use any accessories or attachments with this appliance other than those recommended by Lakeland. To protect against fire, electric shock or personal injury, do not immerse cord, plug or unit in water or other liquids. Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid contact between the lead and hot surfaces. For indoor use only. For domestic use only. This appliance should be used for preparation of food as described within the instructions for use that accompany it. Always ensure that your hands are dry before removing the plug from the mains socket. Never pull the plug out of the mains socket by its lead. To avoid injury or possible fire, do not cover the appliance when in use. Do not connect this appliance to an external timer or remote control system. An extension cable may be used with care. The electrical rating of the cable should be at least as great as the appliance. Do not allow the cable to hang over the edge of the worktop or touch any hot surfaces. This appliance complies with the basic requirements of Directives 04/108/EC (Electromagnetic Compatibility) and 06/95/EC (Safety of Domestic Electrical Appliances) 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 be dangerous. To avoid risk of suffocation, keep these bags out of reach of babies and children. These bags are not toys. Do not operate empty. Always make six doughnuts, whoopie pies or brownies during each batch of cooking. Do not touch the lid or plates during cooking or until cool after the machine is switched off. 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. When operating the Dessert Maker, ensure that the power lead is kept away from any source of heat including the Dessert Maker surface. Take care to ensure that the power lead does not become trapped between the lid and base. Do not place anything on top of the Dessert Maker whilst in use or when being stored. Do not lift or move the Dessert Maker whilst in use. Make sure there is plenty of air circulation around the Dessert Maker when in use. Do not leave this appliance unattended during use THE CONTROL PANEL AND PROGRAMMES Ensure the lid is in the closed position before switching on the Dessert Maker. Plug in the power cord and the Dessert Maker will automatically begin heating up. The red POWER on light will illuminate and the appliance will begin to preheat. When the Dessert Maker is preheated and ready for baking the green Ready light will illuminate. Preheating usually takes about 4 minutes. OTHER FEATURES The Dessert Maker has non-slip feet. 6 7

5 HOW TO ASSEMBLE THE DESSERT MAKER AND USING FOR THE VERY FIRST TIME Wipe the cooking plates and outer surface with a clean slightly damp sponge or cloth before the 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. When your Dessert Maker is heated for the first time it may emit a slight odour and smoke however 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. The donut and whoopie plates are identical and interchangeable however the brownie plate indicates which one is required to be placed in the upper or lower position. Fit the cooking plates to the dessert making following the direction of the arrows on the plate. The plates will click into place when pressed down gently. When the main plug is switched on at the wall the Dessert Maker will begin to preheat. The plates do not require greasing unless the recipe suggests that it is necessary. To remove the plates, switch off the machine at the mains, unplug and allow to cool, then press 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. Results may vary by recipe as mixtures that contain higher amounts of sugar will brown more quickly. If your recipe does contain a higher amount of sugar you may find it useful to lightly grease the plates to ensure that the desserts can be removed easily. Make sure that you do not overfill the moulds and adjust your recipe to ensure that you have enough mixture to make equal batches of desserts. Cooking times will be much quicker when using the Dessert Maker so when using your own recipe check the desserts after a couple of minutes to ensure that they do not burn. Adjust your recipes to ensure that the batters are not too wet. A fairly firm mixture is required. The dessert are small so If using fruits and nuts in a recipe try chopping them into smaller pieces so that they are dispersed more evenly into the mixture. HINTS AND TIPS Do not use metal utensils to lift out the baked desserts as this will damage the non- stick surface. Always use heat resistant plastic, nylon or silicone spatulas. It is recommended that all 6 moulds are filled when using the Dessert Maker. If there is not enough mixture do not attempt to bake a short batch as this will result in unsatisfactory baking results. When making a few batches of desserts the cooking times may need to be adjusted as the Dessert Maker will retain some heat which will result in a faster cooking time. A wooden cocktail stick can be inserted into the desserts and it should come out clean if they are ready. If the desserts need a slightly longer cooking time just close the lid and allow them to bake for a little longer. If a few batches of desserts are being made keep the lid closed to retain the heat. Always wait until the green Ready light illuminates before adding more mixture. If any mixture spills onto the plates during cooking, unplug the machine, allow to cool and clean the plates before resuming cooking. If any baked on food is difficult to remove do not attempt to scrape it off but try removing by brushing over some oil when the plate is cool then wipe off with a damp cloth. Recipes make enough for 30 tiny desserts but if you think that is too much for your needs, we have found the mixes freeze well and can be defrosted fully and then used in machine too. 8 9

6 RECIPES All recipes make 30 small desserts, but it is also possible to make the mixture and freeze what is left when you have made all you need, defrost fully before using mixture again. CINNAMON DOUGHNUTS Makes 30 SPICED APPLE DOUGHNUTS Makes 30 Baking powder 225g 1 225g Baking powder 1 Butter, softened 115g Egg, beaten 1 Milk 180ml Ground cinnamon Butter, softened Egg, beaten 1 Milk Dessert apple, peeled and finely grated (sprinkle with 2 tbsp lemon juice) 1 tsp 115g 180ml 1 apple For cinnamon sugar Ground cinnamon A few drops Cinnamon extract 50g For cinnamon sugar Ground cinnamon Cinnamon extract 50g ¼ tsp 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. 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. 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

7 LEMON DRIZZLE DOUGHNUTS Makes 30 STRAWBERRY AND CREAM DOUGHNUTS Makes 30 For the doughnuts For the doughnuts 225g 225g Baking powder 1 Baking powder 1 Ground cinnamon 1 tsp Ground cinnamon 1 tsp Butter, softened 115g Egg, beaten 1 Milk 180ml Butter, softened 115g Egg, beaten 1 Milk 180ml Few drops lemon extract Vanilla Extract For the lemon drizzle Dried strawberry flakes 75g For Decoration Juice and zest of 2 lemons 150g caster sugar for dusting For the icing Whipping cream, lightly whipped 20g Strawberry flakes 150ml 20g 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. Meanwhile to make the lemon drizzle place the lemon juice and caster sugar in a pan and heat gently then once the sugar is completely dissolved bring to the boil and then turn off the heat and leave to cool. Reserve the lemon zest for decoration. 7. To make the icing sieve the icing into a bowl with a few drops of lemon extract and add enough cold water to produce an icing that will drizzle over the doughnuts. 8. To complete place a few holes into the surface of each doughnut with a cocktail stick then pour over some lemon drizzle, leave to soak for about 5 minutes. 9. Finally decorate with a drizzle of icing then top with lemon zest. 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

8 CHOCOLATE BROWNIES Makes 24 STRAWBERRY AND WHITE CHOCOLATE BLONDIES Makes 30 Plain chocolate 85g White chocolate Butter Butter 175g Golden caster sugar 175g Eggs 2 Vanilla Extract 1 tsp Broken pecan nuts 75g Chocloate chunks Eggs 2 Vanilla Extract Dried strawberries, finely chopped White chocloate chunks 150g Liquid glucose 20g Liquid glucose 20g Strong plain flour 85g 175g 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. 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

9 TOFFEE CUPS Makes 24 CHOCOLATE ORANGE BROWNIES Makes 30 Unsalted butter 85g Plain chocolate, finely chopped 85g 140g Eggs 2 Chocolate Extract 1 tsp Mini Rolo or large Rolo chopped 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 continue to whisk until the mixture has doubled in size and is thick and creamy. 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. For the brownies Dark chocolate roughly chopped Butter chopped Zest of medium orange 1 Eggs large 2 225g 60g Cocoa powder 30g Plain orange chocolate, chopped Orange Essence For the icing Unsalted butter, softened 200g Milk 2-3 tbsp Few drops Orange Essence Orange chocolate Orange, zest only 1 orange 1. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over 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. Spread a layer of buttercream over each brownie and decorate with orange zest

10 VANILLA WHOOPIE PIES Makes 24 For the pies: Butter or margarine, softened Large egg, beaten 1 Bicarbonate of Soda Salt 200g 400g 1 ¼ tsp 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 of vanilla extract to flavour. Either spoon the filling into a piping bag fitted with a plain 1/2cm (5mm) nozzle and pipe over the flat sides of the remaining pie halves, or alternatively, spread thickly using a knife. 8. When the icing has set sandwich the pies together and serve. Low fat buttermilk Approx. 250ml For the topping: A few drops of Vanilla Extract 175g Cake Sprinkles to decorate For the filling: Unsalted butter, softened A few drops of Vanilla Extract 150g 250g 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

11 CUSTARD CREAMS Makes 27 For the pies: Butter or margarine, softened Large egg, beaten 1 Custard powder Bicarbonate of Soda Salt Low fat buttermilk 200g 350g 50g 1 ¼ tsp Approx. 250ml 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 of vanilla extract to flavour. Either spoon the filling into a piping bag fitted with a plain 1/2cm (5mm) nozzle and pipe over the flat sides of the remaining pie halves, or alternatively, spread thickly using a knife. 8. When the icing has set sandwich the pies together and dust with icing sugar. For the topping: A few drops of Vanilla Extract for dusting 175g For the filling: Unsalted butter, softened Custard powder A few drops of Vanilla Extract 150g 200g 50g 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

12 MINI CARROT CAKES Makes 27 For the pies: Butter or margarine, softened Soft brown sugar Large egg, beaten 1 Mixed spice Bicarbonate of Soda Salt Low fat buttermilk Finely grated carrot Sultanas, chopped 150g 50g 400g 1 tsp 1 ¼ tsp Approx. 250ml 30g 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 with a plain 1/2cm (5mm) nozzle and pipe over the flat sides of the remaining pie halves, or alternatively, spread thickly using a knife. For the topping: A few drops of Vanilla Extract Walnuts, finely chopped 175g 50g 9. When the icing has set sandwich the pies together. For the filling: Unsalted butter, softened Cream cheese, softened A few drops Vanilla Extract 50g 300g 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

13 CHOCOLATE AND MINT WHOOPIES Makes 24 Baking powder Bicarbonate of Soda Cocoa powder Salt Unsalted butter, softened Soft brown sugar Large egg 1 Peppermint extract Buttermilk Milk 300g 1 tsp 1 ¼ tsp 50g 1tsp 125ml 4-5 tbsp 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 plain 1/2cm (5mm) nozzle and pipe over one side of the remaining pie halves, or alternatively, spread thickly using a knife. For the topping: Cocoa powder Few drops Peppermint extract Cake Sprinkles to decorate 150g 25g 11. When the icing has set sandwich the pies together. For the filling: Unsalted butter, softened Few drops Peppermint extract A few drops of green food colouring 150g 250g 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

14 TROUBLESHOOTING Following 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. CARE AND CLEANING Unplug the Dessert Maker and allow to cool completely before cleaning. Before the first use and after every use, clean each part thoroughly. Periodically check all parts before reassembly. Always use heat resistant plastic, nylon or silicone spatulas etc. metal tools will damage non-stick coatings. Never immerse the unit in water or any other liquid. To clean the unit and control panel, wipe with a clean, damp cloth and dry before storing. Do not use abrasive cleaners, steel wool or abrasive materials or cleansers. Always clean the Dessert Maker after each use to prevent a build-up of baked-on foods. To clean the plates wipe them clean with a damp cloth and dry thoroughly. The plates are top shelf dishwasher safe. Store the Dessert Maker with the power cable loosely coiled around the clips on the base. Never wrap it tightly around the appliance. Do not place anything on top of the Dessert Maker when storing. The mixture is overflowing onto the plate. Too much mixture being added Fill the moulds to a maximum of ¾ full. RECYCLING YOUR ELECTRICALS Along 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 to find your nearest recycling point. 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

15 ELECTRICAL CONNECTIONS THIS APPLIANCE MUST BE EARTHED This 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 plug If 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: Earth(green/yellow) Neutral(blue) L E 13amp FUSE 13amp fuse N 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 be refitted to the plug; the appliance must not be used without a fuse cover. If lost, replacement fuse covers can be obtained from an electrical shop. This appliance complies with the following EEC Directives: 73/23 EEC (Low Voltage Directive) and 89/336 EEC (EMC Directive)

16 Lakeland Alexandra Buildings, Windermere, Cumbria LA23 1BQ Tel: Web: