Page 13 - Chateau Gateaux FoodService Brochure
P. 13

                Chafing Dish Buffet Desserts
 NEW
Cape Malva Pudding
Cape Malay pudding made the traditional way using butter, fresh cream, apricot jam
HANDLING INSTRUCTIONS
 CONVECTION OVEN
• Pre-heat oven
Cape Malva Pudding: 150°C Sticky Toffee Pudding: 140°C Hot Mud Pudding: 140°C
• Remove from foil tray while frozen by ripping edge of foil and tearing down and around pudding
• Place in shallow 1⁄2 GN* chafing dish insert and cover with tin foil or other
 • Heat in oven to core temp of 60°C Cape Malva Pudding: +/- 20 mins
(depending on oven and number of units baked)
Sticky Toffee Pudding: 10-12 mins
(depending on oven and number of units baked)
Hot Mud Pudding: 10-12 mins
(depending on oven and number of units baked)
• Remove cover and place immediately into warmed bain marie
• Displayed on the buffet for duration of function OR
• Heat in supplied foil tin
MICROWAVE
Not suitable for heating in a microwave
SERVING SUGGESTIONS:
Serve with custard, ice cream, whipped cream or fresh fruit garnish *1⁄2 GN - Gastronorm size of 325mm x 265mm
Note:
To prevent the sauce from sticking to the lid, please avoid stacking the chafing dishes on top of one another once removed from the outer case
   Hot Mud Pudding
NEW
and a rich toffee sauce.
  A rich, moist chocolate pudding steam baked to perfection, soaked in a rich syrup and covered with a gooey chocolate sauce.
NEW
SERVING
 SUGGESTION
        Sticky Toffee Pudding
Traditional tipsy-tart pudding made with soft dates and soaked in a sticky buttery
toffee sauce.
      































































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