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BUTTERSCOTCH PUDDING (S)
Serves: 4 to 6
Ingredients:
1 (400 g) can sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
1
⁄2 cup milk
3
⁄4 cup self raising flour, sifted
1 cup brown sugar
1
⁄2
cup hot tap water
Method:
Place condensed milk in a 3-litre casserole dish.
Cook on P5 for 5 to 6 minutes, stirring twice during
cooking. Stir in butter, vanilla essence and milk. Stir
until butter is melted. Cool slightly. Add milk mixture
to sifted flour. Mix well. Pour mixture into a 2-litre
casserole dish. Sprinkle top with brown sugar and
gently pour hot tap water over mixture. Cook on P10
for 5 to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
BREAD AND BUTTER PUDDING
Serves: 4 to 6
Ingredients:
1
⁄
3 cup sultanas
1
⁄4 cup rum
70 g butter, softened
10 slices fruit loaf
4 eggs
1
1
⁄3 cups milk
300 ml cream
1
⁄
3 cup brown sugar
Method:
Grease a 4 cup microwave oven safe dish. Combine
sultanas and rum in a small bowl. Heat on P10 for 1
minute. Set aside. Butter both sides of all bread
slices. Remove the crusts and cut into triangles.
Beat together eggs, milk and cream, add liquid from
drained sultanas. Layer one third of the bread evenly
over the base of the 4 cup dish. Sprinkle with half the
sultanas and one third of the brown sugar. Repeat
with another layer of bread, sultanas and brown
sugar and top with the remaining bread. Pour about
two thirds of the egg mixture over the bread and
allow to stand for 20 minutes until the liquid is
absorbed. Pour over the remaining egg mixture and
sprinkle with brown sugar. Elevate on a microwave
safe rack and cook on P3 for 25 to 30 minutes. Allow
to stand for 10 minutes before serving with cream or
ice cream.
CHOCOLATE SELF SAUCING PUDDING (S)
Serves: 4
Ingredients:
1 cup self raising flour
1 tablespoon cocoa powder
1
⁄3 cup caster sugar
1
⁄2 cup milk
1 teaspoon vanilla essence
100 g chocolate
30 g butter
3
⁄4 cup brown sugar
2 tablespoons cocoa, extra
3
⁄4 cup water
Method:
Sift flour and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on P7 for 1
to 1
1
⁄2 minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup
jug. Pour evenly over pudding. Cook on P10 for 4 to
6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
B
AKED CUSTARD
Serves: 4 to 5
Ingredients:
425 ml milk
3 eggs, lightly beaten
1
⁄4 cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on P10 for
2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on P4 for 15
to 17 minutes. Allow to stand, covered, for 5 minutes
before serving.
Cakes, Desserts and Slices