Filter
Top Products
– 60 –
Cakes, Desserts and Slices
BUTTERSCOTCH P
UDDING (S)
Serves: 4 to 6
Ingredients:
1 can (400 g) 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 2-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 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.
C
HOCOLATE 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 2-litre bowl. Add sugar, milk
and vanilla essence. Mix well. Place chocolate and
butter in 2-cup pyrex jug and cook on P7 for 1 to 2
minutes. Stir and add to mixture. Mix well. Spread
mixture into base of 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.
HINT:
TO MELT CHOCOLATE:
Place 100 g broken chocolate in 4-cup glass jug
and heat on P5 for 1 to 2 minutes. As chocolate
holds its shape after heating, stir and stand before
adding extra cooking time.
PEAR C
USTARD (S)
Serves: 6
Ingredients:
825 g pear halves, drained
2 tablespoons plain flour
1
⁄3 cup caster sugar
3 eggs
1 teaspoon vanilla essence
1 cup milk
1 teaspoon cinnamon
Method:
Grease 20 cm pyrex dish. Place pear halves in dish.
Set aside. Place flour, sugar, eggs and vanilla
essence in bowl. Beat until combined. Beat in milk
and pour mixture over pears. Sprinkle with
cinnamon. Cover dish with plastic wrap and cook on
P10 power for 7 to 9 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
CHOCOLATE MOUSSE
Serves: 4
Ingredients:
125 g dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
Break chocolate into small pieces. Place in a
microwave safe bowl and cook on P7 for 1 to 1
1
⁄2
minutes. Add brandy and egg yolks. Beat until
smooth. Fold cream into chocolate mixture. Beat egg
whites until stiff peaks form. Gently fold into
chocolate mixture and spoon into one large or 4
individual serving dishes. Refrigerate until set.
CHOCOLATE BROWNIES
Serves: 1 x 20 cm
square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain flour
Method:
Grease and line 20 cm square pyrex dish. set aside.
Melt butter and chocolate in 2-litre dish on P7 for 1
1
⁄
2
minute. Stir in sugar, vanilla essence, eggs and flour.
Spread into prepared dish. Cook on P7 for 7 to 8
minutes. Refrigerate until cold. Cut into squares.
R
e
c
i
p
e
P
r
o
m
p
t
i
n
g