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Cakes, Desserts and Slices
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 20 to 25 minutes. Allow
to stand for 10 minutes before serving with cream or
ice cream.
Oatmeal Cookies
CHOCOLATE FUDGE
Makes: 1 x 20 cm square slice
Ingredients:
300 g chocolate pieces
1 can (400 g) condensed milk
1 cup chopped peanuts
Method:
Grease 20 cm square dish. Set aside. Place
chocolate and condensed milk in 1-litre jug. Cook on
P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and
cut into squares when cold.
ORANGE TRUFFLES
Ingredients:
200 g dark chocolate bits
30 g butter
1
⁄4 cup evaporated milk
1
⁄3 cup icing sugar, sifted
1
⁄4 cup chopped nuts
1 tablespoon orange liqueur
1
⁄2 cup drinking chocolate powder
Method:
Place chocolate bits and butter in a 1-litre dish. Cook
on P7 for 1 to 2 minutes, stirring halfway through
cooking. Add evaporated milk, stir until combined.
Stir in icing sugar, nuts and orange liqueur.
Refrigerate covered for 1 hour. Roll tablespoons
mixture into small balls. Toss in drinking chocolate
powder. Refrigerate until serving.
OATMEAL COOKIES
Makes: approximately 48 cookies
Ingredients:
125 g butter
1 cup brown sugar
1 egg
1
⁄2 teaspoon cinnamon
1 teaspoon baking powder
3
⁄4 cup plain flour
1
1
⁄2
cups rolled oats
Method:
Cream butter and sugar until light and fluffy. Add egg
and mix well. Fold in remaining ingredients and mix
well. Place teaspoon of mixture onto large greased
heatproof dinner plate (approximately 6 at a time).
Cook on P7 for 1
1
⁄
4 to 1
1
⁄
2 minutes. Allow to cool
slightly on plate before removing. Cool completely on
wire rack. Repeat above procedure until all mixture
is used.
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