Panasonic NN-SD261M Microwave Oven User Manual


 
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Desserts / cakes
Date Puddings and
Butterscotch Sauce
Pour 175 ml (6 . oz) boiling water over the chopped dates and set
aside to cool. Sift together our and baking powder. Add vanilla and
coffee essence to the milk. Cream the butter and sugar until light and
uffy. Add eggs a little at a time. Fold in the our and avoured milk,
then pour in the date mixture. Place in six moulds. Cook on HIGH
power for 10-11 mins. and leave to stand for 10 mins.
Sauce
Place butter in a large jug and cook on HIGH power for 30-40 secs,
or until bubbling. Add sugar and stir until it has dissolved, cooking
for 1 minute at a time on HIGH power. Continue to cook until liquid is
foaming and bubbling 30 sec. at a time on HIGH power. Slowly pour
in the cream and bring to the boil on HIGH power for 2-3 mins. Add
essence. Stir, continue to boil on HIGH power 30 sec. at a time until it
starts to thicken.
Chewy Flapjacks
Place butter, syrup and sugar in a bowl and cook on HIGH power for
1-2 mins. or until melted. Stir in the oats and raisins. Press into dish.
Cook on HIGH power for 3-3½ mins. or until the centre is bubbling.
Allow to cool slightly then cut into 8 pieces.
Boston Brownies
Place chocolate and butter in a bowl and cook on HIGH power for 1
min. or until chocolate has melted. Stir in all other ingredients and beat
well. Pour into dish and cook on LOW power for 6-7mins. or until just
slightly sticky. Allow to cool and then cut into squares.
ingredients
SERVES 4
200g (7oz) fresh dates, stoned
and finely chopped
175g (6oz) self-raising flour
5ml (1tsp) baking powder
5ml (1tsp) vanilla essence
15ml (1tbsp) Camp
coffee essence
100ml (3½ fl.oz) milk
75g (3oz) butter
150g (5oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45g (1¾oz) butter
120ml (8tbsp) soft brown sugar
200ml (7 fl.oz) whipping cream
15ml (1tbsp) vanilla essence
Dish: Individual microwave
proof moulds
ingredients
SERVES 4
75g (3oz) butter or margarine
30ml (2tbsp) golden syrup
75g (3oz) light brown sugar
150g (5oz) porridge oats
50g (2oz) raisins
Dish: 20cm (8”) round dish
ingredients
SERVES 4
100g (4oz) plain chocolate
100g (4oz) butter
100g (4oz) soft dark brown
sugar
100g (4oz) self-raising flour
10ml (2tsp) cocoa powder
pinch salt
2 eggs, beaten
3ml (½tsp) vanilla essence
100g (4oz) walnuts, chopped
Dish: 20 cm (8”) square
dish lined with greaseproof