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MOCHA CARROT CAKE
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1
⁄2 teaspoon bicarbonate of soda
1
⁄2 cup caster sugar
1
⁄2 cup crushed pineapple
1 cup grated carrot
3
⁄4 cup chopped pecan nuts
60 g chocolate
2 eggs
1
⁄3 cup oil
Icing
60 g cream cheese
20 g butter
1
1
⁄2 cups icing sugar
1 tablespoon lemon juice
1
⁄4 cup chopped pecan nuts
Method:
Place flour, bicarbonate of soda, sugar, pineapple,
carrot and pecan nuts in a bowl. Place chocolate into a
small bowl and cook on Medium for 40 to 60 seconds.
Stir halfway through. Add melted chocolate, eggs and
oil to flour mixture. Mix until well combined. Grease a
microwave safe ring dish and cook on Medium-High for
6 to 8 minutes. Let stand, covered, for 5 minutes before
turning out to cool. Beat together all icing ingredients
except pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
CHOCOLATE SELF SAUCING PUDDING
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
Medium-High for 1 to 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 a 2-cup jug. Pour evenly over pudding.
Cook on High for 4 to 6 minutes.
STEAMED JAM PUDDING
Serves: 4
Ingredients:
2 tablespoons jam
100 g butter
2
⁄3 cup caster sugar
2 eggs
3
⁄4 cup self raising flour
1
⁄4 cup milk
Method:
Spoon jam into bottom of 2-litre pyrex dish. Cream
butter and sugar in a separate bowl until light and
fluffy. Add eggs (one at a time), beating well after
each addition. Fold in flour alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on High for 6 to 7 minutes. Let stand,
covered, for 5 minutes before serving.
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 1.2 litre microwave oven safe dish.
Combine sultanas and rum in a small bowl. Heat on
High 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 greased 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 Medium-Low for
30 to 35 minutes. Allow to stand for 10 minutes
before serving with cream or ice cream.
Cakes, Desserts and Slices