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DESSERTS
BREAD AND BUTTER PUDDING
Serves 4-6
6 slices white bread, crusts removed
Butter for spreading
6 tablespoons fruit jam of choice
3 tablespoons caster sugar
1
/4 cup sultanas
1. Spread one side of the bread with butter and jam.
2. Cut the bread into 2cm squares.
3.
In a 2 litre microwave safe pudding bowl, add the bread and sultanas and set aside.
4. In a medium bowl, whisk the egg. Add the cream, vanilla essence and sugar,
continue to mix.
5. Pour the mixture over the bread and sultanas and sprinkle with nutmeg and
extra sugar. Cook for 20 minutes on MEDIUM LOW (30%).
6. Allow to stand for 5-10 minutes. Serve with cream or ice cream.
300ml cream
1
/2 teaspoon vanilla essence
1 egg, lightly beaten
1
/4 teaspoon ground nutmeg
extra sugar to sprinkle
CARAMEL RICE PUDDING
Serves 4-6
1 cup Arborio rice
3 cups hot water
395 g can sweetened condensed milk
1 tablespoon vanilla essence
Cinnamon sugar, to garnish
1. In a large microwave safe glass bowl, combine the rice and hot water. Cook
for 12-15 minutes on HIGH (100%), stirring after 6-7 minutes until the rice is
tender.
Drain and set aside.
2. In a microwave safe glass jug, combine the condensed milk and butter. Cook
for 6 minutes on 60%, stirring every 20 seconds to prevent the mixture from
boiling over.
3. Stir the rice, lemon juice, egg yolk and vanilla essence into the caramel.
Transfer the mixture to a 2 litre microwave safe pudding bowl. Set aside
4. Beat egg whites until stiff in a separate bowl, gradually beat in sugar.
5. Spoon the egg whites mixture over the rice pudding and sprinkle with the
cinnamon sugar. Cook for 5 minutes on MEDIUM (50%).
6. Allow to stand for 5 minutes and serve with cream or ice cream.
20 g butter
1 tablespoon lemon juice
3 eggs, separated
2 tablespoons caster sugar
CHOCOLATE FUDGE CAKE
2 cups sugar
3
/
4
cup cocoa powder
1 teaspoon baking powder
1
1
/2 cups milk
ICING
125 g butter
1 cup icing sugar
1 tablespoon vanilla essence
1. In a large bowl, combine all the ingredients together. Using an electric hand
mixer beat together for 3 minutes on a high setting.
2. Pour the batter into a greased microwave safe round cake dish.
3.
Cook for 16-18 minutes on MEDIUM (50%). Allow to stand for 5-10 minutes before turning out.
4. To make the icing, beat together all the ingredients until light and creamy.
5. Ice the cooled cake and serve.
1
/2 cup oil
1
3
/4 cups plain flour
2 eggs
2 teaspoons vanilla essence
125 g cream cheese
2 dessert spoons cocoa
PEPPERMINT CHOC HAZELNUT MOUSSE
Serves 4
100 g dark chocolate chopped
100 g milk chocolate chopped
2 eggs separated
1 cup thickened cream whipped
1. Place dark chocolate and milk chocolate in a microwave safe bowl.
Microwave on HIGH (100%) for 2 minutes, stirring with a metal spoon
halfway through cooking or until smooth. Cool slightly.
2.
Stir in egg yolks until just combined, stir cream,
hazelnuts
and peppermint
essence using an electric mixer, beat the egg whites in a separated bowl,
until stiff peaks form. Fold egg whites in 2 batches into the chocolate mixture.
3. Spoon mixture into 4 glasses. Cover and refrigerate for 3 hours or until set.
1
/2 cup hazelnuts finely chopped
2 teaspoons peppermint essence
MOIST CARROT CAKE
1 cup oil
1 cup brown sugar
3 eggs
1
1
/2 cups self raising flour, sifted
1 teaspoon bicarbonate of soda
CREAM CHEESE ICING
250 g cream cheese
2
1
/2 cups icing sugar
1. In a large bowl, beat the oil, sugar and eggs until well combined.
2. Add flour, bicarbonate soda, cinnamon and salt.
3. Fold in the carrots and walnuts.
4. Pour into a greased 20cm microwave safe cake dish. Cook for 12 minutes
on MEDIUM HIGH (70%).
5. Allow to stand for 5 minutes. Turn out and cool.
6. To make icing, beat cream cheese until smooth.
7. Add icing sugar and lemon juice and beat until smooth.
8. Ice the cake when cool.
1 teaspoon ground cinnamon
Salt to taste
2 large carrots, grated
3
/4 cup chopped walnuts
2 tablespoons lemon juice
SCA/SCNZ R395Y C/B,P12- 11.6.7, 11:37 AM19