– 47 –
Desserts
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
400
g
sweetened condensed milk
30
g
butter
1 teaspoon
vanilla essence
1
⁄
2
cup milk
3
⁄
4
cup
self raising
fl
our, sifted
1 cup
brown sugar
1
⁄
2
cup
hot tap water
Method:
1. Place condensed milk in 2-litre casserole dish.
Cook on 600 W for 6 to 7 minutes, stirring twice
during cooking.
2. Stir in butter, vanilla essence and milk. Stir until
butter is melted. Cool slightly.
3. Add milk mixture to sifted
fl
our. Mix well. Pour
mixture into 2-litre casserole dish.
4. Sprinkle top with brown sugar and gently pour hot
tap water over mixture. Cook on 1000 W for 6 to 8
minutes.
A
PRICOT AND
R
ASPBERRY
C
RISP
Serves: 4 to 6
Ingredients:
850
g
can apricots, drained
400
g
frozen raspberries
1 cup
plain
fl
our
1
⁄
2
cup
brown sugar
1 teaspoon
cinnamon
1 cup
pecans, chopped
1 cup
shredded coconut
2 cups
toasted muesli
125
g
butter
Method:
1. Place apricots and raspberries in the base of 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl.
2. Melt butter in 2-cup jug on 1000 W for 40 to
50 seconds. Combine melted butter with dry
ingredients and mix well.
3. Crumble mixture over top of fruit. Cook on 1000 W
for 10 to 12 minutes.
P
EAR
C
USTARD
Serves: 6
Ingredients:
825
g
pear halves, drained
2 tablespoons
plain
fl
our
1
⁄
3
cup
caster sugar
3 eggs
1 teaspoon
vanilla essence
1 cup
milk
1 teaspoon
cinnamon
Method:
1. Grease 20 cm square pyrex dish. Place pear
halves in dish. Set aside. Place
fl
our, sugar, eggs
and vanilla essence in bowl. Whisk until combined.
2. Whisk in milk and pour mixture over pears.
Sprinkle with cinnamon. Cover dish with plastic
wrap and cook on 1000 W for 8 to 10 minutes.
F
IGS IN
R
IESLING AND
H
ONEY
Serves 4
Ingredients:
8
fi
rm
fi
gs
1
1
⁄
2
cups Riesling wine
80 ml
honey
1 teaspoon
lemon juice
1 teaspoon
grated lemon rind
2 tablespoons
chopped pistachio nuts
Method:
Wash and stem the
fi
gs place into a 2 litre dish
Combine Riesling, and honey and pour over
fi
gs. Cook
on 600 W for 6 to 8 minutes.Remove
fi
gs from syrup,
set aside. Add lemon juice and rind to syrup and cook
on 1000 W for 3 to 4 minutes or until slightly reduced.
Pour syrup over
fi
gs and allow to cool. Serve with ice
cream or cream and sprinkle with pistachio nuts.
C
HOCOLATE
B
ROWNIES
Makes: 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
fl
our
Method:
1. Grease and line 20 cm square pyrex dish. Set
aside. Melt butter and chocolate in 2-litre dish on
1000 W for 2 minutes.
2. Stir in sugar, vanilla essence, eggs and
fl
our.
Spread into prepared dish.
3. Cook on 600 W for 8 to 10 minutes. Refrigerate
until cold. Cut into squares.
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