– 62 –
Cakes, Desserts and Slices
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
1 (400 g)
can 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:
Place condensed milk in a 3-litre casserole dish.
Cook on P5 for 5 to 6 minutes, stirring twice during
cooking. Stir in butter, vanilla essence and milk. Stir
until butter is melted. Cool slightly. Add milk mixture
to sifted fl our. Mix well. Pour mixture into a 2-litre
casserole dish. Sprinkle top with brown sugar and
gently pour hot tap water over mixture. Cook on P10
for 5 to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to
Desserts
directions on page 61.
B
READ AND
B
UTTER
P
UDDING
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 25 to 30 minutes. Allow
to stand for 10 minutes before serving with cream or
ice cream.
C
HOCOLATE
S
ELF
S
AUCING
P
UDDING
Serves: 4
Ingredients:
1 cup
self raising fl our
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 fl our 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 P7 for
1 to 1
1
⁄
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 2-cup jug.
Pour evenly over pudding. Cook on P10 for 4 to 6
minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to
Desserts
directions on page 61.
B
AKED
C
USTARD
Serves: 4 to 5
Ingredients:
425 ml
milk
3
eggs, lightly beaten
1
⁄
4
cup
sugar
1 teaspoon
vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on P10 for
2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on P4 for 15
to 17 minutes. Allow to stand, covered, for 5 minutes
before serving.
F00039Y40QP_CB.indd 62
F00039Y40QP_CB.indd 62
2011-6-29 15:38:15
2011-6-29 15:38:15
