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Cakes, Desserts and Slices
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons
sugar
2 tablespoons
custard powder
1½ cups
milk
2
egg yolks, lightly beaten
1 teaspoon
vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100
g
sultanas
150
g
raisins
50
g
craisins
100
g
dates, chopped
100
g
dried
fi
gs, chopped
50
g
glace ginger, chopped
½ cup
brandy
125
g
butter
¾ cup
fi
rmly packed brown sugar
2
eggs
½ teaspoon
cinnamon
½ teaspoon
mixed spice
½ teaspoon
nutmeg
½ cup
plain
fl
our
½ cup
pie apple
¾ cup
fresh breadcrumbs
1 tablespoon
golden syrup
1 tablespoon
parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on P3 for 10 minutes. Stir
halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and
fl
uffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe cups.
Place half a cup of mixture into each cup, pushing
mixture in
fi
rmly. Smooth over the top of puddings
with the back of a spoon. Place cups evenly around
the edge of the microwave turntable and cook
uncovered on P3 for 20 minutes. Stand for 5 minutes
before turning out. Repeat with remaining mixture.
Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar
content of the
fi
lling. Check the temperature of the
fi
lling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the
fi
lling will be piping hot and will warm the pastry
through.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons
butter
2 tablespoons
corn
fl
our
3 tablespoons
sugar
2 tablespoons
golden syrup
1 cup
milk
¼ cup
brandy
Method:
In a 1-litre pyrex jug melt butter on P10 for 20 to 30
seconds. Blend in corn
fl
our, sugar and golden syrup
and cook on P10 for 50 to 60 seconds. Add milk
gradually and cook on P6 for 3 to 4 minutes. Stirring
halfway through cooking. Stir in brandy. Serve hot
with fruit or Christmas pudding.
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
3
eggs
1 cup
plain
fl
our
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on P7 for 2 minutes. Stir
in sugar, vanilla essence, eggs and
fl
our. Spread
into prepared dish. Cook on P7 for 5 to 6 minutes.
Refrigerate until cold. Cut into squares.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300
g
rhubarb, trimmed cut to 3 cm
lengths
2
apples, peeled, cored and diced
30
g
crystallised ginger, thinly sliced
½ cup
caster sugar
1
orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on P10 for 8 to 10
minutes or until fruit is softened.
F0003BT00QP_CB_002_150722.indd 63
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2015/7/22 11:47:47
2015/7/22 11:47:47
