– 34 –
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 flour, sifted
1 cup
brown sugar
1
⁄
2
cup
hot tap water
Method:
1. Place condensed milk in 2-litre casserole dish.
Cook on Medium 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 flour. 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 High 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 flour
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 High for 40 to 50
seconds. Combine melted butter with dry
ingredients and mix well.
3. Crumble mixture over top of fruit. Cook on High
for 10 to 12 minutes.
P
EAR
C
USTARD
Serves: 6
Ingredients:
825 g
pear halves, drained
2 tablespoons
plain flour
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 flour, 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 High power for 8 to 10
minutes.
C
HOCOLATE
M
OUSSE
Serves: 4
Ingredients:
125 g
dark chocolate
1 tablespoon
brandy
2
eggs, separated
300 ml
cream, whipped
Method:
1. Break chocolate into small pieces. Place in a
microwave safe bowl and cook on Medium for
1 to 2 minutes.
2. Add brandy and egg yolks. Beat until smooth. Fold
cream into chocolate mixture.
3. Beat egg whites until stiff peaks form. Gently fold
into chocolate mixture and spoon into one large or
4 individual serving dishes. Refrigerate until set.
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 flour
Method:
1. Grease and line 20 cm square pyrex dish. Set
aside. Melt butter and chocolate in 2-litre dish on
High for 2 minutes.
2. Stir in sugar, vanilla essence, eggs and flour.
Spread into prepared dish.
3. Cook on Medium for 8 to 10 minutes. Refrigerate
until cold. Cut into squares.
Содержание NN-S376S
Страница 1: ...Operation Guide and Cookbook Microwave Oven Model NN SD376S ...
Страница 39: ......