User Manual

– 66 –
Cakes, Desserts and Slices
P
EACH
C
RUMBLE
Serves: 6 to 8
Ingredients:
125
g
butter
1 cup fl our
½ cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810
g
) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on 800 W for
1 minute. Add fl our, sugar, muesli, coconut and
cinnamon, stir until combined. Place peaches into
a 2-litre casserole dish. Place crumble mixture on
top of peaches and cook on 1100 W for 10 to 12
minutes. Serve with cream or ice cream.
A
PRICOT
C
OBBLER
Serves: 4 to 6
Ingredients:
1 (810
g
) can apricot halves, drained
1 packet butter cake mix
½ cup toasted coconut
70
g
butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on 1100 W for 6 to 8 minutes.
B
AKED
C
USTARD
Serves: 4 to 5
Ingredients:
425 ml milk
3 eggs, lightly beaten
¼ cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on 1100 W
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 440 W
for 15 to 17 minutes. Allow to stand, covered, for 5
minutes before serving.
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
1 (400
g
) can sweetened condensed milk
30
g
butter
1 teaspoon vanilla essence
½ cup milk
¾ cup self raising fl our, sifted
1 cup brown sugar
½ cup hot tap water
Method:
Place condensed milk in a 3-litre casserole dish.
Cook on 600 W for 4 to 5 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
1100 W for 5 to 7 minutes.
B
READ AND
B
UTTER
P
UDDING
Serves: 4 to 6
Ingredients:
⅓ cup sultanas
¼ cup rum
70
g
butter, softened
10 slices fruit loaf
4 eggs
1⅓ cups milk
300 ml cream
⅓ cup brown sugar
Method:
Grease a 4 cup microwave oven safe dish. Combine
sultanas and rum in a small bowl. Heat on 1100 W
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 300 W for 25 to 30 minutes.
Allow to stand for 10 minutes before serving with
cream or ice cream.
F0003CA00QP_OI_07_180507.indd 66 2018/5/8 14:01:00