Specifications

16
DESSERTS
BREAD AND BUTTER PUDDING Serves 4-6
4 slices multigrain bread,
crusts removed
butter
3 tablespoons caster sugar
¼ cup sultanas
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs.
Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on MEDIUM LOW.
7. Allow to stand for 5-10 minutes before serving.
2½ cups milk
½ teaspoon vanilla essence
4 eggs, lightly beaten
3 teaspoons brown sugar
¼ teaspoon nutmeg
AUSTRALIAN FRUIT CAKE Serves 4-6
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Combine the fi rst 4 ingredients in a large bowl. Cover and cook for 4 minutes on HIGH,
stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 5 minutes on HIGH.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 5 minutes on HIGH.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
1 cup plain fl our, sifted
1 teaspoon baking powder
½ teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
CHOCOLATE CAKE
2 cups sugar
¾ cup cocoa
1 teaspoon baking powder
1½ cups milk
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine all ingredients together in a large bowl.
2. Beat together for 3 minutes on HIGH.
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
½ cup oil
1¾ cups plain fl our
2 eggs
2 teaspoons vanilla
125 g philadelphia cheese
2 dessert spoons cocoa
CARAMEL RICE PUDDING Serves 4-6
1 cup rice
3 cups hot water
400 g can condensed milk
1. Place rice and water in a large microwave safe glass bowl. Cook for 10 minutes on
HIGH, or until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every
30 seconds. (Caramel will boil over if not stirred.)
3. Mix caramel into rice and sprinkle with cinnamon sugar.
1 tablespoon butter
1 tablespoon lemon juice
cinnamon sugar
CHOCOLATE MOUSSE Serves 4
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
¼ cup caster sugar
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 1 minute on HIGH,
stirring halfway. Stir in sugar.
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites into chocolate
mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
R-331Y(S) CB 1-28.indd Sec1:16R-331Y(S) CB 1-28.indd Sec1:16 3/9/12 2:59:58 PM3/9/12 2:59:58 PM