Desserts
BUTTERSCOTCH PUDDING
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.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
4.Sprinkle top with brown sugar and gently pour hot tap water over mixture. Cook on High for 6 to 8 minutes.
APRICOT AND RASPBERRY CRISP
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
3.Crumble mixture over top of fruit. Cook on High for 10 to 12 minutes.
PEAR CUSTARD
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.
CHOCOLATE MOUSSE
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
1to 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
4individual serving dishes. Refrigerate until set.
CHOCOLATE BROWNIES
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.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.
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