Panasonic NN-S784, NN-T704 manual ⁄3 cup Sultanas ⁄4 cup Rum 70 g, Slices fruit loaf

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Cakes, Desserts and Slices

BUTTERSCOTCH PUDDING (S)

Serves: 4 to 6

Ingredients:
1 (400 g)	can 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:

Place condensed milk in a 3-litre casserole dish. Cook on P5 for 5 to 6 minutes, stirring twice during cooking. Stir in butter, vanilla essence and milk. Stir until butter is melted. Cool slightly. Add milk mixture to sifted flour. 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 P10 for 5 to 7 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Press Dessert, then Start.

BREAD AND BUTTER PUDDING

Serves: 4 to 6

Ingredients:
1⁄3 cup	sultanas
1⁄4 cup	rum
70 g	butter, softened
10	slices fruit loaf
4	eggs
11⁄3 cups	milk
300 ml	cream
1⁄3 cup	brown sugar

Method:

Grease a 4 cup microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on P10 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 P3 for 25 to 30 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

CHOCOLATE SELF SAUCING PUDDING (S)

Serves: 4

Ingredients:
1 cup	self raising flour
1 tablespoon	cocoa powder
1⁄3 cup	caster sugar
1⁄2 cup	milk
1 teaspoon	vanilla essence
100 g	chocolate
30 g	butter
3⁄4 cup	brown sugar
2 tablespoons	cocoa, extra
3⁄4 cup	water

Method:

Sift flour and cocoa into a 2-litre bowl. Add sugar, milk and vanilla essence. Mix well. Place chocolate and butter in a 2-cup pyrex jug and cook on P7 for 1 to 11⁄2 minutes. Stir and add to mixture. Mix well. Spread mixture into base of a 2-litre casserole dish. Combine brown sugar, cocoa and water in 2-cup jug. Pour evenly over pudding. Cook on P10 for 4 to 6 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Press Dessert, then Start.

BAKED CUSTARD

Serves: 4 to 5

Ingredients:
425 ml	milk
3	eggs, lightly beaten
1⁄4 cup	sugar
1 teaspoon	vanilla essence
	pinch ground nutmeg

Method:

Place milk in a 4-cup glass jug. Cook on P10 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 P4 for 15 to 17 minutes. Allow to stand, covered, for 5 minutes before serving.

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