Sharp R-520E Australian Fruit Cake, Chocolate Cake, Bread and Butter Pudding, Chocolate Mousse

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DESSERTS

AUSTRALIAN FRUIT CAKE

Serves 4-6

1 kg mixed fruit

1 cup plain flour, sifted

1 cup brown sugar

1 teaspoon baking powder

250 g butter, chopped

salt

 

2 tablespoons brandy

1/2 teaspoon nutmeg

 

4 eggs, lightly beaten

1 teaspoon cinnamon

 

2 teaspoons parisienne essence

2 tablespoons brandy, extra

1.Combine the first 4 ingredients in a large bowl. Cover and cook for 5 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 10 minutes on MEDIUM.

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 10 minutes on MEDIUM.

7.Stand for 10 minutes before turning out.

8.Pour over extra brandy. Decorate with extra glacé fruits if desired.

CHOCOLATE CAKE

2 cups sugar

1/2 cup oil

3/4 cup cocoa

13/4 cups plain flour

1 teaspoon baking powder

2 eggs

11/2 cups milk

2 teaspoons vanilla

ICING

 

125 g butter

125 g philadelphia cheese

1 cup icing sugar

2 dessert spoons cocoa

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 18-20 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.

BREAD AND BUTTER PUDDING

Serves 4-6

4 slices multigrain bread,

21/2 cups milk

 

crusts removed

1/2 teaspoon vanilla essence

butter

4 eggs, lightly beaten

 

3 tablespoons caster sugar

3 teaspoons brown sugar

1/4 cup sultanas

1/4 teaspoon nutmeg

 

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 21/2 minutes on HIGH. Gradually whisk into eggs. Cook for 21/2 minutes on HIGH, stirring after 11/2 minutes, or until thick.

4.Pour over bread mixture.

5.Sprinkle with brown sugar and nutmeg.

6.Cook for 12-14 minutes on MEDIUM LOW.

7.Allow to stand for 5-10 minutes before serving.

CARAMEL RICE PUDDING

Serves 4-6

1 cup rice

1 tablespoon butter

 

3 cups hot water

1 tablespoon lemon juice

400 g can condensed milk

cinnamon sugar

 

1.Place rice and water in a large Pyrex 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.

CHOCOLATE MOUSSE

Serves 4

200 g cooking chocolate

3 egg whites

2 tablespoons water

300 mL carton thickened cream

2 tablespoons rum

extra cream for decoration

1/4 cup caster sugar

30 g chocolate, grated

1.Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60 seconds 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. 17 6. Serve decorated with cream and chocolate shavings.

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Contents Model R-520E J Or contact our web site Telephone 09 573Facsimile 09 573 Introduction Sharp Special Notes DON’TInstallation Instructions Oven DiagramTouch Control Panel Layout Operation of Touch Control PanelControl Panel Display Before Operating Clock SettingTo Cancel a Programme During Cooking Getting StartedManual Operations Microwave Time CookingSequence Cooking Instant CookIncreasing Time During a Cooking Programme Automatic Operations Instant ActionExpress Defrost Easy Defrost Step Procedure Other Convenient FeaturesLess/More Setting Press the Easy Defrost pad three times for Chicken PiecesAlarm TimerDemonstration Mode Child LockSpecifications Care and CleaningService Call Check Memo Memo Memo Cooking Guides Helpful Hints Utensil Use Advice Cookware and Utensil GuideQuantity Initial Standing Menu Procedure TimeInstant Action Menu Guide Approx MinutesFrozen Vegetables Beef Stroganoff Springtime Lamb CasseroleApricot Chicken ServesProcedure Standing Express Defrost Menu GuideEasy Defrost Menu Guide Steak/ChopsLasagne Moroccan Veal Golden Curry SausagesShepherds PIE Chilli CON Carne Italian Spaghetti SauceIndian Curry Lamb Honey Roast LambChicken Penne Salad Chicken in a POTChicken Fillet Burgers Medium HighTandoori Chicken Honey Chicken LegsRoast Chicken No.15 chicken Butter, melted Season All saltGarlic Prawns Seafood LaksaSmoked Salmon Tagliatelle Crab Mornay Seafood MarinaraSesame Prawns Garlic MusselsHoney Carrots Cauliflower AU GratinScalloped Potatoes Vegetable PlatterPumpkin Salad Marinated VegetablesStuffed Baked Potatoes Potatoes PizzaiolaBread and Butter Pudding Australian Fruit CakeChocolate Cake Caramel Rice PuddingDefrosting Times and Techniques For SEAFOOD, Bread and Pies Defrosting Frozen FoodsDefrosting Times and Techniques For Meat and Poultry Microwave Oven Roasting Chart BeefFresh Vegetable Chart Beans 500 g MinutesGuide to Cooking Eggs Scrambled EGG Guide Frozen Vegetable ChartRice and Pasta Cooking Chart Reheating Convenience Food Chart Defrosting Convenience MediumGlossary of Terms General InformationCommonly Asked Questions and Answers Points to RememberHints Quick Reference Guide Sharp Corporation OSAKA, Japan
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