Panasonic NN-MX21 manual Desserts, Butterscotch Pudding, Apricot And Raspberry Crisp, Pear Custard

Desserts

BUTTERSCOTCH PUDDING

Serves: 4 to 6

Ingredients:
1 can (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-litre casserole dish. Cook on MEDIUM for 6 to 7 minutes, stirring twice during cooking.

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 2-litre casserole dish.

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:
1 can (850 g)	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 2-cup jug on HGIH for 40 to 50 seconds. Combine melted butter with dry ingredients and mix well.

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-HIGH for 1 to 11⁄2 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 4 individual serving dishes. Refrigerate until set.

CHOCOLATE BROWNIES

Serves: 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-litre dish on HIGH for 2 minutes.

2.Stir in sugar, vanilla essence, eggs and flour. Spread into prepared dish.

3.Cook on MEDIUM-HIGH for 7 to 8 minutes. Refrigerate until cold. Cut into squares.

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