Panasonic NN-ST557M, NN-ST557W manual Icing

MOCHA CARROT CAKE

Serves: 4 to 6

Ingredients:
1 cup	self-raising flour
1⁄2 teaspoon	bicarbonate of soda
1⁄2 cup	caster sugar
1⁄2 cup	crushed pineapple
1 cup	grated carrot
3⁄4 cup	chopped pecan nuts
60 g	chocolate
2	eggs
1⁄3 cup	oil
Icing
60 g	cream cheese
20 g	butter
11⁄2 cups	icing sugar
1 tablespoon	lemon juice
1⁄4 cup	chopped pecan nuts

Method:

Place flour, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts in a bowl. Place chocolate into a small bowl and cook on Medium for 40 to 60 seconds. Stir halfway through. Add melted chocolate, eggs and oil to flour mixture. Mix until well combined. Grease a microwave safe ring dish and cook on Medium-High for 6 to 8 minutes. Let stand, covered, for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

CHOCOLATE SELF SAUCING PUDDING

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 Medium-High for 1 to 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 a 2-cup jug. Pour evenly over pudding. Cook on High for 4 to 6 minutes.

STEAMED JAM PUDDING

Serves: 4

Ingredients:
2 tablespoons	jam
100 g	butter
2⁄3 cup	caster sugar
2	eggs
3⁄4 cup	self raising flour
1⁄4 cup	milk

Method:

Spoon jam into bottom of 2-litre pyrex dish. Cream butter and sugar in a separate bowl until light and fluffy. Add eggs (one at a time), beating well after each addition. Fold in flour alternately with milk. Mix until well combined. Pour mixture over jam. Smooth top and cook on High for 6 to 7 minutes. Let stand, covered, for 5 minutes before serving.

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 1.2 litre microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on High 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 greased 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 Medium-Low for 30 to 35 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

Cakes, Desserts and Slices

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