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Cakes, Desserts and Slices
QUICK MIX CHOCOLATECAKE
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2eggs
1⁄3cup milk
Method:
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease a 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
Medium-High for 5 to 7 minutes. Stand, covered, for
5 minutes before turning out. Cool on wire rack.
Tip: To soften butter cook on Medium for 10 to 20
seconds.
CINNAMON POACHED PEARS
Serves: 4
Ingredients:
1⁄2cup water
1⁄4cup caster sugar
1⁄2teaspoon cinnamon
4pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-
litre jug. Cook on High for 2 minutes. Place the pears
in a 2-litre dish. Pour over syrup and cover. Cook on
High for 6 to 8 minutes.
BANANA LOAF
Serves: 4 to 6
Ingredients:
90 g butter
3⁄4cup brown sugar
1egg
2ripe bananas, mashed well
3⁄4cup grated carrot
11⁄2cups self-raising flour
1⁄3cup milk
Method:
Cream butter and sugar until light and fluffy. Add egg
and beat well. Add banana and carrot. Add sifted flour
and milk to mixture alternately. Mix until well combined.
Grease and line with grease proof paper, 20 cm x 10
cm loaf dish. Pour batter into dish and cook on Medium
for 9 to 11 minutes. Stand, covered, with plastic wrap
on wire rack to cool.
Tip: To prevent corners from overcooking, cover
ends carefully with foil.
HINT:
TO MELT CHOCOLATE:
Place 100 g broken chocolate in a 4-cup glass jug
and heat on Medium for 1 to 2 minutes. As
chocolate holds its shape after heating, stir and
stand before adding extra cooking time.
APPLE CRUMBLE
Serves: 4
Ingredients:
780 g can pie apples
1⁄2cup rolled oats
1⁄4 cup plain flour
1⁄2cup desiccated coconut
1⁄2cup brown sugar
1 teaspoon cinnamon
60 g butter
Method:
Place apples in the base of 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on High for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
High for 5 to 8 minutes.
PEACH AND MUESLI CRUMBLE
Serves: 6 to 8
Ingredients:
80 g butter
1⁄2cup flour
1⁄4cup caster sugar
11⁄2cups toasted muesli
1⁄2cup shredded coconut
1⁄2teaspoon cinnamon
810 g can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on Medium for 1
minute. Add flour, sugar, muesli, coconut and
cinnamon, stir until combined. Place peaches into a
1-litre casserole dish. Place crumble mixture on top
of peaches and cook on High for 10 to 12 minutes.
Serve with cream or ice cream.
COCONUT CREAMED RICE
Serves: 4
Ingredients:
1 cup arborio rice
300 ml coconut milk
20 g unsalted butter
1⁄2cup sugar
100 ml coconut milk, extra to serve
1banana, to serve
1⁄2cup shredded coconut, toasted
Method:
Wash and drain rice. Place rice, 300ml of coconut
milk, 300ml water, butter and sugar into a 2.5L deep
microwave safe bowl or jug, stir to combine.
Microwave uncovered on High for 21 minutes,
stirring every 7 minutes. Remove and stir well, stand
for 5 minutes.
Note:Rice will absorb excess liquid on standing.
Serve warm in individual bowls drizzled with extra
coconut milk, banana slices and shredded coconut.