Cakes, Desserts and Slices

B UTTERSCOTCH

P UDDING

(S)

Serves: 4 to 6

 

 

Ingredients:

 

 

1 can (400 g)

sweetened condensed milk

30 g

butter

 

1 teaspoon

vanilla essence

 

12 cup

milk

 

34 cup

self raising flour, sifted

1 cup

brown sugar

 

12 cup

hot tap water

 

Method:

Place condensed milk in 2-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 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 .

C HOCOLATE

S ELF S AUCING

P UDDING

(S)

Serves: 4

 

 

 

Ingredients:

 

 

 

1

cup

self raising flour

 

 

1

tablespoon

cocoa powder

 

 

13 cup

caster sugar

 

 

12 cup

milk

 

 

1

teaspoon

vanilla essence

 

 

100 g

chocolate

 

 

30 g

butter

 

 

34 cup

brown sugar

 

 

2 tablespoons

cocoa, extra

 

 

34 cup

water

 

 

Method:

Sift flour and cocoa into 2-litre bowl. Add sugar, milk and vanilla essence. Mix well. Place chocolate and

butter in 2-cup pyrex jug and cook on P7 for 1 to 2 minutes. Stir and add to mixture. Mix well. Spread mixture into base of 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 .

HINT:

TO MELT CHOCOLATE:

Place 100 g broken chocolate in 4-cup glass jug and heat on P5 for 1 to 2 minutes. As chocolate holds its shape after heating, stir and stand before adding extra cooking time.

P EAR

C USTARD

(S)

Serves: 6

 

 

 

Ingredients:

 

 

825 g

 

 

pear halves, drained

2 tablespoons

plain flour

13 cup

 

 

caster sugar

3

 

 

 

eggs

1

teaspoon

 

vanilla essence

1

cup

 

 

milk

1

teaspoon

 

cinnamon

Method:

Grease 20 cm pyrex dish. Place pear halves in dish. Set aside. Place flour, sugar, eggs and vanilla essence in bowl. Beat until combined. Beat in milk and pour mixture over pears. Sprinkle with cinnamon. Cover dish with plastic wrap and cook on P10 power for 7 to 9 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Dessert , then Start .

C HOCOLATE

M OUSSE

Serves: 4

 

Ingredients:

 

125 g

dark chocolate

1 tablespoon

brandy

2

eggs, separated

300 ml

cream, whipped

Method:

Break chocolate into small pieces. Place in a

microwave safe bowl and cook on P7 for 1 to 112 minutes. Add brandy and egg yolks. Beat until

smooth. Fold cream into chocolate mixture. 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.

C

HOCOLATE

B ROWNIES

 

 

 

 

 

 

 

 

Serves: 1 x 20 cm

R

e c ip

e

P

r o

m

p

tin

g

 

 

 

 

 

 

 

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:

Grease and line 20 cm square pyrex dish. set aside.

Melt butter and chocolate in 2-litre dish on P7 for 112 minute. Stir in sugar, vanilla essence, eggs and flour.

Spread into prepared dish. Cook on P7 for 7 to 8 minutes. Refrigerate until cold. Cut into squares.

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Panasonic NN-S781, NN-T791, NN-S761 manual Cakes, Desserts and Slices, To Melt Chocolate

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