Panasonic NN-S781, NN-T791, NN-S761 manual Cakes, Desserts and Slices, C Ustard

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
1⁄2 cup	milk
3⁄4 cup	self raising flour, sifted
1 cup	brown sugar
1⁄2 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
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 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
1⁄3 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 11⁄2 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 11⁄2 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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