Cakes, Desserts and Slices

B READ AND

B UTTER

P UDDING

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 4 cup microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on P10 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 4 cup 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 P3 for 20 to 25 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

Oatmeal Cookies

C

HOCOLATE

F UDGE

 

 

 

 

 

Makes: 1 x 20 cm square slice

R

e c ip

e

P r o m

p tin g

Ingredients:

 

 

 

 

 

 

300

g

chocolate pieces

 

 

 

 

 

1

can

(400 g)

condensed milk

 

 

 

 

 

1

cup

 

chopped peanuts

 

 

 

 

 

Method:

Grease 20 cm square dish. Set aside. Place

chocolate and condensed milk in 1-litre jug. Cook on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes. Add nuts and place in prepared dish. Refrigerate and cut into squares when cold.

O RANGE

T RUFFLES

Ingredients:

 

200 g

dark chocolate bits

30 g

butter

1⁄4 cup

evaporated milk

1⁄3 cup

icing sugar, sifted

1⁄4 cup

chopped nuts

1 tablespoon

orange liqueur

1⁄2 cup

drinking chocolate powder

Method:

Place chocolate bits and butter in a 1-litre dish. Cook on P7 for 1 to 2 minutes, stirring halfway through cooking. Add evaporated milk, stir until combined. Stir in icing sugar, nuts and orange liqueur. Refrigerate covered for 1 hour. Roll tablespoons mixture into small balls. Toss in drinking chocolate powder. Refrigerate until serving.

O ATMEAL

C OOKIES

Makes: approximately 48 cookies

Ingredients:

 

125 g

butter

1 cup

brown sugar

1

egg

1⁄2 teaspoon

cinnamon

1 teaspoon

baking powder

3⁄4 cup

plain flour

11⁄2 cups

rolled oats

Method:

Cream butter and sugar until light and fluffy. Add egg and mix well. Fold in remaining ingredients and mix well. Place teaspoon of mixture onto large greased heatproof dinner plate (approximately 6 at a time).

Cook on P7 for 1 1⁄4 to 1 1⁄2 minutes. Allow to cool slightly on plate before removing. Cool completely on

wire rack. Repeat above procedure until all mixture is used.

– 66 –

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Image 68
Panasonic NN-S781 Oatmeal Cookies, Chocolate pieces, g Condensed milk, Chopped peanuts, Orange liqueur, Baking powder
Page 67 Page 69

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