Sharp R-210D Chocolate Self-Saucing Pudding, Bread And Butter Pudding, Moist Carrot Cake, Icing

CHOCOLATE

SELF-SAUCING PUDDING

90 g butter melted

1 1/4 cups self-raising flour

1/2 cup caster sugar

3 tablespoons cocoa powder

3/4 cup milk

150 g dark cooking chocolate, melted

1 cup brown sugar

3 tablespoons cocoa powder, extra

2 1/2 cups boiling water

1.Combine flour, cocoa, caster sugar in a 3-litre Pyrex pudding bowl; Stir in milk chocolate and butter. Mix until smooth.

2.In a separate bowl, mix together brown sugar, extra cocoa powder and boiling water. Pour over mixture.

3.Cook for 11-13 minutes on 100%.

4.Stand 5 minutes before serving.

5.Serve hot with ice-cream.

Serves 4-6

BREAD AND BUTTER

PUDDING

4 slices multigrain bread, crusts removed butter

3 tablespoons caster sugar

1/4 cup sultanas

2 1/2 cups milk

1/2 teaspoon vanilla essence

4 eggs, lightly beaten

3 tablespoons brown sugar

1/4 teaspoon nutmeg

1.Spread bread with butter and cut into 2 cm cubes.

2.Place bread, sugar and sultanas in a 1.25-litre pudding bowl.

3.Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs. Cook for 3-4 minutes on 100%, stirring twice during cooking, or until thick.

4.Pour over bread mixture.

5.Sprinkle with brown sugar and nutmeg.

6.Cook for 15-20 minutes on 30%.

7.Allow to stand for 5-10 minutes before serving.

Serves 4-6

MOIST CARROT CAKE

1 cup oil	CREAM CHEESE ICING
1 cup brown sugar	250 g cream cheese
3 eggs
	21/2 cups icing sugar
11/2 cups self-raising flour
1 teaspoon bicarbonate of soda	2 tablespoons lemon juice
1 teaspoon cinnamon
salt
2 large carrots, grated
3/4 cup chopped walnuts

1.Beat oil, sugar and eggs until well combined.

2.Add sifted flour, bicarbonate of soda, cinnamon and salt.

3.Fold in carrots and walnuts.

4.Pour into a 20 cm greased cake dish.

5.Cook for 12-14 minutes on 70%.

6.Stand 5 minutes before turning out.

7.Cool before icing.

ICING

1.Beat cream cheese until smooth.

2.Add icing sugar and lemon juice and beat until smooth.

BUTTERSCOTCH

CARAMEL PUDDING

115 g butter	11/2 cups flour
100 g dates chopped into small pieces	1 cup boiling water
2 tablespoons sultanas	5 tablespoons golden syrup
1/2 cup brown sugar
1 cup milk

1.Mix 85 g butter, dates, sultanas and brown sugar. Cook for 1 minute on 100%.

2.Add flour. Stir until mixed well.

3.Gradually add milk, mix well.

4.Combine remaining butter, water and golden syrup and pour over the top.

5.Cook for 2 minutes on 100%.

6.Stand 5 minutes and serve with fresh whipped cream or ice-cream.

Serves 4-6

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