Sharp R-2V58 specifications Chocolate SELF-SAUCINGPUDDING

CHOCOLATE

SELF-SAUCINGPUDDING

60 g butter

1 l/2 cups self-raising flour l/2 cup caster sugar

‘/a cup cocoa powder V4 cup milk

1 teaspoon vanilla essence

1 cup brown sugar

l/3 cup cocoa powder, extra 2 cups boiling water

1.Place butter in a 3-litre Pyrex pudding bowl; melt for 50-60 seconds on 100%.

2.Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.

3.Combine brown sugar and extra cocoa. Sprinkle over pudding mixture.

4.Pour boiling water over the mixture.

5.Cook for 12-14 minutes on 100%. Allow to stand for 5 minutes before serving.

6.Serve hot with ice-cream.

Serves 4-6

BREADANDBUTTER

PUDDING

4 slices multigrain bread, crusts removed butter

3 tablespoons caster sugar l/4 cup sultanas

2 ‘12cups milk

l/2 teaspoon vanilla essence 4 eggs, lightly beaten

3 tablespoons brown sugar l/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, then pour over bread mixture.

4.Sprinkle with brown sugar and nutmeg.

5.Cook for 20-25 minutes on 30%.

6.Allow to stand for IO minutes before serving.

Serves 4-6

MOISTCARROTCAKE

1 cup oil

1 cup brown sugar

3 eggs

1l/2 cups self-raising flour

1 teaspoon bicarbonate of soda

2 teaspoons cinnamon salt

2 large carrots, grated 3/4 cup chopped walnuts

CREAM CHEESE ICING

250 g cream cheese

2 cups icing sugar

2 teaspoons lemon juice

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.Allow to 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.