DESSERTS
BREAD AND BUTTER PUDDING | Serves | |
6 slices white bread, crusts removed | 300ml cream |
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Butter for spreading | 1/2 teaspoon vanilla essence | |
6 tablespoons fruit jam of choice | 1 egg, lightly beaten |
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3 tablespoons caster sugar | 1/4 teaspoon ground nutmeg | |
1/4 cup sultanas | extra sugar to sprinkle | |
1.Spread one side of the bread with butter and jam.
2.Cut the bread into 2cm squares.
3.In a 2 litre microwave safe pudding bowl, add the bread and sultanas and set aside.
4.In a medium bowl, whisk the egg. Add the cream, vanilla essence and sugar, continue to mix.
5.Pour the mixture over the bread and sultanas and sprinkle with nutmeg and extra sugar. Cook for 20 minutes on MEDIUM LOW (30%).
6.Allow to stand for
CHOCOLATE FUDGE CAKE
2 cups sugar | 1/2 cup oil |
3/4 cup cocoa powder | 1 3/4 cups plain flour |
1 teaspoon baking powder | 2 eggs |
1 1/2 cups milk | 2 teaspoons vanilla essence |
ICING |
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125 g butter | 125 g cream cheese |
1 cup icing sugar | 2 dessert spoons cocoa |
1 tablespoon vanilla essence |
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1.In a large bowl, combine all the ingredients together. Using an electric hand mixer beat together for 3 minutes on a high setting.
2.Pour the batter into a greased microwave safe round cake dish.
3.Cook for
4.To make the icing, beat together all the ingredients until light and creamy.
5.Ice the cooled cake and serve.
PEPPERMINT CHOC HAZELNUT MOUSSE Serves 4
100 g dark chocolate chopped | 1/2 cup hazelnuts finely chopped |
100 g milk chocolate chopped | 2 teaspoons peppermint essence |
2 eggs separated |
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1 cup thickened cream whipped |
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1.Place dark chocolate and milk chocolate in a microwave safe bowl. Microwave on HIGH (100%) for 2 minutes, stirring with a metal spoon halfway through cooking or until smooth. Cool slightly.
2.Stir in egg yolks until just combined, stir cream, hazelnuts and peppermint essence using an electric mixer, beat the egg whites in a separated bowl, until stiff peaks form. Fold egg whites in 2 batches into the chocolate mixture.
3.Spoon mixture into 4 glasses. Cover and refrigerate for 3 hours or until set.
CARAMEL RICE PUDDING | Serves | |
1 cup Arborio rice | 20 g butter |
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3 cups hot water | 1 tablespoon lemon juice | |
395 g can sweetened condensed milk | 3 eggs, separated |
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1 tablespoon vanilla essence | 2 tablespoons caster sugar | |
Cinnamon sugar, to garnish |
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1.In a large microwave safe glass bowl, combine the rice and hot water. Cook for
Drain and set aside.
2.In a microwave safe glass jug, combine the condensed milk and butter. Cook for 6 minutes on 60%, stirring every 20 seconds to prevent the mixture from boiling over.
3.Stir the rice, lemon juice, egg yolk and vanilla essence into the caramel. Transfer the mixture to a 2 litre microwave safe pudding bowl. Set aside
4.Beat egg whites until stiff in a separate bowl, gradually beat in sugar.
5.Spoon the egg whites mixture over the rice pudding and sprinkle with the cinnamon sugar. Cook for 5 minutes on MEDIUM (50%).
6.Allow to stand for 5 minutes and serve with cream or ice cream.
MOIST CARROT CAKE
1 cup oil | 1 teaspoon ground cinnamon |
1 cup brown sugar | Salt to taste |
3 eggs | 2 large carrots, grated |
1 1/2 cups self raising flour, sifted | 3/4 cup chopped walnuts |
1 teaspoon bicarbonate of soda |
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CREAM CHEESE ICING |
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250 g cream cheese | 2 tablespoons lemon juice |
2 1/2 cups icing sugar |
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1.In a large bowl, beat the oil, sugar and eggs until well combined.
2.Add flour, bicarbonate soda, cinnamon and salt.
3.Fold in the carrots and walnuts.
4.Pour into a greased 20cm microwave safe cake dish. Cook for 12 minutes on MEDIUM HIGH (70%).
5.Allow to stand for 5 minutes. Turn out and cool.
6.To make icing, beat cream cheese until smooth.
7.Add icing sugar and lemon juice and beat until smooth.
8.Ice the cake when cool.
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