Sharp R-890N Chocolate, Self-Saucing Pudding, Bread And Butter Pudding, Caramel Rice Pudding

CHOCOLATE
SELF-SAUCING PUDDING		Serves 4-6
60 g butter
11/2 cups self-raising flour
1/2	cup caster sugar
1/4	cup cocoa powder
3/4	cup milk
1 teaspoon vanilla essence
1 cup brown sugar
1/3	cup cocoa powder, extra

2 cups boiling water

1.Place butter in a large microwave safe pudding bowl; melt for 40 seconds on 100%.

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

3.Combine brown sugar and extra cocoa and boiling water. Pour over pudding mixture.

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

5.Serve hot with ice-cream.

BREAD AND BUTTER PUDDING Serves 4-6

6 slices multigrain bread, crusts removed butter

3 tablespoons caster sugar

1/4 cup sultanas

2 cups milk

1/2 teaspoon vanilla essence

3 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 2 litre pudding bowl.

3.Heat milk and vanilla in a small microwave safe bowl for 3 minutes on 100%. Gradually whisk into eggs, then pour over bread mixture.

4.Sprinkle with brown sugar and nutmeg.

5.Cook on low rack for 25-28 minutes on 30%.

6.Allow to stand for 5 minutes before serving.

CARAMEL RICE PUDDING		Serves 4-6
1 cup arborio rice	3 eggs, separated
3 cups water	1 tablespoon vanilla essence
395 g can condensed milk	2 tablespoons caster sugar
20 g butter	cinnamon sugar
1 tablespoon lemon juice

1.Place rice and water in a large microwave safe glass bowl. Cook for 12-15 minutes on 100%, or until tender. Stir at halfway. Drain.

2.Mix condensed milk and butter together. Cook for 4-6 minutes on 100%, stirring every 20 seconds. (Caramel will boil over if not stirred.)

3.Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-litre pudding bowl.

4.Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.

5.Sprinkle with cinnamon sugar. Cook for 3-5 minutes on 50% and 3 minutes on TOP GRILL.

6.Stand 5 minutes before serving.

CHOCOLATE MOUSSE		Serves 4
200 g cooking chocolate	3 egg whites
2 tablespoons water	300 mL carton thickened cream
2 tablespoons rum	extra cream for decoration
1/4 cup caster sugar	30 g chocolate, grated

1.Place chocolate, water and rum in a large microwave safe bowl. Melt for 30 seconds-1 minute on 100%. Stir in sugar.

2.Allow mixture to cool, then whip until aerated.

3.Beat egg whites until stiff peaks form.

4.Whip the cream until thick but not stiff. Fold cream and beaten egg whites into chocolate mixture.

5.Divide mixture evenly between four dessert glasses. Refrigerate until set.

6.Serve decorated with cream and chocolate shavings.

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