Sharp SCR/SCRNZ Australian Fruit Cake, Chocolate Cake, Bread and Butter Pudding, Chocolate Mousse

DESSERTS

AUSTRALIAN FRUIT CAKE		Serves 4-6
1 kg mixed fruit	1 cup plain flour, sifted
1 cup brown sugar	1 teaspoon baking powder
250 g butter, chopped	1/2 teaspoon nutmeg
2 tablespoons brandy	1 teaspoon cinnamon
4 eggs, lightly beaten	2 tablespoons brandy, extra
2 teaspoons parisienne essence

1.Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes on HIGH, stirring once. Allow to cool slightly.

2.Stir in eggs and parisienne essence, followed by dry ingredients.

3.Pour into a greased 20 cm cake container.

4.Cook for 5 minutes on HIGH.

5.Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6.Cook a further 5 minutes on HIGH.

7.Stand for 10 minutes before turning out.

8.Pour over extra brandy. Decorate with extra glacé fruits if desired.

CHOCOLATE CAKE

2 cups sugar	1/2 cup oil
3/4 cup cocoa	13/4 cups plain flour
1 teaspoon baking powder	2 eggs
11/2 cups milk	2 teaspoons vanilla
ICING
125 g butter	125 g philadelphia cheese
1 cup icing sugar	2 dessert spoons cocoa
1 dessert spoon rum

1.Combine all ingredients together in a large bowl.

2.Beat together for 3 minutes on HIGH.

3.Pour into a greased microwave safe gugelhopf container.

4.Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5.Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

BREAD AND BUTTER PUDDING		Serves 4-6
4 slices multigrain bread,	21/2 cups milk
crusts removed	1/2 teaspoon vanilla essence
butter	4 eggs, lightly beaten
3 tablespoons caster sugar	3 teaspoons brown sugar
1/4 cup sultanas	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.Place milk and vanilla essence into a Pyrex jug, cook for 21/2 minutes on HIGH.

4.Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH, stirring occasionally.

5.Pour over bread mixture.

6.Sprinkle with brown sugar and nutmeg.

7.Cook for 15 minutes on MEDIUM LOW.

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

CARAMEL RICE PUDDING		Serves 4-6
1 cup rice	1 tablespoon butter
3 cups hot water	1 tablespoon lemon juice
400 g can condensed milk	cinnamon sugar

1.Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or until tender. Stir halfway. Drain.

2.Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred.)

3.Mix caramel into rice and sprinkle with cinnamon sugar.

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 heatproof bowl. Melt for 30-60 seconds on HIGH, stirring halfway. 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. 29 6. Serve decorated with cream and chocolate shavings.