Dessert recipes continued
Golden Syrup Dumplings
Makes 24
1 cup self raising flour Pinch salt
30g butter, chilled
½teaspoon grated lemon rind 1 egg, beaten with
1 tablespoon milk
Sauce
1½ cups water
¼ cup caster sugar
2 tablespoons golden syrup
1 teaspoon lemon juice
20g butter or margarine
Hot custard or cream, optional
Sift flour and salt into a bowl; rub in butter. Add lemon rind, beaten egg and milk; mix into firm dough. Shape into 25 mm (1 in) balls.
For sauce: Place water, sugar, golden syrup, lemon juice and butter into cooking vessel; heat to boiling on No. 5. Gently drop dumplings into vessel; cover vessel and reduce heat to Simmer. Cook for 15 minutes. Serve hot with custard or cream, if desired.
Chocolate Fudge
410g can evaporated milk
1 ¾ cups caster sugar
500g dark cooking chocolate, chopped
Place milk and sugar into cooking vessel; heat to boiling on No. 10, stirring to dissolve sugar. Boil for 3 minutes, stirring constantly. Turn heat off; add chocolate and beat until smooth. Pour fudge into lamington tin lined with greased foil. Refrigerate until set; cut into squares and serve.
White Christmas
Makes about 42 pieces
250g copha
2 cups rice bubbles
1 cup milk powder
1 cup pure icing sugar
½cup chopped glace red cherries
½cup chopped glace green cherries
¼cup chopped glace apricots
¼cup chopped glace pineapple
¼teaspoon vanilla essence
Melt copha in cooking vessel on Simmer; turn power off. Stir in remaining ingredients until well combined. Press mixture into an ungreased 18cm x 27.5cm lamington tin; refrigerate until firm. Cut into fingers or squares.
Note: 1½ cups of packaged mixed fruit may be added to the copha instead of glace fruits.
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