Desserts - Panasonic NN-S215 Operation Manual And Cookbook

Desserts

B P
UTTERSCOTCH UDDING
Serves: 4 to 6
Ingredients:
400 g sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
⁄ cup milk
1
2
⁄ cup self raising flour, sifted
3
4
1 cup brown sugar
⁄ cup hot tap water
1
2
Method:
1. Place condensed milk in 2-litre casserole dish.
Cook on Medium for 6 to 7 minutes, stirring twice
during cooking.
2. Stir in butter, vanilla essence and milk. Stir until
butter is melted. Cool slightly.
3. Add milk mixture to sifted flour. Mix well. Pour
mixture into 2-litre casserole dish.
4. Sprinkle top with brown sugar and gently pour hot
tap water over mixture. Cook on High for 6 to 8
minutes.
A R
PRICOT AND ASPBERRY
Serves: 4 to 6
Ingredients:
850 g can apricots, drained
400 g frozen raspberries
1 cup plain flour
⁄ cup brown sugar
1
2
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
1. Place apricots and raspberries in the base of 2-
litre casserole dish. Place remaining ingredients
(except butter) in a mixing bowl.
2. Melt butter in 2-cup jug on High for 40 to 50
seconds. Combine melted butter with dry
ingredients and mix well.
3. Crumble mixture over top of fruit. Cook on High
for 10 to 12 minutes.
C
RISP
– 34 –
P C
EAR USTARD
Serves: 6
Ingredients:
825 g pear halves, drained
2 tablespoons plain flour
⁄ cup caster sugar
1
3
3 eggs
1 teaspoon vanilla essence
1 cup milk
1 teaspoon cinnamon
Method:
1. Grease 20 cm square pyrex dish. Place pear
halves in dish. Set aside. Place flour, sugar, eggs
and vanilla essence in bowl. Whisk until
combined.
2. Whisk in milk and pour mixture over pears.
Sprinkle with cinnamon. Cover dish with plastic
wrap and cook on High power for 8 to 10
minutes.
C M
HOCOLATE OUSSE
Serves: 4
Ingredients:
125 g dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
1. Break chocolate into small pieces. Place in a
microwave safe bowl and cook on Medium for
1 to 2 minutes.
2. Add brandy and egg yolks. Beat until smooth. Fold
cream into chocolate mixture.
3. Beat egg whites until stiff peaks form. Gently fold
into chocolate mixture and spoon into one large or
4 individual serving dishes. Refrigerate until set.
C B
HOCOLATE ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain flour
Method:
1. Grease and line 20 cm square pyrex dish. Set
aside. Melt butter and chocolate in 2-litre dish on
High for 2 minutes.
2. Stir in sugar, vanilla essence, eggs and flour.
Spread into prepared dish.
3. Cook on Medium for 8 to 10 minutes. Refrigerate
until cold. Cut into squares.