Panasonic NN-ST665B Operating Instruction And Cook Book page 64

C S S
HOCOLATE ELF AUCING
Serves: 4
Ingredients:
1 cup self raising fl our
1 tablespoon cocoa powder
⅓ cup caster sugar
½ cup milk
1 teaspoon vanilla essence
100 g chocolate
30 g butter
¾ cup brown sugar
2 tablespoons cocoa, extra
¾ cup water
Method:
Sift fl our and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on P7 for
1 to 1½ minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup jug.
Pour evenly over pudding. Cook on P10 for 4 to 6
minutes.
S B S
WEET ERRY AUCE
Makes: Approximately 2 cups
Ingredients:
½ cup caster sugar
½ cup water
500 g
berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for
3 to 4 minutes. Blend water and cornfl our. Mix into
berry sauce. Cook on P10 for 2 minutes. Serve hot
or cold with ice cream.
C P
INNAMON OACHED
Serves: 4
Ingredients:
½ cup water
½cup caster sugar
½ teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
P
UDDING
P
EARS
F R
IGS IN IESLING AND
Serves 4
Ingredients:
8 fi rm fi gs
1½ cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2 litre dish
Combine Riesling, and honey and pour over fi gs.
Cook on P7 for 6 to 8 minutes. Remove fi gs from
syrup, set aside. Add lemon juice and rind to syrup
and cook on P10 for 3 to 4 minutes or until slightly
reduced. Pour syrup over fi gs and allow to cool.
Serve with ice cream or cream and sprinkle with
pistachio nuts.
F M
RUIT INCE
Serves: 4
Ingredients:
250 g mixed dried fruit
400 g can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
¼ cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornfl our with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
C P
HOCOLATE AˆT É
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
400 g can condensed milk
1 cup brazil nuts
½ cup hazelnuts
⅓ cup glace cherries
½ cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
– 62 –
H
ONEY