Sharp R-890E W Operation Manuals page 36

CHOCOLATE
SELF-SAUCING PUDDING
60 g butter
1
1 / cups self-raising flour
2
1 / cup caster sugar
2
1 / cup cocoa powder
4
3 / cup milk
4
1 teaspoon vanilla essence
1 cup brown sugar
1 / cup cocoa powder, extra
3
2 cups boiling water
1. Place butter in a large microwave safe pudding bowl; melt for 40 seconds on
1100W.
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 1100W. Allow to stand for 5 minutes before serving.
5. Serve hot with ice-cream.
BREAD AND BUTTER PUDDING
6 slices multigrain bread, crusts removed
butter
3 tablespoons caster sugar
1
/ cup sultanas
4
2 cups milk
1 / teaspoon vanilla essence
2
3 eggs, lightly beaten
3 tablespoons brown sugar
1
/ teaspoon nutmeg
4
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 1100W.
Gradually whisk into eggs, then pour over bread mixture.
4. Sprinkle with brown sugar and nutmeg.
5. Cook for 25-28 minutes on 330W.
6. Allow to stand for 5 minutes before serving.
CARAMEL RICE PUDDING
Serves 4-6
1 cup arborio rice
3 cups water
395 g can condensed milk
20 g butter
1 tablespoon lemon juice
1. Place rice and water in a large microwave safe glass bowl. Cook for 12-15
minutes on 1 100W
2. Mix condensed milk and butter together. Cook for 4-6 minutes on 1
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 550W and 3 minutes
on GRILL.
6. Stand 5 minutes before serving.
CHOCOLATE MOUSSE
Serves 4-6
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1
/ cup caster sugar
4
1. Place chocolate, water and rum in a large microwave safe bowl. Melt for 30
seconds-1 minute on 1
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.
32
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
cinnamon sugar
, or until tender. Stir at halfway. Drain.
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
100W . Stir in sugar.
Serves 4-6
100W ,
Serves 4