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BREAD AND BUTTER PUDDING
6 slices white bread, crusts removed
Butter for spreading
6 tablespoons fruit jam of choice
3 tablespoons caster sugar
1/4 cup sultanas
1. Spread one side of the bread with butter and jam.
2. Cut the bread into 2cm squares.
3. In a 2 litre microwave safe pudding bowl, add the bread and sultanas and set aside.
4. In a medium bowl, whisk the egg. Add the cream, vanilla essence and sugar,
continue to mix.
5. Pour the mixture over the bread and sultanas and sprinkle with nutmeg and
extra sugar. Cook for 22 minutes on MEDIUM LOW.
6. Allow to stand for 5-10 minutes. Serve with cream or ice cream.
CHOCOLATE FUDGE CAKE
2 cups sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 1/2 cups milk
ICING
125 g butter
1 cup icing sugar
1 tablespoon vanilla essence
1. In a large bowl, combine all the ingredients together. Using an electric hand
mixer beat together for 3 minutes on a high setting.
2. Pour the batter into a greased microwave safe round cake dish.
3. Cook for 18-20 minutes on MEDIUM. Allow to stand for 5-10 minutes before turning out.
4. To make the icing, beat together all the ingredients until light and creamy.
5. Ice the cooled cake and serve.
PEPPERMINT CHOC HAZELNUT MOUSSE
100 g dark chocolate chopped
100 g milk chocolate chopped
2 eggs separated
1. Place dark chocolate and milk chocolate in a microwave safe bowl.
Microwave on HIGH for 3 minutes, stirring with a metal spoon halfway
through cooking or until smooth. Cool slightly.
2. Stir in egg yolks until just combined, stir cream, hazelnuts and peppermint
essence using an electric mixer, beat the egg whites in a separated bowl,
until stiff peaks form. Fold egg whites in 2 batches into the chocolate mixture.
3. Spoon mixture into 4 glasses. Cover and refrigerate for 3 hours or until set.
DESSERTS
Serves 4-6
300ml cream
1/2 teaspoon vanilla essence
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
extra sugar to sprinkle
1/2 cup oil
1 3/4 cups plain flour
2 eggs
2 teaspoons vanilla essence
125 g cream cheese
2 dessert spoons cocoa
Serves 4
1 cup thickened cream whipped
1/2 cup hazelnuts finely chopped
2 teaspoons peppermint essence
CARAMEL RICE PUDDING
1 cup Arborio rice
3 cups hot water
395 g can sweetened condensed milk
1 tablespoon vanilla essence
Cinnamon sugar, to garnish
1. In a large microwave safe glass bowl, combine the rice and hot water. Cook
for 14-17 minutes on HIGH, stirring after 6-7 minutes until the rice is tender.
Drain and set aside.
2. In a microwave safe glass jug, combine the condensed milk and butter.
Cook for 6 minutes on 830W, stirring every 20 seconds to prevent the
mixture from boiling over.
3. Stir the rice, lemon juice, egg yolk and vanilla essence into the caramel.
Transfer the mixture to a 2 litre microwave safe pudding bowl. Set aside
4. Beat egg whites until stiff in a separate bowl, gradually beat in sugar.
5. Spoon the egg whites mixture over the rice pudding and sprinkle with the
cinnamon sugar. Cook for 6 minutes on MEDIUM.
6. Allow to stand for 5 minutes and serve with cream or ice cream.
MOIST CARROT CAKE
1 cup oil
1 cup brown sugar
3 eggs
1 1/2 cups self raising flour, sifted
1 teaspoon bicarbonate of soda
CREAM CHEESE ICING
250 g cream cheese
2 1/2 cups icing sugar
1. In a large bowl, beat the oil, sugar and eggs until well combined.
2. Add flour, bicarbonate soda, cinnamon and salt.
3. Fold in the carrots and walnuts.
4. Pour into a greased 20cm microwave safe cake dish. Cook for 13 minutes
on MEDIUM HIGH.
5. Allow to stand for 5 minutes. Turn out and cool.
6. To make icing, beat cream cheese until smooth.
7. Add icing sugar and lemon juice and beat until smooth.
8. Ice the cake when cool.
17
Serves 4-6
20 g butter
1 tablespoon lemon juice
3 eggs, separated
2 tablespoons caster sugar
1 teaspoon ground cinnamon
Salt to taste
2 large carrots, grated
3/4 cup chopped walnuts
2 tablespoons lemon juice
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