Sharp R-580D User Manual page 58

CHOCOLATE
SELF-SAUCING PUDDING
90 g butter
1 1 / cups self-raising flour
2
1 / cups caster sugar
2
3 tablespoons cocoa powder
3
/ cup milk
4
150 g dark cooking chocolate, melted
1 cup brown sugar
3 tablespoons cocoa powder, extra
1
2 / cups boiling water
2
1. Combine flour, cocoa, caster sugar in a Pyrex bowl. Stir in milk, chocolate
and butter. Mix until smooth.
2. In a separate bowl, mix brown sugar, extra cocoa powder and boiling water.
Pour over mixture.
3. Cook for 9-11 minutes on HIGH.
4. Stand 5 minutes before serving.
5. Serve hot with ice cream.
BREAD AND BUTTER PUDDING
4 slices bread, crusts removed
butter
3 tablespoons caster sugar
1 / cup sultanas
4
2 1 / cups milk
2
1 / teaspoon vanilla essence
2
4 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 1.25-litre pudding bowl.
3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs.
Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on MEDIUM LOW.
7. Allow to stand for 5-10 minutes before serving.
CARAMEL RICE PUDDING
Serves 4-6
1 cup rice
3 cups hot water
400 g can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on
HIGH, or until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
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 MEDIUM.
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 heatproof bowl. Melt for 1 minute
on HIGH, stirring after 30 seconds. Stir in sugar.
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.
35
Serves 4-6
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
cinnamon sugar
Serves 4
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated