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98
ingredients
Serves 6-8
100 g butter
250 g digestive biscuits, crushed
150 g plain chocolate
30 ml milk
450 g cream cheese
100 g soft brown sugar
2 large eggs
1 tsp (5 ml) vanilla essence
Dish: 2 x medium Pyrex® bowl,
1 x 22.5 cm an dish
Accessory: Square Panacrunch Pan
1. Place butter in medium Pyrex® bowl on the base of the oven
and melt on HIGH MICROWAVE for 40-50 seconds. Stir in
biscuits and press into base of an dish.
2. In a medium Pyrex® bowl, melt chocolate with milk on the
base of the oven on MEDIUM MICROWAVE for 1-2 minutes.
Leave to cool slightly.
3. Preheat oven on OVEN 150 °C.
4. Mix in all the remaining ingredients and stir in chocolate. Pour
over biscuit base. Place an on the Square Panacrunch Pan in
the lower shelf position and cook on OVEN 150 °C for
40-45 minutes. Chill before serving.
Chocolate cheesecake
Desserts
ingredients
Serves 12
100 g butter
100 g caster sugar
1 egg, beaten
175 g plain our
50 g white chocolate, chopped
50 g dark chocolate, chopped
Dish: 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
1. Preheat oven on OVEN 170 °C.
2. In a large Pyrex® bowl, cream together the butter and sugar
until pale, then beat in the egg. Mix in the our until well
combined and add the chocolate.
3. Line the Square Panacrunch Pan with baking paper. Place
6 walnut-sized spoonfuls of dough well apart on the Square
Panacrunch Pan, atten slightly with a fork. Place in the upper
shelf position and cook on OVEN 170 °C. for 15-20 minutes.
Remove cookies from the Square Panacrunch Pan and allow
to cool on a wire rack.
4. Repeat cooking with the remaining dough.
Chocolate chunk cookies
ingredients
Serves 6
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind
400 g mixed dried fruit
3 tbsp (45 ml) brandy
1 tbsp (15 ml) black treacle
50 g self raising our
1 pinch salt
1 tbsp (15 ml) cocoa powder
1 tsp (5 ml) mixed spice
½ tsp (2.5 ml) nutmeg
100 g shredded suet
150 g fresh breadcrumbs
50 g mixed peel
50 g aked almonds
2 medium eggs, beaten
Dish: 1 x medium Pyrex® bowl,
1 x 1.5 litre Pyrex® pudding basin
Accessory: None
Fill water tank
1. Place apple and carrot in a medium Pyrex® bowl. Place on
the base of the oven and cook on HIGH MICROWAVE for
5 minutes. Beat well to make a thick puree. Stir in orange
juice, rind and mixed fruit. Cook on HIGH MICROWAVE for
2 minutes. Stir in brandy and treacle. Stand for 5 minutes.
Beat in rest of ingredients.
2. Press into the pudding basin. Place pudding basin on the base
of the oven and cook on STEAM 1 + LOW MICROWAVE for
6 minutes. Stand for 5 minutes. Cook on STEAM 1 + LOW
MICROWAVE for 14 minutes or until just rm.
NOTE: One of the advantages of using your MICROWAVE to make
this traditional pudding is that it can be made the week before
Christmas and stored in a cool dry place. Do not attempt to make
the pudding earlier than this, since the avour will not improve with
keeping, unlike a traditionally steamed pudding.
Christmas pudding
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