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– 35 –
Desserts
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
400
g
sweetened condensed milk
30
g
butter
1 teaspoon vanilla essence
1
⁄
2
cup milk
3
⁄
4
cup self raising fl our, sifted
1 cup brown sugar
1
⁄
2
cup hot tap water
Method:
Place condensed milk in 2-litre casserole dish. 1.
Cook on Medium for 6 to 7 minutes, stirring twice
during cooking.
Stir in butter, vanilla essence and milk. Stir until 2.
butter is melted. Cool slightly.
Add milk mixture to sifted fl our. Mix well. Pour 3.
mixture into 2-litre casserole dish.
Sprinkle top with brown sugar and gently pour hot 4.
tap water over mixture. Cook on High for 6 to 8
minutes.
A
PRICOT AND
R
ASPBERRY
C
RISP
Serves: 4 to 6
Ingredients:
850
g
can apricots, drained
400
g
frozen raspberries
1 cup plain fl our
1
⁄
2
cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of 2-litre 1.
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl.
Melt butter in 2-cup jug on High for 40 to 50 2.
seconds. Combine melted butter with dry
ingredients and mix well.
Crumble mixture over top of fruit. Cook on High for 3.
10 to 12 minutes.
P
EAR
C
USTARD
Serves: 6
Ingredients:
825
g
pear halves, drained
2 tablespoons plain fl our
1
⁄
3
cup caster sugar
3 eggs
1 teaspoon vanilla essence
1 cup milk
1 teaspoon cinnamon
Method:
Grease 20 cm square pyrex dish. Place pear 1.
halves in dish. Set aside. Place fl our, sugar,
eggs and vanilla essence in bowl. Whisk until
combined.
Whisk in milk and pour mixture over pears. 2.
Sprinkle with cinnamon. Cover dish with plastic
wrap and cook on High power for 8 to 10 minutes.
C
HOCOLATE
M
OUSSE
Serves: 4
Ingredients:
125
g
dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
Break chocolate into small pieces. Place in a 1.
microwave safe bowl and cook on Medium for 1
to 2 minutes.
Add brandy and egg yolks. Beat until smooth. 2.
Fold cream into chocolate mixture.
Beat egg whites until stiff peaks form. Gently fold 3.
into chocolate mixture and spoon into one large
or 4 individual serving dishes. Refrigerate until
set.
C
HOCOLATE
B
ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125
g
butter
200
g
chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Set 1.
aside. Melt butter and chocolate in 2-litre dish on
High for 2 minutes.
Stir in sugar, vanilla essence, eggs and fl our. 2.
Spread into prepared dish.
Cook on Medium for 8 to 10 minutes. Refrigerate 3.
until cold. Cut into squares.
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