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– 63 –
Cakes, Desserts and Slices
A
PPLE
C
RUMBLE
Serves: 4
Ingredients:
1 (780
g
) can pie apples
½ cup rolled oats
¼ cup plain fl our
½ cup desiccated coconut
½ cup brown sugar
1 teaspoon cinnamon
60
g
butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on P10 for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
P10 for 5 to 8 minutes.
P
EACH AND
M
UESLI
C
RUMBLE
Serves: 6 to 8
Ingredients:
80
g
butter
½ cup fl our
¼ cup caster sugar
1½ cups toasted muesli
½ cup shredded coconut
½ teaspoon cinnamon
810
g
peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add fl our, sugar, muesli, coconut and cinnamon, stir
until combined. Place peaches into a 1-litre casserole
dish. Place crumble mixture on top of peaches and
cook on P10 for 10 to 12 minutes. Serve with cream
or ice cream.
P
ACKET
C
AKE
Ingredients:
1 packet cake mix (340
g
)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 5 to 7 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts, ¼ cup brown sugar and 1
teaspoon cinnamon. Mix and place on base of cake
dish before cooking cake.
• Melt two tablespoons honey and 30
g
butter in
glass jug on P10 for 30 to 60 seconds. Pour over
just baked buttercake. Sprinkle with cinnamon.
• Serve warm with cream or custard as a dessert or
serve cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with 1
tablespoon marmalade and placed in the base of
the dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
C
HOCOLATE
S
ELF
S
AUCING
P
UDDING
Serves: 4
Ingredients:
1 cup self raising fl our
1 tablespoon cocoa powder
⅓ cup caster sugar
½ cup milk
1 teaspoon vanilla essence
100
g
chocolate
30
g
butter
¾ cup brown sugar
2 tablespoons cocoa, extra
¾ cup water
Method:
Sift fl our and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on P7 for
1 to 1½ minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup jug.
Pour evenly over pudding. Cook on P10 for 4 to 6
minutes.
HINT:
TO MELT CHOCOLATE:
Place 100
g
broken chocolate in a 4-cup glass jug
and heat on P5 for 1 to 2 minutes. As chocolate
holds its shape after heating, stir and stand before
adding extra cooking time.
F0003BQ60QP_CB_00_160531.indd 63F0003BQ60QP_CB_00_160531.indd 63 2016/8/18 13:07:472016/8/18 13:07:47
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