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– 99 –
Desserts and Pastries
B
ANANA
C
OCONUT
C
REAMED
R
ICE
Serves: 4
Ingredients:
1 cup arborio rice
400 ml coconut milk
20
g
unsalted butter
½ cup sugar
100 ml coconut milk, extra to serve
1 banana, to serve
½ cup shredded coconut, toasted
Method:
Wash and drain rice. Place rice, 300 ml of coconut
milk, 300 ml water, butter and sugar into a 2.5L
deep microwave-safe bowl or jug, stir to combine.
Microwave uncovered on High for 21 minutes,
stirring every 7 minutes. Remove and stir well, stand
for 5 minutes.
Note: Rice will absorb excess liquid on standing.
Serve warm in individual bowls drizzled with extra
coconut milk, banana slices and shredded coconut.
B
ANANA
P
UDDINGS WITH
B
UTTERSCOTCH
S
AUCE
Serves: 6
Ingredients:
100
g
unsalted butter, softened
½ cup brown sugar
1 egg
½ cup milk
1½ cups self-raising fl our
½ teaspoon ground nutmeg
1 large banana, mashed
Sauce:
100
g
butter
½ cup brown sugar
200
g
sweetened condensed milk
250 ml cream
Method:
Cream together butter and sugar until light. Mix in
egg. Sift fl our and nutmeg and stir into creamed
mixture with milk. Thoroughly mix then stir through
mashed banana.
Grease 6 × 200 ml capacity pudding cups. Divide
mixture evenly between the pudding cups fi lling to
approximately ¾ full. Smooth tops. Fill water tank
and place cups onto base of the oven. Cook on
Micro steam for 15 minutes. Refi ll water tank and
cook for a further 10 minutes or until puddings are
fi rm to touch. Allow to stand whilst making sauce.
Sauce:
Place all ingredients into a microwave-safe bowl.
Cook on High for 2 minutes. Stir and cook on High
for a further 2 to 3 minutes or until slightly thickened.
Unmould puddings from cups and serve with
butterscotch sauce.
P
ECAN AND
M
APLE
S
YRUP
P
UDDING
Makes: 6
Ingredients:
100
g
butter, softened
½ cup caster sugar
2 eggs
½ teaspoon vanilla essence
1½ cups self-raising fl our
100
g
pecans, chopped
½ teaspoon ground cinnamon
Grated rind of
½ lemon
⅓ cup milk
½ cup maple syrup
Method:
Cream together butter and sugar until light. Mix in
eggs and vanilla. Sift fl our and combine with three-
quarters of the pecans, cinnamon and all the lemon
rind. Fold into creamed mixture with milk until batter
is smooth.
Grease 6 × 200 ml pudding cups. Divide remaining
pecans evenly into the base of the cups. Pour
approximately 1 tablespoon of maple syrup into the
base of each pudding cup on top of the pecans.
Three-quarter fi ll each cup with batter and smooth
the top.
Fill water tank and place cups onto the base of the
oven. Cook on Micro steam Low for 15 minutes.
Refi ll water tank and cook for a further 10 to 15
minutes or until fi rm. Allow to stand for 5 minutes
before turning out.
T
IRAMISU
Serves: 4 to 6
Ingredients:
1 tablespoon ground coffee beans
2 tablespoons rum
500
g
pkt sponge fi nger biscuits
3 eggs, separated
2 tablespoons sugar
100
g
dark chocolate
500
g
mascarpone cheese
2 tablespoons cocoa
Method:
Prepare 2 cups of slightly sweetened espresso coffee
using ground coffee beans. Combine coffee and
rum into a wide bowl and quickly dip sponge biscuits
into the mixture, making sure they are wet but not
dripping. Set aside. Melt chocolate on Medium for 1
to 2 minutes. Allow to cool slightly. Beat together egg
yolks and sugar and add the mascarpone cheese,
stir until smooth. Beat the egg whites until they hold
stiff peaks and fold into the cheese mixture. Arrange
⅓ of the sponge biscuits into the base of a dish, top
with ½ the cheese mixture, repeat layers ending with
biscuits. Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
F00039M10QP_CB.indd 99F00039M10QP_CB.indd 992012-6-18 13:56:262012-6-18 13:56:26
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