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– 67 –
Cakes, Desserts and Slices
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 800 W
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 1100 W for 4 to 6
minutes.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
½ cup caster sugar
½ cup water
500
g
berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook
on 1100 W for 2 to 3 minutes. Add berries. Cook on
1100 W for 3 to 4 minutes. Blend water and cornfl our.
Mix into berry sauce. Cook on 1100 W for 2 minutes.
Serve hot or cold with ice cream.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
½ cup water
½cup caster sugar
½ teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on 1100 W for 2 minutes. Place the pears
in a 2-litre dish. Pour over syrup and cover. Cook on
1100 W for 6 to 8 minutes.
Tip:
To soften butter cook on 600 W for 10 to 20 seconds.
F
IGS IN
R
IESLING AND
H
ONEY
Serves 4
Ingredients:
8 fi rm fi gs
1½ cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2-litre dish
Combine Riesling, and honey and pour over fi gs.
Cook on 800 W for 6 to 7 minutes. Remove fi gs
from syrup, set aside. Add lemon juice and rind to
syrup and cook on 1100 W for 3 to 4 minutes or until
slightly reduced. Pour syrup over fi gs and allow to
cool. Serve with ice cream or cream and sprinkle
with pistachio nuts.
F
RUIT
M
INCE
Serves: 4
Ingredients:
250
g
mixed dried fruit
400
g
can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
¼ cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on 800 W for 3 to 4
minutes. Blend cornfl our with water and stir into fruit
mixture. Cook on 1100 W for 3 to 5 minutes. Stir.
Cool. Bottle and seal or use immediately.
C
HOCOLATE
P
ÂTÉ
Makes 24 x 8 cm loaf tin
Ingredients:
300
g
dark chocolate
400
g
can condensed milk
1 cup brazil nuts
½ cup hazelnuts
⅓ cup glace cherries
½ cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on 800 W for
4 to 5 minutes, stirring twice during cooking. Fold
through nuts and fruits. Line a 24 x 8 cm loaf tin with
foil and pour in the mixture. Chill for several hours or
until set. Turn out and serve thinly sliced.
F0003CA00QP_OI_07_180507.indd 67 2018/5/8 14:01:00
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