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– 68 –
Cakes, Desserts and Slices
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1½ cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on 600 W for
4 to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on 600 W for further 30
to 60 seconds. Add vanilla, stir well and serve.
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100
g
sultanas
150
g
raisins
50
g
craisins
100
g
dates, chopped
100
g
dried fi gs, chopped
50
g
glace ginger, chopped
½ cup brandy
125
g
butter
¾ cup fi rmly packed brown sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
½ cup plain fl our
½ cup pie apple
¾ cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on 300 W for 10 minutes.
Stir halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fl uffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe cups.
Place half a cup of mixture into each cup, pushing
mixture in fi rmly. Smooth over the top of puddings
with the back of a spoon. Place cups evenly around
the edge of the microwave turntable and cook uncov-
ered on 300 W for 20 minutes. Stand for 5 minutes
before turning out. Repeat with remaining mixture.
Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the fi lling. Check the temperature of the fi lling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the fi lling will be
piping hot and will warm the pastry through.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons cornfl our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
In a 1-litre pyrex jug melt butter on 1100 W for 20 to
30 seconds. Blend in cornfl our, sugar and golden
syrup and cook on 1100 W for 50 to 60 seconds. Add
milk gradually and cook on 600 W for 3 to 4 minutes.
Stirring halfway through cooking. Stir in brandy.
Serve hot with fruit or Christmas pudding.
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
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on 800 W for 2 minutes.
Stir in sugar, vanilla essence, eggs and fl our.
Spread into prepared dish. Cook on 800 W for 6 to 7
minutes. Refrigerate until cold. Cut into squares.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300
g
rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30
g
crystallised ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on 1100 W for 8 to
10 minutes or until fruit is softened.
F0003CA00QP_OI_07_180507.indd 68 2018/5/8 14:01:00
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