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A40267, SCR/SCRZ R380H C/B
CHOCOLATE MOUSSE
Serves 4
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1
/4 cup caster sugar
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60
seconds on HIGH, stirring halfway. Stir in sugar.
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites
into chocolate mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
AUSTRALIAN FRUIT CAKE
Serves 4-6
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes
on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 5 minutes on HIGH.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 5 minutes on HIGH.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
CHOCOLATE CAKE
2 cups sugar
3
/4 cup cocoa
1 teaspoon baking powder
1
1
/2 cups milk
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine all ingredients together in a large bowl.
2. Beat together for 3 minutes on HIGH.
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
DESSERTS
BREAD AND BUTTER PUDDING
Serves 4-6
4 slices multigrain bread,
crusts removed
butter
3 tablespoons caster sugar
1
/4 cup sultanas
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Place milk and vanilla essence into a Pyrex jug, cook for 2
1
/2 minutes on HIGH.
4. Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH,
stirring occasionally.
5. Pour over bread mixture.
6. Sprinkle with brown sugar and nutmeg.
7. Cook for 15 minutes on MEDIUM LOW.
8. Allow to stand for 5-10 minutes before serving.
2
1
/2 cups milk
1
/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 teaspoons brown sugar
1
/4 teaspoon nutmeg
1 cup plain flour, sifted
1 teaspoon baking powder
1
/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
CARAMEL RICE PUDDING
Serves 4-6
1 cup rice
3 cups hot water
400 g can condensed milk
1. Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or
until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
stirring every 30 seconds. (Caramel will boil over if not stirred.)
3. Mix caramel into rice and sprinkle with cinnamon sugar.
1
/2 cup oil
1
3
/4 cups plain flour
2 eggs
2 teaspoons vanilla
125 g philadelphia cheese
2 dessert spoons cocoa
1 tablespoon butter
1 tablespoon lemon juice
cinnamon sugar
R380H C/B,P23-29 03.7.28, 7:02 AM29