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CHOCOLATE
SELF-SAUCING PUDDING
60 g butter
1 l/2 cups self-raising flour
l/2 cup caster sugar
‘/a cup cocoa powder
V4 cup milk
1 teaspoon vanilla essence
1 cup brown sugar
l/3 cup cocoa powder, extra
2 cups boiling water
1. Place butter in a 3-litre Pyrex pudding bowl; melt for 50-60 seconds on
100%.
2. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.
3. Combine brown sugar and extra cocoa. Sprinkle over pudding mixture.
4. Pour boiling water over the mixture.
5. Cook for 12-14 minutes on 100%. Allow to stand for 5 minutes before
serving.
6. Serve hot with ice-cream.
Serves 4-6
BREADANDBUTTER
PUDDING
1.
2.
3.
4.
5.
6.
4 slices multigrain bread, crusts removed
butter
3 tablespoons caster sugar
l/4 cup sultanas
2 ‘12 cups milk
l/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 tablespoons brown sugar
l/4 teaspoon nutmeg
Spread bread with butter and cut into 2 cm cubes.
Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into
eggs, then pour over bread mixture.
Sprinkle with brown sugar and nutmeg.
Cook for 20-25 minutes on 30%.
Allow to stand for IO minutes before serving.
Serves 4-6
MOISTCARROTCAKE
1.
Beat oil, sugar and eggs until well combined.
2.
Add sifted flour, bicarbonate of soda, cinnamon and salt.
3.
Fold in carrots and walnuts.
4. Pour into a 20 cm greased cake dish.
5. Cook for 12-14 minutes on 70%.
6.
Allow to stand 5 minutes before turning out.
7. Cool before icing.
ICING
1.
Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
1 cup oil
1 cup brown sugar
3 eggs
1 l/2 cups self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
salt
2 large carrots, grated
3/4 cup chopped walnuts
CREAM CHEESE ICING
250 g cream cheese
2 cups icing sugar
2 teaspoons lemon juice