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CHOCOLATE
SELF-SAUCING PUDDING
90 g butter melted
1
1
/
cups self-raising flour
4
1
/
cup caster sugar
2
3 tablespoons cocoa powder
3
/
cup milk
4
150 g dark cooking chocolate, melted
1 cup brown sugar
3 tablespoons cocoa powder, extra
2
1
/
cups boiling water
2
1. Combine flour, cocoa, caster sugar in a 3-litre Pyrex pudding bowl; Stir in
milk chocolate and butter. Mix until smooth.
2. In a separate bowl, mix together brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
3. Cook for 11-13 minutes on 100%.
4. Stand 5 minutes before serving.
5. Serve hot with ice-cream.
BREAD AND BUTTER
PUDDING
4 slices multigrain bread, crusts removed
butter
3 tablespoons caster sugar
1
/
cup sultanas
4
2
1
/
cups milk
2
1
/
teaspoon vanilla essence
2
4 eggs, lightly beaten
3 tablespoons brown sugar
1
/
teaspoon nutmeg
4
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. Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs.
Cook for 3-4 minutes on 100%, stirring twice during cooking, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on 30%.
7. Allow to stand for 5-10 minutes before serving.
1 cup oil
1 cup brown sugar
3 eggs
1
1
/
cups self-raising flour
2
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
salt
2 large carrots, grated
3
/
cup chopped walnuts
4
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. Stand 5 minutes before turning out.
Serves 4-6
7. Cool before icing.
ICING
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
115 g butter
100 g dates chopped into small pieces
2 tablespoons sultanas
1
/
cup brown sugar
2
1 cup milk
1. Mix 85 g butter, dates, sultanas and brown sugar. Cook for 1 minute on 100%.
2. Add flour. Stir until mixed well.
3. Gradually add milk, mix well.
4. Combine remaining butter, water and golden syrup and pour over the top.
5. Cook for 2 minutes on 100%.
6. Stand 5 minutes and serve with fresh whipped cream or ice-cream.
Serves 4-6
11
MOIST CARROT CAKE
CREAM CHEESE ICING
BUTTERSCOTCH
CARAMEL PUDDING
1
1
/
1 cup boiling water
5 tablespoons golden syrup
250 g cream cheese
1
2
/
cups icing sugar
2
2 tablespoons lemon juice
cups flour
2
Serves 4-6