Sharp Carousel R-2S58 Operation Manual And Cooking Manual - Page 15

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Sharp Carousel R-2S58 Operation Manual And Cooking Manual
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