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Ingredients
100 g (4 oz) self-raising flour
100 g (4oz) caster sugar
pinch of salt
25 g (1 oz) cocoa or drinking chocolate
50 g (2 oz) margarine
1 egg, beaten
60 ml (4 tbsp) milk
5 ml (1 tsp) vanilla essence
Sauce:
100 g (4 oz) soft brown sugar
25 g (1 oz) cocoa or drinking chocolate
150 ml (
1/4
pt) hot water
Chocolate Fudge Pudding
Dish: 20 cm (8”) souffle dish
Serves: 4
Oven Accessory: glass tray
1. Place flour, sugar, salt and cocoa into a
mixing bowl. Melt margarine in a small
dish on 600 W for 45 secs-1 min. or
until melted.
2. Add melted margarine to flour, along with
egg, vanilla essence and milk. Beat well.
3. Pour mixture into souffle dish. Mix
together brown sugar and cocoa and
sprinkle over mixture. Pour over hot
water and cook on 1000 W for 5-
6 mins. or until set on top. The pudding
will separate on cooking, giving a
chocolate fudge sauce at the bottom.
Ingredients
40g (1
1/2
oz) seedless raisins
75 ml (5 tbsp) dark rum
50g (2 oz) unsalted butter
60 ml (4 tbsp) soft light brown sugar
4 ripe bananas, peeled and halved lengthways
1.5 ml (
1/4
tsp) grated nutmeg
1.5 ml (
1/4
tsp) ground cinnamon
30 ml (2 tbsp) flaked almonds, toasted
Hot bananas with rum and raisins
Dish: Pyrex® dish Oven Accessory: glass tray
Serves: 4
1. Place the raisins in a bowl with the rum,
and leave to soak for 30 minutes.
2. Place the butter in a shallow Pyrex® dish
and cook on 1000 W for 1 minute, or
until the butter melts.
3. Stir in the sugar and cook on 1000 W
for 1 minute. Add the bananas to the
dish and coat with the sugar mixture,
then cook on 1000 W for 3-4
minutes, turning the fruit over once.
4. Sprinkle the spices over the bananas.
5. Mix the rum and raisins in a small cup
and cook on 1000 W for 30-45
seconds, and then pour them over the
bananas. Scatter the flaked almonds
over and serve immediately with cream
or ice cream.
Ingredients
3 egg whites
175 g (6 oz) caster sugar
3 ml (
1/2
tsp) vanilla essence
3 ml (
1/2
tsp) vinegar
15 ml (1 tbsp) cornflour, sieved
300 ml (
1/2
pt) double cream
Pavlova
Dish: 23 cm (9”) circle baking paper Oven Accessory: high wire rack
Serves: 4
1. Beat egg whites until very stiff, then beat
in sugar gradually.
2. Fold in vanilla essence, vinegar and
cornflour.
3. Preheat Convection 100°C. Spread
meringue mixture over paper
circle and cook on Convection 100°C
for 90 mins.-2 hrs. Leave to cool.
Decorate with whipped cream and top
with a selection of fruits.
N.B. This will give a marshmallow type
meringue. For a crisper result cook for a
further 10-20 mins.
Ingredients
150 ml (
1/4
pt) water
100 g (4 oz) caster sugar
3 eggs
3 ml (
1/2
tsp) vanilla essence
30 ml (2 tbsp) caster sugar
300 ml (
1/2
pt) cold milk
Creme Caramel
Dish: 15 cm (6") souffle dish Oven Accessory: glass tray
Serves: 4
1. Put water and the 100 g (4 oz) of sugar
in a souffle dish. Cook on 1000 W for
2-3 mins. or until sugar has dissolved.
Continue cooking on 1000 W for 6-
10 mins. until sugar has caramelised,
keeping a close watch as it can burn
easily. CAUTION – Remove from oven
very carefully (the base will be extremely
hot) and cool.
2. Beat eggs, essence, caster sugar and
milk together and strain over caramel.
3. Cook on 250 W for 13-15 mins. or
until starting to set around edge of dish.
The custard will continue to set on
cooling. Refrigerate for several hours
before turning out.
N.B. Individual Creme Caramels can be
prepared by dividing the above ingredients
between 4 individual 3
1/2
" ramekins.
Dissolve sugar in the water on 1000 W
for 1-2 mins before putting in ramekins.
Cook the sugar solution for approx. 8-
9 mins. on 1000 W, then cook the
custards for approx. 11-13 mins. on
250 W.
Desserts
