128
Desserts / Cakes
ingredients
SERVES 4
100
g
(4 oz) short grain rice
1 litre ( 2 pt) whole milk
80
g
(3 oz) sugar
small piece of cinnamon stick
1 vanilla pod
Dish: 1 Pyrex
®
bowl,
2.5 litres (4½ pt) capacity
Rice pudding
Pour the rice, milk and sugar in the bowl. Add the cinnamon and split vanilla
pod. Do not cover. Bring to the boil by heating on HIGH MICROWAVE for
7-8 mins, paying close attention to ensure that the milk doesn’t overfl ow,
then cook on SIMMER MICROWAVE for 50-60 mins. Leave to cool down,
covered for at least 1 hour.
ingredients
SERVES 4
100
g
(4 oz) self-raising fl our
100
g
(4 oz) caster sugar
pinch of salt
25
g
(1 oz) cocoa or
drinking chocolate
50
g
(2 oz) margarine
1 egg, beaten
5 ml (1 tsp) vanilla essence
60 ml (4 tbsp) milk
Sauce:
100
g
(4 oz) soft brown sugar
25
g
(1 oz) cocoa or
drinking chocolate
150 ml (¼ pt) hot water
Dish: 20 cm (8” ) souffl e dish
Chocolate fudge pudding
Place fl our, sugar, salt and cocoa into a mixing bowl. Melt margarine in a
small dish on MEDIUM MICROWAVE for 40 secs - 1 min or until melted.
Add melted margarine to fl our, along with egg, vanilla essence and milk.
Beat well. Pour mixture into souffl e dish. Mix together brown sugar and
cocoa and sprinkle over mixture. Pour over hot water and cook on HIGH
MICROWAVE for 5 - 6 mins or until set on top. The pudding will separate on
cooking, giving a chocolate fudge sauce at the bottom.
ingredients
SERVES 4
150
g
(5 oz) self-raising fl our
pinch of salt
50
g
(2 oz) caster sugar
50
g
(2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden syrup
Dish: 1.2 litre (2 pt)
Pyrex
®
pudding basin
Steamed suet sponge pudding
Mix the fl our and salt and stir in sugar and suet. Make a well in the centre
and add beaten egg and milk. Mix to a soft dropping consistency. Put the
jam or syrup in the base of the greased pudding basin an pour pudding
mixture over. Place on base of oven and cook on MEDIUM MICROWAVE
for 7-8 mins.
F0003BH22BP_00_140401.indd 128F0003BH22BP_00_140401.indd 128 2014/4/1 9:42:322014/4/1 9:42:32
