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Desserts / cakes
1. Pour 175 ml (6 . oz) boiling water over the chopped dates and set
aside to cool. Sift together our and baking powder.
2. Add vanilla and coffee essence to the milk.
Cream the butter and sugar until light and uffy. Add eggs a little
at a time.
3. Fold in the our and avoured milk, then pour in the date mixture.
Place in six moulds.
4. Cook on 1000 W for 10 minutes and leave to stand for
10 minutes.
Sauce
1. Place butter in a large jug and cook on 1000 W for 50 seconds to
1 minute, or until bubbling.
2. Add sugar and stir until it has dissolved, cooking for 1 minute at a
time on 1000 W.
3. Continue to cook until liquid is foaming and bubbling 30 seconds
at a time on 1000 W.
4. Slowly pour in the cream and bring to the boil on 1000 W for
2-3 minutes.
5. Add essence. Stir, continue to boil on 1000 W 30 seconds at a
time until it starts to thicken.
1. Place chocolate and butter in a bowl and cook on 1000 W for 1
minute, or until chocolate has melted.
2. Stir in all other ingredients and beat well. Pour into dish and cook
on 440 W for 5-6 minute, or until just slightly sticky.
3. Allow to cool and then cut into squares.
ingredients
Serves 6
200 g (7 oz) fresh dates, stoned
and finely chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee
essence
100 ml (3½ fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1¾ oz) butter
120 ml (8 tbsp) soft
brown sugar
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
Dish: Individual microwave proof
moulds
ingredients
Serves 8
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown
sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square
dish lined with greaseproof
Date Puddings and Butterscotch Sauce
Chewy Flapjacks
1. Place butter, syrup and sugar in a bowl and cook on 1000 W for
2-3 minutes, or until melted. Stir halfway.
2. Stir in the oats and raisins. Press into dish. Cook on Combi 2 for
4-5 minutes, or until rm.
3. Allow to cool slightly then cut into 8 pieces.
ingredients
Serves 8
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Dish: 20 cm (8”) round dish
Boston Brownies
53


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