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Panasonic NN-SD25HB Manual

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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. Add vanilla
and coffee essence to the milk.
2. 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. Cook on High power (1000 W) for 10-11
minutes and leave to stand for 10 minutes.
Sauce
4. Place butter in a large jug and cook on High power (1000 W) for
30-40 seconds, or until bubbling.
5. Add sugar and stir until it has dissolved, cooking for 1 minute at a
time on High power (1000 W).
6. Continue to cook until liquid is foaming and bubbling 30 seconds
at a time on High power (1000 W).
7. Slowly pour in the cream and bring to the boil on High power
(1000 W) for 2-3 minutes.
8. Add essence. Stir, continue to boil on High power (1000 W)
for 30 seconds at a time until it starts to thicken.
1. Place butter, syrup and sugar in a bowl and cook on High
power (1000 W) for 1-2 minutes, or until melted.
2. Stir in the oats and raisins. Press into dish.
3. Cook on High power (1000 W) for 3-3 ½ minutes, or until the
centre is bubbling.
4. Allow to cool slightly then cut into 8 pieces.
1. Place chocolate and butter in a bowl and cook on High power
(1000 W) for 1 minute, or until chocolate has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on Low power (440 W) for 6-7 minutes or
until just slightly sticky.
4. Allow to cool and then cut into squares.
ingredients
Serves 4
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
15ml (1tbsp) 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 4
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
ingredients
Serves 4
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
Boston Brownies
… 50 …


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