Category: Microwave Dishes

Favourite Steamed Pudding – Joan A

3/4 cup brown sugar
1 cup milk
1 cup sultanas
1 tblspn butter
1 tspn mixed spice

Place ingredients in a micro-proof mixing bowl.
Cook uncovered on High for 3 minutes.

Add:
1 cup flour
1 tspn baking soda
Pinch salt.

Stir well.
Loosely cover with pierced glad-wrap and cook on High for 5 minutes.

Self-Saucing Chocolate Pudding

2 tblespns butter
3/4 cup sugar
1 cup self-raising flour
1 tblspn cocoa
Pinch salt
1/2 cup milk
1 tspn vanilla
1/2 cup chopped nuts (optional)
1 tspn vanilla

Topping:
3/4 cup brown sugar
1.25 cups hot water
1.5 tblspns cocoa

Method:
Heat the butter in a small bowl for 1 minute.
In a casserole or round serving dish, mix the sifted flour, cocoa, salt and sugar.
Stir in milk, melted butter and vanilla.
Pour the topping over the batter.
Cover with waxed paper.
Microwave on High for 8 minutes.
Test with a skewer.

Fruited Pavlova (Microwave)

3 egg whites
175g caster sugar
1 tspn vinegar
2 tblspns cold water
3 tspns cornflour
1/2 cup Barker’s Apricot Pulp

Beat egg whites till stiff.
Add sugar.
Beat.
Add vinegar and cornflour, then water.
Lastly, fold in apricot pulp.
Microwave on High for 3 minutes.
Cool.
Decorate with whipped cream and grated chocolate.

Microwave Chocolate Cake – Joyce I

1.75 cups self-raising flour
1 cup warm milk
1/2 tspn soda
125g melted butter
3 tblspns cocoa. (If coffee-cake required, 3 dessetrspoons coffee can be dissolved in the milk.)
1.5 cups sugar
1/4 tspn salt
2 large eggs
1 tblspn oil (sunfield is good)

Mix dry ingredients, including sugar, together.
Melt the butter in a large jug for 60 seconds on High.
Warm the milk for 60 seconds on High.
Add the soda.
Add eggs to melted butter and whisk well.
Add oil, milk and soda.
Mix well.
Combine all ingredients.
This is a very liquid mixture.
Poour into lightly-greased ring cake mould.
Cook 10 minutes on High.
This makes a beautiful light-textured, dark-coloured cake.
Can be cut in half and filled with butter icing.
Ice top.