Chocolate Pudding

Ingredients
1/2 cup milk (I use 1%)
1 1/2 teaspoons cornstarch
1 pinch salt
1/4 cup chocolate chips
Method
* Mix together milk, salt and cornstarch in microwave safe bowl.
* Stir in chocolate chips.
* Put in microwave uncovered for 40 seconds on HIGH.
* Stir until chips are well melted& blended.
* Heat another 30 seconds.
* Keep a close eye on it so it doesn't bubble over.
* At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
* Do keep an eye on it at all times.
* Eat it right away (which is the way I like it) or let it cool.

Microwave Cake

Ingredients
125 g butter
160 ml caster sugar
2 eggs
325 ml self-raising flour
60 ml cocoa
180 ml milk
Syrup
180 ml sugar
180 ml water, hot
20 ml coffee, powder
20 ml coffee liqueur
Method
* Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
(i often just spray it with non stick spray) Cream the butter and castor sugar until light and fluffy.
* Add eggs one at a time, beating well after each addition.
* Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
* Pour mixture into prepared tin and cook on high for 5 minutes.
* Stand for a minute before turning out onto cooling rack.
* Pour the hot syrup over the hot cake.
* When cool, decorate with whipped cream and fresh fruit or grated chocolate.
Coffee syrup
* Combine all the ingredients for the sauce in a jug, except the liqueur.
* Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
* Add coffee liqueur and pour over hot cake

Cashew Brittle

Ingredients
1 cup sugar
1/2 cup white corn syrup
1 cup cashews
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Method
* In 1 1/2 qt casserole, stir together sugar and syrup.
* Micro on high for 4 minutes.
* Stir in cashews.
* Micro on high 3-5 minutes only until light brown.
* Add butter and vanilla, blending well.
* Micro on high 1-2 minutes more.
* Nuts will be lightly browned and syrup very hot!
* Add baking soda and stir gently stir until light and foamy.
* Pour onto lightly greased cookie sheet.
* Cool 30-60 minutes.
* Break into small pieces and store in airtight container.
NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.

Bread Pudding

Ingredients
4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup raisins
2 cups milk (not skim)
1/4 cup butter or margarine
2 large eggs, beaten
Method
* Spread bread cubes evenly in an 8-inch round glass pan.
* Sprinkle with the sugar, salt, and raisins.
* Place milk in a 4-cup glass measuring cup and add the butter.
* Microwave on High for four minutes, until butter melts and milk is warm.
* Rapidly, stir in eggs with a fork or small whisk and combine well.
* Pour over bread.
* Microwave on Medium-High for 9 to 12 minutes.
* When cooked, centre may still be slightly soft, but does set up as pudding cools.
* Serve warm or chilled; your preference.

Creamy Rice Pudding

Ingredients
1 1/2 ounces vanilla pudding mix
2 tbss sugar
1 1/4th cup milk
1/2 cup cooked rice(we can use left over rice)
1/4th cup raisins
Method
* Place all ingredients in 1qt microwave bowl.
* Mix well.
* Microwave on high for 7-9 minutes, stirring every 3 minutes.
* Pudding should come to a boil.
* After pudding has boiled, remove and stir well.
* Cover and let set for 10 minutes.

Microwave Boiled Custard

Ingrediens
1 Quart sweet milk
4 egg yolks
3 tablespoons flour
1 cup sugar
Method
* Add 1/2 sugar to milk and cook for five minutes on HIGH in microwave.
* Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute Stir Cook 1 more minute.
* Beat egg yolks well and add 1 cup of hot milk mixture to eggs.
* Mix well, return to milk mixture Cook to desired thickness- stirring every 30 seconds (about 6-8 minutes).
* If you make it too thick, you can always thin it down with milk.

Zafrani Pulao

Ingredients
long grain rice - 2cups
almonds - 20
cashewnuts - 12
ghee - 4tbsps
saffron - a pinch
nutmeg powder - 1/4tsp
gree cardamom powder - 1/2tsp
sugar - 1/2cup
raisins - 25-30
Method
* Wash rice and soak in just enough water and cover it for half an hour. Drain excess water.
* Place cashewnuts in a flat microwave dish and cook,uncoevered,on Microwave MEDIUM
(70%)for five minutes. lace almonds in a small glass bowl with half a cup of water. Cook,uncovered,on Microwave High(100%)for three minutes. Drain,peel and slice almonds. Halve the cashewnuts.
* In a deep casserole, mix ghee and rice ans cook, uncoevered,on Microwave HIGH
(100%)for two minutes. Stir cook,uncovered,on microwave HIGH(100%)for two minutes more.
* Mix nutmeg powder,gren cardamom powder,saffron,raisins,and sugar in to the rice.
* Add three and a half cups of water and milk and stir once.
* Cover and cook on Microwave HIGH(100%) for fifteen minutes. Allow standing time of five minutes.
* Garnish with almonds and cashewnuts. Serve hot.