Panasonic NN-S761 User Manual

– 60 –

Serves: 4 to 6 

Ingredients:
1 can (400 g) 

sweetened condensed milk

30 g 

butter 

1 teaspoon 

vanilla essence

1

⁄

2

cup 

milk 

3

⁄

4

cup 

self raising flour, sifted

1 cup 

brown sugar

1

⁄

2

cup

hot tap water 

Method:
Place condensed milk in 2-litre casserole dish. Cook
on P5 for 5 to 6 minutes, stirring twice during
cooking. Stir in butter, vanilla essence and milk. Stir
until butter is melted. Cool slightly. Add milk mixture
to sifted flour. Mix well. Pour mixture into 2-litre
casserole dish. Sprinkle top with brown sugar and
gently pour hot tap water over mixture. Cook on P10
for 5 to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Dessert, then Start.

Serves: 4 

Ingredients: 
1 cup

self raising flour 

1 tablespoon

cocoa powder 

1

⁄

3

cup

caster sugar 

1

⁄

2

cup

milk 

1 teaspoon

vanilla essence 

100 g

chocolate 

30 g

butter 

3

⁄

4

cup

brown sugar

2 tablespoons 

cocoa, extra 

3

⁄

4

cup

water

Method: 
Sift flour and cocoa into 2-litre bowl. Add sugar, milk
and vanilla essence. Mix well. Place chocolate and
butter in 2-cup pyrex jug and cook on P7 for 1 to 2
minutes. Stir and add to mixture. Mix well. Spread
mixture into base of 2-litre casserole dish. Combine
brown sugar, cocoa and water in 2-cup jug. Pour
evenly over pudding. Cook on P10 for 4 to 6
minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Dessert, then Start.

HINT: 
TO MELT CHOCOLATE: 
Place 100 g broken chocolate in 4-cup glass jug
and heat on P5 for 1 to 2 minutes. As chocolate
holds its shape after heating, stir and stand before
adding extra cooking time.

Serves: 6 

Ingredients: 
825 g

pear halves, drained 

2 tablespoons

plain flour

1

⁄

3

cup

caster sugar 

3

eggs 

1 teaspoon

vanilla essence 

1 cup

milk 

1 teaspoon

cinnamon 

Method:
Grease 20 cm pyrex dish. Place pear halves in dish.
Set aside. Place flour, sugar, eggs and vanilla
essence in bowl. Beat until combined. Beat in milk
and pour mixture over pears. Sprinkle with
cinnamon. Cover dish with plastic wrap and cook on
P10 power for 7 to 9 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. 
Press Dessert, then Start.

Serves: 4 

Ingredients: 
125 g

dark chocolate 

1 tablespoon

brandy 

2

eggs, separated 

300 ml

cream, whipped

Method: 
Break chocolate into small pieces. Place in a
microwave safe bowl and cook on P7 for 1 to 1

1

⁄

2

minutes. Add brandy and egg yolks. Beat until
smooth. Fold cream into chocolate mixture. Beat egg
whites until stiff peaks form. Gently fold into
chocolate mixture and spoon into one large or 4
individual serving dishes. Refrigerate until set.

Serves: 1 x 20 cm 

square slice pan 

Ingredients: 
125 g 

butter 

200 g 

chocolate 

1 cup 

caster sugar 

1 teaspoon 

vanilla essence

2

eggs

1 cup

plain flour

Method:
Grease and line 20 cm square pyrex dish. set aside.
Melt butter and chocolate in 2-litre dish on P7 for 1

1

⁄

2

minute. Stir in sugar, vanilla essence, eggs and flour.
Spread into prepared dish. Cook on P7 for 7 to 8
minutes. Refrigerate until cold. Cut into squares.