Saturday, July 30, 2011

Tan Square


When the children were at home they would take home-made baking to school for lunches and sometimes I would run out of time during the day, or just find the tins empty so then I would make something while I was cooking dinner. I soon found a few microwave recipes which meant they didn’t take long and if the oven was being used, I could still make something quickly. They only required melting the butter and sugar and then adding ingredients, pressing into a container and microwaving – sometimes only ten minutes total.

This has been adjusted for my oven which is a 1100watt oven
Here are some sites to help with conversions.

http://www.zesco.com/PDFs/014/014-amana-microchart.pdf

http://www.sachikocooking.com/english/microwave.htm

http://www.microwavecookingforone.com/Charts/Chart1100.html


150gr Butter
¾ cup sugar
2 cups flour
1 tsp baking powder

50gr butter
1 tbsp golden syrup
¾ cup sweetened condensed milk

Melt the first measure of butter and sugar in a large microwave bowl for 1 minute on high.
Add the flour and baking powder and stir to combine thoroughly. (It will be slightly chunky.)
Reserve ¾ cup of this mixture and press the rest into a square microwave dish.
(I use the lid of a casserole dish and the handle acts as a stand to elevate the dish slightly.)
Microwave on high for 2 minutes.
Allow to cool a little.
Mix the second measure of butter, golden syrup and condensed milk in a medium microwave jug.
Cook on high for 2 minutes stirring after 1 minute and 1 ½ minutes.
Pour caramel mixture over base and then sprinkle/crumble the reserved base mixture over the caramel. For something extra special I sometimes sprinkle a few chocolate chips over this too.
Cook on high for another 3 minutes.
Allow to cool and then cut into pieces before it is completely cold.

1 comment :

  1. I really enjoyed the content. It's still cool...

    ReplyDelete