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47

Serves 6    

pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix

filling: 225g (8oz) pecan nuts or walnuts

225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub

in the butter until the mixture resembles fine
breadcrumbs. Add enough cold water to form a
soft but not sticky dough. 

2 Line a greased 25.4cm (10”) flan dish with  the

pastry and spread the pecan nuts evenly over
the base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla
essence.  Pour over the pecan nuts.   

4 Cook on 30P (MEDIUM LOW) for 30 minutes,

until evenly set.  Serve hot or cold with ice-
cream. 

Serves 4-6    

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

light and fluffy.  Beat in the eggs and fold in the
sifted flour alternately with the milk.

3 Pour into prepared container. Cook on 100P

(HIGH) for 5 minutes, until a skewer comes out
cleanly.

4 Leave the cake to stand for 5 minutes before

turning out.

Serves 4     

syrup:

300ml (1/2 pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange

dumplings: 100g (4oz) self raising flour

50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole  dish and mix well.  Cook on 100P
(HIGH) for 8 minutes until sugar has dissolved
and sauce has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if
too dry. The mixture should be thick enough to
roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100P (HIGH) for 10

minutes, turn the dumplings over after 5 minutes. 

Serves 4     

450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats
75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in  butter, until mixture resembles fine
breadcrumbs.  Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
30P (MEDIUM LOW) for 12 minutes.

48

Serves 4-6   (1000g) 

150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook using the Instant Cook
Key. Allow  to  cool  before decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth.  Spread evenly over the top of the
cake and sprinkle with the walnuts. 

Keep refrigerated. 

Serves 6-8    (1000g)

175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time.

2 Mash the bananas and mix into the cake

mixture.

3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk and mix.

4 Spoon the mixture into a greased 20.4cm (8”)

PYREX dish and cook using the Instant Cook
Key.

5 Leave to stand for 5 minutes before serving.

Serves 6-8    (1000g)

200g wholemeal self raising flour
2.5ml (1/2 tsp) mixed spice
150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix

together and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20.4cm (8”)

PYREX dish then sprinkle with the demerara
sugar.

5 Cook using the Instant Cook Key.

Cut into slices to serve.

49

Serves 4-6   (700g) 
Preparation time 12 - 14 minutes

150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping: 225g (8oz) cream cheese

grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and mix to

a dropping consistency.

5 Spoon the mixture into a greased and lined 7”

PYREX cake dish.

6 Cook using the Instant Cook Key.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream

cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated. 

Serves 4-6   (700g) 
Preparation time 12 - 14 minutes         

150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar

1 tbsp (15ml) water
25g (1oz) almonds
25g (1oz) glace cherries

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and add to

the mixture.

5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Cook using the Instant Cook Key.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a

smooth paste.
Drizzle over the cake and sprinkle with the nuts
and cherries.
Keep refrigerated. 

Serves 4-6   (700g) 
Preparation time 12 - 14 minutes         

175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in

the orange rind.

5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Heat the chocolate on 100P (HIGH) for 2

minutes, stir every 30 seconds until melted.

7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures

into a greased and lined 7” PYREX cake dish.

9 Cook using the Instant Cook Key.

Leave to stand for 5 minutes. 

50

Makes  300ml (

1/

2

pint)        

25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P (HIGH) for 1

minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.

2 Cook on 100P (HIGH) for 3 minutes. Stir every

minute until smooth and thick.

This dish is ideal served with meat or fish.

Makes  300ml (

1/

2

pint)           

25g (1oz) butter 
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste

1 Place the butter in a bowl and heat on 100P

(HIGH) for 1 minute, until melted.

2 Stir in the flour and whisk in the milk.  Cook on

100P (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.

Makes  450ml (

3/

4

pint)        

30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.

2 Cook on 100P (HIGH) for 6-7 minutes, stirring

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1/

4

pint)        

50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence

1 Heat chocolate and  water on 100P (HIGH) for

1 minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.  

Serve hot or cold with ice-cream or chocolate
sponge.

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:   Stir 1 large cooked onion, finely chopped into the finished sauce.  Heat on 100P (HIGH)
for 1-2 minutes before serving. Serve with vegetables.
Sweet white sauce:  Omit salt and pepper from  basic recipe.  Add 15-30ml (1-2tbsp) caster sugar at
Stage 2.  Serve with puddings as an alternative to custard.