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45

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4 - 6
PASTRY:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
FILLING:
200g (7oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

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

2 Line a greased 25.4cm (10") flan dish with pastry

and prick the base. Place on the turntable and cook
on 50P for 10 minutes

3 Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla

essence together until smooth. Pour over nuts.

4 Place on the low rack, use sequence programming

to cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown. 

Serves 4 - 6
FILLING:
225g (8oz) raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g (2oz) brown sugar
15ml (1tbsp) Crème de Cassis (optional)
CRUMBLE:
75g (3oz) butter
125g (5oz) plain flour
100g (4oz) ground almonds
75g (3oz) caster sugar
50g (2oz) toasted flaked almonds

1 Place raspberries, apples, sugar and crème de

cassis in a 1.5 litre (2

1

/

2

pint) casserole dish,  mix

well. Heat on 100P for 6 minutes, stir every minute.
Put to one side whilst preparing crumble.

2 Rub the butter into the flour until mixture resembles

fine breadcrumbs, stir in the ground almonds and
caster sugar.

3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL, 30P for

5 minutes 30 seconds.

Serves 4 - 6
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut sauce (see page 50).

1 Place the dates in a large bowl, add the boiling

water, bicarbonate of soda, vanilla essence and
dissolved coffee, mix well. 

2 Cream butter and sugar together in a separate bowl

until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well . The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture. 

3 Place on turntable, cook on 50P for 12 - 13 minutes

until a skewer comes out clean.

4 Pour the sauce over the pudding. Serve hot.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 45

46

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Place a 1 litre (1

3

/

4

pint) tub of ice-cream on the turntable (lid removed). heat on 50P for 1

1

/

2

- 2 minutes.

Break 50g (2oz) chocolate into small pieces and
place in a bowl. Heat on 100P for 2 minutes, stir
every 30 seconds until evenly melted.

Serves 4
450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) double cream

6 eggs (size 3), beaten
100g (4oz) Demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g (6oz) mixed dried fruit
50g (2oz) walnuts, chopped
225g (8oz) thick white sliced bread, buttered
25g (1oz) Demerara sugar to sprinkle

1 Mix the milk, cream, eggs, sugar and nutmeg in a

bowl.

2 In a separate bowl mix the dried fruit and walnuts.
3 Place a layer of bread, buttered side up, on the

bottom of a greased dish. Sprinkle with the dried
fruit mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving
enough milk mixture to cover. Sprinkle with
Demerara sugar.

4 Place on the turntable and cook on 30P for 25

minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.

Serves 6 - 8
150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (

1

/

4

tsp) salt

10ml (2tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese 
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

Variation:
Carrot & Courgette Cake: Replace 150g (5

1

/

2

oz) of

grated carrots with 150g (5

1

/

2

oz) of courgettes and

replace 100g (4oz) of walnuts with 100g (4oz) of
chopped dates. Prepare and cook as Carrot Cake

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on 50P for 20 - 22 minutes

until  a skewer comes out clean. Allow to cool
before decorating.

4 To prepare icing, combine cream cheese, lemon

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

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47

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk

1 Cream the butter and sugar together until light and

fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in  cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on turntable, use sequence programming to

cook on 50P for 10 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until a skewer comes out
cleanly.

Serves 4 - 6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water

1 Cream margarine and sugar, beat in the eggs. Fold

in the flour and water. Grease and line the base of
a 17.8cm (7") cake dish with kitchen paper. Spoon
mixture into dish and smooth.

2 Cook on100P for 4 - 5 minutes until firm. Allow to

cool slightly before turning out.

Serves 6 - 8
SHORTBREAD:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
CARAMEL:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
TOPPING:
100g (4oz) milk chocolate, in small pieces

Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.

1 To prepare the shortbread, cream the butter and

sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.

2 Press the dough evenly into a greased 17.8cm (7")

flan dish, cook on 50P for 6 minutes. 

3 Press the hot shortbread firmly down with the back

of a spoon, allow to cool. 

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on 100P for 5 minutes, stir
every minute until toffee coloured.

5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a

small bowl and heat on 100P for 1 - 2 minutes, stir
every minute until evenly melted. Spread on to the
caramel, chill to set the chocolate before cutting into
slices.

Remove marzipan from its packaging, place on the turntable and heat on 100P for 30 seconds.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 47

48

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 6 - 8
175g (6oz) butter
100g (4oz) caster sugar
175g (6oz) golden syrup
275g (10oz) jumbo oats

1 Place the butter, sugar and syrup in a large bowl,

heat on 100P for 4 minutes, stir every minute until
melted, add the oats, mix well.

2 Spoon mixture into a greased 20.3cm (8") flan

dish, smooth the surface.

3 Place on low rack, use sequence programming to

cook on 50P for 6 - 8 minutes, then on DUAL GRILL,
30P for 4 minutes until brown.

Serves 4
1500ml (2

1

/

2

pints) milk

200g (7oz) pudding rice
100g (4oz) caster sugar
50g (2oz) butter
5ml (1tsp) ground nutmeg (optional)

1 Place the milk in a 1.5 litre (2

1

/

2

pint) casserole

dish. Heat on 100P for 8 minutes.

2 Stir in the rice, sugar and butter then heat on 100P

for 5 minutes.

3 Place on the turntable and cook on 50P for 30

minutes, stir 2 - 3 times during cooking and stir after
cooking.

4 Sprinkle with ground nutmeg to serve.

Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1

/

2

tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon in
the brownie mixture and smooth the surface.

4 Place on turntable, cook on 50P for 20 minutes until

a skewer comes out cleanly.

Serves 4 - 6
SYRUP
300ml (

1

/

2

pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g (5oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten

1 Place the syrup ingredients in a 2.5 litre (approx 4

pint) casserole dish and mix well. Cook on 100P for
8 - 10 minutes until sugar dissolves and sauce is
thick, stir every 2 minutes.

2 Place flour in a bowl, rub in butter until mixture

resembles fine breadcrumbs, stir in sugar. Bind with
egg. If mixture is too dry, add a little water.

3 Roll into 6 equal sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish and cook on 100P for 7 - 8 minutes, turn
over after 4 minutes.

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