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49

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

Help Line: 08705 274277 (office hours)

Serves 6 - 8
175g (6oz) dates, chopped
150ml (

1

/

4

pint) boiling water

225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (size 3), beaten

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

leave aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in butter until mixture resembles
fine breadcrumbs, stir in walnuts.

3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2

1

/

2

pint),

straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.

5 Place on turntable, use sequence programming to

cook on 70P for 8 minutes, then on DUAL GRILL,
70P for 6 minutes until a skewer comes out clean. 

Serves 4
275g (10oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 40)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle

1 Place the potato, flour, cheese, salt, herbs, garlic

and mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, use sequence programming

to cook on 50P for 8 minutes, then on DUAL GRILL,
50P for 8 minutes until golden. 

Serves 6 - 8
225g (8oz) medium oatmeal
225g (8oz) self raising flour
10ml (2tsp) ground ginger
225g (8oz) margarine
225g (8oz) brown sugar
100g (4oz) golden syrup
125g (5oz) black treacle
300ml (

1

/

2

pint) milk

1 Place oatmeal, flour and ginger in a bowl and

mix well.

2 Place the margarine, sugar, syrup, treacle and milk

in a large bowl, heat on 100P for 5 minutes, stir
every minute. Stir in the flour mixture and stir well.

3 Grease and line the base of a deep, square

20cm (8”) dish with greaseproof paper, pour in
parkin mixture.

4 Place on the turntable and cook on 50P for 35

minutes until well risen and a skewer comes out
clean.

Place 225g (8oz) of cream cheese on a plate. Heat on 30P for 1 minute until soft.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 49

50

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

Help Line: 08705 274277 (office hours)

Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
800g (1lb) canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4tbsp) medium chilli sauce
10ml (1tbsp) mustard powder
30ml (2tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large

bowl, cover and heat on 100P for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70P for 30 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70P for 3 minutes.

Makes 150ml (

1

/

4

pint)

100g (4oz) Blue Stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1tbsp) cornflour blended with water
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste

1 Place the cheese, cream, wine, cornflour and parsley

in a bowl, mix well. Season.

2 Heat on 100P for 6 - 7 minutes.

Makes 300ml (

1

/

2

pint)

125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped

1 Combine all ingredients in a bowl, heat on 70P

for 5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.

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, heat on 100P for 30

seconds until melted.

2 Stir in the flour and whisk in the milk. Cook on 100P

for 5 minutes, stir every minute until thick and
smooth. Season with salt and pepper.

Add 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.

Stir 15-30ml (1-2tbsp) chopped parsley into the finished sauce. Serve with fish.

Stir 225g (8oz) cooked onion, finely chopped, into finished sauce. Heat on 100P
for 1 minute. Serve with meat or vegetables.

Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1tsp)
chopped parsley at the beginning of Stage 2. Serve with fish.

Sweet white sauce: Omit salt and pepper from the basic recipe. Add 50g (2oz) caster sugar at Stage

2.  Serve with puddings as an alternative to custard. 

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 50

51

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

Help Line: 08705 274277 (office hours)

Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a very

large bowl.

2 Heat on 100P for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70P for 35 - 40 minutes until setting

point* is reached, stir every 4 - 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
Juice of 4 medium lemons
Grated rind of 2 lemons
4 egg yolks (size 3), beaten

1 Place  butter and sugar in a bowl. Heat on 100P

for 2 minutes until melted.

2 Mix cornflour, lemon juice and rind.  Stir into the

butter and sugar mixture.  Heat on 100P for 2
minutes until sugar has dissolved.  Cool slightly.

3 Beat in the egg yolks and cook on 50P for 

10 - 12 minutes, stir every 2 minutes until
thickened.

4 Pour into hot, clean jars.  Cover, seal and label. 

Makes 600g (1lb 5oz)
450g (1lb) soft dark brown sugar
150ml (

1

/

4

pint) water

10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar

1 Place all ingredients in a bowl, mix well. Heat on

70P for 26 - 28 minutes, stir every 2-3 minutes
until toffee reaches hard crack* stage.

2 Pour into a greased, square 15.3cm (8") dish.

Chill to set before breaking.

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) milk chocolate, broken into pieces

100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

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

for 2 minutes, stir every 30 seconds until  melted.

2 Stir in butter, icing sugar and milk. Heat on 

100P for 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm

(8 x 6") dish, chill to set before cutting.

Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (

1

/

2

tsp) baking powder

25g (1oz) butter
100g (4oz) unsalted, blanched peanuts

1 Mix sugar, syrup and water in a bowl. Heat on

100P for 2 minutes, stir every minute until sugar
has dissolved.

2 Add the baking powder and butter, mix well.

Heat on 100P for 1 minute. Stir in the peanuts,
cook on 70P for 4 - 5 minutes, stir every minute
until hard crack* stage is reached.

3 Pour the mixture into a greased, square 15.3cm

(6") dish, chill to set before breaking.

* setting point: Place 5ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.

* Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 51

51

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

Help Line: 08705 274277 (office hours)

Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a very

large bowl.

2 Heat on 100P for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70P for 35 - 40 minutes until setting

point* is reached, stir every 4 - 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
Juice of 4 medium lemons
Grated rind of 2 lemons
4 egg yolks (size 3), beaten

1 Place  butter and sugar in a bowl. Heat on 100P

for 2 minutes until melted.

2 Mix cornflour, lemon juice and rind.  Stir into the

butter and sugar mixture.  Heat on 100P for 2
minutes until sugar has dissolved.  Cool slightly.

3 Beat in the egg yolks and cook on 50P for 

10 - 12 minutes, stir every 2 minutes until
thickened.

4 Pour into hot, clean jars.  Cover, seal and label. 

Makes 600g (1lb 5oz)
450g (1lb) soft dark brown sugar
150ml (

1

/

4

pint) water

10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar

1 Place all ingredients in a bowl, mix well. Heat on

70P for 26 - 28 minutes, stir every 2-3 minutes
until toffee reaches hard crack* stage.

2 Pour into a greased, square 15.3cm (8") dish.

Chill to set before breaking.

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) milk chocolate, broken into pieces

100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

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

for 2 minutes, stir every 30 seconds until  melted.

2 Stir in butter, icing sugar and milk. Heat on 

100P for 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm

(8 x 6") dish, chill to set before cutting.

Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (

1

/

2

tsp) baking powder

25g (1oz) butter
100g (4oz) unsalted, blanched peanuts

1 Mix sugar, syrup and water in a bowl. Heat on

100P for 2 minutes, stir every minute until sugar
has dissolved.

2 Add the baking powder and butter, mix well.

Heat on 100P for 1 minute. Stir in the peanuts,
cook on 70P for 4 - 5 minutes, stir every minute
until hard crack* stage is reached.

3 Pour the mixture into a greased, square 15.3cm

(6") dish, chill to set before breaking.

* setting point: Place 5ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.

* Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 51