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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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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. 

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