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53

PASTRY:
125g plain flour
100g plain wholemeal flour
125g margarine
cold water to mix
FILLING:
200g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g margarine, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

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

2 Line a greased 25cm (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, margarine, 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. 

Pecan nuts can be substituted with walnuts.

175g stoned dates, chopped
200ml (7 fl.oz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2 tsp) instant coffee dissolved in a
little water
75g margarine
125g caster sugar
2 eggs (medium), beaten
175g plain flour
1 quantity of toffee & walnut sauce
(see page 59).

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

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

2 Cream margarine 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.

FILLING:
225g raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds (see tip, page 49)

1 Place raspberries, apples, sugar and crème de cassis

in a 1.5 litre (2

1

/

2

pint) casserole dish, mix well.

2 Cook on 100P for 6 minutes, stir every minute.

Put to one side whilst preparing crumble.

3 Rub the margarine into the flour until mixture

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

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

5 minutes 30 seconds.

Top with toasted flaked almonds to serve.

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54

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 60)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

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

bicarbonate of soda, salt and cinnamon. Add the
carrot and walnut, mix well.

2 Grease and line a 20cm (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.

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

Substitute 150g of the carrot with 150g grated
courgettes. and substitute 100g of walnut with 100g
of chopped date. Prepare and cook as carrot cake.

450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) double cream

6 eggs (medium), beaten
100g demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g mixed dried fruit
50g walnut, chopped
225g thick white sliced bread, buttered
25g 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 walnut.
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.

Microwave Tip: Softening ice-cream
Place a 1 litre (2

3

/

4

pint) tub of frozen ice-cream on the turntable (lid removed).

Heat on 50% for 1

1

/

2

- 2 minutes.

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

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55

175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk

1 Cream the margarine 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 18cm (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.

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the base
of a 18cm (7") cake dish with kitchen paper.
Spoon mixture into dish and smooth.

2 Cook on 100P for 4 - 5 minutes until firm.

Allow to cool slightly before turning out.

SHORTBREAD:
100g margarine
50g caster sugar
125g plain flour
25g ground rice
CARAMEL:
50g margarine
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
TOPPING:
150g milk chocolate, in small pieces

1 To prepare the shortbread, cream the margarine 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 18cm (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 2 - 3 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.

Microwave Tip: Softening hard marzipan
Remove marzipan from its packaging, place on the turntable and heat on 100P for seconds.

: Omit caramel and chocolate. Make as to Stage 3. Before cooling, dredge with sugar,

prick all over with a skewer and cut into wedges.

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56

175g margarine
100g caster sugar
175g golden syrup
275g jumbo oats

1 Place the margarine, 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 20cm (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.

1500ml (2

1

/

2

pints) milk

200g pudding rice
100g caster sugar
50g margarine
5ml (1 tsp) 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 margarine 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.

SYRUP
300ml (

1

/

2

pint) water

200g brown sugar
60ml (4 tbsp) golden syrup
50g margarine
grated rind of 1 large orange (optional)
DUMPLINGS:
125g self raising flour
50g margarine
15ml (1 tbsp) caster sugar
1 egg (medium), 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 margarine 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.

Serve hot with vanilla ice-cream.

225g margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (

1

/

2

tsp) baking powder

75g walnut, 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 20cm (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.

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