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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 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 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 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.

R-758M Cookbook  21/01/2005  11:08  Page 55

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 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 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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57

275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
2 cloves garlic, crushed (see tip, Page 48)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, flour, cheese, salt, 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. 20cm in
diameter. Place in a 25cm 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. 

Serve with soup, cheese or salad.

225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g 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 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.

Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30P for 1 minute until soft.

175g dates, chopped
150ml (

1

/

4

pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g margarine
125g walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (medium), beaten

1 Place the 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 margarine 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. 

Serve sliced, spread generously with butter.

R-758M Cookbook  21/01/2005  11:08  Page 57

58

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

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

Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

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

: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 6 minutes.

25g margarine 
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl, heat on 100P for 30

seconds until melted.

2 Stir in the flour, mix well for approx. 1 minute and

gradually whisk in the milk. Cook on 100P for 5
minutes, stir every minute until thick and smooth.
Season with salt and pepper.

100g blue stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

2

pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) 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.

Serve with Pasta (See page 52).

3 rashers bacon, chopped (optional)

150g

carrot, chopped

225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

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

Serve with stuffed tofu, see page 51.

R-758M Cookbook  21/01/2005  11:08  Page 58