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S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

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

pint) casserole dish, mix well. Cook on HIGH 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 walnut sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish. Cook on HIGH for 8-9 minutes, turn
over after 4 minutes.  

Serve hot with vanilla ice-

cream.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 15 

MINUTES

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.

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 turntable, cook for 15 minutes at

130

o

C, then 10  minutes at 160

o

C, until set.

Variation:
Pecan nuts can be substituted with walnuts.

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold water to make a
soft but not sticky dough. Chill whilst making the
filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1")

pie dish with half the pastry. Cook the pastry base
on MEDIUM for 7-8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the

centre with  a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.

5 Place on turntable, cook at 160

o

C for 20 minutes.

.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

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47

Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.

1 Place figs, apricots, raisins, currants, and brandy

in a large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.

3 Grease 1.2 litre (2 pint) pudding basin and line the

base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover
with cling film.

4 Cook on MEDIUM for 16-17 minutes until firm to

the touch.

Serve with brandy sauce, see page 53.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 2

1

/

4

 

HOURS

M

AKES

 300g (10

OZ

)

P

REPARATION

 

TIME

  - 4 

MINUTES

1 Place the chocolate in a bowl and heat on HIGH

for 2 minutes, stir every 30 seconds until  melted.

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

for 6 minutes, stir vigorously every minute until
the mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm

(9 x 7") dish, chill to set before cutting.

M

AKES

 675g (1

1

/

2

LB

)

P

REPARATION

 

TIME

  - 6 

MINUTES

*Hard crack: 

To determine drop a teaspoon of

mixture into a glass of cold water and the toffee
should be hard to the touch.

1 Place all ingredients in a bowl, mix well.

Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage.(See tip below).

2 Pour into a greased, square 15.3cm (6")

dish. Chill to set before breaking.

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48

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 for 20-22 minutes on

MEDIUM 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.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease and line the base of two 17.8cm (7")

sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs.  Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the turntable. Bake at 130

o

C for

20 minutes, until evenly golden and firm to the
touch. Repeat the process for the other cake tin.
Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

Variation:
Butterfly buns:  Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake for 23-24 minutes
at 130

°

C, cook until firm, repeat for other trays. When

cool, scoop a teaspoon of sponge from the centre of
each bun, fill the hollow with buttercream. Cut each
teaspoonful of sponge in half and position the “wings”
in the buttercream.

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 the turntable, cook for 20 minutes at

130

o

C, then 20 minutes at 100

o

C.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -10 

MINUTES

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49

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 on HIGH for 4-5 minutes until firm. Allow to

cool slightly before turning out.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

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 MEDIUM for 5 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 HIGH 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 HIGH for 2 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.

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.

The biscuits will be soft when hot but will harden as
they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a
soft but firm dough.

2 Divide mixture into 8 even sized balls, place  apart

in two large flan dishes and flatten slightly.

3 Place one flan dish on the low rack, cook for 27

minutes, at 130

o

C until evenly brown. Repeat for

remaining biscuits.

4 Allow to cool before removing from the dish.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

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50