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52

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

Help Line: 08705 274277 (office hours)

Serves 6
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) brandy
75g (3oz) plain flour
2.5ml (

1

/

2

tsp) allspice

2.5ml (

1

/

2

tsp) grated nutmeg

2.5ml (

1

/

2

tsp) ground cinnamon

50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1tbsp) black treacle
1 egg (size 3), beaten

Preparation Time - 2

1

/

4

Hours

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 pints) 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 50% for 16 - 17 minutes until firm to the

touch.

Serves 4 - 6
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut Sauce (see page 57)

Preparation Time - 15 Minutes

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

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

2 Cream butter 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
greaseproof paper, pour in the pudding mixture.

3 Place on the turntable, cook on 50% for 20

minutes until a skewer comes out clean. Allow to
cool slightly before turning out on a warmed
serving plate.

4 Pour the hot sauce over the pudding to serve.

Serves 4
1500ml (2

1

/

2

pints) milk

200g (7oz) pudding rice
75g (3oz) caster sugar
50g (2oz) butter
5ml (1tsp) ground nutmeg (optional)

Preparation Time - 5 Minutes

1 Place the milk in a 1.5 litre (2

1

/

2

pint) casserole

dish. Heat on 100% for 8 minutes. Stir in the rice,
sugar and butter, heat on 100% for 5 minutes.

2 Place on the turntable, cook on 30% for 60 minutes.

Stir 2 - 3 times during cooking. Stir at the end of
cooking.

3 Sprinkle with ground nutmeg to serve.

Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on 70% for 3 - 4 minutes.

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53

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

Help Line: 08705 274277 (office hours)

Serves 6 - 8
150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (

1

/

4

tsp) salt

10ml (2tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (See Tip, page 48)
grated rind of 1 lemon
5ml (1tsp) lemon juice (see Tip, page 41)
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

Preparation Time - 15 Minutes

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

50% 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.

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

Preparation Time - 10 Minutes

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˚C, then 30 minutes at 100˚C.

Serves 4
4 wooden skewers
1 pear, cut into 8 pieces
2 pineapple rings, quartered
2 bananas, cut into 8 pieces
8 large, firm strawberries
MARINADE:
1 lime
30ml (2tbsp) clear honey
30ml (2tbsp) groundnut oil

Preparation Time - 8 Minutes

1 Thread pieces of pear, pineapple, banana and

strawberry onto each skewer in a regular
sequence.

2 To prepare marinade, finely grate the lime rind

into a bowl. Squeeze and add lime juice to the
rind. Finally, add the honey and oil, mix well.

3 Place kebabs onto the turntable and brush

generously with marinade.

4 Cook for 6 - 8 minutes on GRILL-3, turning 2 - 3

times during cooking, until kebabs are golden
brown.

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54

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30 - 45ml (2 - 3 tbsp) water

Preparation Time - 8 Minutes

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 100% 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

Preparation 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 50% 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 100% 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 100% for 2 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.

Serves 6 - 8
175g (6oz) margarine
100g (4oz) caster sugar
275g (10oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped

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 rack, cook for 40

minutes at 130˚C until evenly brown. Repeat for
remaining biscuits.

4 Allow to cool before removing from the dish.

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55

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

Help Line: 08705 274277 (office hours)

Serves 4
325g (12oz) 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 46)
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

Preparation Time - 15 Minutes

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.
23cm (9") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the rack and cook at 130˚C for 30

minutes.

Serves 4
225g (8oz) wholemeal self raising flour
150g (5

1

/

2

oz) medium oatmeal

2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

50g (2oz) butter
120ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle

Serves 6 - 8
175g (6oz) figs, 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

Preparation Time - 15 Minutes

1 Place figs 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 fig 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 the turntable, use sequence programming

to cook for 10 minutes on 70% then 6 minutes on
DUAL GRILL-1,  70%. 

Place 100g (4oz) cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

Preparation Time - 15 Minutes

1 Combine flour, oatmeal, salt, bicarbonate of

soda in a large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but

not sticky dough.

3 Knead lightly into a round shape approx. 20.4

cm (8") in diameter. Place in a greased 25.4cm
(10") flan dish.

4 Use a knife to mark into 8 wedges, cut only

halfway through dough. Glaze surface with egg,
sprinkle with sesame seeds.

5 Place on the turntable, cook at 130˚C for 30

minutes.

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