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63

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 purex dish and smooth.

2  Cook on 100% for 5 minutes. Allow to cool slightly 

before turning out.

175g butter
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 butter and sugar together until light and 

fluffy, beat in the eggs.

2  Fold in flour and baking powder, stir in the 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 the turntable, cook on COMBI - 1 

(CONVECTION & MICROWAVE), 200°C, 30%, for 
20 minutes.

175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate chips
25g walnuts, finely chopped

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 dish on low rack and the other on the high 

rack. Bake on CONVECTION 180°C for 40 minutes 
until golden brown around the edges. Swap the 
dishes round after 20 minutes.

4  Allow to cool before removing from the dish.

100g butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
150ml (

1

/

4

 pint) milk

2 eggs (medium), beaten

1  Place the butter, syrup and treacle into a bowl, heat 

on 100% for 2 minutes and stir well.

2  In a separate bowl, place the flour, ginger, 

bicarbonate and sugar.

3  Add the milk into the melted syrup mixture then add 

the eggs and mix well.

4  Stir into the dry ingredients and beat thoroughly.
5  Pour into a greased and lined 20cm square dish.
6  Place on the low rack and cook on COMBI - 1 

(CONVECTION & MICROWAVE), 180°C, 30%, for 
18 minutes.

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64

325g potato, cooked and mashed
325g parsnips, cooked and mashed
225g self raising flour
2 cloves garlic, crushed (see tip, page 53)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1  Place the potato, parsnips, flour, 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, sprinkle with 
parsley.

3  Place on the low rack and cook on COMBI - 1 

(CONVECTION & MICROWAVE), 230°C, 30% for 
25 minutes until golden.

  Serve with soup, cheese or salad.

225g wholemeal self raising flour
150g medium oatmeal
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

50g butter
120ml (4fl.oz) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
sesame seeds to sprinkle

1  Combine flour, oatmeal, salt, bicardonate 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. 20cm in 

diameter. Place in a greased 25cm flan dish.

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

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

5  Place on low rack, bake in a preheated oven on

COMBI - 1 (CONVECTION & MICROWAVE), 200°C, 
10% for 20 minutes until golden.

  Serve with cheese and a salad.

175g figs, 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 butter
125g walnuts, roughly chopped
150ml (

1

/

4

 pint) milk

1 egg (medium), beaten

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

leave aside to cool.

2  Preheat the oven to Convection 180°C.
3  Place flours, sugar, salt and bicarbonate of soda in a 

bowl, mix well. Rub in butter until mixture resembles 
fine breadcrumbs, stir in walnuts.

4  Add the fig mixture, milk and egg, mix well.
5  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.

6  Place on the low rack, cook in a preheated oven 

on COMBI - 1 (CONVECTION & MICROWAVE), 
180°C, 50% for 25 minutes, until a skewer comes 
out cleanly.

  Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

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65

1.5 litres (2 pint) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)

1  Place all of the ingredients into a bowl. Place in the 

low rack and cook on COMBI - 1 (CONVECTION 
& MICROWAVE), 180°C, 30% for 60 minutes. 
Stir twice during cooking and again at the end of 
cooking.

2  Sprinkle with ground nutmeg to serve.

450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (

1

/

2

 pint)

1 egg (medium), beaten to glaze
15ml (1 tbsp) mixed herb

1  Preheat the oven to 220°C.
2  Place the flour in the bowl and rub in the butter.
3  Add the sugar and the fruit.
4  Mix together the milk and egg.
5  Make a well in the flour, add almost all of the liquid 

and mix with a round bladed knife.

6  On a floured surface, knead the dough very lightly 

until it is just smooth.

7  Divide the mixture in two, flatten until approx. 2cm 

thick, then cut each peice of dough into seven 
rounds (approx. 6.2cm each).

8  Grease two flan dishes, place seven scones in each 

dish. Place one dish on the high rack and the other 
dish on the low rack.

9  Cook on CONVECTION 220°C for 2 minutes. Swap 

dishes after 12 minutes, until well-risen and brown.

Substitute white self raising flour with wholemeal self raising flour, omit 
raisins.

Cheese & herb scones:  Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml

(1 tbsp) mixed herbs.

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66

Cheese sauce:  

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

Parsley sauce:  

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

Onion sauce:    

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

Sweet white sauce:  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.

25g butter 
25g plain flour
300ml (

1

/

2

 pint) milk

salt and pepper to taste

1  Place the butter in a bowl and heat on 100% for 1 

minute, until melted.

2  Stir in the flour and whisk in the milk.  Cook on 

100% for 8 minutes, stir every 2 minutes until thick 
and smooth. Season with salt and pepper to taste.

25g butter
45ml (3 tbsp) whole grain mustard
200ml (7fl.oz) soured cream
salt and pepper to taste

1  Place butter in a bowl, heat on 100% for 30 seconds. 

Add the mustard, soured cream, salt, and pepper, mix 
well.

2  Cook on 100% for 4 minutes, stir every minute, until 

smooth and thick.

  Serve with meat or fish.

125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed
30g butter
30g plain flour
45ml (3 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

 pint) hot chicken stock

50g soft dark brown sugar

1  Place the onion, green pepper, garlic and butter in a 

bowl, mix well. Cook on 100% for 2 minutes.

2  Stir in the flour, gradually add the vinegar, soy sauce, 

stock and sugar. Cook on 100% for 4 minutes, stir 
every minute until the mixture has thickened. Blend in 
a food processor for a smoother sauce.

100g smoked streaky bacon
200g onion
100g carrot
3 tbsp tabasco sauce
2 cloves garlic, crushed
800g canned, chopped tomatoes
150ml (

1

/

4

 pint) red wine

30ml (2 tbsp) tomato puree

1  Place bacon, carrot, onion and garlic in a large 

bowl, do not cover and cook on 100% for 3 minutes.

2  Add all other ingredients to bacon mixture and mix 

well. Cook 70% for 30 minutes, stir twice during 
cooking.

3  Blend in a food processor until smooth, return to 

bowl and cook on 70% for 3 minutes.

 

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