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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 (1 tbsp) black treacle
1 egg (size 3), beaten

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 6
PASTRY:
150g (5

1

/

2

oz) butter

350g (12oz) flour
50g (2oz) caster sugar
2 egg yolks (size 3)
cold water to mix
FILLING:
1kg (2lb) cooking apples, peeled and sliced
100g (4oz) demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar

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

(optional) and orange rind (optional) in a large
bowl. Cook on 100% for 8 minutes, stirring twice.

3 Line the base of a greased 20cm x 2.5cm (8” x

1”) pie dish with half the pastry. Cook the pastry
base on 50% for 7 - 8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.

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

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

5 Place on the low rack, cook on DUAL - 1, 220°C,

50%, for 20 - 25 minutes, until golden brown.

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

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) milk chocolate, broken into pieces

100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100%

for 2 minutes, stir every 30 seconds until melted.

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

100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm 

(8” x 6") dish, chill to set before cutting.

56

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 56

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 (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (See Tip, page 53)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

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 on DUAL - 1, 180°C,

30%, for 26 minutes.  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

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 on DUAL - 1, 180°C,

30%, for 15 minutes.

Serves 8
250g (9oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
100g (4oz) ground almonds
100g (4oz) caster sugar
2 eggs (size 3), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
100g (4oz) white chocolate, chopped
300g (11oz) fresh raspberries
Icing sugar, for dusting

1 Grease a 20.4cm (8”) round cake tin and line the

base with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.

3 Beat the eggs, milk and almond essence together

and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50%, for
30 minutes. Allow the cake to cool. Dust with
icing sugar.

57

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 57

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

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 100% for 4 - 5 minutes until firm. Allow

to cool slightly before turning out.

Serves 6 - 8
175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) 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 dish on low rack and the other on the

high rack. Bake on CONVECTION 180°C for 30
minutes until golden brown around the edges.
Swap the dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

Serves 6
175g (6oz) butter
175g (6 oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1 tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) 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 (7”) cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1,

200°C, 30%, for 17 minutes.

Spread 100g (4oz) desiccated coconut on a plate.
Heat on 100% for 2 - 3 minutes, stir every minute.

Makes 12
50g (2oz) plain chocalate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cak, crumbled
25g (1oz) icing sugar
15ml (1 tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat

1 Place chocolate and butter in a bowl. Heat on

100% for 1 minute, stir until melted.

2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle.

Lightly dust your hands with icing sugar and roll
the truffle mixture into 12 even sized balls.

4 Break chocolat and place in a bowl. Heat on

100% for 2 - 3 minutes, stir every 30 seconds
until melted

5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and

then in the vermicelli, coat evenly. Place on
greasproof paper, chill to set.

58

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R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 58

Serves 4
325g (12oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see Tip, page 53)
2 cloves garlic, crushed (see Tip, Page 51)
10ml (2 tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5 tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

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.
20cm (8") in diameter. Place in a 25cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, cook on DUAL - 1, 220°C,

30% for 25 minutes until golden.

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

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

DUAL - 1, 180°C, 50% for 20 minutes, until a
skewer comes out cleanly.

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 (2 oz) butter
120ml (4floz) natural yoghurt
90ml (6 tbsp) milk
1 egg (size 3), 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

(8”) in diameter. Place in a greased 25cm (10”)
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

DUAL - 1, 200°C, 10% for 17 - 18 minutes until
golden.

59

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 59