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63

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 57)
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.

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

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

150g (5oz) cooking chocolate, chunks

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.

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
150g (5oz) 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
25 - 30 minutes. Allow the cake to cool. Dust with
icing sugar.

Carrot & Courgette:
Substitute 150g (5

1

/

2

oz) of the carrots with 150g

(5

1

/

2

oz) grated courgettes. Add with the carrots and

walnuts in stage 1.

R-895M New CkBk  4/8/02  8:31 AM  Page 63

64

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.

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.

175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) 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 30 minutes
until golden brown around the edges. Swap the
dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

100g (4oz) butter
75g (3oz) golden syrup
175g (6oz) black treacle
225g (8oz) plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g (1oz) 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 20.4cm (8”) square dish.
6 Place on the low rack and cook on DUAL - 1, 180°C,

30%, for 18 minutes.

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65

325g (12oz) potato, cooked and mashed
325g (12oz) parsnips, cooked and mashed
225g (8oz) self raising flour
2 cloves garlic, crushed (see tip, page 54)
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. 20.4cm
(8") in diameter. Place in a 25cm (10") flan dish,
sprinkle with parsley.

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

30% for 25 minutes until golden.

Serve with soup, cheese or salad.

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.

Serve with cheese and a salad.

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.

Serve sliced, spread generously with butter.

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

R-895M New CkBk  4/8/02  8:31 AM  Page 65

66

BISCUITS:
100g (4oz) butter
50g (2oz) caster sugar
100g (4oz) self raising flour
25g (1oz) cocoa powder
2.5ml (

1

/

2

tsp) vanilla essence

BUTTERCREAM:
50g (2oz) butter
75g (3oz) icing sugar
30ml (2 tbsp) cocoa powder

1 Grease two small round baking trays
2 Combine all the biscuit ingredients in a bowl, rub in

then mix well.

3 Preheat the oven to CONVECTION 200°C.
4 Divide the mixture into 16 even sized pieces and roll

into balls, Place apart on two greased baking trays.
Flatten each ball slightly with a fork.

5 Place one tray on the low rack and the other on the

high rack. Bake at CONVECTION 200°C for 12
minutes. Rotate and change the trays over halfway
through cooking time.

6 To prepare the butter cream, cream the butter and

icing sugar until fluffy. Add the cocoa and mix well.

7 When biscuits are cool, spread with butter cream

and sandwich together to make 8 chocolate creams.

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

1 Place the milk into a 1.5 litre (2

1

/

2

pint) casserole dish.

heat on 100% for 8 minutes.

2 Stir in the rice, sugar and butter. Heat on 100% for 5

minutes.

3 Place on the low rack and cook on DUAL - 1, 180°C,

30% for 60 minutes. Stir 2 - 3 times during cooking
and again at the end of cooking.

4 Sprinkle with ground nutmeg to serve.

450g (1lb) self raising flour
100g (4oz) butter
100g (4oz) caster sugar
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (1/2 pint)
1 egg (size 3), beaten to glaze

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 at 220°C for 12 minutes, then swap the

position of the dishes and cook for a further 10
minutes, until well-risen and brown.

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

Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml

(1 tbsp) dried chives, salt and pepper at Stage 2.

R-895M New CkBk  4/8/02  8:31 AM  Page 66