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225g shortcrust pastry
FILLING:
1 x 325g jar lemon curd
MERINGUE:
4 egg whites (medium)
225g caster sugar

1 Preheat the oven to CONVECTION 200ºC.
2 Line a greased 25cm (10") flan dish with the pastry.

Place on the lower shelf, bake on CONVECTION
200ºC for 15 minutes until golden. Rotate dish after
half the cooking time. Allow to cool.

3 Spoon the lemon curd into the pastry case and spread

evenly.

4 Preheat the oven to CONVECTION 180ºC.
5 To prepare meringue, whisk egg whites until stiff. 

Fold in sugar, a little at a time, using a metal spoon.

6 Spread the meringue evenly over the top of the lemon

filling forming small peaks all over.

7 Place on the lower shelf, bake on CONVECTION

180ºC for 20 minutes.
Rotate dish 180º after half the cooking time.

Microwave Tip: Softening ice-cream
Place a 1 litre (1

3

/

4

pint) tub of frozen ice-cream on the turntable (lid removed).

Heat on 50% for 1

1

/

2

- 2 minutes.

Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (

1

/

2

pint) milk.

Cook on 100% for 3 - 4 minutes, stir every minute until thick.

125g dried fig, roughly chopped
125g dried apricot, roughly chopped
100g raisin
100g currant
60ml (4 tbsp) brandy
75g self raising flour
2.5ml (

1

/

2

tsp) allspice

2.5ml (

1

/

2

tsp) grated nutmeg

2.5ml (

1

/

2

tsp) ground cinnamon

50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g blanched almond, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
30ml (2 tbsp) black treacle
1 egg (medium), beaten

1 Place fig, apricot, raisin, currant, and brandy in a large

bowl, mix well. Leave for 2 hours.

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

almond, 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 grease proof paper. Spoon in the
pudding mixture, smooth the surface and cover with
cling film and pierce.

4 Cook on 50% for 18 minutes until firm to the touch.

Microwave Tip: Reheating Christmas pudding
Place a 500g pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.

p79_cre   8/16/06   5:50:33 PM

p79_cre   8/16/06   5:50:33 PM

500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts

1 Roll out 300g of pastry large enough to line the base of

a greased 25cm (10”) flan dish. Roll out 200g of pastry
large enough to make a lid.

2 Preheat the oven to CONVECTION 230ºC.
3 In a large bowl, combine the caster sugar, flour and

cinnamon. Add the pear slices and toss gently to coat.

4 Turn the pear mixture into the pastry case, cover with

the pastry lid and crimp the edges. Do not glaze.

5 Place on the low rack and cook on DUAL

CONVECTION, 230ºC, 10% for 25 minutes.

6 When the pie is cooked leave to cool slightly whilst

making the topping.

7 In a medium bowl add the margarine, brown sugar,

cinnamon and cream. Cook on 70% for 5 minutes, stir
twice. 

8 Beat the topping for approximately 1 minute until just

warm, then pour over the pie. Sprinkle pecan nuts over
the topping, leave to cool before serving.

PASTRY:
150g butter
350g plain flour
50g sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apple, peeled & sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar, to decorate

1 For pastry, rub butter into flour until the 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 and orange

rind (if using) in a large bowl.
Cook on 100% for 8 minutes, stir twice.

3 Line the base of a greased, 20 x 2.5cm (8" x 1") pie

dish with half the pastry. 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 the lower shelf, bake on CONVECTION

230ºC for 25 minutes until golden.
Rotate the dish 180º after half the cooking time.

p80   8/15/06   4:22:20 PM

p80   8/15/06   4:22:20 PM

81

BASE:
175g margarine
175g caster sugar
5ml (1 tsp) vanilla essence
3 eggs (medium), beaten
75g plain flour
50g cocoa powder
2.5ml (

1

/

4

tsp) baking powder

50g walnut, chopped
100g milk chocolate drops
TOPPING:
200g white chocolate, finely chopped
fudge pieces, finely chopped

1 Mix the margarine, sugar, essence and eggs together

until smooth.

2 Stir in the remaining ingredients except for the

chocolate drops.

3 Spoon the mixture into a greased and lined 25cm (10”)

flan dish.

4 Sprinkle the chocolate drops approx. 2.5cm (1”) in

width around the edge of the mixture.

5 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 10% for 20 minutes.

6 Remove the brownie from the oven and immediately

sprinkle the white chocolate drops over the centre. 

7 Stand for 5 minutes until the chocolate has melted

then spread to edge of the milk chocolate drops.
Sprinkle the fudge pieces over the white chocolate
centre.

Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce lightly with a fork.
Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.

100g sultana
125g date, stoned and chopped
100g prune, chopped
125g dried fig, chopped
100g dried apricot, chopped
100g glacé ginger, chopped
100g glacé cherry, halved
60ml (4 tbsp) orange marmalade
90ml (6 tbsp) brandy or sherry
225g margarine
175g soft brown sugar
4 eggs (medium), beaten
225g self raising flour
100g ground almond
5ml (1 tsp) mixed spice
2.5ml (

1

/

2

tsp) nutmeg

2.5ml (

1

/

2

tsp) cinnamon

2.5ml (

1

/

2

tsp) vanilla essence

1 Place sultana, date, prune, fig, apricot, ginger and

cherry in a large bowl. Add orange marmalade and
brandy or sherry, mix well.
Leave overnight to marinade.

2 Grease and line a 20cm (8"), loose bottomed cake tin

with greaseproof paper.

3 Cream the margarine and sugar in a large bowl, beat in

the eggs. Fold in the flour and ground almond until
well mixed.

4 Add the fruit mixture along with the spices and vanilla

essence, mix well.

5 Spoon the mixture into the prepared tin, smooth the

surface.

6 Place on the low rack, bake on DUAL

CONVECTION, 160ºC, 10% for 60 minutes until
brown, firm and a skewer comes out clean.

p81_cre   8/16/06   5:49:35 PM

p81_cre   8/16/06   5:49:35 PM

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 81)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Stir in the flour,

bicarbonate of soda and cinnamon.
Add the carrot and walnut, mix well.

2 Grease and line a 20cm (8") cake dish with greaseproof

paper, pour in the cake mixture.

3 Place on the low rack and cook, using sequence

programming, on DUAL CONVECTION, 180ºC, 30%
for 21 minutes 40 seconds then CONVECTION 180ºC
for 1 minute 30 seconds until firm to the touch and 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.

175g margarine
175g caster sugar
3 eggs (medium), beaten
175g self raising flour
45ml (3 tbsp) strawberry jam
25g icing sugar to dredge

1 Grease and line the base of two 20cm (8") sandwich tins

with greaseproof paper.

2 Preheat the oven to CONVECTION 180ºC.
3 Cream the margarine and sugar until light and fluffy, beat

in the eggs. Fold in the flour.

4 Spoon equal amounts of the cake mixture into the

prepared tins.

5 Place one tin on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 180ºC for 25
minutes, rotating the tins 180º after half the cooking time.
Cook until golden and firm to the touch.
Allow to cool before turning out.

6 Sandwich with jam and dredge with icing sugar.

Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

: Substitute 150g of the carrot with 150g of grated courgette.

Add with the carrot and walnut in stage 1.

: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.

Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope 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.

p82_cre   8/28/06   1:58:17 PM

p82_cre   8/28/06   1:58:17 PM