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30ml (2 tbsp) caster sugar
5ml (1 tsp) ground cinnamon
300g plain flour
30ml (2 tbsp) caster sugar
10ml (2 tsp) baking powder
75g margarine
75g dried date, chopped
2 eggs (medium)
100ml milk

1 In a small bowl, combine the sugar and cinnamon.

Set aside.

2 In a medium bowl, stir together the flour, sugar and

baking powder. Rub in the margarine until the mixture
resembles coarse crumbs. Stir in the date.

3 In a small bowl, beat the eggs and milk together.

Stir the egg mixture, keeping 1 tablespoonful for glazing,
into the flour mixture until a soft dough is formed. 

4 Turn out onto a lightly floured surface and knead gently.

Roll the dough into a 22.5cm x 15cm (9” x 6”) rectangle.

5 Preheat oven to CONVECTION 220ºC.
6 Cut the rectangle into 6 squares, each 7.5cm (3”), then

cut each square diagonally in half. Place on two greased
baking trays. Brush with the reserved egg mixture then
sprinkle with the cinnamon mixture.

7 Place one tray on the lower shelf and one tray on the

upper shelf.

8 Cook on CONVECTION 220c for 12 minutes.

Rotate the trays 180º after half the cooking time.

150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 87)
2 eggs (medium)
100g dried fig, chopped
75g digestive biscuit, broken into pieces
50g wholemeal self raising flour

1 In a medium sized bowl combine all the ingredients in

the order given. 

2 Preheat the oven to CONVECTION 180ºC.
3 Spread the mixture into a greased and lined 23cm (9”)

square baking tin.

4 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 10% for 20 minutes.

5 Leave to cool, then cut into 16 squares to serve.

175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherry, quartered
75g ground almond
5ml (1 tsp) almond essence
15ml (1 tbsp) milk

1 Cream the margarine and sugar together until light and

fluffy then beat in the eggs one at a time.

2 Fold in flour and baking powder, stir in cherry, ground

almond, almond essence and milk.

3 Grease and line the base of an 18cm (7") cake dish

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

4 Place on the low rack and cook using sequence

programming, DUAL CONVECTION, 180ºC, 30% for
18 minutes then CONVECTION 180ºC for 3 minutes
until golden and a skewer comes out clean.

p83_cre   8/28/06   1:59:13 PM

p83_cre   8/28/06   1:59:13 PM

100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves

1 Cream the margarine and sugar until light and fluffy,

beat in the eggs. Fold in the flour, ground almond and
fruit until well combined.

2 Spoon the cake mixture into a greased and lined 18cm

(7") cake dish, smooth the surface.

3 Roll out the marzipan into an 18cm (7”) circle and cut

into 8 equal strips, place 4 strips 2cm (

3

/

4

") apart on

top of the cake and place the remaining strips on top
in the opposite direction to create a lattice effect.

4 Place cherry and walnut halves alternately in each of

the empty squares created by the pattern.

5 Place on the low rack and cook using sequence

programming, DUAL CONVECTION, 180ºC, 30% for
16 minutes then CONVECTION 180ºC for  3
minutes 45 seconds until golden and firm.

Microwave Tip:
Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.

100g margarine
100g caster sugar
1 egg (medium), beaten
225g plain flour
100g dried mixed fruit

1 Cream the margarine and sugar, beat in the egg.
2 Stir in the flour and fruit to form a firm dough.

Chill for 1 hour.

3 Preheat oven to CONVECTION 200ºC and grease two

baking trays.

4 Divide dough into 12 evenly sized balls and place 6 balls

on each tray. Flatten slightly.

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

lower shelf. Bake on CONVECTION 200ºC for 15
minutes. Rotate the trays 180º after half the cooking time.

225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (

1

/

2

pint) milk

1 Place oatmeal, flour and ginger in a bowl, mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a

large bowl, heat on 100% for 5 minutes, stir every
minute. Stir in flour mixture, mix well.

3 Grease and line the base of a deep, square 20cm (8")

dish with greaseproof paper, pour in parkin mixture.

4 Place on low rack and bake on DUAL CONVECTION,

180ºC, 30% for 27 minutes until well risen and a
skewer comes out clean.

Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

p84   8/15/06   4:27:24 PM

p84   8/15/06   4:27:24 PM

125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 81)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 81)
15ml (1 tbsp) clear honey (see tip, page 87)
demerara sugar to sprinkle

1 Grease and line the base of a squar

with greaseproof paper.

2 Cream the margarine, honey and sugar until light and

fluffy. Beat in egg and lemon rind, stir in lemon juice,
flour and milk.

3 Spoon mixture into the prepared dish.

Place on the low rack and bake on DUAL
CONVECTION, 200ºC, 50% for 10 minutes until firm
to the touch. Cool before turning out.

4 To prepare topping, place lemon juice and honey in a

bowl, mix well. Heat on 100% for 1 minute.
Brush over the cake, sprinkle with sugar and cut into 9
squares.

225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped

1 Combine all the loaf ingredients in a large bowl.

Spoon the mixture into a greased and lined 1.5 litre
(2

1

/

2

pint) glass loaf dish.

2 To prepare the topping, mix the flour and sugars

together in a small bowl.

3 Cut in the margarine with a knife until the mixture

resembles coarse crumbs. Stir in the walnut.

4 Sprinkle the topping over the loaf mixture.
5 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 30% for 30 minutes.

175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into pieces

1 Grease and line the base of a 20cm (8") cake dish with

greaseproof paper.

2 Cream margarine and sugar, beat in eggs. Fold in flour.

Place half the mixture in a separate bowl, stir the
orange rind into one bowl. Heat chocolate on 100%
for 2 minutes, stir every 30 seconds until melted. Stir
chocolate into the other bowl. Place alternate
spoonfuls of the two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating a marbled

effect, smooth the surface.

4 Cook on 100% for 6 minutes until a skewer comes out

clean. Allow to cool before turning out.

p85_cre   8/28/06   2:13:07 PM

p85_cre   8/28/06   2:13:07 PM

175g margarine
100g demerera sugar
175g golden syrup
275g jumbo oats

1 Place the margarine, sugar and syrup in a large bowl,

heat on 100% for 3 - 4 minutes, stir every minute until
melted, add the oats, mix well.

2 Spoon mixture into a well greased 25cm (10") flan dish,

smooth the surface.

3 Place on the low rack, cook on DUAL CONVECTION,

180ºC 10% for 18 minutes until golden brown.

4 After cooking, loosen flapjack around the rim and slice

into 10 pieces.
Leave to cool in the dish for approx. 2 hours.

SHORTBREAD:
100g margarine
50g caster sugar
125g plain flour
25g ground rice
CARAMEL:
50g margarine
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
TOPPING:
150g milk chocolate, broken into small pieces

1 To prepare the shortbread, cream the margarine 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 20cm (8") flan

dish and prick all over with a skewer.

3 Place on the lower shelf and cook on CONVECTION

200ºC for 20 minutes until golden.
Rotate dish 180º after half of cooking time.
Leave to cool for 5 minutes

4 To prepare the caramel, place all ingredients in a bowl,

mix well. Cook on 100% for 3 - 4 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 3 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.

Omit caramel and chocolate. Make as to Stage 2.
Before cooling, dredge with sugar, prick all over with a skewer and cut into wedges.

100g margarine
200g plain chocolate, broken into pieces
30ml (2 tbsp) golden syrup
300g digestive biscuit, crushed
75g mixed glace fruit, chopped

1 Place the margarine, chocolate and syrup in a medium

bowl and heat on 50% for 2 - 3 minutes, stirring every
minute, until just melted.

2 Add the crushed biscuit and fruit, mix well.
3 Place the mixture into a greased 20cm (8”) flan dish

and spread evenly.

4 Chill in a refrigerator for 3 - 4 hours or overnight.
5 Cut into squares to serve.

p86   8/15/06   4:30:08 PM

p86   8/15/06   4:30:08 PM