R-206 (serv.man4) - Sharp Home Appliance User Guide / Operation Manual. Page 29

A39887,R206 O/M

27

TINSEA941WRRZ-K32 UK R206

Serves 4 - 6              
Preparation time  -  12 - 14 minutes
150ml (

1

/

4

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts then mix
well.

2 Pour cake mixture into a greased, lined

20.4cm (8”) soufflé dish. Cook on MEDIUM
(50%) for 24 minutes, until firm to the touch
and a skewer comes out clean. Allow to cool
before decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing
sugar until smooth.  Spread evenly over the
top of the cake and sprinkle with the walnuts. 

Serves 6 - 8       
Preparation time  -  10 - 12 minutes
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
150g (5oz) cooking chocolate, chunks

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm

(8”) dish with grease proof paper.  Spoon in
the mixture and smooth the surface.

4 Cook on MEDIUM (50%) for 24 minutes,

until firm to the touch.

Serves 4 - 6       
Preparation time  -  6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1 tbsp) water 
60ml (4 tbsp) jam or syrup to cover top

1 Line base of 1.2 litre pudding basin with

kitchen paper.

2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on HIGH (100%)
for 5 minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on HIGH

(100%) for 30 seconds until runny and pour
over pudding.

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 27