R-212M (serv.man4). For R212M Microwave. - Sharp Home Appliance User Guide / Operation Manual. Page 29

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Serves 4           
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats & 75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in  butter, until mixture resembles fine
breadcrumbs.  Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 12-14 minutes.

Makes 675g(1 1/2lb)    
Preparation time  -  15 minutes
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

bowl, heat on HIGH (100%) for 5 minutes, or
until the fruit has softened.  Add sugar, mix well.

2 Cook on MEDIUM HIGH (70%) for 50 mins,

until setting point ❇ is reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

❇

To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand

for 1 min.  Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been
reached.

Serves 4-6               
Preparation time  -  6 - 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

light and fluffy.  Beat in the eggs and fold in the
sifted flour alternately with the milk.

3 Pour into prepared container. 

Cook on HIGH (100%) for 4 mins, until a
skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

Serves 4-6              
Preparation time  -  12 - 14 minutes
300ml (1/2 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) 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
25 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.