R-32STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 49

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Serves 6    

pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix

filling: 225g (8oz) pecan nuts or walnuts

225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub

in the butter until the mixture resembles fine
breadcrumbs. Add enough cold water to form a
soft but not sticky dough. 

2 Line a greased 25.4cm (10”) flan dish with  the

pastry and spread the pecan nuts evenly over
the base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla
essence.  Pour over the pecan nuts.   

4 Cook on 30% (MEDIUM LOW) for 30 minutes,

until evenly set.  Serve hot or cold with ice-
cream. 

Serves 4-6    

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”) glass 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 100%

(HIGH) for 5 minutes, until a skewer comes out
cleanly.

4 Leave the cake to stand for 5 minutes before

turning out.

Serves 4     

syrup:

300ml (1/2 pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange

dumplings: 100g (4oz) self raising flour

50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole  dish and mix well.  Cook on 100%
(HIGH) for 8 minutes until sugar has dissolved
and sauce has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if
too dry. The mixture should be thick enough to
roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100% (HIGH) for 10

minutes, turn the dumplings over after 5 minutes. 

Serves 4     

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
30% (MEDIUM LOW) for 12 minutes.