R-354M (serv.man7). Cook Book Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 27

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Serves 6    
Preparation time  -  15 minutes 
pastry: 125g (5oz) plain flour

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

filling: 200g (7oz) 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 25cm (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 30P for 30 minutes, until evenly set.

Serve hot or cold with ice-cream. 

Serves 4     
Preparation time  -  8 minutes 
syrup:

300ml (

1

/

2

pint) water

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

dumplings: 125g (5oz) self raising flour

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

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

casserole  dish and mix well.  Cook on 100P 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 100P for 10 minutes, turn the

dumplings over after 5 minutes. 

Serve hot with vanilla ice-cream. 

Serves 4     
Preparation time  -  10 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. 

3 Add remaining brown sugar, mix well. Sprinkle

over the fruit and cook on 30P for 12 minutes.

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

1 Line the base of 18cm (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
flour alternately with the milk.

3 Pour into prepared dish and cook on 100P for 5

minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before

turning out.

R-354M O/M & C/B  22/02/2001  12:02  Page 45