R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 49

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SYRUP:
300ml (

1

/

2

pint) water

200g brown sugar
60ml (4 tbsp) golden syrup
50g butter
grated rind of 1 orange (optional) 
DUMPLINGS:
100g self raising flour
50g butter
15ml (1 tbsp) caster sugar
1 egg (medium), beaten 

1 Combine all syrup ingredients in a 2.5 litre casserole

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

dumplings over after 5 minutes. 

Serve hot with vanilla ice-cream. 

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Line the base of 18cm 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 100% for 5

minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before turning

out.

450g seasonal fresh fruit, lightly cooked
100g brown sugar 
5ml (1 tsp) cinnamon
100g plain wholemeal flour
75g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and the

cinnamon in a 1.5 litre casserole dish, mix well.

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

margarine, until mixture resembles breadcrumbs.

3 Add remaining brown sugar, mix well. Sprinkle over

the fruit and cook on 30% for 12 minutes.

R-35STM Cookbook  1/14/05  9:54 AM  Page 47