R-654M (serv.man12) - Sharp Home Appliance User Guide / Operation Manual. Page 42

40

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

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 (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 and mix
well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P 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 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 (1tbsp) water 
60ml (4tbsp) 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 100P for 5 - 6
minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P for 1

minute until runny and pour over pudding.

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

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease a square 20.4cm (8”) dish.  Spoon in the

mixture and smooth the surface.

4 Cook on 50P for 24 minutes, until firm to the

touch.

Chocolate Sponge: Reduce self raising flour to 50g (2oz) and add 50g (2oz) Cocoa Powder at stage 3.
Sultana Sponge: Add 75g (3oz) Sultanas at stage 3.
Sponge Cake: At stage 1, line base of 17.8cm (7”) cake dish with kitchen paper. Omit stage 5.

R-654M O/M & C/B  07/02/2001  08:36  Page 40