R-65STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 40

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100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
15ml (1 tbsp) water
60ml (4 tbsp) 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.

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 dish, mix well.

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

margarine, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle over
the fruit and cook on DUAL GRILL, 30P for 
8 - 10 minutes.

225g margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (

1

/

2

tsp) baking powder

75g walnut, roughly chopped

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square 20cm dish

with greaseproof paper, spoon in the brownie
mixture and smooth the surface.

4 Cook on 50P for 24 minutes until a skewer comes

out cleanly.

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium)
175g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrot and walnut, mix well.

2 Grease and line a 20cm soufflé dish with greaseproof

paper, pour in the cake mixture.

3 Cook on 50P for 24 minutes until a skewer comes

out clean. Allow to cool before decorating.

4 To prepare icing, combine cream cheese, lemon rind,

lemon juice and icing sugar until smooth. Spread on
top of the cake, sprinkle with walnuts.

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

R-65STM Cookbook  11/03/2005  14:37  Page 38