R-758M (serv.man3) - Sharp Home Appliance User Guide / Operation Manual. Page 55

53

PASTRY:
125g plain flour
100g plain wholemeal flour
125g margarine
cold water to mix
FILLING:
200g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g margarine, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

margarine until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.

2 Line a greased 25cm flan dish with pastry and prick

the base. Place on the turntable and cook on 50P for
10 minutes

3 Spread pecan nuts evenly over base, prepare filling.
4 Beat the sugar, syrup, margarine, eggs and vanilla

essence together until smooth. Pour over nuts.

5 Place on the low rack, use sequence programming to

cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown. 

Pecan nuts can be substituted with walnuts.

175g stoned dates, chopped
200ml (7 fl.oz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2 tsp) instant coffee dissolved in a
little water
75g margarine
125g caster sugar
2 eggs (medium), beaten
175g plain flour
1 quantity of toffee & walnut sauce
(see page 59).

1 Place the dates in a large bowl, add the boiling water,

bicarbonate of soda, vanilla essence and dissolved
coffee, mix well. 

2 Cream margarine and sugar together in a separate

bowl until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well. The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture. 

3 Place on turntable, cook on 50P for 12 - 13 minutes

until a skewer comes out clean.

4 Pour the sauce over the pudding. Serve hot.

FILLING:
225g raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds (see tip, page 49)

1 Place raspberries, apples, sugar and crème de cassis

in a 1.5 litre (2

1

/

2

pint) casserole dish, mix well.

2 Cook on 100P for 6 minutes, stir every minute.

Put to one side whilst preparing crumble.

3 Rub the margarine into the flour until mixture

resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.

4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30P for

5 minutes 30 seconds.

Top with toasted flaked almonds to serve.

R-758M Cookbook  21/01/2005  11:08  Page 53