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54
Serves 6 - 8
150ml (
1
/
4
pint) sunflower oil
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 60)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 60)
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.
carrot and walnut, mix well.
2 Grease and line a 20cm soufflé dish with greaseproof
paper, pour in the cake mixture.
3 Place on turntable, cook on 50P for 20 - 22 minutes
until a skewer comes out clean. Allow to cool before
decorating.
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.
top of the cake, sprinkle with walnuts.
If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.
Eat within 2 days.
M
OIST CARROT CAKE
C
ARROT
&
COURGETTE CAKE
:
Substitute 150g of the carrot with 150g grated
courgettes. and substitute 100g of walnut with 100g
of chopped date. Prepare and cook as carrot cake.
courgettes. and substitute 100g of walnut with 100g
of chopped date. Prepare and cook as carrot cake.
RECIPES
Serves 4
450ml (
3
/
4
pint) milk
150ml (
1
/
4
pint) double cream
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
100g demerara sugar
2.5ml (
1
/
2
tsp) grated nutmeg
175g mixed dried fruit
50g walnut, chopped
225g thick white sliced bread, buttered
25g demerara sugar to sprinkle
50g walnut, chopped
225g thick white sliced bread, buttered
25g demerara sugar to sprinkle
1 Mix the milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the bottom
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the bottom
of a greased dish. Sprinkle with the dried fruit mixture
and add a little of the milk mixture. Repeat this
process for remaining ingredients, finishing with a layer
of bread and reserving enough milk mixture to cover.
Sprinkle with demerara sugar.
and add a little of the milk mixture. Repeat this
process for remaining ingredients, finishing with a layer
of bread and reserving enough milk mixture to cover.
Sprinkle with demerara sugar.
4 Place on the turntable and cook on 30P for 25
minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.
until set, golden and crispy.
B
READ
&
BUTTER PUDDING
Microwave Tip: Softening ice-cream
Place a 1 litre (2
Place a 1 litre (2
3
/
4
pint) tub of frozen ice-cream on the turntable (lid removed).
Heat on 50% for 1
1
/
2
- 2 minutes.
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100P for 2 minutes, stir every 30 seconds until evenly melted.
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100P for 2 minutes, stir every 30 seconds until evenly melted.
R-758M Cookbook 21/01/2005 11:08 Page 54
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