R-795M (serv.man28). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 22

57

SYRUP:
300ml (

1

/

2

pint) water

200g (7oz) brown sugar
60ml (4 tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g (5oz) self raising flour
50g (2oz) butter
15ml (1 tbsp) caster sugar
1 egg (size 3), beaten

1 Place syrup ingredients in a 2.5 litre (approx. 4 pint)

casserole dish, mix well. Cook on 100% for 8 - 10
minutes until sugar dissolves and sauce is thick , stir
every 2 minutes.

2 Place flour in a bowl, rub in butter until mixture

resembles fine breadcrumbs, stir in sugar. Bind with
egg. If mixture is too dry, add a little water. 

3 Roll into 6 equal sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish. Cook on 100% for 8 - 9 minutes, turn
over after 4 minutes. 

Serve hot with vanilla ice-cream.

175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) self raising flour
grated rind of 1 orange
50g (2oz) plain or milk chocolate, broken
into pieces

1 Grease and line the base of a 20.4cm (8”) cake dish

with greaseproof paper.

2 Cream butter and sugar, beat in eggs. Fold in flour.

Place half the mixture in a separate bowl, stir in
orange rind. Heat chocolate on 100% for 2 minutes,
stir every 30 seconds until melted. Stir chocolate into
remaining mixture. Place alternate spoonfuls of the
two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating a marbled

effect, smooth the surface.

4 Cook on 100% for 6 minutes until a skewer comes

out clean. Allow to cool before turning out.

PASTRY:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
FILLING:
225g (8oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

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

2 Line a greased 25.4cm (10") flan dish with pastry.

Spread pecan nuts evenly over base, prepare  filling.

3 Beat the sugar, syrup, butter, eggs and vanilla essence

together until smooth. Pour over nuts.

4 Place on the turntable, use sequence programming to

cook on 30% for 15 minutes, then at 130˚C for 25
minutes until set.

Pecan nuts can be substituted with walnuts.

Microwave Tip: Melting chocolate
Break 50g (2oz) chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

R-795M New CkBk  4/8/02  8:30 AM  Page 57