R-84ST (serv.man8). R84STM, R874M R884M - Sharp Home Appliance User Guide / Operation Manual. Page 60

Serves 4 - 6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 18cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.

2 Cook on 100% for 4 - 5 minutes until firm. Allow

to cool slightly before turning out.

Serves 6 - 8
175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a
soft but firm dough.

2 Divide mixture into 8 even sized balls, place

apart in two large flan dishes and flatten slightly.

3 Place one dish on low rack and the other on the

high rack. Bake on CONVECTION 180°C for 30
minutes until golden brown around the edges.
Swap the dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

Serves 6
175g (6oz) butter
175g (6 oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1 tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in the cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 18cm (7”) cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1,

200°C, 30%, for 17 minutes.

Spread 100g (4oz) desiccated coconut on a plate.
Heat on 100% for 2 - 3 minutes, stir every minute.

Makes 12
50g (2oz) plain chocalate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cak, crumbled
25g (1oz) icing sugar
15ml (1 tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat

1 Place chocolate and butter in a bowl. Heat on

100% for 1 minute, stir until melted.

2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle.

Lightly dust your hands with icing sugar and roll
the truffle mixture into 12 even sized balls.

4 Break chocolat and place in a bowl. Heat on

100% for 2 - 3 minutes, stir every 30 seconds
until melted

5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and

then in the vermicelli, coat evenly. Place on
greasproof paper, chill to set.

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 58