78
79
78
ingredients
2 eggs beaten
150 ml (¼ pt) vegetable or corn oil
150
g
(5 oz) self-raising wholemeal flour
100
g
(4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
75
g
(3 oz) raisins
100
g
(4 oz) carrots, grated
Icing
50
g
(2 oz) cream cheese
50
g
(2 oz) butter
100
g
(4 oz) icing sugar
10 ml (2 tsp) lemon juice
50
g
(2 oz) walnuts, chopped
Dish: 25 cm (10”) ring mould, based
lined with greaseproof paper
Mix eggs and oil together. Combine flour, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg mixture into flour and stir well
until well combined. Pour into ring mould place on glass turntable and
cook on
600 W
for 8 minutes or until firm. Stand for 10 minutes before
turning out. Beat cream cheese and butter until smooth. Gradually beat
in icing sugar and lemon juice. Spread over sides and top of cake and
sprinkle with walnuts.
ingredients
MAKES: 8 slices
75
g
(3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75
g
(3 oz) light brown sugar
150
g
(5 oz) porridge oats
50
g
(2 oz) raisins
Dish: bowl, 20 cm (8”) round flan
dish
Place butter, syrup and sugar in a bowl, place on a glass turntable and
cook on
1000 W
for 1-2 minutes or until melted. Stir in the oats and
raisins. Press into dish. Cook on
1000 W
for 3-4 minutes or until firm.
Allow to cool slightly then cut into pieces.
ingredients
100
g
(4 oz) butter or margarine
100
g
(4 oz) golden syrup
100
g
(4 oz) black treacle
75
g
(3 oz) soft brown sugar
100
g
(4 oz) self-raising flour
100
g
(4 oz) plain wholemeal flour
5 ml (1 tsp) mixed spice
30 ml (2 tsp) ground ginger
5 ml (1 tsp) bicarbonate of soda
pinch salt
150 ml (¼ pt) milk
2 eggs beaten
Dish: bowl, 20 cm (8”) Soufflé dish
base lined with greaseproof
Place butter, syrup, treacle and sugar in a bowl and heat on
1000 W
for 1-2 minutes or until fat has melted. Place flours, spices, bicarbonate
and salt in a large bowl. Stir in treacle mixture and mix well. Stir in
milk and eggs and beat until smooth. Pour into dish, place on glass
turntable and cook on
600 W
for 8-9 minutes or until set around edges.
The cake will appear slightly wet in centre, but will continue cooking as
it cools.
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Baking