Sharp Carousel R-210D, Operation Manual

Page: 22 / 24

11
MOIST CARROT CAKE
1 cup oil
1 cup brown sugar
3 eggs
1
1
/
2
cups self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
salt
2 large carrots, grated
3 /
4
cup chopped walnuts
1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate of soda, cinnamon and salt.
3. Fold in carrots and walnuts.
4. Pour into a 20 cm greased cake dish.
5. Cook for 12-14 minutes on 70%.
6. Stand 5 minutes before turning out.
7. Cool before icing.
ICING
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
BUTTERSCOTCH
CARAMEL PUDDING
115 g butter
100 g dates chopped into small pieces
2 tablespoons sultanas
1
/
2
cup brown sugar
1 cup milk
1. Mix 85 g butter, dates, sultanas and brown sugar. Cook for 1 minute on 100%.
2. Add flour. Stir until mixed well.
3. Gradually add milk, mix well.
4. Combine remaining butter, water and golden syrup and pour over the top.
5. Cook for 2 minutes on 100%.
6. Stand 5 minutes and serve with fresh whipped cream or ice-cream.
Serves 4-6
CHOCOLATE
SELF-SAUCING PUDDING
90 g butter melted
1
1 /
4
cups self-raising flour
1 /
2
cup caster sugar
3 tablespoons cocoa powder
3
/
4
cup milk
150 g dark cooking chocolate, melted
1 cup brown sugar
3 tablespoons cocoa powder, extra
2
1
/
2
cups boiling water
1. Combine flour, cocoa, caster sugar in a 3-litre Pyrex pudding bowl; Stir in
milk chocolate and butter. Mix until smooth.
2. In a separate bowl, mix together brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
3. Cook for 11-13 minutes on 100%.
4. Stand 5 minutes before serving.
5. Serve hot with ice-cream.
Serves 4-6
BREAD AND BUTTER
PUDDING
4 slices multigrain bread, crusts removed
butter
3 tablespoons caster sugar
1 /
4
cup sultanas
2 1 /
2
cups milk
1 /
2
teaspoon vanilla essence
4 eggs, lightly beaten
3 tablespoons brown sugar
1
/
4
teaspoon nutmeg
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs.
Cook for 3-4 minutes on 100%, stirring twice during cooking, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on 30%.
7. Allow to stand for 5-10 minutes before serving.
Serves 4-6
CREAM CHEESE ICING
250 g cream cheese
2
1 /
2
cups icing sugar
2 tablespoons lemon juice
1 1 /
2
cups flour
1 cup boiling water
5 tablespoons golden syrup