28
RECIPES
CHOCOLATE BROWNIES
Serves 6-8
Preparation time - 10 - 12 minutes
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped
1 Combine margarine, sugar, vanilla essence and
eggs, until smooth.
2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm
(8”) dish with grease proof paper. Spoon in
the mixture and smooth the surface.
4 Cook on
MEDIUM
(50%) for 25 minutes, until
firm to the touch.
SPONGE PUDDING
Serves 4-6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water
Variation:
60ml (3tbsp) jam or syrup
1 Line base of 1.2 litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and smooth
the surface. Cook on
HIGH
(100%) for 5 minutes.
Allow to cool before turning out.
5 Place jam or syrup in a bowl, heat on
HIGH
(100%) for 30 seconds until runny and pour over
pudding.
GOLDEN SYRUP DUMPLINGS
Serves 4
syrup:
300ml (1/2 pint) water
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange
dumplings: 100g (4oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)
1 Combine all syrup ingredients in a 2.5 litre (4 pint)
casserole dish and mix well. Cook on
HIGH
(100%) for 10 minutes until sugar has dissolved
and sauce has thickened, stir every 2-3 minutes.
2 Place the flour in a bowl and rub in butter until
the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if
too dry. The mixture should be thick enough to
roll into balls. If too sticky sprinkle with flour.
3 Roll mixture into walnut sized balls and place
carefully into hot syrup, allow space to spread.
4 Cover and cook on
HIGH
(100%) for 9
minutes, turn the dumplings over after 4 minutes
30 seconds.
NOTE :
Care must be taken when removing food after cooking as the syrup becomes hot
Summary of Contents for R-212M
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