29
RECIPES
PLAIN MICROWAVE CAKE
Serves 4-6
Preparation time - 6 - 8 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk
1 Line the base of 17.8cm (7”) cake dish with
kitchen paper.
2 Cream the margarine and sugar together until
light and fluffy. Beat in the eggs and fold in the
sifted flour alternately with the milk.
3 Pour into prepared container.
Cook on
HIGH
(100%) for 4 mins, until a
skewer comes out cleanly.
4 Leave the cake to stand for 5 mins before turning out.
MOIST CARROT CAKE
Serves 4-6
Preparation time - 12 - 14 minutes
150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts then mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8”) soufflé dish. Cook on
MEDIUM
(50%) for
24 minutes, until firm to the touch and a skewer
comes out clean. Allow to cool before
decorating.
3 To prepare the topping, combine the cream
cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.
Keep refrigerated.
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 24 minutes, until
firm to the touch.
SPONGE PUDDING
Serves 4-6
Preparation time - 6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water
60ml (4tbsp) jam or syrup to cover top
1 Line base of 1.2litre 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.
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