Sanyo EM-D981 Instruction Manual page 30

I AUTO SENSOR RECIPES
Cake /Puddina:
Sponue Pudding
Cookware I Ingredient
Small Size Standard Size
Large Size
Microwave-proof Bowl
1.0 Iitre 1.5 Iitre 2.0 Iitre
(e.g Pyrex)
Butter 50 g
loog 200 g
Sugar
50 g Ioog 200 g
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Vanilla Essence
few drops to taste few drops to taste few drops to taste
Self Raising Flour 50 g
Ioog 200 g
Bakina Powder
1/4 tsD 1.25 mls 1/2 tsD / 2.5 mls
1 tso I 5 mls
1
fiilk
1 tblsp/ 15 mls 2 tblsp / 30mls
4 tblsp / 60 mls
Possible Variations:
Add ONE to the above basic recipe.
Golden Syrup
11/2 tblsp / 23 mls 3 tblsp / 45mls
6 tblsp / 90 mls
Jam
1In tblsp / 23 mls 3 tblsp / 45mls 6 tblsp / 90 mls
Stem Ginger 50 g
loog 200 g
(chopped finely)
Lemon or Orange"
1 orange or lemon 1 -2 oranges or lemons 3-4 oranges or lemons
Juice and grated rind
Chocolate"'-
Cocoa Powder
1 tblsp / 15mls 2 tblsp / 30 mls
4 tblsp / 60 mls
Method
1. Cream butter and sugar together.
Gradually add the beaten eggs and vanilla
essence, Stir in flour and baking powder and mix
well. Stir in enough milk to give a soft dropping
consistency.
2. Press "Cake/ Pudding" key once,
Place appropriate size of empty microwave proof
bowl and plate on the turntable and close the door.
Press "Weigh Dish" key.
3. When completed remove the dish from the oven
and add the mixture, level the surface and cover
with plate, Place on turntable and press "Start",
Variations
Svrup /Jam Svonae
Place the appropriate amount of syrup or jam in
base of bowl before adding sponge mixture.
Ginaer SDonae
Stir the appropriate quantity of chopped stem
ginger into the mixture,
Lemon / Oranae Sponge
Omit the milk and add the appropriate amount of
flour with cocoa pawder, All quantities stated
above.
Chocolate Sponge
Replace the appropriate amount of flour with
cocoa powder.
4, After cooking allow pudding to stand for 5 minutes
before turning out onto a warm serving dish. Serve
with custard.