Sharp R-86STM-A Operation Manual With Cookbook page 67

Serves 4
1.5 litres (2 pint) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)
Makes 14 scones
450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
1
make 300ml ( / pint)
2
1 egg (medium), beaten to glaze
15ml (1 tbsp) mixed herb
Wholemeal scones:
Cheese & herb scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml
R-86STM_EN.indd 65 R-86STM_EN.indd 65
RECIPES
R R
ICE PUDDING ICE PUDDING
1 Place all of the ingredients into a bowl. Place in the
low rack and cook on COMBI - 1 (CONVECTION
& MICROWAVE), 180°C, 30% for 60 minutes.
Stir twice during cooking and again at the end of
cooking.
2 Sprinkle with ground nutmeg to serve.
F F
RUIT SCONES RUIT SCONES
1 Preheat the oven to 220°C.
2 Place the flour in the bowl and rub in the butter.
3 Add the sugar and the fruit.
4 Mix together the milk and egg.
5 Make a well in the flour, add almost all of the liquid
and mix with a round bladed knife.
6 On a floured surface, knead the dough very lightly
until it is just smooth.
7 Divide the mixture in two, flatten until approx. 2cm
thick, then cut each peice of dough into seven
rounds (approx. 6.2cm each).
8 Grease two flan dishes, place seven scones in each
dish. Place one dish on the high rack and the other
dish on the low rack.
9 Cook on CONVECTION 220°C for 2 minutes. Swap
dishes after 12 minutes, until well-risen and brown.
Substitute white self raising flour with wholemeal self raising flour, omit
raisins.
(1 tbsp) mixed herbs.
65
2/19/08 4:51:00 PM 2/19/08 4:51:00 PM