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R-757M New CkBk
450ml (
150ml (
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
175g mixed dried fruit
50g walnut, chopped
225g thick white sliced bread, buttered
25g demerara sugar to sprinkle
Microwave Tip: Softening ice-cream
Place a 1 litre (2
Heat on 50% for 1
150ml (
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 60)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100P for 2 minutes, stir every 30 seconds until evenly melted.
Downloaded from:
http://www.usersmanualguide.com/
27/02/2003
15:10
Serves 4
3
/
pint) milk
4
1
/
pint) double cream
4
1
/
tsp) grated nutmeg
2
3
/
pint) tub of frozen ice-cream on the turntable (lid removed).
4
1
/
- 2 minutes.
2
Serves 6 - 8
1
/
pint) sunflower oil
4
Page 54
RECIPES
B
&
READ
BUTTER PUDDING
1 Mix the milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the bottom
of a greased dish. Sprinkle with the dried fruit mixture
and add a little of the milk mixture. Repeat this
process for remaining ingredients, finishing with a layer
of bread and reserving enough milk mixture to cover.
Sprinkle with demerara sugar.
4 Place on the turntable and cook on 30P for 25
minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.
M
OIST CARROT CAKE
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrot and walnut, mix well.
2 Grease and line a 20cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on 50P for 20 - 22 minutes
until a skewer comes out clean. Allow to cool before
decorating.
4 To prepare icing, combine cream cheese, lemon rind,
lemon juice and icing sugar until smooth. Spread on
top of the cake, sprinkle with walnuts.
If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.
C
&
ARROT
COURGETTE CAKE
Substitute 150g of the carrot with 150g grated
courgettes. and substitute 100g of walnut with 100g
of chopped date. Prepare and cook as carrot cake.
54
:
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