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R-205M New style OM
M
OIST CARROT CAKE
Serves 4 - 6
Preparation time - 12 - 14 minutes
1
150ml (
/
pint) sunflower oil
4
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
S
PONGE 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 (1 tbsp) water
60ml (4 tbsp) jam or syrup to cover top
C
HOCOLATE BROWNIES
Serves 6 - 8
Preparation time - 10 - 12 minutes
225g (8oz) margarine
225g (8oz) caster sugar
1
7.5ml (1
/
tsp) vanilla essence
2
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
1
2.5ml (
/
tsp) baking powder
2
75g (3oz) walnuts, roughly chopped
02/01/2002
12:34
RECIPES
Page 27
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.
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.
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.
27
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