John Lewis JLFSMW001 Instruction Manual page 102

Baking guidelines
Chewy flapjacks
Ingredients
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Ginger cake
Ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) golden syrup
100 g (4 oz) black treacle
75 g (3 oz) soft brown sugar
100 g (4 oz) self-raising flour
100 g (4 oz) plain wholemeal flour
5 ml (1 tsp) mixed spice
30 ml (2 tsp) ground ginger
5 ml (1 tsp) bicarbonate of soda
pinch salt
1
/
150 ml ( pt) milk
4
2 eggs beaten
Makes: 8 slices
Dish: 20 cm (8") round flan dish
1. Place butter, syrup and sugar in a bowl
and cook on HIGH power for 1-2 mins.
or until melted.
2. Stir in the oats and raisins. Press into
dish. Cook on HIGH power for 3-4 mins.
or until firm. Allow to cool slightly then
cut into pieces.
Dish: 20 cm (8") Soufflé dish base lined
with greaseproof
1. Place butter, syrup, treacle and sugar in a
bowl and heat on HIGH power for 1-2
mins. or until fat has melted.
2. Place flours, spices, bicarbonate and salt
in a large bowl. Stir in treacle mixture
and mix well. Stir in milk and eggs and
beat until smooth.
3. Pour into cake dish and cook on
MEDIUM power for 8-9 mins. or until
set around edges. The cake will appear
slightly wet in centre, but will continue
cooking as it cools.
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