Sharp R-254M Operation Manual With Cookbook page 39

R-254M O/M + CkBk 13/3/01
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MOIST CARROT CAKE
Serves 4-6
Preparation time: 12 - 14 minutes
1
300ml ( / pint) sunflower oil
2
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
TOPPING: 225g (8oz) low fat cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
CHOCOLATE 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
SPONGE 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
Variations:
Chocolate sponge: Reduce self raising flour to 50g (2oz) and add 50g (2oz) cocoa powder at stage 3.
Sultana sponge:
Sponge cake:
11:13 am Page 37
Add 75g (3oz) sultanas at stage 3.
At stage 1, line base of 17.8cm (7") cake dish with kitchen paper. Omit stage 5.
Help Line: 08705 274277 (office hours)
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8") soufflé dish. Cook on 50P) for 24 minutes.
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 Combine margarine, sugar, vanilla essence and
eggs until smooth.
2 Stir in the remaining ingredients.
3 Grease the base of a square 20.4cm (8" dish.
Spoon in the mixture and smooth the surface.
4 Cook on 50P for 24 minutes, until firm to the
touch.
1 Line base of a 1.2 litre pudding basin with
kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs then fold in the flour and stir in the
water.
4 Spoon the mixture into prepared basin and
smooth the surface. Cook on 100P for 5 minutes.
Allow to cool before turning out.
5 Place jam or syrup in a bowl, heat on 100P for
30 seconds until runny and pour over the
pudding.
37
RECIPES