Sharp R-353M Operation Manual With Cookbook page 45

R-353M O/M & C/B 05/02/2000
RECIPES
PECAN PIE
Serves 6
pastry: 125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
filling: 225g (8oz) pecan nuts or walnuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence
PLAIN MICROWAVE CAKE
Serves 4-6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk
GOLDEN SYRUP DUMPLINGS
Serves 4
syrup: 300ml (1/2 pint) water
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange
dumplings: 100g (4oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)
FRUIT CRUMBLE
Serves 4
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats
75g (3oz) butter
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RECIPES
1 To make the pastry, combine the flours and rub in
the butter until the mixture resembles fine
breadcrumbs. Add enough cold water to form a
soft but not sticky dough.
2 Line a greased 25.4cm (10") flan dish with the
pastry and spread the pecan nuts evenly over the
base.
3 To prepare the filling, beat together the brown
sugar, golden syrup, butter, eggs and vanilla
essence. Pour over the pecan nuts.
4 Cook on 30P (MEDIUM LOW) for 30 minutes,
until evenly set. Serve hot or cold with ice-cream.
1 Line the base of 17.8cm (7") cake dish with
kitchen paper.
2 Cream the margarine and sugar together until
light and fluffy. Beat in the eggs and fold in the
sifted flour alternately with the milk.
3 Pour into prepared container. Cook on 100P
(HIGH) for 5 minutes, until a skewer comes out
cleanly.
4 Leave the cake to stand for 5 minutes before
turning out.
1 Combine all syrup ingredients in a 2.5 litre (4 pint)
casserole dish and mix well. Cook on 100P
(HIGH) for 8 minutes until sugar has dissolved
and sauce has thickened, stir every 2-3 minutes.
2 Place the flour in a bowl and rub in butter until
the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if too
dry. The mixture should be thick enough to roll
into balls. If too sticky sprinkle with flour.
3 Roll mixture into walnut sized balls and place
carefully into hot syrup, allow space to spread.
4 Cover and cook on 100P (HIGH) for 10 minutes,
turn the dumplings over after 5 minutes.
1 Place the fruit, 50g (2oz) of the brown sugar
and the cinnamon in a dish, mix well.
2 Place flour and oats in bowl, mix well and rub in
butter, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on 30P (MEDIUM LOW)
for 12 minutes.