Sharp R-354M Operation Manual With Cookbook page 47

R-354M O/M & C/B 22/02/2001 12:02 Page 45
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FRUIT CRUMBLE
Serves 4
Preparation time - 10 minutes
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
PECAN PIE
Serves 6
Preparation time - 15 minutes
pastry: 125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
filling: 200g (7oz) 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
GOLDEN SYRUP DUMPLINGS
Serves 4
Preparation time - 8 minutes
syrup: 300ml (
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange (optional)
dumplings: 125g (5oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten
PLAIN MICROWAVE CAKE
Serves 4 - 6
Preparation time 8 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water
1
/ pint) water
2
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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.
3 Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on 30P for 12 minutes.
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 25cm (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 for 30 minutes, until evenly set.
Serve hot or cold with ice-cream.
1 Combine all syrup ingredients in a 2.5 litre (4 pint)
casserole dish and mix well. Cook on 100P 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 for 10 minutes, turn the
dumplings over after 5 minutes.
Serve hot with vanilla ice-cream.
1 Line the base of 18cm (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
flour alternately with the milk.
3 Pour into prepared dish and cook on 100P for 5
minutes, until a skewer comes out clean.
4 Leave the cake to stand for 5 minutes before
turning out.
45
RECIPES