Sharp R-362M Operation Manual With Cookbook page 50

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
SPONGE PUDDING
Serves 4-6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water
60ml (4tbsp) jam or syrup to cover top
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
WAS SIND MIKROWELLEN?
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 30% (MEDIUM LOW) for 30 minutes,
until evenly set. Serve hot or cold with ice-
cream.
1 Line base of 1.2litre 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 100% (HIGH) for
5 minutes. Allow to cool before turning out.
5 Place jam or syrup in a bowl, heat on 100%
(HIGH) for 30 seconds until runny and pour
over pudding.
1 Combine all syrup ingredients in a 2.5 litre (4 pint)
casserole dish and mix well. Cook on 100%
(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 100% (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.
49
RECIPES