Sharp R-383M Operation Manual With Cookbook page 45

R-383M O/M & C/B 28/04/2000
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 (
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)
11:42 Page 43
pint) water
1/
2
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.
43
RECIPES