Sharp R-393M Operation Manual With Cookbook page 58

R-393M O/M & C/B 08/06/2000
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
CHOCOLATE CAKE
Serves 4 - 6
200g (7oz) margarine
200g (7oz) caster sugar
4 eggs (size 3), beaten
200g (7oz) self raising flour
100g (4oz) cocoa powder
30-45ml (2-3tbsp) milk
GOLDEN SYRUP DUMPLINGS
Serves 4
syrup: 300ml (
1/
2
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange
dumplings: 125g (5oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)
16:08 Page 56
pint) water
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% for 30 minutes, until evenly set.
Serve hot or cold with ice-cream.
1 Cream margarine and sugar, beat in the eggs.
Fold in the flour, cocoa powder and milk. Grease
and line the base of a 20.4cm (8") cake dish
with greaseproof paper. Spoon mixture into dish
and smooth.
2 Cook on100% for 9-10 minutes until firm. Allow
to cool slightly before turning out.
1 Combine all syrup ingredients in a 2.5 litre (4 pint)
casserole dish and mix well. Cook on 100% 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% for 10 minutes, turn the
dumplings over after 5 minutes.
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