Sharp R-393M Operation Manual With Cookbook page 59

R-393M O/M & C/B 08/06/2000
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
MOIST CARROT CAKE
Serves 4-6
150ml ( pint) sunflower oil
1/
4
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
BANANA & CHOCOLATE CAKE
Serves 6-8
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk
APPLE & WALNUT CAKE
Serves 6-8
200g wholemeal self raising flour
2.5ml ( 1/ tsp) mixed spice
2
150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar
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RECIPES
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 30% for 12 minutes.
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8") soufflé dish. Cook on 50% for 22 minutes.
Allow to cool before decorating.
3 To prepare the topping, combine the cream
cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.
Keep refrigerated.
1 Cream the margarine and sugar until light and
fluffy. Beat in the eggs one at a time.
2 Mash the bananas and mix into the cake mixture.
3 Sift the flour and fold into the cake mixture. Add
the chocolate drops and milk and mix.
4 Spoon the mixture into a greased 20.4cm (8")
PYREX® dish and cook on 50% for 22 minutes.
5 Leave to stand for 5 minutes before serving.
1 Place the flour and spice in a bowl, mix together
and set aside.
2 Beat the margarine and brown sugar until
creamy, then add the egg, beating well.
3 Fold in the flour mixture, then the apple and
walnuts. Stir in the milk.
4 Pour the mixture into a greased 20.4cm (8")
PYREX® dish then sprinkle with the demerara
sugar.
5 Cook on 50% for 22 minutes.
Cut into slices to serve.