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R-21+22FBSTM Operation Manual
Serves 4
LOAF:
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
50g plain flour
30ml (2 tbsp) caster sugar
30ml (2 tbsp) soft brown sugar
50g margarine
50g toasted, flaked almonds
Serves 6 - 8
225g margarine
225g caster sugar
1
7.5ml (1
/
tsp) vanilla essence
2
4 eggs (medium), beaten
100g plain flour
50g cocoa powder
1
2.5ml (
/
tsp) baking powder
2
75g walnuts, roughly chopped
Serves 6 - 8
175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats
24/07/2003
09:30
RECIPES
B
ANANA STREUSEL LOAF
1 Combine all the loaf ingredients in a large bowl.
Spoon the mixture into a greased and lined 1.5 litre
1
/
(2
pint) glass loaf dish.
2
2 To prepare the topping, mix the flour and sugars
together in a small bowl.
3 Cut in the margarine with a knife until the mixture
resembles coarse crumbs.
4 Pour the topping over the loaf mixture and sprinkle
the almonds over the top.
5 Place on the turntable and cook on 50P for 30
minutes.
C
HOCOLATE BROWNIES
1 Combine margarine, sugar, vanilla essence and eggs,
until smooth.
2 Stir in remaining ingredients.
3 Grease the base of a square 20cm (8") dish.
Spoon in the mixture and smooth the surface.
4 Cook on 50P for 24 minutes, until firm to the touch.
R
ICH FLAPJACK
1 Place the margarine, sugar, syrup and oats in a large
bowl. Heat on 100P for 5 minutes, stir every minute
until melted, mix well.
2 Spoon mixture into a well greased 25cm (10") flan
dish, smooth the surface.
3 Place on the turntable, cook on 50P for 15 minutes.
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