152
Ingredients
175g (6oz) golden syrup
150g (5oz) margarine
150ml (¼pt) milk
450g (1lb) mixed dried fruit
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt
10ml (2tsp) baking powder
2 eggs, beaten
25g (1oz) demerara sugar (optional)
Dish: bowl, 20cm (8”) cake tin, greased and lined
with greaseproof paper
Oven Accessory: no accessory then anti-spark ring +
wire shelf in lower position
Place syrup, margarine, milk and fruit in a bowl. Place on
base of oven and heat on HIGH MICROWAVE for
5 mins. stirring twice. Cool slightly. Sieve in dry
ingredients and mix in eggs. Beat well. Pour into tin and
sprinkle with Demerara sugar. Place tin on anti-spark ring
and cook on CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins. or until cooked.
Boiled Fruit Cake
Ingredients
Shortbread
225g (8oz) plain flour
75g (3oz) caster sugar
175g (6oz) unsalted butter
Caramel
200g (7oz)butter
397g (14oz) unsweetened
condensed milk
60ml (4tbsp) golden syrup
Topping
300g (11oz) milk or dark chocolate
in chunks
30ml (2tbsp) vegetable oil
Dish: bowl 28 x 17cm 11”x7” cake tin,
greased and lined
Oven Accessory: wire shelf in lower position then no
accessory
Preheat oven on CONVECTION 170°C. Place flour and
sugar in a bowl and rub in butter. Press dough into tin.
Prick shortbread with a fork and cook on CONVECTION
170°C for 5 mins, then reduce temperature to 150°C for
30-40 mins. Remove from oven when shortbread has a
golden colour and leave to cool in tin. Remove shelf.
Place butter for caramel in a bowl and melt on HIGH
MICROWAVE for 1-2 mins. Add condensed milk and
syrup. Whisk until thoroughly mixed and cook on HIGH
MICROWAVE for 10 mins. Stir mixture every minute to
prevent burning. Caramel should have thickened in this
time. Pour caramel over shortbread. Place chocolate and
oil in a large bowl and melt on HIGH MICROWAVE for
1-2 mins. Stir. Pour chocolate on caramel and chill.
Millionaires Shortbread
Desserts & Baking
