Variations
Syrup sponge
Place 3 tblsp (45mls) of jam around the bottom of
the basin before adding the sponge mixture. If you
wish add the grated rind of a lemon to the sponge
mixture.
Jam Sponge
Spread 3 tbsp (45mls) of jam around the bottom
and sides of the basin before adding the sponge
mixture.
Lemon or Orange sponge
Add the grated rind of 2 oranges or lemons
when mixing the sponge ingredients.
Chocolate Sponge
Replace 2 level tblsp of flour with 2 level tblsp of
cocoa powder.
Ginger Pudding
Add 100g / 4 oz finely chopped stem ginger to the
sponge mixture.
Pineapple Upside Down Pudding
Place 4 pineapple rings and 4 glace cherries in the
bottom of the basin. Place the sponge on the top.
(4 Apricot halves can be used in place of the
pineapple and cherries ).
DIRECT ACCESS RECIPES (CONT.)
Cake/ Pudding Program
Sponge Pudding /Cake
For cooking plain sponge cake or sponge pudding
Recommended recipes for;
Victoria Sandwich Cake (+variations) - Pg 33
Sponge Pudding (+variations) - See below.
Fruit Cake
For cooking light fruit cake
Recommended recipes for;
Light Fruit Cake (+variations) - Pg 34
Chocolate Brownies
For cooking chocolate brownies
Recommended recipes for;
Chocolate Brownies - Pg 35
Flapjack
For cooking flapjack
Recommended recipes for;
Flapjack (+variations) - Pg 36
Sponge Pudding / Cake:
Sponge Pudding
(Serves 3-4)
Ingredients (Basic Plain Sponge)
100g / 4oz soft tub margarine
100g / 4oz caster sugar
2 eggs beaten
half tsp / 2.5ml baking powder
few drops vanilla essence
100g / 4oz self raising flour
2tblsp / 30mls milk
Cookware
1200ml (2 pint) microwave proof pudding bowl.
Lightly greased.Cover with a microwave proof
plate. Place on turntable.
Method
1. Cream the margarine and sugar together.
Gradually add the egg and vanilla essence.
Stir in the flour.Gradually stir in enough milk to give
a soft dropping consistency.
2. Spoon the mixture into a greased 1200ml (2 pint)
microwave proof pudding basin and level the
surface.Cover with a plate. Cook on Direct Access
Cake / Pudding Program - Sponge Cake /
Pudding.
3. Leave to stand for 5 minutes before turning out on
to a warm serving dish. Serve with custard.
Choice of 4 Programs
This program offers a choice of 4 programs for cooking a range of cakes / puddings;
All recomended recipes are detailed in pages 32 - 36
