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RECIPES
Serves 4 - 6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30 - 45ml (2 - 3 tbsp) water
1Cream margarine and sugar, beat in the eggs. Fold in
the flour and water. Grease and line the base of a
18cm (7") cake dish with kitchen paper. Spoon
mixture into dish and smooth.
2 Cook on 100% for 4 - 5 minutes until firm. Allow to
cool slightly before turning out.
PLAIN MICROWAVE CAKE
Serves 6
175g (6oz) butter
175g (6 oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1 tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
1Cream the butter and sugar together until light and
fluffy, beat in the eggs.
2Fold in flour and baking powder, stir in the cherries,
ground almonds, almond essence and milk.
3Grease and line the base of a 18cm (7”) cake dish
with greaseproof paper. Spoon in the cake mixture
and smooth the surface.
4 Place on the turntable, cook on DUAL - 1, 200°C,
30%, for 17 minutes.
CHERRY
& ALMOND CAKE
Serves 6 - 8
175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped
The biscuits will be soft when hot but
will harden as they cool.
1Cream margarine and sugar until light and fluffy. Stir
in the flour, chocolate and walnuts to make a soft but
firm dough.
2 Divide mixture into 8 even sized balls, place apart in
two large flan dishes and flatten slightly.
3Place one dish on low rack and the other on the high
rack. Bake on CONVECTION 180°C for 30 minutes
until golden brown around the edges. Swap the
dishes round after 20 minutes.
4 Allow to cool before removing from the dish.
CHOCOLATE CHIP COOKIES
Serves 4 - 6
100g (4oz) butter
75g (3oz) golden syrup
175g (6oz) black treacle
225g (8oz) plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g (1oz) caster sugar
150ml (
1
/4 pint) milk
2 eggs (medium), beaten
1Place the butter, syrup and treacle into a bowl, heat
on 100% for 2 minutes and stir well.
2 In a separate bowl, place the flour, ginger, bicarbonate
and sugar.
3Add the milk into the melted syrup mixture then add
the eggs and mix well.
4 Stir into the dry ingredients and beat thoroughly.
5Pour into a greased and lined 20.4cm (8”) square dish.
6Place on the low rack and cook on DUAL - 1, 180°C,
30%, for 18 minutes.
GINGERBREAD
