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RECIPES
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Microwave Tip: Softening ice-cream
Place a 1 litre (1
3
/4 pint) tub of ice-cream on the turntable (lid removed). heat on 50P for 1
1
/2 - 2 minutes.
Microwave Tip: Melting chocolate
Break 50g (2oz) chocolate into small pieces and
place in a bowl. Heat on 100P for 2 minutes, stir
every 30 seconds until evenly melted.
BREAD & BUTTER PUDDING
Serves 4
450ml (
3
/4 pint) milk
150ml (
1
/4 pint) double cream
6 eggs (size 3), beaten
100g (4oz) Demerara sugar
2.5ml (
1
/2 tsp) grated nutmeg
175g (6oz) mixed dried fruit
50g (2oz) walnuts, chopped
225g (8oz) thick white sliced bread, buttered
25g (1oz) Demerara sugar to sprinkle
1Mix the milk, cream, eggs, sugar and nutmeg in a
bowl.
2In a separate bowl mix the dried fruit and walnuts.
3Place a layer of bread, buttered side up, on the
bottom of a greased dish. Sprinkle with the dried
fruit mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving
enough milk mixture to cover. Sprinkle with
Demerara sugar.
4 Place on the turntable and cook on 30P for 25
minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.
MOIST CARROT CAKE
Serves 6 - 8
150ml (
1
/4 pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1
/4tsp) salt
10ml (2tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
Variation:
Carrot & Courgette Cake: Replace 150g (5
1
/2oz) of
grated carrots with 150g (5
1
/2oz) of courgettes and
replace 100g (4oz) of walnuts with 100g (4oz) of
chopped dates. Prepare and cook as Carrot Cake
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2 Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on 50P for 20 - 22 minutes
until a skewer comes out clean. Allow to cool
before decorating.
4To prepare icing, combine cream cheese, lemon
rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
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