48
RECIPES
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RICH FLAPJACK
Serves 6 - 8
175g (6oz) butter
100g (4oz) caster sugar
175g (6oz) golden syrup
275g (10oz) jumbo oats
1 Place the butter, sugar and syrup in a large bowl,
heat on 100P for 4 minutes, stir every minute until
melted, add the oats, mix well.
2 Spoon mixture into a greased 20.3cm (8") flan
dish, smooth the surface.
3 Place on low rack, use sequence programming to
cook on 50P for 6 - 8 minutes, then on DUAL GRILL,
30P for 4 minutes until brown.
RICE PUDDING
Serves 4
1500ml (2
1
/2 pints) milk
200g (7oz) pudding rice
100g (4oz) caster sugar
50g (2oz) butter
5ml (1tsp) ground nutmeg (optional)
1Place the milk in a 1.5 litre (2
1
/2 pint) casserole
dish. Heat on 100P for 8 minutes.
2 Stir in the rice, sugar and butter then heat on 100P
for 5 minutes.
3 Place on the turntable and cook on 50P for 30
minutes, stir 2 - 3 times during cooking and stir after
cooking.
4 Sprinkle with ground nutmeg to serve.
CHOCOLATE BROWNIES
Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1
1
/2
tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (
1
/2
tsp) baking powder
75g (3oz) walnuts, roughly chopped
1 Combine the margarine, sugar, vanilla essence and
eggs together until smooth.
2Stir in the remaining ingredients.
3 Grease and line the base of a deep, square
20.4cm ( 8") dish with greaseproof paper, spoon in
the brownie mixture and smooth the surface.
4 Place on turntable, cook on 50P for 20 minutes until
a skewer comes out cleanly.
GOLDEN SYRUP DUMPLINGS
Serves 4 - 6
SYRUP
300ml (
1
/2 pint) water
200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g (5oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten
1 Place the syrup ingredients in a 2.5 litre (approx 4
pint) casserole dish and mix well. Cook on 100P for
8 - 10 minutes until sugar dissolves and sauce is
thick, stir every 2 minutes.
2 Place flour in a bowl, rub in butter until mixture
resembles fine breadcrumbs, stir in sugar. Bind with
egg. If mixture is too dry, add a little water.
3 Roll into 6 equal sized balls (if sticky, add a little
flour), place into hot syrup, allow space to spread.
Cover dish and cook on 100P for 7 - 8 minutes, turn
over after 4 minutes.
Serve hot with vanilla ice-cream.
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