Sharp R-959SLMAA - Manual (Page 90)

88
RECIPES
Serves 12
BASE:
175g margarine
175g caster sugar
5ml (1 tsp) vanilla essence
3 eggs (medium), beaten
75g plain flour
50g cocoa powder
2.5ml (
1 /
4
tsp) baking powder
50g walnut, chopped
100g milk chocolate drops
TOPPING:
200g white chocolate, finely chopped
fudge pieces, finely chopped
B ROWNIE PIZZA
1 Mix the margarine, sugar, essence and eggs together until
smooth.
2 Stir in the remaining ingredients except for the chocolate
drops.
3 Spoon the mixture into a greased and lined 25cm (10”) flan
dish.
4 Sprinkle the chocolate drops approx. 2.5cm (1”) in width
around the edge of the mixture.
5 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 10% for 20 minutes.
6 Remove the brownie from the oven and immediately sprinkle
the white chocolate drops over the centre.
7 Stand for 5 minutes until the chocolate has melted then
spread to edge of the milk chocolate drops.
Sprinkle the fudge pieces over the white chocolate centre.
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce lightly with a fork.
Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.
Serves 8 - 10
100g sultana
125g date, stoned and chopped
100g prune, chopped
125g dried fig, chopped
100g dried apricot, chopped
100g glacé ginger, chopped
100g glacé cherry, halved
60ml (4 tbsp) orange marmalade
90ml (6 tbsp) brandy or sherry
225g margarine
175g soft brown sugar
4 eggs (medium), beaten
225g self raising flour
100g ground almond
5ml (1 tsp) mixed spice
2.5ml (
1 /
2
tsp) nutmeg
2.5ml ( 1 /
2
tsp) cinnamon
2.5ml ( 1 /
2
tsp) vanilla essence
C HRISTMAS CAKE
1 Place sultana, date, prune, fig, apricot, ginger and cherry in
a large bowl. Add orange marmalade and brandy or sherry,
mix well.
Leave overnight to marinade.
2 Grease and line a 20cm (8"), loose bottomed cake tin with
greaseproof paper.
3 Cream the margarine and sugar in a large bowl, beat in the
eggs. Fold in the flour and ground almond until well mixed.
4 Add the fruit mixture along with the spices and vanilla
essence, mix well.
5 Spoon the mixture into the prepared tin, smooth the surface.
6 Place on the low rack, bake on DUAL CONVECTION,
160ºC, 10% for 60 minutes until brown, firm and a skewer
comes out clean.
R-959(SL)M-AA.indb 88 R-959(SL)M-AA.indb 88 2/13/13 2:50:21 PM 2/13/13 2:50:21 PM