100
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
Fairy Cakes Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (12
1
/
2
” x 9
1
/
2
”) + 24 paper cake cases
Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 170°C with enamel and wire shelf in position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour.
5. Fill the paper cases two thirds full with mixture.
6. Cook on CONVECTION 170°C for 15–16 min.
V
ariation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.
I
ngredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muzcovado sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8” x 9”) Pyrex® dish, greased
Oven Accessory: glass turntable + metal tray + low rack
1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
greased dish and press until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power for 30-60 seconds or until melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER
power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces and allow to
cool.
Ingredients
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1 tbsp) ground mixed spice
200g (7oz) plain flour
3 ml (
1
/
2
tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen berries,
raspberries or blueberries are ideal
Streusel Topped Fruit Muffins Makes 12
Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: enamel shelf + wire shelf
1. Make streusel topping by melting the butter on HIGH power for 10-20 secs. Add the
remaining topping ingredients and combine to make a soft dough. Chill.
2. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar.
3. Melt butter for the muffins on HIGH power for 30 secs - 1 min. Cool slightly then mix in the
buttermilk and egg.
4. Preheat oven on CONVECTION 200°C with the enamel shelf and wire shelf in position.
5. Lightly stir the buttermilk mixture into the flour mixture.
6. Fold fruit in gently.
7. Divide mixture equally between 12 muffin cases.
8. Crumble small amounts of streusel topping over each muffin.
9. Place a muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until
browned and well risen.
