DIRECT ACCESS RECIPES (CONT.)
Cake Type
Light Fruit
Cherry
Date and Walnut
Coconut
Marmalade
Sultana
Banana
More / Less
Recommendation
No adjustment required
Less
Less
Less
Less
No adjustment required
Less
For a more
well done result
More
Not recommended
No Adjustment
No Adjustment
Not recommended
More
No Adjustment
Light Fruit Cake Continued
Fruit Cake Variations - Cooking Recommendations
Chocolate Brownies
Ingredients
100g / 4oz self raising flour
quarter tsp baking powder
100g / 4oz plain chocolate, broken into pieces
100g / 4oz butter
100g / 4oz soft brown sugar
2 eggs, beaten
50g / 2oz chopped walnuts
50g / 2oz mixed dried fruit
For the Icing:
100g / 4oz plain chocolate, broken into pieces
12g / half oz butter, melted.
Cookware
20cm / 8 inch square lightly greased heatproof
dish or tin. Line base with greaseproof paper.
Place on low rack on turntable.
Method
1. Melt 100g chocolate on 'high' power for 1-2
minutes until melted. Mix well.
2. Cream together the butter, sugar and vanilla
essence. Stir in the eggs, flour and chocolate and
mix well. Fold in the walnuts and fruit.
3. Transfer the mixture into a greased 20cm / 8 inch
square heatproof dish, lined with greaseproof
paper. Place on the low rack on the turntable.
Cook on Direct Access Cake / Pudding Program -
P3 Chocolate Brownies.
4. Cool in tin. Do not ice until the brownies are cold.
To make the icing melt 100g chocolate on 'high'
power for 1-2 minutes, stir in the melted butter and
mix well. Spread over the cooled brownies. Allow
to set then cut into squares. Store in an airtight
container.
