53
RECIPES
Serves 4 - 6
PASTRY:
125g plain flour
100g plain wholemeal flour
125g margarine
cold water to mix
FILLING:
200g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g margarine, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence
1To prepare pastry combine the flours and rub in the
margarine until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.
2 Line a greased 25cm (10") flan dish with pastry and
prick the base. Place on the turntable and cook on
50P for 10 minutes
3 Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, margarine, eggs and vanilla
essence together until smooth. Pour over nuts.
4Place on the low rack, use sequence programming to
cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown.
Pecan nuts can be substituted with walnuts.
PECAN PIE
Serves 4 - 6
175g stoned dates, chopped
200ml (7 fl.oz) boiling water
3.75ml (
3
/4 tsp) bicarbonate of soda
2.5ml (
1
/2 tsp) vanilla essence
10ml (2 tsp) instant coffee dissolved in a
little water
75g margarine
125g caster sugar
2 eggs (medium), beaten
175g plain flour
1 quantity of toffee & walnut sauce
(see page 59).
1 Place the dates in a large bowl, add the boiling water,
bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.
2Cream margarine and sugar together in a separate
bowl until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well. The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture.
3 Place on turntable, cook on 50P for 12 - 13 minutes
until a skewer comes out clean.
4Pour the sauce over the pudding. Serve hot.
STICKY TOFFEE PUDDING
Serves 4 - 6
FILLING:
225g raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds (see tip, page 49)
1 Place raspberries, apples, sugar and crème de cassis
in a 1.5 litre (2
1
/
2 pint) casserole dish, mix well.
2 Cook on 100P for 6 minutes, stir every minute.
Put to one side whilst preparing crumble.
3 Rub the margarine into the flour until mixture
resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.
4 Spoon the crumble evenly on top of the fruit.
5Place on the low rack, cook on DUAL GRILL, 30P for
5 minutes 30 seconds.
Top with toasted flaked almonds to serve.
RASPBERRY
, APPLE &
ALMOND CRUMBLE
