Specifications

53
RECIPES
Serves 4 - 6
SYRUP:
300ml (
1
/2 pint) water
200g brown sugar
60ml (4 tbsp) golden syrup
50g butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g self raising flour
50g butter
15ml (1 tbsp) caster sugar
1 egg (medium), beaten
1 Place syrup ingredients in a 2.5 litre (approx. 4 pint)
casserole dish, mix well. Cook on 100% 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. Cook on 100% for 8 - 9 minutes, turn
over after 4 minutes.
Serve hot with vanilla ice-cream.
GOLDEN SYRUP DUMPLINGS
Serves 6
175g butter
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into
pieces
1Grease and line the base of a 20cm cake dish with
greaseproof paper.
2Cream butter and sugar, beat in eggs. Fold in flour.
Place half the mixture in a separate bowl, stir in
orange rind. Heat chocolate on 100% for 2 minutes,
stir every 30 seconds until melted. Stir chocolate into
remaining mixture. Place alternate spoonfuls of the
two mixtures into prepared dish.
3Use a skewer to swirl mixture creating a marbled
effect, smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes
out clean. Allow to cool before turning out.
CHOCOLATE ORANGE CAKE
Serves 4 - 6
PASTRY:
125g plain flour
100g plain wholemeal flour
125g butter
cold water to mix
FILLING:
225g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g butter, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence
1To prepare pastry combine the flours and rub in the
butter until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.
2 Line a greased 25cm flan dish with pastry. Spread
pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla essence
together until smooth. Pour over nuts.
4 Place on the turntable, use sequence programming to
cook on 30% for 15 minutes, then at 130˚C for 25
minutes until set.
Pecan nuts can be substituted with walnuts.
PECAN PIE
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.
R-798M Cookbook 23/06/2004 15:19 Page 53