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Desserts / Cakes
Ingredients
150 g (5oz) self-raising flour
pinch of salt
50 g (2oz) caster sugar
50 g (2oz) suet
1 egg
150 ml (
1
/
4
pt) milk
30 ml (2 tbsp) jam or golden syrup
Optional:
add 1 tbsp of sultanas to dry ingredients
Ingredients
75g (3 oz) self-raising flour
3 ml (
1
/
2
tsp) baking powder
3 ml (
1
/
2
tsp) mixed spice
25 g (1oz) butter
1 egg
30 ml (2tbsp) treacle
60 ml (4 tbsp) stout
15 ml (1tbsp) rum or brandy
200 g (7oz) mincemeat
25 g (1oz) apple, grated
75 g (3oz) currants
25 g (1oz) chopped nuts
Christmas Puddings
I
ngredients
15 ml (1tbsp) golden syrup
2 pineapple slices, drained
2 glacé cherries
50 g (2oz) margarine
50 g (2oz) caster sugar
1 egg
50 g (2oz) self raising flour
15 ml (1tbsp) milk
Individual Pineapple
1. Put
1
/
2
onto a serving plate.
33
Ingredients
100 g (4oz) plain chocolate
100 g (4oz) butter
100 g (4oz) soft dark brown sugar
100 g (4oz) self-raising flour
10 ml (2tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (
1
/
2
tsp) vanilla essence
100 g (4oz) walnuts, chopped
Boston Brownies
Dish: 20 cm (8”) dish lined with
greaseproof
1. Place chocolate and butter in a bowl and cook on
HIGH power for 1-2 mins. or until chocolate has
melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on LOW power for 8-10 mins.
or until just slightly sticky. Allow to cool and then cut.
Ingredients
75 g (3oz) butter or margarine
30 ml (2tbsp) golden syrup
75 g (3oz) light brown sugar
150 g (5oz) porridge oats
50 g (2oz) raisins
Chewy Flapjacks
Dish: 20 cm (8”) round dish
1. Place butter, syrup and sugar in a bowl and cook on
HIGH power for 1-2 mins. or until melted.
2. Stir in the oats and raisins. Press into dish. Cook on
HIGH power for 2-3 mins. or until the centre is
bubbling. Allow to cool slightly then cut into 8 pieces.
I
ngredients
200 g (7 oz) fresh dates, stoned and
finely chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee essence
100 ml (3
1
/
2
fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1
3
/
4
oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
Date Puddings and Butterscotch Sauce
Serves 6
Dish: 3 pint pudding basin
1. Pour 175 ml (6 fl. oz) boiling water over the chopped
dates and set aside to cool.
2. Sift together flour and baking powder. Add vanilla and
coffee essence to the milk.
3. Cream the butter and sugar until light and fluffy. Add
eggs a little at a time.
4. Fold in the flour and flavoured milk, then pour in the
date mixture.
5. Place in pudding basin. Cook on HIGH power for 7-8
mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug and cook on HIGH power
for 50 sec. to 1 minute, or until bubbling.
2. Add sugar and stir until it has dissolved, cooking for 1
minute at a time on HIGH power. Continue to cook
until liquid is foaming and bubbling 30 sec. at a time
on HIGH power.
3. Slowly pour in the cream and bring to the boil on
HIGH power for 2-3 mins. Add essence. Stir, continue
to boil on HIGH power 30 sec. at a time until it starts
to thicken.
1
2
⁄
31
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