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45
Recipes
Boozy Cake
Menu ‘18’ (55min)
Butter 125 g (4 oz)
Mixed Dried Fruit 300 g (11 oz)
Light Brown Soft Sugar 50 g (2 oz)
Juice of 1 Orange 45 mL (3 tbsps)
Zest of 1 Orange
Guinness® or Caffreys®120 mL (4floz)
Bicarbonate of Soda 5 mL (1 tsp)
Medium Sized Eggs, beaten 2
Plain Flour 200 g (7 oz)
Mixed Spice 8 mL (11⁄2 tsp)
Topping (flaked almonds) 15 g (1⁄2 oz)
Topping (demerara sugar) 15 g (1⁄2 oz)
1 Heat the butter, dried fruit, sugar, juice and zest of an orange
and Guinness
®
together until the fruit plumps up. This can
be done on the hob by bringing the ingredients to the boil,
stirring and then simmering for 10–15 mins or heating in the
microwave oven on High power for 8 mins, stirring twice.
2 Leave to cool for 10 mins, then stir in the bicarbonate of
soda, this will make the mixture foam.
3 Stir in the eggs, flour and mixed spice, and mix well.
4 Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5 Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6 Sprinkle the flaked almonds and demerara on the top of the
mixture.
7 Select menu 18 and enter 55 mins on the timer.
8 After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
9 Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Fruit Tea Bread
Menu ‘18’ (1hr 15min)
Mixed Dried Fruit 350 g (12 oz)
Chopped Dates 50 g (2 oz)
Chopped Walnuts 50 g (2 oz)
Chopped Cherries 100 g (4 oz)
Strong tea 300 mL (10 floz)
Butter 75 g (3 oz)
Medium Sized Eggs, beaten 3
Plain Flour 250 g (9 oz)
Bicarbonate of Soda 5 mL (1 tsp)
1 Place the fruit, dates, walnuts, cherries, strong tea and butter
together and heat until the fat has melted and the liquid is
hot. This can be done on the hob or in the microwave oven.
(High power for 3–4 mins)
2 Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
3 Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4 Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5 Select menu 18 and enter 1hr 15 mins on the timer.
6 After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
7 Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Gingerbread
Menu ‘18’ (45min)
Demerara Sugar 25 g (1 oz)
Butter 75 g (3 oz)
Golden Syrup 50 g (2 oz)
Black Treacle 75 g (3 oz)
Plain Flour 225 g (8 oz)
Ground Ginger 8 mL (11⁄2 tsp)
Baking Powder 8 mL (11⁄2 tsp)
Bicarbonate of Soda 3 mL (1⁄2 tsp)
Salt 3 mL (1⁄2 tsp)
Milk 150 mL (1⁄4 pint)
Medium Sized Egg, beaten 1
1 Warm sugar, butter, golden syrup and treacle together until
just melted. This can be done on the hob or in the microwave
oven (High power for 1min).
2 Stir in all of the sieved dry ingredients.
3 Mix in the milk and the beaten egg.
4 Beat thoroughly with a wooden spoon.
5 Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
6 Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
7 Select menu 18 and enter 45 mins on the timer.
8 After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
9 Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
SD-2511_UK.indd 45 2015/01/09 15:29:35
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