Sharp R-654M Moist Carrot Cake, Chocolate Brownies, Sponge Pudding, Keep refrigerated

R-654M O/M & C/B 05/04/2001 11:01 Page 40

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RECIPES

MOIST CARROT CAKE

Serves 4-6

Preparation time - 12 - 14 minutes 150ml (1/4pint) sunflower oil 225g (8oz) brown sugar

3 eggs (size 3)

175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 10ml (2tsp) cinnamon

175g (6oz) carrot, grated

100g (4oz) walnut halves, chopped TOPPING: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1tsp) lemon juice 30ml (2tbsp) icing sugar

25g (1oz) walnuts, chopped to sprinkle

CHOCOLATE BROWNIES

Serves 6-8

Preparation time - 10 - 12 minutes 225g (8oz) margarine

225g (8oz) caster sugar 7.5ml (11/2tsp) vanilla essence 4 eggs (size 3), beaten 100g (4oz) plain flour

50g (2oz) cocoa powder 2.5ml (1/2tsp) baking powder

75g (3oz) walnuts, roughly chopped

1Beat together the oil, sugar and eggs, until well mixed. Fold in flour, bicarbonate of soda, and cinnamon. Add carrots and walnuts and mix well.

2Pour cake mixture into a greased, lined 20.4cm (8”) soufflé dish. Cook on 50P for 24 minutes, until firm to the touch and a skewer comes out clean. Allow to cool before decorating.

3To prepare the topping, combine the cream cheese, lemon rind, lemon juice and icing sugar until smooth. Spread evenly over the top of the cake and sprinkle with the walnuts.

Keep refrigerated.

1Combine margarine, sugar, vanilla essence and eggs, until smooth.

2Stir in remaining ingredients.

3Grease and line a square 20.4cm (8”) dish. Spoon in the mixture and smooth the surface.

4Cook on 50P for 24 minutes, until firm to the touch.

SPONGE PUDDING

Serves 4-6

Preparation time - 6 - 7 minutes 100g (4oz) margarine

100g (4oz) caster sugar

2 eggs (size 3), beaten

100g (4oz) self raising flour 15ml (1tbsp) water

60ml (4tbsp) jam or syrup to cover top

1Line base of 1.2 litre pudding basin with kitchen paper.

2Cream margarine and sugar until light and fluffy.

3Beat in eggs, fold in the flour and stir in the water.

4Spoon the mixture into prepared basin and smooth the surface. Cook on 100P for 5 - 6 minutes. Allow to cool before turning out.

5Place jam or syrup in a bowl, heat on 100P for 1 minute until runny and pour over pudding.

Variations:

Chocolate Sponge: Reduce self raising flour to 50g (2oz) and add 50g (2oz) Cocoa Powder at stage 3.

Sultana Sponge: Add 75g (3oz) Sultanas at stage 3.

Sponge Cake: At stage 1, line base of 17.8cm (7”) cake dish with kitchen paper. Omit stage 5.

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