Sharp R959slm Manual

							
RECIPES
Serves 
1 x 150g ready made pizza base (approx
50g barbecue sauce
100g mozzarella cheese, grated
100g cooked chicken, chopped
100g pineapple chunks
50g green pepper, sliced
50g red onion, sliced
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.Spread the barbecue sauce over the base and sprinkle
with half the cheese.
3 Arrange the chicken, pineapple, pepper and onion on top then sprinkle with the remaining cheese.
4 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 10 minutes.
HAWAIIAN BARBECUE PIZZA
Serves 
125g onion, sliced
300g leek, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (see page 92)
250g cheddar cheese, grated
1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4pint) casserole dish cover with half the potato slices,
pour over half the sauce and sprinkle with half the
cheese. Repeat with the remaining ingredients.
3 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.
CHEESE&POTATO LAYER
Serv
300g short crust pastry
6 rashers of bacon, chopped
225g onion, finely chopped
4 eggs (medium)
300ml (
1/2pint) milk
salt and pepper to taste
100g cheddar cheese, grated
1 Grease and line a 25cm (10) flan dish with pastry.
2 Place bacon and onion in a bowl, cook on 100% for 4 minutes.
3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry. Pour egg mixture over and top with grated cheese.
5 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 25 - 30 minutes.
QUICHE LORRAINE
STILTON& MUSHROOMQUICHE:Replace bacon with 125g sliced mushroom and cheddar with stilton.
Mak
100g plain flour
pinch of salt
175ml milk
1 egg (medium)
8 x 5ml (1 tsp) vegetable oil
1 Place the flour and salt into a bowl and make a well. Add enough milk to make a thick paste. Add the
remaining milk and egg and whisk.
Leave to stand for approx. 15 minutes.
2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place one tray on the low rack and the other on the
high rack.
3 Preheat the oven and trays to 220ºC.
4 Remove trays and pour equal amounts of batter into the moulds and cook on CONVECTION 220ºC for 20
minutes.
YORKSHIRE PUDDING
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RECIPES
Serves 
125g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomato
150ml (
1/4pint) hot beef stock
salt and pepper to taste
11 dried cannelloni tubes
300ml (
1/2pint) cheese sauce (see page 92)
50g grated cheese, to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Place onion and garlic in a bowl, heat on 100% for 2 minutes. Add the mince, cook on 100% for 5 minutes,
stir halfway through cooking.
2 Add mushroom, purée, tomato, stock and seasoning. Cook on 70% for 25 minutes until thickened, stir 2 - 3
times during cooking.
3 Fill cannelloni tubes with the meat mixture and place in a deep, 20cm (8”) square dish.
Place remaining meat mixture around the cannelloni
4 Pour the cheese sauce on top of the filled cannelloni. Sprinkle with cheese and oregano.
5 Place on low rack, cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes until brown and crispy.
CANNELLONI
Serves 
225g dried pasta, e.g. farfalle (pasta bows)
600ml (1 pint) boiling water
50g pine nuts
1 quantity of blue cheese sauce (see page 93)
15ml (1 tbsp) fresh parsley, chopped to garnish
1 Place pasta in a large bowl, add boiling water, cook on70% for 12 - 14 minutes until tender, drain.
2 Add the pinenuts, mix well. Place in a warm serving dish and cover with sauce.
Serve hot garnished with parsley.
BLUE CHEESE PASTA
Serv
200g dried macaroni
600ml (1 pint) boiling water
4 rashers bacon, chopped
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
175g mature cheddar cheese, grated 
salt and pepper to taste
2 medium tomatoes, sliced
50g mature cheddar cheese, grated
1 Place the macaroni in a 2.5 litre (approx. 4 pint)casserole dish and add boiling water. Cook on 70% for
11 - 12 minutes until tender, stir twice during cooking.
Drain and return to dish.
2 Cook the bacon in a small bowl on 100% for 2 minutes and stir into the macaroni.
3 Heat the margarine in a bowl on 100% for 30 seconds until melted, beat in the flour and mustard to form a
paste then gradually stir in the milk.
4 Cook on 100% for 6 minutes, stir twice during cooking, until smooth and thick. Add the cheese, and
seasoning, mix well. 
5 Stir the sauce into the macaroni and mix well. Place on the turntable and cook on 70% for 5minutes.
6 Remove dish from the oven, stir well and place the tomato slices on top followed by the grated cheese.
7 Place on the low rack and cook on GRILL for 10 minutes until golden brown.
MACARONI CHEESE
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RECIPES
Serves 
225g aubergine, cubed
225g canned tuna, drained
15ml (1 tbsp) olive oil
5ml (1 tsp) basil
225g fresh spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (
1/2pint) cheese sauce (see page 92)
100g cheddar cheese, grated
1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well. Cook on 100% for 3 minutes.
2 Pour the cheese sauce into the tuna mixture and add the pasta, mix well.
3 Place in a 2.5 litre (4 pint) casserole dish and cover with grated cheese. Place on low rack and cook on
DUAL CONVECTION, 220ºC, 70% for 15 minutes.
TUNA PASTA BAKE
Serves 
225g dried tortellini (cheese or meat)
600ml (1 pint) boiling water
30ml (2 tbsp) olive oil
450g courgette, sliced
400g canned, chopped tomatoes
2 cloves garlic, crushed (see tip, page 60)
salt and pepper to taste
15ml (1 tbsp) fresh basil, chopped
50g parmesan cheese, grated
1 Place Tortellini in a large bowl, add boiling water. Cook on 70% for 10 - 12 minutes until tender. Drain.
2 Place oil in a separate bowl, stir in courgette and garlic. Cook on 100% for 4 minutes, stir twice.
3 Add tomatoes and basil, mix well. Season. Cook on 100% for 3 minutes.
4 Stir courgette mixture into pasta. Heat on 70% for 5 minutes. Sprinkle with cheese to serve.
TORTELLINI WITH COURGETTES
Serv
225g chorizo sausage, thickly sliced
250g cooked chicken, cubed
225g onion, thickly sliced
225g dried white, long grain rice
30ml (2 tbsp) vegetable oil
900ml (1
1/2pint) hot vegetable stock
400g canned, chopped tomatoes
5ml (1 tsp) cayenne pepper
5ml (1 tsp) cumin
5ml (1 tsp) paprika
5ml (1 tsp) tabasco sauce
1 red pepper, cut into chunks
1 green pepper, cut into chunks
150g canned sweetcorn, drained
100g frozen peas
250g prawns, cooked and peeled
1 Place the sausage, chicken, onion, rice and oil into a 3.5 litre ( approx. 6 pint) casserole dish, mix well
2 Cook on 100% for 4 minutes stirring halfway through cooking.
3 Add the stock, tomatoes, spices and tobasco sauce, mix thoroughly.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 15 minutes, stir
halfway through cooking.
5 Stir in the peppers, sweetcorn, peas and prawns.
6 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 10 minutes, stir
halfway through cooking.
JAMBALAYA
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							RECIPES
Serves 
30ml (2 tbsp) olive oil
125g onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g beef fillet, thinly sliced into
5cm (2) strips
2.5ml (
1/2tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
1 Place the oil, onion, celery, red and green pepper in a
large bowl, mix well. Heat on 100% for 2 minutes. Stir
in the beef and cook on 100% for 5 - 6 minutes, stir
halfway through cooking.
2 Stir in the remaining ingredients and cook on 70% for
20 minutes until the rice is tender and all the beef
stock has been absorbed, stir 2 - 3 times during
cooking.
BE E F R I S OT TO
Serves 
150g cauliflower, cut into small florets
225g red onion, sliced
200g carrot, sliced
150g celery, sliced
15ml (1 tbsp) vegetable oil
225g dried white, long grain rice
900ml (1
1/2pints) hot vegetable stock
150g broccoli, cut into small florets
300ml (
1/2pint) cheese sauce
75g mature cheddar cheese, grated
1 Place the cauliflower, onion, carrot, celery and oil in a
3.5 litre (approx. 6 pint) casserole dish and cook on
100% for 3 minutes.
2 Add the rice and stock, stir well, place on the low rack.
3 Cook on DUAL CONVECTION, 200ºC, 70% for 15
minutes, stir once during cooking. 
4 Stir in the broccoli and cook on DUAL CONVECTION,
200ºC, 70% for a further 5 minutes. 
5 Pour the cheese sauce over the rice mixture.
Do not stir. Sprinkle the cheese on top.
6 Place on the low rack and cook on DUAL GRILL, 10%
for 10 minutes.
VEGETABLE RICE GRATIN
Serves 
225g dried fettuccine
600ml (1 pint) boiling water
225g button mushroom, halved
75g onion, finely chopped
4 rashers bacon, chopped
25g margarine
300ml (
1/2pint) single cream
1 egg (medium), beaten
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
1 Place the Fettuccine in a large bowl. Add the boiling
water and cook on 70% for 10 - 12 minutes until the
pasta is tender, drain.
2 Place the mushroom, onion, bacon and margarine in a
bowl. Cook on 100% for 5 minutes. Stir well.
3 Beat the cream, egg and oregano together, add the
mushroom mixture and season with salt and pepper.
4 Pour the sauce over the fettuccine, mix together, and
heat on 100% for 5 minutes, stir twice during cooking.
FETTUCCINE CARBONARA
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RECIPES
Serves 
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 parsnip, sliced
75g red onion, chopped
175g courgette, sliced
125g carrot, sliced
125g asparagus, cut into 3cm lengths
60ml (4 tbsp) extra virgin olive oil
10ml (2 tsp) all purpose seasoning
5ml (1 tsp) Italian seasoning
1 Preheat the oven to CONVECTION 230ºC.
2 Place all the ingredients in a large bowl, mix thoroughly.
3 Divide the vegetables equally between two baking trays.
4 Place one tray on the lower shelf and one tray on theupper shelf.
5 Cook on CONVECTION 230ºC for 30 minutes. Rotate the trays 180º after half the cooking time.
ROASTED VEGETABLES
Serv
900g red skinned potato, unpeeled & washed
150g red onion, coarsely chopped
50g vegetable oil
30ml (2 tbsp) fresh rosemary, chopped
4 cloves garlic, finely chopped (see tip, page 60)
salt & pepper to taste
50g parmesan cheese freshly grated or shredded 
1 Preheat the oven to CONVECTION 250ºC.
2 Cut the potato into approx. 3cm pieces.Put the potato, onion, oil, rosemary, garlic, salt and
pepper in a large bowl and stir to coat. 
3 Turn out into a greased 25cm (10”) flan dish and arrange in a single layer.
4 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 25 minutes.
5 Turn the potatoes over and sprinkle with the cheese.
6 Return to the oven and cook on DUAL CONVECTION, 250ºC, 30% for a further 10 minutes.
PARMESAN POTATOES
Serves 
4 beef tomatoes
125g dried white, long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Slice the top off each tomato and scoop out the fleshinto a bowl, stir in the rice, ham, peas, oregano, salt
and pepper.
2 Fill each tomato shell with the rice mixture and place in a large flan dish. Sprinkle generously with the
mozzarella cheese and oregano.
3 Place the on the low rack, cook on DUAL GRILL, 50% for 10 minutes until the tomatoes are tender and the
cheese is brown and crispy.
STUFFED TOMATOES
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RECIPES
Serv
450g potato, grated
125g cheddar cheese, grated
75g fresh wholemeal breadcrumbs
150g courgette, sliced
100g carrot, grated
100g celery, sliced
2 eggs (medium), beaten
150ml (
1/4pint) milk
100g courgette, sliced
75g cheddar cheese, grated to sprinkle
1 Combine the potato, cheese and breadcrumbs in a bowl. (Ensure all of the water is squeezed out of the
grated potato.)
2 Line the base of a greased 1.5 litre loaf dish with half of the potato mixture. Place a layer of courgettes on top
of the mixture, followed by a layer of carrot, then a
layer of celery. Add the remaining potato mixture and
pour over the egg and milk. Finally, arrange slices of
courgette over the top and sprinkle with cheese.
3 Place on the low rack and bake on DUAL CONVECTION, 190ºC, 50% for 25 minutes.
VEGETABLE LAYERED LOAF
Serv
100g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
900g potato unpeeled and washed, cut into
approx. 3cm pieces
1 Preheat the oven to CONVECTION 250ºC.  
2 Place the oil, paprika, mustard, cumin, fennel seeds,garlic, ginger and seasoning in a bowl and mix well. Add
the potato, stir to coat with the spices.
3 Turn out into a 25cm (10”) flan dish and arrange in a single layer.
4 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 35 minutes.
SPICY POTATOES
Serves 
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 60)
2 medium carrots, cut into strips
150g baby sweetcorn
100g button mushroom, halved
100g beansprout
100g mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celery, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet & sour sauce (see page 93)
1 Place the oil, garlic, carrot and sweetcorn in a largebowl and mix well. Cover and cook on 100% for 4 - 5
minutes.
2 Stir in the mushroom, beansprout, mange-tout, red and yellow pepper, spring onion, chestnuts, celery,
pineapple and cabbage.
3 Cover and cook on 100% for 4 minutes until the vegetables are tender.
4 Add sweet and sour sauce, stir and cook on 100% for 4 minutes.
SWEET&SOUR VEGETABLES
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							RECIPES
Serv
45ml (3 tbsp) vegetable oil
450g carrot, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
100g parsnip, sliced
100g leek, sliced
150g pearl barley
100g butternut squash
100g turnip
1200ml (2 pints) hot vegetable stock
DUMPLINGS:
150g self raising flour
5ml (1 tsp) mustard powder
35g margarine
30ml (2 tbsp) parmesan cheese, grated
30ml (2 tbsp) parsley, chopped
75ml (3 fl.oz) milk
1 Place the oil, carrot, swede, celery and onion in a 3.5
litre (approx. 6 pint) casserole dish, mix well and cook
on 100% for 5 minutes.
2 Add remaining ingredients, mix well.
3 Cook on 70% for 45 minutes, stirring every 15 minutes.
4 To prepare the dumplings, mix the flour and mustard in
a bowl, rub in the margarine and stir in the parmesan
and parsley. Add the milk to form a firm dough.
5 Divide dough into 8 equal sized pieces and roll into
balls.
6 Add dumplings to the casserole after 30 minutes of
cooking.
7 Turn the dumplings over after 10 minutes of cooking.
VEGETABLE CASSEROLE&DUMPLINGS
Serves 
1 x 150g ready made pizza base (approx. 9”)
tomato pizza topping, to cover base
75g courgette, sliced
50g aubergine, diced
50g baby sweetcorn, sliced
25g broccoli florets
50g yellow pepper, sliced
100g mozzarella cheese, grated
1 Place the pizza base in a 25cm (10”) flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the vegetables over the topping, then sprinkle
with the cheese.
5 Place on the low rack and cook on DUAL
CONVECTION, 250ºC, 30% for 10 minutes.
VEGETABLE PIZZA
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (1/2pint) water and heat on 100% for 10 - 12 minutes.
Wipe the oven using a dry cloth.
p75   8/15/06   4:17:00 PMp75   8/15/06   4:17:00 PM 
						

							
RECIPES
Serv
BASE:
150g margarine
100g caster sugar
50g light brown sugar
1 egg (medium)
2.5ml (
1/2tsp) vanilla essence
300g plain flour
10g baking powder
FILLING:
1 ripe banana, mashed
225g cream cheese, softened (see tip, page 82)
50g caster sugar
45ml (3 tbsp) orange juice
TOPPING:
75g fresh blueberry
150g sliced strawberry
2 kiwis, peeled and sliced
45ml (3 tbsp) apricot jam
1 Preheat the oven to CONVECTION 180ºC.
2 To prepare the base, cream together the margarine and sugars. Stir in the egg and vanilla essence, then mix
in the flour and baking powder.
3 Press the dough evenly into a greased 25cm (10”) flan dish.
4 Place on the lower shelf and cook on CONVECTION 180ºC for 16 minutes. Rotate the dish 180º after half
the cooking time.
5 Leave the base to cool before adding the filling.
6 To prepare the filling, in a bowl mix the banana, cream cheese, sugar and orange juice until smooth. Spread on
top of the cooled base.
7 Arrange the fruit on top of the filling. Place the jam in a small dish and heat on 100% for 30 seconds - 1
minute, until melted. Drizzle or brush over the fruit to
glaze.
FRUIT TART
Serv
BASE:
50g margarine
15ml (1 tbsp) golden syrup
225g ginger or digestive biscuits, crushed 
FILLING:
50g margarine
50g caster sugar
45ml (3 tbsp) clear honey (see tip, page 87)
2 eggs (medium), beaten
450g cream cheese (see tip, page 82)
45ml (3 tbsp) milk
150ml (
1/4pint) single cream
15ml (1 tbsp) cornflour
5ml (1 tsp) vanilla essence
TO DECORATE:
Slices of fresh fruit, 
e.g. strawberry, kiwi fruit
1 To prepare the base, place the margarine and syrup in a bowl, heat on 70% for 2 minutes. Add the crushed
biscuits, mix well. Spread the mixture evenly over the
base of a greased 25cm (10”) flan dish. Set aside. 
2 To prepare the filling, beat the margarine, sugar, honey, eggs and cream cheese together until smooth.
Mix in the milk, cream, cornflour and vanilla essence.
3 Pour the mixture into the biscuit base and spread evenly.
4 Place on the low rack and cook on DUAL CONVECTION 160ºC, 10% for 35 minutes.
5 Leave to cool in the refrigerator for 3 - 4 hours or overnight.
6 Decorate with fresh fruit to serve
BAKED CHEESECAKE
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100% for 1 minute. Allow to cool befo\
re peeling.
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RECIPES
Serves 
1500ml (21/2pints) milk
200g pudding rice
75g caster sugar
50g margarine
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish. Heat on 100% for 8 minutes. Stir in the rice, sugar
and margarine, heat on 100% for 5 minutes.
2 Place on the low rack, cook on DUAL CONVECTION, 180ºC, 30% for 45 - 50 minutes. Stir 3 times during
cooking and again at the end of cooking.
3 Sprinkle with ground nutmeg to serve.
RICE PUDDING
Serv
BASE:
300g plain flour
100g caster sugar
150g margarine
1 egg (medium), beaten
15ml (1 tbsp) milk
FILLING:
900ml (1
1/2pints) milk
175g caster sugar
8 eggs (medium)
10ml (2 tsp) nutmeg, grated 
1 To prepare the base, combine the flour and sugar in a large bowl.
2 Add the margarine and rub in until the mixture resembles fine breadcrumbs.
3 Mix the egg and milk together and pour into the flour, mix to form a soft dough.
4 Roll out on a floured surface until large enough to cover the base of a greased, deep, 24cm square glass dish.
5 To prepare the filling, pour the milk into a bowl and warm on 100% for 3 minutes.
6 Whisk in the sugar and eggs then strain the mixture into the pastry base. Sprinkle with nutmeg.
7 Place on the low rack and cook on DUAL CONVECTION, 180ºC, 30% for 35 minutes.
EGG CUSTARD
Serv
225g self raising flour
100g shredded suet
150ml (
1/4pint) hot water
175g strawberry jam
1 egg, beaten to glaze
1 Combine flour and suet with enough hot water to form a soft dough.
2 Roll out to give a rectangle 23cm x 40cm,
approximately 6mm (
1/4) thick.
3 Spread jam evenly over the surface and roll up lengthways, place seam side down in a greased 0.75
litre (1
1/4pint) loaf dish. Glaze with the egg.
4 Place on the low rack and bake on DUAL CONVECTION, 200ºC, 30% for 15 minutes until firm
to the touch.
Serve with custard, see tip, page 79.
JAM ROLY POLY
Microwave Tip: Ripening cheese
Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.
p77_cre   8/28/06   1:57:20 PMp77_cre   8/28/06   1:57:20 PM 
						

							RECIPES
Serv
FILLING:
225g raspberry, 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, to decorate
1 Place raspberry, apple, sugar and crème de cassis in a
1.5 litre (21/2pint) casserole dish, mix well.
2 Heat on 100% for 8 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.
5 Place on the low rack, cook on DUAL GRILL, 30% for
6 - 8 minutes.
Top with toasted flaked almonds to serve.
RASPBERRY,APPLE&ALMOND CRUMBLE
Serves 
450ml (3/4pint) milk
150ml (1/4pint) double cream
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
1/2tsp) grated nutmeg
175g mixed dried fruit
50g walnut, chopped
325g thick white sliced bread, buttered
25g demerara sugar to sprinkle
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Preheat the oven to CONVECTION 200ºC.
4 Place a layer of bread, buttered side up on the bottom
of a greased 2.5 litre (approx. 4 pint) casserole dish.
Sprinkle with the dried fruit mixture and add a little of
the milk mixture. Repeat this process for the remaining
ingredients, finishing with a layer of bread and reserving
enough milk mixture to cover.
Sprinkle with demerara sugar.
4 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 30% for 30 minutes until set, golden brown and
crispy.
BREAD&BUTTER PUDDING
Serv
50g margarine
150g brown sugar
15ml (1 tbsp) instant coffee powder
3 eggs (medium)
300g milk chocolate, broken in pieces
25g plain flour
100g chopped pecan nuts
225g shortcrust pastry
7.5ml (1
1/2tsp) rum extract
284ml whipping cream, whipped
1 In a large bowl, beat together the margarine, sugar and
coffee until blended. Gradually add the eggs, beating
well after each addition. 
2 Place the chocolate in a small bowl and heat on 50%
for 2 to 3 minutes until melted, stir 2 - 3 times. 
3 Mix the chocolate, flour and pecan nuts into the coffee
mixture until smooth.
4 Line a greased 20cm (8”) flan dish with the pastry,
spoon the filling into the pastry base.
5 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 30% for 20 minutes.
6 Fold the rum extract into the whipped cream and
serve with the Torte.
COFFEE&CHOCOLATE TORTE
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