Sanyo EM-S5002W Instructions and Recipes - Page 58

Sponge, Pudding

Get Sanyo EM-S5002W PDF manuals and user guides View all Sanyo EM-S5002W manuals
Add to My Manuals
Save this manual to your list of manuals

Page 58 highlights

JAM SPONGE PUDDING (Serves 4) INGREDIENTS 100g/4oz soft margarine 100g/4oz caster sugar 2 eggs, beaten 2.5m1sPhtsp baking powder 100g/4oz self raising flour 30m1s/2tblsps milk 45m1s/3tblsps jam COOKWARE 1200m1s/2 pint microwaveproof pudding bowl covered with a plate. Place on turntable. METHOD 1. Cream the margarine and sugar together. Gradually add the egg and vanilla essence. Stir in the flour and baking powder. Gradually mix in enough milk to make a soft dropping consistency. 2. Place the jam in the bottom of a greased 1200m112 pint microwaveproof pudding bowl, place sponge mixture in bowl and level the surface. Cover with a plate. Cook by microwave 900W for 4-5 minutes. 3. Leave to stand for 5 minutes before turning out onto a warm serving dish. Serve with custard. VARIATIONS; Syrup Sponge Replace jam with 3tblsps of golden syrup. Chocolate Sponge Omit the jam. Replace 2 level tblsps of flour with 2 level tblsps of cocoa powder. Ginger Sponge Omit the jam and add 100g/4oz finely chopped stem ginger to the sponge mixture. Pineapple Upside Down Pudding Replace the jam with 4 pineapple rings and 4 glace cherries. 57

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
JAM
SPONGE
PUDDING
(Serves
4)
INGREDIENTS
100g/4oz
soft
margarine
100g/4oz
caster
sugar
2
eggs,
beaten
2.5m1sPhtsp
baking
powder
100g/4oz
self
raising
fl
our
30m1s/2tblsps
milk
45m1s/3tblsps
jam
COOKWARE
1200m1s/2
pint
microwaveproof
pudding
bowl
covered
with
a
plate.
Place
on
turntable.
METHOD
1.
Cream
the
margarine
and
sugar
together.
Gradually
add
the
egg
and
vanilla
essence.
Stir
in
the
fl
our
and
baking
powder.
Gradually
mix
in
enough
milk
to
make
a
soft
dropping
consistency.
2.
Place
the
jam
in
the
bottom
of
a
greased
1200m112
pint
microwaveproof
pudding
bowl,
place
sponge
mixture
in
bowl
and
level
the
surface.
Cover
with
a
plate.
Cook
by
microwave
900W
for
4-5
minutes.
3.
Leave
to
stand
for
5
minutes
before
turning
out
onto
a
warm
serving
dish.
Serve
with
custard.
VARIATIONS;
Syrup
Sponge
Replace
jam
with
3tblsps
of
golden
syrup.
Chocolate
Sponge
Omit
the
jam.
Replace
2
level
tblsps
of
flour
with
2
level
tblsps
of
cocoa
powder.
Ginger
Sponge
Omit
the
jam
and add
100g/4oz
finely
chopped
stem
ginger
to
the
sponge
mixture.
Pineapple
Upside
Down
Pudding
Replace
the
jam
with
4
pineapple
rings
and
4
glace
cherries.
57