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Ingredients
175g (6oz) golden syrup
150g (5oz) margarine
150ml (¼ pt) milk
450g (1lb) mixed dried fruit
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt
10ml (2tsp) baking powder
2 eggs, beaten
25g (1oz) demerara sugar (optional)
Dish: bowl, 20cm (8”) cake tin, greased and
lined with greaseproof paper
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Place syrup, margarine, milk and fruit in a bowl. Place on
base of oven and heat on HIGH MICROWAVE for 5
mins. stirring twice. Cool slightly. Sieve in dry ingredients
and mix in eggs. Beat well. Pour into tin and sprinkle with
Demerara sugar. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for 35-40
mins. or until cooked.
Boiled Fruit Cake
Ingredients
Shortbread
225g plain flour
75g (3oz) caster sugar
175g unsalted butter
Caramel
200g butter
397g unsweetened condensed milk
60ml (4tbsp) golden syrup
Topping
400g dark chocolate in chunks
30ml (2tbsp) vegetable oil
Dish: 18 cm (7") round cake tin, greased and
lined
Oven Accessory: anti-spark ring + wire shelf in
lower position
Preheat oven on CONVECTION 170°C. Place flour and
sugar in a bowl and rub in butter. Press dough into tin.
Prick shortbread with a fork and cook on CONVECTION
170°C for 5 mins, then reduce temperature to 150°C for
30-40 mins. Remove from oven when shortbread has a
golden colour and leave to cool in tin. Place butter for
caramel in a bowl and melt on HIGH MICROWAVE for
2-3 mins. Add condensed milk and syrup. Whisk until
thoroughly mixed and cook on HIGH MICROWAVE for 8
mins. Stir mixture every minute to prevent burning.
Caramel should have thickened in this time. Pour
caramel over shortbread. Place chocolate and oil in a
large bowl and melt on HIGH MICROWAVE for 1min
30secs. Stir. Pour chocolate on caramel and chill.
Millionaires shortbread
Desserts & Baking