The electrical current charges through me when you switch me on. An exhilarating buzz vibrates through the smooth contours of my white body lighting up my LCD screen.

You've opened up my lid, discovered my tin. My kneading blade is eagerly waiting with excited anticipation.

Cool fresh water is the first to pour in, topped with margarine and delicate sprinkles of salt and sugar. All gently covered by strong white flour mixed with weightless skimmed milk powder.

Rolls? Standard white loaf? I cannot wait to find out.

Fast acting yeast is then buried within, like some hidden treasure for me to uncover. Suddenly you fill my fruit and nut dispenser and I know I am making fruit cake today!

Fingertips program my high-tech controls and finally the start button is depressed and I burst into action.

Skillfully I mix the measured ingredients, carefully kneading into a perfect dough. My temperature rises as the yeast ferments and it's naughty gasses escape. Once risen I knock back, releasing any trapped air pockets , and rise again.

Through my lid's window I look at you, as you watch my performance with wonder.

It's getting hot in here, so for optimum safety I elude with an external coolness, an attractive feature I think. Automatically regulating my baking time, I nuture the changing dough as it develops into cake and I colour the crust, just the way you like it, spreading a delicious aroma around the kitchen. I feel so high, I'm almost delirious.

Beeping to say, I've finished now. You don’t notice. Doesn’t matter, I switch to my keep warm feature. You have sixty minutes to return before I get my own back and turn your crusts soggy!