Lakeland 17892, Instruction Booklet

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Filling
Chocolate Butter Cream
Ingredients Quantity
Butter, softened 150g
Icing sugar, sifted 350g
Chocolate, melted 75g
Walnut halves 6
1. Cream the butter until soft.
2. Gradually beat in the icing sugar until smooth and creamy.
3. Add the melted chocolate and mix together well.
4. Cut the cake in half and use half the buttercream to sandwich the two halves together.
5. Spread the remaining buttercream on top of the cake.
6. Arrange the walnut halves on top.
Programme 7 – JAM
Time to make 1 hour 20 minutes
Making Jam or Marmalade
The Bread Maker will make approx 450g jam or marmalade.
1. Always use ripe fresh fruit that is free from blemishes, bruising etc.
2. Seville oranges are best for making marmalade but are only available for a limited time usually
in January. If you use ordinary oranges you will usually need to add pectin to firm the set even
if you are using preserving sugar.
3. Large fruits for jam should be cut into smaller pieces.
4. It is recommended that you use preserving sugar – readily available from supermarkets. This
has added pectin which will help to give a good set.
5. If you are using fruits with a low pectin content you should add lemon juice and extra pectin
to the recipe.
6. To test that the correct setting point has been reached take a small amount of the jam or
marmalade and put it onto a saucer, allow to cool and then draw your finger across the
surface. If the mixture forms wrinkles it is ready to pour into the jar.
7. If the jam or marmalade does not set sufficiently add extra lemon juice or pectin if necessary
and cook for longer using the BAKE programme. To do this select programme 10, BAKE, Press
TIME and bake for a further 30 minutes or until it reaches setting point.
8. Take care when removing the bread pan at the end of the cycle as it will be very hot.
9. Pour the jam of marmalade into a sterilised, warmed jar.
10. Take care when pouring the hot jam or marmalade into the jar.
11. Seal the jar and set aside to cool completely.
Programme 6 – CAKE
(auto dispenser can be used with this programme)
Chocolate and walnut cake
Time to make 1 hour 50 minutes
Makes 1 large cake
• Select the LIGHT or MEDIUM crust colour for this cake.
• Check the mixture is mixing correctly – after a few minutes open the lid and make sure the
flour is mixing in evenly.
• Do not use strong bread flour for cakes – use the flour recommended in the cake recipe.
• The cake can be filled with butter cream, fresh cream or any filling of your choice.
• You can add additional ingredients of your choice and place them in the auto dispenser. This
chocolate cake is moist and delicious and will improve on keeping.
Ingredients Quantity
Oil 150ml
Milk 150ml
Soft light brown sugar 150g
Black treacle 1 tablespoon
Eggs, medium 2
Self raising flour 200g
Baking powder ½ teaspoon
Cocoa powder 75g
Ground almonds 50g
1. Put the oil, milk, sugar, treacle and eggs into the bread pan.
2. Sift together the flour, baking powder and cocoa powder together, then add to the pan.
3. Sprinkle the almonds on top.
4. Close the lid.
5. Press MENU and select programme 6, CAKE.
6. Press COLOUR and select LIGHT or MEDIUM
7. Press START/STOP.
8. Check the mixture after approximately 5 minutes to check that the ingredients are mixing in
evenly. If necessary, press PAUSE, scrape down the sides of the bread pan to incorporate any
stray lumps of flour then press PAUSE again to restart the Bread Maker.
9. At the end of the cycle press START/STOP, lift out the bread pan and turn the cake out onto a
cooling rack. Allow to cool completely.