55
55
Sauces / jam
ingredients
Serves 2
30
g
(1 oz) butter
30
g
(1 oz) flour
600 ml (1 pt) milk
Dish:
1 litre (2 pt) jug
ingredients
Makes approx. 1½ lbs jam
450
g
(1 lb) soft fruit, washed
450
g
(1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
1. Melt butter in jug on 1000 W for 20-30 seconds.
2.
Stir in the flour to make a roux. Add the milk gradually stirring
continuously until well combined.
3. Cook for 3 minutes on 1000 W.
4. Stir and cook for a further 3-4 minutes. The sauce should be
smooth and glossy and coat the back of a spoon.
1. Place all ingredients in a large bowl and stir.
2. Cook on 1000 W for 5 minutes, (10-15 minutes if using frozen
fruit), stir frequently.
3. Continue to cook in one minute intervals until sugar has dissolved.
Wash down any sugar crystals from around the bowl.
4. Bring mixture to the boil and continue to cook until setting point is
reached – approx. 15-20 minutes.
5. Test regularly for setting point.
N.B. Do not double this mixture as it will boil over.
1. Mix together the custard powder, sugar and a little milk to form a
smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on 1000 W for 4-6 minutes.
4. Whisk well halfway through cooking time and again at the end.
ingredients
Serves 4
30 ml (2 tbsp) custard power
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Dish:
1 litre (2 pt) jug
Custard
White Pouring Sauce
Soft Fruit Jam
