41
I
ngredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Soft Fruit Jam
Makes approx. 1
1
/
2
lbs jam
Dish: large bowl
1. Place all ingredients in a large bowl and stir. Cook
on HIGH power for 5 mins. (10-15 mins. if using
frozen fruit), stirring frequently. Continue to cook
in one minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the
bowl.
3. Bring mixture to the boil and continue to cook until
setting point is reached – approx. 15-20 mins.
Test regularly for setting point.
Sauces
Jam
Custard
Dish: 1 litre (2pt) jug
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 HIGH power for 4-6 mins. Whisk well
halfway through cooking time and again at the
end.
I
ngredients
30 ml (2tbsp) custard power
15 ml (1tbsp) sugar
600 ml (1pt) cold milk
White Pouring Sauce
Dish: 1 litre (2pt) jug
1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until
well combined.
4. Cook for 3 mins. on HIGH power. Stir and cook
for a further 4 mins. Sauce should be smooth and
glossy and coat the back of a spoon.
I
ngredients
30 g (1oz) butter
30 g (1oz) flour
600 ml (1pt) milk
