49
RECIPES
STRAWBERRY JAM
Makes 675g (11/2lb)
675g (11/2lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
1 Place strawberries and lemon juice in a very
large bowl.
2 Heat on 100P (HIGH) for 5 minutes until strawberries
have softened. Add the sugar, mix well.
3 Cook on 70P (MEDIUM HIGH) for 35-40 minutes
until setting point* is reached, stir every 4-5
minutes.
4 Pour into hot, clean jars. Cover, seal and label.
LEMON CURD
Makes 300g (12oz)
100g (4oz) butter
225g (8oz) caster sugar
15ml (1tbsp) cornflour
Juice of 3 medium lemons
Grated rind of 2 lemons
4 egg yolks(size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100P
(HIGH) for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100P (HIGH)
for 2 minutes until sugar has dissolved. Cool
slightly.
3 Beat in the egg yolks and cook on 50P
(MEDIUM) for 10-12 minutes, stir every 2 minutes
until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
TREACLE TOFFEE
Makes 600g (20oz)
450g (8oz) soft dark brown sugar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
1 Place all ingredients in a bowl, mix well. Heat on
70P (MEDIUM HIGH) for 26-28 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage.
2 Pour into a greased, square 15.3cm (8") dish.
Chill to set before breaking.
CHOCOLATE FUDGE
Makes 675g (11/2lb)
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
1 Place the chocolate in a bowl and heat on 100P
(HIGH) for 2 minutes, stir every 30 seconds until
melted.
2 Stir in butter, icing sugar and milk. Heat on
100P (HIGH) for 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
PEANUT BRITTLE
Makes 300g (12oz)
450g (16oz) soft dark brown sugar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
1 Mix sugar, syrup and water in a bowl. Heat on
100P (HIGH) for 2 minutes, stir every minute until
sugar has dissolved.
2 Add the baking powder and butter, mix well.
Heat on 100P (HIGH) for 1 minute. Stir in the
peanuts, cook on 70P (MEDIUM HIGH) for 4-5
minutes, stir every minute until hard crack* stage
is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
* setting point:
Place 5 ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.
* Hard crack:
To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
R-753M O/M & C/B 01/03/2000 09:17 Page 49
http://www.usersmanualguide.com/