User Manual

66
* Setting Point: To determine, place 5ml (1tsp)
jam onto a saucer. Chill. Move surface of jam
with finger, if it wrinkles, setting point has been
reached.
MAKES 150ML (
1
/4 PINT)PREPARATION TIME - 5 MINUTES
1 Heat chocolate and water on HIGH for 1 minute,
stir after 30 seconds. Stir vigorously until melted.
2 Add evaporated milk, cornflour and sugar. Heat
on HIGH for 1-2 minutes, mix well. Finally, stir in
the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.
50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
C
HOCOLATE SAUCE
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped
T
OFFEE & WALNUT SAUCE
MAKES 300ML (
1
/2 PINT)PREPARATION TIME - 8 MINUTES
1 Combine all ingredients in a bowl, heat on
MEDIUM HIGH for 4-5 minutes, stir every minute
until sugar has dissolved and the mixture is thick
and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding
(page 53).
S
AUCES & PRESERVES
1 Place strawberries and lemon juice in a very large
bowl.
2 Heat on HIGH for 4 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on MEDIUM HIGH for 30-35 minutes until
setting point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/2 lb) strawberries, washed and
hulled
45ml (3tbsp) lemon juice (see Tip, Page 53)
675g (1
1
/2 lb) caster sugar
S
TRAWBERRY JAM
MAKES 675g (1
1
/2LB)PREPARATION TIME - 15 MINUTES
1 Place raspberries and lemon juice in a very large bowl.
Cook on HIGH for 4 minutes until raspberries soften.
2 Stir in the sugar, cook on MEDIUM HIGH for 30-
35 minutes until
setting point* is reached, stir
every 4-5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/2 lb) raspberries, washed and hulled
45ml (3tbsp) lemon juice (see Tip, Page 53)
675g (1
1
/2 lb) caster sugar
R
ASPBERRY JAM
MAKES 900g (2LB)PREPARATION TIME - 15 MINUTES
MAKES 800g (1
3
/4 LB)PREPARATION TIME - 15 MINUTES
1 Place all ingredients in a large bowl, mix well.
2 Cook on MEDIUM HIGH for 16-18 minutes, stir
every 3-4 minutes.
3 Spoon into hot, clean jars. Cover, seal and label.
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 29)
10ml (2tsp) salt
5ml (1tsp) chilli powder
300ml (
1
/2 pint) vinegar
D
ATE CHUTNEY