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BM502001.qxp_Layout 1 12/04/2018 16:38 Page 18
Cake (Prog 10.)
Ginger Cake
Butter (melted)
Eggs (beaten)
Black Treacle
Plain flour
Baking powder
Ground Ginger
Dark muscovado sugar
Crystallised ginger,
finely chopped
Sandwich (Prog 11.)
Sandwich Loaf
Loaf size:
Water
Soft margarine or butter
Salt
Skimmed milk powder
Sugar
Strong white bread flour
Fast action yeast
Jam (Prog 12.)
18
3
⁄
cup (150g)
4
3 medium
2 tsp
1
5
⁄
cup (234g)
8
2 tsp
1 tsp
226g
50g
1
1
⁄
lb (680g)
2 lb (907g)
2
1
1
⁄
cup (255ml)
1
1
⁄
cup (320ml)
1 6
3
1
1
⁄
tbsp
2 tbsp
2
1
⁄
tsp
1 tsp
2
1
1
⁄
tbsp
2 tbsp
2
1
3 tbsp
3
⁄
tbsp
2
3 cup (432g)
4 cup (576g)
3
⁄
tsp
1 tsp
4
Method
1
In a bowl mix the first 3 ingredients.
2
Sieve the flour, baking powder and ground ginger into another
bowl. Ensure the sugar is free from lumps and then stir it in to the
flour mixture with the chopped ginger.
3
Combine both bowls and mix well.
4
Bake for 3 hours 05 minutes.
Method
1
Stir the Ma Made in the tin then weigh out half (425g) into the Pan.
Save the other half for another batch.
2
Add 210ml water and 900g Preserving Sugar.
3
Close the Lid. Select Jam Program.
4
When ready, press Stop and then select Bake Program
minutes.
5
In the meantime warm 3-4 clean dry jam jars in the oven. Put a
saucer in the fridge so that when the 30 minutes are up you can
place a small amount of marmalade onto the saucer. Wait 2-3
minutes and then draw your finger across the surface. If it wrinkles
the marmalade is ready for potting. If not put it on Bake setting for a
few more minutes and check again.
6
When the marmalade is ready allow the Pan to stand for 3 – 4
minutes then stir with a wooden spoon before filling the warmed jars.
7
Cover the surface of the marmalade with a waxed disc and a lid or
cellophane circle secured with an elastic band.
14)
for 30
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