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R-21+22FBSTM Operation Manual
Makes 675g
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
* Setting point: To determine, place 5ml (1 tsp) jam onto a chilled saucer. Allow to stand for 1
minute. Move surface of jam gently with your finger, if the surface wrinkles the
setting point has been reached.
Serves 4
600g seasonal fresh fruit, lightly cooked
100g brown sugar
5ml (1 tsp) cinnamon
200g plain wholemeal flour
100g rolled oats
75g margarine
Serves 4 - 6
3
450ml (
/
pint) milk
4
1
150ml (
/
pint) cream
4
6 eggs (medium), beaten
100g demerara sugar
1
2.5ml (
/
tsp) grated nutmeg
2
175g mixed dried fruit
50g walnut, chopped
325g thick, white, sliced bread, buttered
25g demerara sugar to sprinkle
24/07/2003
09:30
RECIPES
S
TRAWBERRY JAM
1 Place strawberries and lemon juice in a large bowl,
heat on 100P for 5 minutes, or until the fruit has
softened. Add sugar, mix well.
2 Cook on 70P for 45 - 50 minutes, until setting point
is reached, stir every 4 - 5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
F
RUIT CRUMBLE
1 Place the fruit, 50g of the brown sugar and the
cinnamon in a 1.5 litre (2
mix well.
2 Place flour and oats in a bowl, mix well and rub in
margarine, until mixture resembles breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle over
the fruit and cook on 50P for 8 - 10 minutes.
B
&
READ
BUTTER PUDDING
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the
bottom of a greased 2.5 litre (approx. 4 pint)
casserole dish. Sprinkle with a little of the dried fruit
mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving enough
milk mixture to cover. Sprinkle with demerara sugar.
4 Place on the turntable and cook on 30P for 35
minutes.
38
Page 38
1
/
pint) casserole dish,
2
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