36
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. 15-25 mins.
Test regularly for setting point.
N.B. Do not double the mixture as it will boil over.
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 15-16 mins stirring
regularly. Whisk well halfway through cooking time
and again at the end.
I
ngredients
30 ml (2tbsp) custard powder
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 2 mins. on HIGH power. Stir and cook on
HIGH for a further 12 mins stirring regularly.
Sauce should be smooth and glossy and coat the
back of a spoon.
I
ngredients
25 g (1oz) butter
25 g (1oz) flour
600 ml (1pt) milk
