13
Method:
1 Wash and halve the strawberries.
2 Place the sugar and water into a pan and stir frequently over a low
heat until the sugar has dissolved.
3 Bring to the boil and then add the prepared strawberries.
Cook 3 -3½ minutes or until softened.
4 Cool in the pan for 5 minutes.
5 Place the strawberry syrup into the Jug, add the elderflower
cordial, fit the lid and press Preset button.
Pour the sauce into a jug to serve.
6 Serve warm with pancakes or refrigerate and pour over vanilla ice
cream.
Ingredients:
• 150g strawberries, hulled
• 65g caster sugar
• 65ml water
• ½ tbsp elderflower cordial
Strawberry Sauce (to serve with ice cream or as a pancake topping)
Preparation time: 5 minutes (plus 5 minutes cooling)
S
etting: Dips & Sauces
Makes: 200ml
S
erves: 4
C
ooking time: 5 minutes
Method:
1 Place the milk and egg into the Jug. Immediately add the flour and
salt and fit the lid.
2 Press preset button.
3 Pour into a measuring jug and leave to stand for 30 minutes.
4 Place 1 tbsp oil into a frying pan and heat over high heat on the
hob. Pour off most of the oil into a cup and return the pan to the
hob. Stir the batter then place 2-3 tbsp into the hot fat, swirling it
around the pan. Turn the pancake over when the first side is
golden brown.
5 Repeat the process for the remaining batter, separating each
pancake between layers of greaseproof paper.
6 Serve either with freshly squeezed orange or lemon juice and sugar
or strawberry sauce.
Ingredients:
• 300ml semi skimmed milk
• 1 medium egg
• 100g plain flour
• ¼ level tsp salt
• A little sunflower oil
Pancake batter
Preparation time: 5 minutes (plus 30 minutes standing)
Setting: Dips & Sauces
Serves: 4-8
Cooking time: 30 minutes
Preset Dips & Sauces
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