51
RECIPES
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STRAWBERRY JAM
Makes 675g (1
1
/2lb)
675g (1
1
/2lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice
675g (1
1
/2lb) preserving sugar
1 Place strawberries and lemon juice in a very
large bowl.
2 Heat on 100P for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70P for 35 - 40 minutes until setting
point* is reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
LEMON CURD
Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
Juice of 4 medium lemons
Grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100P
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100P for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks and cook on 50P for
10 - 12 minutes, stir every 2 minutes until
thickened.
4 Pour into hot, clean jars. Cover, seal and label.
TREACLE TOFFEE
Makes 600g (1lb 5oz)
450g (1lb) soft dark brown sugar
150ml (
1
/4 pint) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
1 Place all ingredients in a bowl, mix well. Heat on
70P for 26 - 28 minutes, stir every 2-3 minutes
until toffee reaches hard crack* stage.
2 Pour into a greased, square 15.3cm (8") dish.
Chill to set before breaking.
CHOCOLATE FUDGE
Makes 675g (1
1
/2lb)
150g (5
1
/2oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
1 Place the chocolate in a bowl and heat on 100P
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on
100P for 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
PEANUT BRITTLE
Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
1
/2tsp) baking powder
25g (1oz) butter
100g (4oz) unsalted, blanched peanuts
1 Mix sugar, syrup and water in a bowl. Heat on
100P for 2 minutes, stir every minute until sugar
has dissolved.
2 Add the baking powder and butter, mix well.
Heat on 100P for 1 minute. Stir in the peanuts,
cook on 70P for 4 - 5 minutes, stir every minute
until hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
* setting point: Place 5ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.
* Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
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