R-21FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 40

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675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar

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.

* 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. 

600g seasonal fresh fruit, lightly cooked
100g brown sugar 
5ml (1 tsp) cinnamon
200g plain wholemeal flour
100g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and the

cinnamon in a 1.5 litre (2

1

/

2

pint) casserole dish,

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.

450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) cream

6 eggs (medium), beaten
100g demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g mixed dried fruit
50g walnut, chopped
325g thick, white, sliced bread, buttered
25g demerara sugar to sprinkle

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.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 38