R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 27

51

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Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice
675g (1

1

/

2

lb) 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.

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. 

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.

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) 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.

Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (

1

/

2

tsp) 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.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 51