Read Sharp R-953 Handy Guide online
66
* Setting Point: To determine, place 5ml (1tsp)
jam onto a saucer. Chill. Move surface of jam
with finger, if it wrinkles, setting point has been
reached.
jam onto a saucer. Chill. Move surface of jam
with finger, if it wrinkles, setting point has been
reached.
M
AKES
150
ML
(
1
/
4
PINT
)
P
REPARATION
TIME
- 5
MINUTES
1 Heat chocolate and water on HIGH for 1 minute,
stir after 30 seconds. Stir vigorously until melted.
2 Add evaporated milk, cornflour and sugar. Heat
on HIGH for 1-2 minutes, mix well. Finally, stir in
the vanilla essence.
the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.
50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
C
HOCOLATE SAUCE
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped
T
OFFEE & WALNUT SAUCE
M
AKES
300
ML
(
1
/
2
PINT
)
P
REPARATION
TIME
- 8
MINUTES
1 Combine all ingredients in a bowl, heat on
MEDIUM HIGH for 4-5 minutes, stir every minute
until sugar has dissolved and the mixture is thick
and glossy.
until sugar has dissolved and the mixture is thick
and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding
(page 53).
(page 53).
S
AUCES & PRESERVES
1 Place strawberries and lemon juice in a very large
bowl.
2 Heat on HIGH for 4 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on MEDIUM HIGH for 30-35 minutes until
setting point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/
2
lb) strawberries, washed and
hulled
45ml (3tbsp) lemon juice (see Tip, Page 53)
675g (1
45ml (3tbsp) lemon juice (see Tip, Page 53)
675g (1
1
/
2
lb) caster sugar
S
TRAWBERRY JAM
M
AKES
675g (1
1
/
2
LB
)
P
REPARATION
T
IME
- 15
MINUTES
1 Place raspberries and lemon juice in a very large bowl.
Cook on HIGH for 4 minutes until raspberries soften.
2 Stir in the sugar, cook on MEDIUM HIGH for 30-
35 minutes until setting point* is reached, stir
every 4-5 minutes.
every 4-5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/
2
lb) raspberries, washed and hulled
45ml (3tbsp) lemon juice (see Tip, Page 53)
675g (1
675g (1
1
/
2
lb) caster sugar
R
ASPBERRY JAM
M
AKES
900g (2
LB
)
P
REPARATION
T
IME
- 15
MINUTES
M
AKES
800g (1
3
/
4
LB
)
P
REPARATION
TIME
- 15
MINUTES
1 Place all ingredients in a large bowl, mix well.
2 Cook on MEDIUM HIGH for 16-18 minutes, stir
2 Cook on MEDIUM HIGH for 16-18 minutes, stir
every 3-4 minutes.
3 Spoon into hot, clean jars. Cover, seal and label.
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 29)
10ml (2tsp) salt
5ml (1tsp) chilli powder
300ml (
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 29)
10ml (2tsp) salt
5ml (1tsp) chilli powder
300ml (
1
/
2
pint) vinegar
D
ATE CHUTNEY
RJC 11-68
15/6/99, 12:20 pm
66
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