Wash and hull the strawberries. Cut the fruit in half or if very large cut into quarters. Place the sugar in the pan and
then add the fruit and lemon juice. Select program 10 (1 hr 05 min) . When the program finishes switch off the
appliance at the mains and unplug, but wait 10 minutes before slowly opening the lid. Using oven gloves remove
the pan and carefully stir in Certo using a wooden spoon. Pour into warmed jars and cover.
Note: For a soft set style jam omit the Certo.
Wash the rhubarb and cut into 2.5cm (1 inch) pieces. Remove the kneading blade otherwise the fruit and sugar will
spill into the inner case. Place the sugar and fruit in the pan. Select Program 10. When the program finishes switch
off the appliance at the mains and unplug, then slowly open the lid. Using oven gloves remove the pan and pour
into a heatproof bowl and leave to cool.
Jams And Compotes
Small quantities of jam, sufficient to make about 675 g (1
1
/
2
lb) of jam, can be made on Program 10. The
setting of the jam will depend on the quality of the fruit which should only be just ripe. Poor quality fruit,
under ripe or over ripe fruit will give a poor set. Adding fresh lemon juice, squeezed from lemons, helps the
jam to set as does Certo, apple pectin extract, available from large supermarkets. When cooled it will keep for
about 2 weeks in the refrigerator.
Safety note: When making jam never exceed the maximum quantity in the recipe otherwise it could boil
over into the inner case. Do not open the lid during the jam cycle and when it has finished leave the jam
for 10 minutes before slowly opening the lid. Some hot steam may escape. Always use oven gloves when
slowly pouring the jam into the warmed jars as the jam will be very hot.
Cakes
Cakes can be mixed in a separate bowl and then baked in the bread pan using Program 11 providing they
cook within 1 hour. However it is not suitable for all cake recipes, such as Victoria Sandwich mix, or those
that require a hot oven or have a high sugar content as they tend to burn. Remove the kneading blade
from the pan and line the sides and bottom with baking parchment, before adding the cake mixture.
Cooked cakes may have a thicker, darker crust than in a conventional oven.
When baking has finished and remove the pan from the machine immediately using oven gloves. Switch
off the appliance at the mains and unplug. Still using oven gloves, loosen the sides of the cake with a
spatula and turn out on to a wire rack.
Cream the fat and sugar together. Beat in the eggs gradually. Fold in the sieved flour and baking powder. Stir in the
orange rind and 2 tablespoon orange juice. Remove the kneading blade from the pan and line the bottom and sides
with baking parchment. Place the mixture in the bread pan. Select Program 11 (1 hr). Follow the directions above.
Pierce the cake with a skewer. Place a tray under the cake and sift 1 tablespoon of the icing sugar over the hot
cake. Slowly pour 4 tablespoon of orange juice over the cake. Sift another 1 tablespoon of icing sugar over the
cake. Serve warm as a dessert with ice-cream, or serve cold at teatime. Alternatively, do not soak with orange juice,
split in half and fill with orange flavoured buttercream.
Prepare and bake using the same method as the Orange Drizzle Cake but omitting the orange rind and juice.
* Water can be used instead of Guinness
In a large saucepan place the fruit, walnuts, cherries, Guinness and fat. Heat until the fat has melted and the liquid is
hot. Leave to cool slightly and then add the eggs. Fold in the sieved flour and bicarbonate of soda. Line the baking
pan as detailed above and bake on program 11 (1 hour).
Orange Drizzle Cake
Plain Cake
Guinness Fruit Cake
Strawberry Jam
Rhubarb Compote
Softened margarine or butter 150 g (5 oz)
Caster sugar 150 g (5 oz)
Plain flour 225 g (8 oz)
Baking powder 2 teaspoon
Eggs (medium) 3
Finely grated rind and juice of oranges 2
For the topping:
Icing sugar 2 tablespoons
Softened margarine or butter 150 g (5 oz)
Caster sugar 180 g (6 oz)
Plain flour 200 g (7 oz)
Baking powder 2 teaspoon
Eggs (meduim) 3
Vanilla essence
1
/
4
teaspoon
Mixed dried fruit 225 g (8 oz)
Walnuts (optional) 40 g (1
1
/
2
oz)
Glacé cherries (quartered) 75 g (3 oz)
Guinness * 200 ml
Butter or margarine 50 g (2 oz)
Eggs (medium) 2
Plain flour 175 g (6 oz)
Bicarbonate of soda
3
/
4
teaspoon
Granulated sugar 260 g (9 oz)
Fresh strawberries 300 g (11 oz)
Fresh lemon juice 3 tablespoon
Certo 2 tablespoon
Rhubarb 350 g (12 oz)
Granulated sugar 65 g (2
1
/
2
oz)
19
20
