Morphy-richards 48220 User Manual download pdf (Page 22)

Apple & walnut cake

Premeasure ingredient groups (sieve together

ingredient Group 2). Place in bowls near Breadmaker.

Ingredient group 1

Softened Butter 2 tbsp

Milk 1 tbsp

Raw, Grated, Peeled, Granny Smith Apples 1

cups

Egg 1 large

Chopped Walnuts

cup

Chopped Dates (optional)

cup

Ingredient group 2

Plain White Flour 2 cups

Bicarbonate of Soda

tsp

Baking Powder

tsp

Granulated Sugar

cup

Salt

tsp

Ground Cinnamon

tsp.

Ground Nutmeg

tsp.

Use setting 10

Method

Follow method given for standard cake mix.

NOTE: Drain apples to remove excess juice before

mixing with other ingredients.

Jam Making

Jam is made by boiling the fruit, sugar and lemon

juice until it forms a ‘gel’ which sets on cooling. In

order for this ‘gel’ to form, all jam recipes require the

following:

a) Pectin is found in the cell walls of fruit and the

amount present depends on the type of fruit and

the age and quantity of the fruit.

b) Sugar.

c) Lemon Juice (acid).

It is important that these substances are present in

the right proportions.

If you wish to experiment and make your own jam

recipes, use the guidelines for the ingredients to use.

DO NOT USE MORE THAN 3 CUPS OF FRUIT. You may

find that you will have to experiment with different

quantities of lemon juice and use different types of

sugar, when making your own recipes. This is due to

different fruits having different pectin and acid

content. This means they require different

concentrations of lemon juice and sugar in order to

form a ‘gel’. Use good quality fruit which is just ripe

(or slightly under ripe) when it has its highest pectin

content. NEVER USE FRUIT WHICH IS OF POOR

QUALITY OR OVER-RIPE.

Safety notes when making jam

Do not open the lid during the jam cycle.

Once finished leave the jam for about 10 mins

before opening lid. Then open lid very slowly. Carefully

remove the kneading blade using metal tongs, before

pouring the jam into prepared warm jars.

Using oven gloves and slowly pour the jam into

prepared jar(s), (cleaned and warmed). Allow to cool

thoroughly and once cooled store the jam in the fridge.

Jam recipe

Ingredients Plum Strawberry

Fruit (prepared chopped) 3 cups* 3 cups*

Preserving Sugar 1 cup 1 cup

Lemon Juice 3 tbsp 3 tbsp

Use setting 11 11

Method

1 Measure the ingredients into baking pan.

2Insert the baking pan securely into Breadmaker,

close lid.

3 Select setting 11

4Push start button.

5The breadmaker will beep 3 times and the display

will flash ‘END’ when the jam is done.

6Using oven mitts, remove pan from unit.

NOTE: Plums should be washed, destoned and cut

into pieces. Strawberries should be washed, hulled and

cut into pieces.

NOTE: The fruits in the recipes above were fresh

and ripe. The quantity of jam made is approximately

one medium sized jar. Wide necked jars are easier and

safer to fill.

If the jam is not setting at the end of the jam

programme, cooking can be continued on the

Extrabake programme ’0’, provided the breadmaker

has not been switched off. Try an Extrabake time of 30

minutes. Note Extrabake can only be used once at the

end of the programme.

*You can also try fruit combined with baking

apples, this will achieve a firmer set, combine 2

cups

of fruit with

cup of baking apples, (plus sugar and

lemon juice as in recipe). Alternatively specially

prepared pectin products can be added to achieve the

required set.

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Morphy-richards 48220 User Manual Page 22

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