Morphy Richards BM48280 - Manual (Page 14)

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Recipes for jams
Marmalade
Juice from oranges 3 medium
Rind of oranges 2 grated
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 9 Jam
Comments
• Warm the jars before filling.
•
Use extra bake time if needed according to set
of the marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring
the marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade
but are only available in January. If using other
oranges pectin will be needed to firm up the
marmalade.
• This recipe will fill approximately 1 medium
(400g) jar.
Raspberry and apple jam
Raspberries, frozen,
measured before defrosting 2 cups
Chopped baking apples
(peeled and cored)
1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 9 Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
Recipes for cakes
Standard cake mix
Ingredients group 1
Butter (melted) 3 ⁄
4 cup
Vanilla essence 1 ⁄
4 tsp
Eggs (beaten) 3 med
Lemon juice 2 tsp
Ingredients group 2
Plain flour 1 5 ⁄
8 cup
Baking powder 2 tsp
Caster sugar 1 cup
Use setting 10 Cake
Method
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into breadpan.
Mixed fruit cake
Ingredient group 1
Butter (melted) 3 ⁄
4 cup
Vanilla essence 1 ⁄
4 tsp
Eggs, beaten 3 med
Lemon juice 2 tsp
Dried mixed fruit 5 ⁄
8 cup
Ingredient group 2
Plain flour 1 5 ⁄
8 cup
Baking powder 2 tsp
Sugar 1 cup
Ground cinnamon 1 ⁄
4 tsp
Ground nutmeg 1 ⁄
4 tsp
Use setting 10 Cake
Method
Follow method given for standard cake mix.
Recipes for sandwich breads
Sandwich loaf
1 1 ⁄
2 Ib 2 lb
Water 260 ml 1 1 ⁄
3 cup
Soft margarine or butter 1 1 ⁄
2 tbsp 2 tbsp
Salt 1 ⁄
2 tsp 1 tsp
Skimmed milk powder 1 1 ⁄
2 tbsp 2 tbsp
Sugar 3 tbsp 3 1 ⁄
2 tbsp
Strong white bread flour 3 cup 4 cup
Fast action yeast 3 ⁄
4 tsp 1 tsp
Use setting 11 Sandwich
Softgrain sandwich loaf
1 1 ⁄
2 lb 2 lb
Water 260 ml 1 1 ⁄
3 cup
Butter (melted) 1 1 ⁄
2 tbsp 2 tbsp
Salt 1 ⁄
2 tsp 1 tsp
Skimmed milk powder 1 1 ⁄
2 tbsp 2 tbsp
Sugar 3 tbsp 3 1 ⁄
2 tbsp
Strong white softgrain bread flour 3 cup 4 cup
Fast action yeast 3 ⁄
4 tsp 1 tsp
Use setting 11 Sandwich
48280 rev4:x 13/11/2009 11:12 Page 14