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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Mixed berry conserve 1. Place clean jars and lids upside down into a perforated steam container and sterilise in the steam oven on 100°C for 15 minutes. 2. In a large stainless steel mixing bowl, combine the fruit, vanilla seeds, lemon zest and juice. 3. Add a third of the sugar and gently pulse using a stick blender. 4. Once some of the juice and syrup has formed, add the remaining sugar and continue to pulse. Blend the berries to the level of consistency you prefer your conserve. 5. Place into a large pot on high heat, induction setting 7, and bring to the boil. 6. Once the mixture has reached boiling point, remove from heat. 7. Remove sterilised jars from the steam oven and carefully fill the jars, leaving a small space at the top. 8. Gently secure the jars with the lids and place into a perforated steam container and Steam at 100°C for 20 minutes. Leave the door closed and the jam resting in the steam oven for an additional 20 minutes. 9. The jars will seal tightly during the cooking process. 10. Leave to cool at room temperature. Sponge 1. Preheat oven on Conventional at 180°C. 2. Grease and line the base and sides of a 30 x 20cm lamington tin with baking paper. 3. In a freestanding mixer with paddle attachment, combine butter, sugar and vanilla on medium speed until lightly and fluffy. 4. Add one egg at a time, beating for 1-2 minutes after each addition. 5. In a separate bowl, triple sift flour. Gently fold one third of flour into the egg mixture, followed by a third of the buttermilk. 6. Alternate remaining flour and buttermilk, beginning and ending with flour until combined. Do not overwork mixture. 7. Spread mixture into lined tin and place into the oven on shelf position 2. Bake for 25 minutes until golden brown. 8. Remove from the oven and cool at room temperature. Sponge 160g unsalted butter, softened 160g caster sugar 3 eggs 1 tsp vanilla extract Salt flakes, pinch 250g self raising flour, sifted 125ml buttermilk Mixed berry conserve 250g strawberries, hulled, cut in half 250g raspberries 250g blackcurrants, stalks removed 250g redcurrants or blueberries 1 vanilla pod, cut in half, seeds scraped 1 lemon, juice and zest 1kg jam sugar Chocolate glaze 270ml thickened cream 320g caster sugar 100g Dutch cocoa powder 250ml water Topping 150g mixed berry conserve 500g shredded, flaked, desiccated coconut Cooking programme Steam, Conventional and Induction Miele accessories Perforated steam container Serves 20 Preparation time 3 hours Cooking time 1 hour LAMI NGTONS 44.