Kambrook KFS200BLK, Instruction Booklet

Page: 27 / 28

26
Chocolate Pudding
Serves 6
125g butter
1/3 cup caster sugar
3 x 60g eggs, lightly beaten
½ cup plain flour
1 tsp baking powder
125g cooking chocolate, melted
1.
Cream butter and sugar until light
and creamy. Add eggs, one at a time,
beating well after each addition.
2.
Combine flour and baking powder
then stir into creamed mixture. Stir in
melted chocolate and mix until well
combined.
3.
Lightly grease and line the rice
cooking bowl with baking paper.
4.
Spoon pudding mixture into the
prepared rice cooking bowl.
Cover with a piece of baking paper,
then with a piece of plastic film.
Gather the edge of plastic film and
press towards the outer edge of the
rice cooking bowl to form a seal.
5.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Carefully insert the rice cooking bowl
into the steaming basket and cover
with lid.
6.
Turn the timer dial to 1 hour. After
the bell dings, reset the timer for 20
minutes. Adjust for shorter or longer
cooking time as required.
7.
When pudding is cooked, carefully
remove the rice cooking bowl and
allow pudding to stand for 5-10
minutes. Turn out onto a serving plate.
8.
Serve pudding hot or cold with
custard or ice cream.