24
Old Fashioned Sago Pudding
Serves 6-8
¾ cup sago
1½ cups/375ml milk
1½ cups sugar
1½ cups sultanas
1½ cups fresh breadcrumbs
1½ tablespoons/30g melted butter
3 teaspoons bi-carbonate of soda
2 x 60g eggs
1.
Soak sago in milk overnight.
2.
Add remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the removable cooking
bowl.
3.
Cover the bowl or dish with foil and
secure around the edge with kitchen
string.
4.
Place a small trivet or upturned
heatproof saucer into the cooking bowl
and add 1-2 litres of water. Place the
prepared pudding bowl onto the trivet.
5.
Cover with lid and cook on ‘HIGH’
setting for 3-4 hours.
6.
Serve hot or warm with thickened
cream and a sprinkle of cinnamon or
nutmeg.
NOTE:
Replenish water in
the cooking bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl.
Scalloped Potatoes
Serves 6-8
8 slices bacon, trimmed
12-14 medium potatoes, peeled and
thinly sliced
3 medium onions, peeled and thinly sliced
Salt, pepper and paprika, to taste
1½ cups grated Cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
1.
Cut bacon into small pieces.
2.
Place a quarter of the bacon, potato
and onion into the removable cooking
bowl.
3.
Sprinkle with salt, pepper and paprika,
then grated cheese, repeat this
procedure three more times until all of
the potatoes are used.
4.
Gently pour the undiluted soup over
the top of the ingredients. Sprinkle
with paprika.
5.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘HIGH’ setting
for 3-4 hours or ‘AUTO’ setting for 4-5
hours.
Summary of Contents for PROFILE KSC450
Page 2: ...Instruction Booklet Profile Slow Cooker KSC450 ...
Page 28: ...27 Notes ...
