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Recipes - Desserts
Syrup Sponge Pudding
Method:
1
Lightly grease the pudding basin and line the bottom
with a circle of greaseproof paper.
2
Put the syrup into the basin.
3
Put the remaining ingredients into a mixing bowl and
mix well.
4
Place the sponge mixture on top of the syrup and
smooth the surface.
5
Cover with a pleated double layer of greaseproof
paper. Tie with string to secure and make a handle.
6
Place into the Cooking Pot and add boiling water so
that it comes halfway up the basin side. Cover with the
Glass Lid.
7
For best results cook on High setting for 4 hours.
8
To serve, remove the string and greaseproof paper. Run
a palette knife around the edge of the basin, put a
plate over the top of the sponge and invert. Remove
the greaseproof circle and serve with custard.
Note:
You will need a Pyrex or other oven proof pudding
basin of capacity 500ml (3.5L Easy Time) or 1.25L (6.5L
Easy Time). Do not use a plastic basin.
Ingredients:
3.5L 6.5L
•
2 rounded 4 rounded Golden syrup
tbsp tbsp
•
60g 125g Soft margarine
•
50g 100g Caster sugar
•
¼ lemon ½ lemon Lemon zest
•
1 2 Egg(s), medium, beaten
•
100g 200g Self-raising flour
•
1 tbsp 2 tbsp Milk
•
1 tbsp 2 tbsp Lemon juice
Rice Pudding
Method:
1
Butter the sides of the Cooking Pot.
2
Add all the ingredients and stir well.
3
Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4
For best results, cook for 3 hours on High setting or 4
hours on Medium setting.
Ingredients:
3.5L 6.5L
•
25g 60g Butter
•
100g 250g Pudding rice
•
100g 250g Granulated sugar
•
1L 2L Whole milk
•
½ tsp 1 tsp Nutmeg, grated
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