15
Desserts
Method:
1
Butter the inside of the Cooking Pot.
2
Add the rice, sugar and milk and stir well with a
wooden spoon. Sprinkle a little nutmeg on the surface.
3
Cover with the Glass Lid. For best results cook on the
Low setting for 4-6 hours. If using High setting, cook for
a maximum of 2½ hours, if using Medium setting cook
for 3½ - 4 hours.
Ingredients:
•
25g unsalted butter
•
100g pudding rice
•
100g caster sugar
•
1L semi skimmed milk
•
ground nutmeg
Rice Pudding
Method:
1
Place the dried fruit in a bowl with the sherry or brandy
and stir. Cover the bowl with cling film and leave
overnight.
2
Grease a 0.5L (1 pint) heat proof pudding basin with a
little butter. Do not use a plastic bowl.
3
Place all the ingredients including the soaked fruit into a
large mixing bowl and mix well with a wooden spoon.
4
Place the mixture into the greased pudding basin, press
down well and cover with a double layer of pleated
greaseproof paper. Press a layer of tin foil over this, se-
cure with string and make a handle.
5
Place the basin into the Cooking Pot, add boiled water
from the kettle so that it is half way up the sides of the
basin, cover with the Glass Lid and cook on Low
setting for 8 hours.
6
Carefully remove the basin from the Cooking Pot.
7
When cold, refrigerate until needed.
8
To reheat the pudding, cover with fresh greaseproof
paper and foil, secure with string and make a handle as
before and place in the Cooking Pot. Add boiling water
from the kettle until it is halfway up the sides of the
basin, cover with the Glass Lid and select High setting.
Cook for 2½ to 3 hours.
9
Carefully remove the basin from the Cooking Pot, allow
to stand for a couple of minutes then turn the pudding
out onto a plate and serve with sweet white sauce or
brandy butter.
Ingredients:
•
60g currants
•
60g sultanas
•
60g raisins
•
60g prunes, cut into small pieces
•
5 tbsp sherry or brandy
•
a little butter (for greasing)
•
40g self raising flour
•
50g fresh breadcrumbs
•
60g suet
•
60g dark muscovado sugar
•
½ tsp mixed spice
•
¼ tsp cinnamon
•
¼ tsp nutmeg
•
zest of half a lemon
•
1 medium egg, beaten
Christmas Pudding
IMPORTANT:
Your slow cooker should not be used to reheat any food other than Christmas pudding.
Use a heatproof glass or stoneware pudding basin. Plastic may distort when heated.
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