Sunbeam HP005, Instruction/Recipe Booklet

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Poached Pears in Red Wine and Star Anise
Serves 4-6
1 ½ cups dry red wine
¾ cup sugar
3 star anise
6 medium pears, peeled
3 thick strips lemon rind
1. Preheat slow cooker for 10 minutes on
high.
2. Place wine, sugar and star anise into the
slow cooker. Cover and cook on 2 until
sugar is dissolved.
3. Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on heat setting 2 for
1 -1 ½ hours or heat setting 1 for 3-4
hours, turning occasionally to coat.
4. To serve, remove pears from the slow
cooker and place onto a serving plate. Pour
syrup over pears. Serve with ice cream if
desired.
Spiced Rhubarb and Berry Compote
Serves 4-6
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1. Discard leaves from rhubarb. wash stalks
thoroughly and cut into 2cm pieces.
2. Combine all ingredients in the slow cooker.
3. Cover and cook on heat setting 1 for 3-4
hours.
4. Serve warm with custard, ice cream or with
your favourite pudding.
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Recipes continued
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Steamed Christmas Pudding
Serves 8
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter or margarine
1/3 cup sherry or brandy
½ teaspoon bi-carbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
1. In a saucepan, combine mixed fruit, brown
sugar, butter and sherry. Heat until butter
is melted and mixture begins to boil.
2. Remove from heat, add bi-carbonate of
soda and allow to cool completely.
3. Grease a 6 cup capacity pudding bowl.
4. Add eggs to the cooled mixture and mix
until well combined. Fold through flour and
spices.
5. Pour mixture into the prepared bowl, cover
with a double layer of foil and tie firmly
with string to form a good seal.
6. Place into the slow cooker. Pour in
sufficient water to come two thirds of the
way up the sides of the pudding bowl.
Cover and cook on heat setting 2 for 5-7
hours.
7. Re-heat pudding by cooking pudding in
water on heat setting 2 for 2-3 hours prior
to serving. Serve with brandy custard.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. In a mixing bowl, combine butter, milk and
egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into a
6 cup capacity pudding bowl, and place
in the slow cooker. No water is needed
around bowl.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
5. Cover and cook on heat setting 2 for 3.5
hours or on heat setting 1 for 5-6 hours.
6. Serve hot with ice cream or custard.
Recipes continued