Desserts
R15
Lemon and lime
delicious pudding
180g butter
1
1
⁄
2
cups caster sugar
2
⁄
3
cup self-raising flour, sifted
1
1
⁄
2
tablespoons grated lemon rind
1
1
⁄
2
tablespoons grated lime rind
1
⁄
4
cup lemon juice
1
⁄
4
cup lime Juice
4 x 60g egg yolks
1
1
⁄
2
cups milk
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime rind,
lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery pot. Cover with
aluminium foil and secure with kitchen string.
4. Place 1-2 cups water into the removable crockery
pot. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
5. Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
6. Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable to fit
the shape of the removable crockery pot is
required for this recipe
Note
Chocolate malt self-saucing
pudding
1
1
⁄
2
cups self-raising flour
1
1
⁄
2
cups plain flour
1
1
⁄
2
teaspoons baking flour
1
⁄
3
cup cocoa powder
1
⁄
3
cup malted milk powder
1
1
⁄
2
cups caster sugar
1
1
⁄
2
cups milk
3 x 60g eggs, lightly beaten
Sauce
150g dark chocolate, melte
3 cups hot water
2 tablespoons butter
1
1
⁄
2
cups brown sugar, firmly packed
1
⁄
3
cup cocoa powder
1
⁄
4
cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
1. Sift self-raising flour, plain flour, baking powder,
cocoa and malted milk powder into a large mixing
bowl. Stir in sugar. Combine milk and eggs. Stir
into the flour mixture. Mix well. Pour batter into
the lightly greased heatproof pudding bowl. Ensure
the heatproof bowl is a suitable shape and type to
fit the removable crockery pot. Set aside.
2. Stir chocolate, water and butter in a saucepan over
a low heat until chocolate and butter melt.
3. Combine brown sugar, cocoa powder and cornflour
in a mixing bowl. Pour in hot chocolate mixture.
Mix well. Spoon Chocolate Sauce over batter in the
heatproof pudding bowl. Cover with aluminium foil
and secure with kitchen string.
8
8
Vegetarian
continued
Spicy mixed dahl
1 cup/200g yellow split peas
1 cup/200g red lentils
1 cup/200g brown lentils
4 cups vegetable stock
2 tablespoons oil
1
1
⁄
2
tablespoons black mustard seeds
2 teaspoons brown mustard seeds
2 large onions, sliced
8 garlic cloves, crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
1
1
⁄
2
tablespoons ground coriander seeds
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 750ml Italian-style tomato cooking sauce
2 teaspoons cracked black pepper
2
⁄
3
cup cream
1
⁄
3
cup fresh coriander, finely chopped
1. Place yellow split peas, red and brown lentils, and
stock into removable crockery pot. Cover with lid
and cook on High 1-1
1
⁄
2
hours or until just tender.
2. Melt ghee in a deep pan. Add black and brown
mustard seeds and cook over low heat until they
start to pop. Add onions, garlic and ginger, cook
over medium heat until onion is light golden brown.
3. Stir in cumin, coriander, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato puree,
and pepper, stir and cook until just warmed.
4. Pour tomato mixture over lentils in the removable
crockery pot. Cover with lid and cook on Low
8-9 hours or High 4-5 hours.
5. Stir in cream
1
⁄
2
hour before end of cooking.
Replace lid and continue cooking.
6. Spoon into serving bowls, top with coriander.
7. Serve hot accompanied with steamed brown rice
and Cucumber Raita.
Chick pea curry
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
1
⁄
2
teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
1 x 750ml Italian-style tomato cooking sauce
1
⁄
2
cup coconut cream
1. Place chick peas and stock into the removable
crockery pot. Cover with lid and cook on High
2 hours or until tender.
2. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Add ginger,
garlic, garam masala, cumin, coriander, paprika,
chilli powder, turmeric, mustard seeds and salt,
cook for 1 minute. Stir tomato puree and coconut
cream into onion mixture, cook until just warmed.
3. Pour combined mixture over the chick peas in the
removable crockery pot. Cover with lid and cook
on Low 6-7 hours or High 2-3 hours.
4. Serve hot accompanied with stir-fried mixed
vegetables.
8
8
R14
