RECIPES
1
NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
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
Soak sago in milk overnight. Add remaining
ingredients and mix thoroughly. Place mixture
into a heatproof pudding bowl or casserole dish
that fits in the removable crockery bowl. Cover
the bowl or dish with foil and secure around the
edge with kitchen string. Place a small trivet or
upturned heatproof saucer into the removable
crockery bowl and add 1-2 litres of water. Place
the prepared pudding bowl onto the trivet.
Cover with lid and cook on HIGH setting for 3-4
hours. Serve hot or warm with thickened cream
and a sprinkle of cinnamon or nutmeg.
Note: Replenish water in the removable crockery
bowl during the cooking time if required. Ensure the
water does not ingress into the pudding bowl.
RICE CUSTARD
Serves 6-8
3 cups rice
6 cups/1½ litres boiling water
4 x 60g eggs
1½ cups sugar
5 cups/1¼ litres milk
½ teaspoon vanilla essence
2½ tablespoons/50g butter
Nutmeg, to taste
¾ cup raisins
Wash rice thoroughly under cold running water,
drain well. Cook rice in boiling water for 20
minutes. Drain well and put into a greased
heatproof pudding bowl or dish that will fit in the
removable crockery bowl. Beat eggs with sugar,
add remaining ingredients then stir into the rice.
Cover pudding bowl or dish with foil and secure
edge with kitchen string. Place a small trivet or
upturned heatproof saucer into the removable
crockery bowl and add 1-2 litres of water. Place
the prepared pudding bowl onto the trivet.
Cover with lid and cook on LOW setting for 4-5
hours. Serve warm.
NOTE: Replenish water in the removable crockery
bowl during the cooking time if required. Ensure the
water does not ingress into the pudding bowl or dish.
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