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R11
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Berry lemon puddings
Serves 6
Softened butter, for greasing
White sugar, for coating
125g butter, softened
2
⁄3 cup castor sugar
Finely grated rind of 1 lemon
3 x 60g eggs
1½ cups/225g self-raising flour
¼ cup/60ml milk
125g frozen mixed berries
¼ cup caster sugar, extra
Grease 6 small (1 cup) heatproof pudding
basins with softened butter, sprinkle a little
sugar into each basin and shake gently to
evenly coat the insides. Set aside.
Cut a piece of baking paper to fit the top shape
of each basin. Cut a piece of foil to fit the top
shape of each basin and extend 3cm over the
edges. Set aside.
Cream butter, sugar and lemon rind until light
and creamy. Add eggs one at a time beating
well after each addition.
Add flour and milk alternately and mix to a
smooth batter. Set aside.
Combine berries and extra caster sugar and
divide equally into prepared basins
Spoon sufficient batter into each pudding basin
until three quarters full. Cover each basin with
a piece of baking paper, then with a piece
of foil. Gather the edge of the foil and press
towards the outer edge of the basin to form a
seal.
Fill water reservoir to MAX level and insert the
drip tray.
Divide pudding basins equally into steamer
baskets (–) and (=). Place steamer baskets
onto steamer and cover with lid.
Set steaming timer to 40 minutes. Adjust for
shorter or longer cooking time as required.
Carefully remove puddings when cooked.
Serve puddings in basins or turned out onto
serving plates and accompanied with custard or
ice cream.
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Vanilla risotto
Serves 4
1 cup Arborio rice
2½ cups/625ml milk
¼ cup sugar
1 teaspoon vanilla extract
½ cup/125ml cream
Fill water reservoir to MAX level, insert the drip
container and place steamer basket (–) on top.
Place rice, milk and sugar into rice/sauce
cooking bowl. Carefully insert rice/sauce
cooking bowl into steamer basket. Cover with
lid.
Set steaming timer to 60 minutes or until rice
is cooked and liquid is absorbed. Adjust for
shorter or longer cooking time as required.
Remove lid and add vanilla extract and cream,
stirring gently until incorporated. Cover with lid
and steam a further 5-8 minutes or until thick
and creamy.
Serve hot with poached or fresh fruit.
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DessertsRecipes continued