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Old Fashioned Sago Pudding
Serves 4-6
¾ cup/150g sago
1 ½ cups/375ml milk
1 ½ cups/375g sugar
1 ½ cups/230g sultanas
1 ½ cups/150g fresh breadcrumbs
2 tablespoons/40g melted butter
3 teaspoon/15g bi-carbonate of soda
2 x 60g egg
1. 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
cooking pot.
2. 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
cooking pot and add 1-2 litres of
water. Place the prepared pudding
bowl onto the trivet.
3. Cover with lid and place the
removable cooking pot into the slow
cooking base 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 or dish.
Rice Custard
Serves 4-6
3 cups/150g rice
6 cups/1 ½ litres boiling water
4 x 60g eggs
1 ½ cups/375g sugar
5 cups/11/4 litres milk
1 teaspoon/5g vanilla essence
2 tablespoons/40g butter
Nutmeg, to taste
¾ cup/120g raisins
1. 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 cooking pot. Beat eggs
with sugar, add remaining ingredients
then stir into the rice.
2. 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.
3. Cover with lid and place the
removable cooking pot into the slow
cooking base and cook on ‘LOW’
setting for 4-5 hours.
4. 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.
Baked Apples
Serves 4-6
½ cup/77g dried fruits
½ cup/125g brown sugar
1 teaspoons/5g cinnamon
2 tablespoons/40g butter, melted
6 small Granny Smith apples, washed
and cored
3 cups/750ml water
2 tablespoons/40g sugar
1. Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable cooking pot.
2. Combine water and sugar and pour
into the removable crockery bowl,
cover with lid and cook on ‘LOW’
setting for 4-5 hours.
3. Serve warm with custard, cream or
ice-cream.
Poached Pears in Red Wine
Serves 4-6
3 cups/750ml dry red wine
1 ½ cups/375g brown sugar
6 medium pears, carefully peeled
Peel of 1 lemon, cut in strips.
1. Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill the
centre of each apple with the dried
fruit mixture and place upright in the
removable cooking pot.
2. Combine water and sugar and pour
into the removable cooking pot and
cover with lid.
3. Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 4-5 hours.
4. Serve warm with custard, cream
or ice-cream.