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BAKED POTATOES
Perfect for the barbeque or when cooking
for a crowd. Fill the Slow Cooker with
like sized scrubbed and buttered potatoes
– the Slow Cooker will hold
approximately 18–20 potatoes. Sprinkle
with seasoned salt, cover and cook on
LOW for 8–10 hours. To serve drizzle
over sour cream and sprinkle with
chopped chives or parsley – serve directly
in the bowl to the table.
OLD FASHIONED SAGO
PUDDING
Serves 12
1 cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
2 x 60g eggs
2 litres water
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 Slow
Cooker. Cover the bowl or dish with foil
and secure around the edges. Place a small
trivet or upturned heatproof saucer into the
Slow Cooker and add 2 litres of water.
Place the pudding bowl onto the trivet.
Cover and cook on HIGH for 5–6 hours.
Serve hot or warm with thickened cream
and a sprinkle of cinnamon or nutmeg.
Note:
Replenish w
ater in the crockery bowl during
the cooking time if required. Ensure the water
does not ingr
ess into the pudding bowl.
RICE CUSTARD
Serves 12–14
3 cups rice
2 litres boiling water
6 x 60g eggs
2 cups sugar
1
1
⁄2 litres milk
1 teaspoon vanilla essence
60 g butter
Nutmeg to taste
1 cup raisins
Wash rice thoroughly under cold running
water. Cook in boiling water for 20
minutes. Drain well and put into a greased
heatproof pudding bowl or dish that will fit
in the Slow Cooker. Beat eggs with sugar,
add remaining ingredients then stir into the
rice. Cover bowl with foil and secure. Add
1 litre of water and a small trivet or
upturned heatproof saucer into the Slow
Cooker. Place rice custard in the bowl onto
the trivet. Cover with lid and cook on
LOW for 7–9 hours. Serve warm.
Note: Replenish water in the crockery
bowl during the cooking time if required.
Ensure the water does not ingress into the
pudding bowl or dish.