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RECIPES
Serves 4
1.5 litres (2 pint) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)
1 Place all of the ingredients into a bowl. Place in the
low rack and cook on COMBI - 1 (CONVECTION &
MICROWAVE), 180°C, 30% for 60 minutes. Stir twice
during cooking and again at the end of cooking.
2 Sprinkle with ground nutmeg to serve.
RICE PUDDINGRICE PUDDING
Makes 14 scones
450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (
1
/2 pint)
1 egg (medium), beaten to glaze
15ml (1 tbsp) mixed herb
1 Preheat the oven to 220°C.
2 Place the flour in the bowl and rub in the butter.
3 Add the sugar and the fruit.
4 Mix together the milk and egg.
5 Make a well in the flour, add almost all of the liquid
and mix with a round bladed knife.
6 On a floured surface, knead the dough very lightly
until it is just smooth.
7 Divide the mixture in two, flatten until approx. 2cm
thick, then cut each peice of dough into seven rounds
(approx. 6.2cm each).
8 Grease two flan dishes, place seven scones in each
dish. Place one dish on the high rack and the other
dish on the low rack.
9 Cook on CONVECTION 220°C for 2 minutes. Swap
dishes after 12 minutes, until well-risen and brown.
FRUIT SCONESFRUIT SCONES
Wholemeal scones: Substitute white self raising flour with wholemeal self raising flour, omit
raisins.
Cheese & herb scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml
(1 tbsp) mixed herbs.
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