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Steamed Christmas Pudding
1kg mixed fruit
1 cup brown sugar, firmly packed
185g butter or margarine
1
/
2
cup water
2 tablespoons sherry
1 teaspoon bi-carbonate of soda
3 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
1 teaspoon mixed spice
1. In a saucepan, combine mixed fruit,
brown sugar, butter, water and sherry.
Heat until butter is melted and mixture
begins to boil.
2. Remove from the heat, add bi-carbonate
of soda and allow to cool completely.
3. Grease and base line a 10 cup pudding
bowl.
4. Add eggs to the cooled mixture and mix
until well combined. Fold through flour
and spices.
5. Pour mixture into the prepared bowl, cover
with a double layer of foil and tie firmly
with string to form a good seal.
6. Place into the slow cooker. Pour in
sufficient water to come two thirds of the
way up the sides of the pudding bowl.
Cover and cook on High for 5-7 hours.
7. Re-heat pudding on High for 2-3 hours
prior to serving and accompany with
whipped cream or custard.
EXTRAS
Rice
The slow cooker will prepare up to 2 cups
(250ml) of uncooked rice.
To every 2 cups of rice, use 2 cups of water.
1. Wash rice thoroughly.
2. Place rice and water in the slow cooker
and cook on Low for 5-7 hours or on High
for 3-4 hours.
Stir once during cooking.
NOTE: When turned off, the slow cooker will
keep rice warm for up to 1-2 hours before
serving.
Variations
Rice can be cooked with stock or wine in
place of water.
Add some lightly sautéed onion and bacon, or
finely chopped capsicum for added flavour. To
make tumeric rice, (yellow rice) add 1
teaspoon tumeric for every 2 cups of rice.
Porridge
1 cup rolled oats
2 cups cold water
pinch salt (optional)
1. Lightly grease the crock insert with butter.
2. Place all ingredients into the slow cooker.
3. Cook on Low for 6-8 hours or overnight.
4. Stir well before serving. Serve with cream
or milk and a sprinkle of brown sugar.
Quick Cooking Oats
Cook on Low for 3-4 hour or on High for 1
1
/
2
-
2 hours.
Recipes (continued)