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Recipes continued
Spiced Rhubarb and Berry Compote
Serves 4-6
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1. Discard leaves from rhubarb. Wash stalks
thoroughly and cut into 2cm pieces.
2. Combine all ingredients in the slow cooker.
3. Cover and cook on LOW 3-4 hours.
4. Serve hot with ice cream or with your
favourite pudding.
Steamed Christmas Pudding
Serves 8
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter or margarine
¹⁄
³
cup sherry or brandy
½ teaspoon bi-carbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
1. In a saucepan, combine mixed fruit, brown
sugar, butter and sherry. Heat until butter
is melted and mixture begins to boil.
2. Remove from heat, add bi-carbonate of
soda and allow to cool completely.
3. Grease a 6 cup capacity 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 by cooking pudding
in water on HIGH for 2-3 hours prior to
serving. Serve with brandy custard.