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Recipes continued
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.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. In a mixing bowl, combine butter, milk and
egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into a 6
cup capacity pudding bowl, and place in
the slow cooker. No water is needed around
bowl.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
5. Cover and cook on HIGH 3 ½ hours or on
LOW 5-6 hours.
6. Serve hot with ice cream or custard.