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Steamed Christmas Pudding Serves 4
Approximate steaming time 3 ½ hours.
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, water 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 steamer. Place the lid on and
set timer.
Note: the water levels will need to be refilled
during the cooking time of this recipe.
7. Re-heat pudding by heating pudding in
steamer for 1 hour prior to serving. Serve
with brandy custard.
Baileys chocolate Soufflé Serves 6
Approximate steaming time 25 minutes.
125g dark chocolate
¼ cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish cream
1. Lightly grease rice cooker bowl.
2. Melt chocolate gently in a heat proof bowl
over a pan of simmering water. Once the
chocolate has melted, remove from heat
and stir through the sugar until dissolved.
Lightly beat the egg yolks and Baileys.
Stir through the chocolate mixture.
3. In a large bowl, beat the egg whites
using an electric mixer until stiff peaks
form. Stir through one third of the egg
whites into the chocolate mixture then fold
through the remaining egg whites.
4. Pour the chocolate mixture into the
prepared rice cooker bowl. Cover the rice
cooker bowl with a piece of greased baking
paper.
5. Place rice cooker bowl into steaming tray.
Replace the lid and set the timer.
6. Serve immediately with cream or ice cream
and drizzled with extra Baileys.
Recipes (continued)