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Banana Pudding
Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes
60g butter, melted
½ cup firmly packed brown sugar
1 cup self-raising flour
¾ cup milk
1 overripe banana, mashed
1 egg
½ teaspoon ground cinnamon
vanilla ice cream or custard, to serve
1. Combine all ingredients in a large bowl and
stir until smooth. Spoon into rice cooker
bowl. Cover with plastic wrap.
2. Place in steaming tray. Place lid on and set
timer (45 mins).
3. Serve with ice cream or custard.
Nutritional per serve: 12g fat; 1691kJ;
7g sat fat; 2.6g fibre; 63g carbohydrate.
Passionfruit Bread & Butter Pudding
Serves: 4
Preparation: 10 minutes (+ 5 mins standing time)
Cooking: 35 minutes
6 slices white bread, crusts removed,
diagonally cut in half
30g soft butter
300ml thin cream
4 passionfruit, halved, pulp removed
3 eggs
¾ cup caster sugar
1 teaspoon vanilla extract
icing sugar, to dust
vanilla ice cream, to serve
1. Spread half the bread with butter. Arrange
bread, alternating buttered slices, standing
upright, in rice cooker bowl.
2. Whisk together remaining ingredients in a
large jug. Pour over bread in bowl. Stand
for 5 minutes. Cover with plastic wrap.
Position bowl in steaming tray. Place lid
on and set timer (35 mins). Remove from
steaming tray. Stand 5 minutes.
3. Dust with icing sugar. Serve warm with ice
cream.
Nutritional per serve: 29g fat; 1953kJ;
17g sat fat; 3.9g fibre; 40g carbohydrate.
Recipes (continued)