Old Fashioned Sago Pudding, Rice Custard

Old Fashioned Sago Pudding

Serves 4-6

¾ cup/150g sago

1 ½ cups/375ml milk

1 ½ cups/375g sugar

1 ½ cups/230g sultanas

1 ½ cups/150g fresh breadcrumbs

2 tablespoons/40g melted butter

3 teaspoon/15g bi-carbonate of soda

2 x 60g egg

1.Soak sago in milk overnight.

Add remaining ingredients and mix thoroughly. Place mixture into a heatproof pudding bowl or casserole dish that fits in the removable cooking pot.

2.Cover the bowl or dish with foil and secure around the edge with kitchen string. Place a small trivet or upturned heatproof saucer into the removable cooking pot and add 1-2 litres of water. Place the prepared pudding bowl onto the trivet.

3.Cover with lid and place the removable cooking pot into the slow cooking base and cook on ‘HIGH’ setting for 3-4 hours. Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg.

NOTE: Replenish water in the removable crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.

Rice Custard

Serves 4-6

3 cups/150g rice

6 cups/1 ½ litres boiling water

4 x 60g eggs

1 ½ cups/375g sugar

5 cups/11/4 litres milk

1 teaspoon/5g vanilla essence

2 tablespoons/40g butter Nutmeg, to taste

¾ cup/120g raisins

1.Wash rice thoroughly under cold running water, drain well. Cook rice in boiling water for 20 minutes. Drain well and put into a greased heatproof pudding bowl or dish that will fit in the removable cooking pot. Beat eggs with sugar, add remaining ingredients then stir into the rice.

2.Cover pudding bowl or dish with foil and secure edge with kitchen string. Place a small trivet or upturned heatproof saucer into the removable crockery bowl and add 1-2 litres of water. Place the prepared pudding bowl onto the trivet.

3.Cover with lid and place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 4-5 hours.

4.Serve warm.

NOTE: Replenish water in the removable crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.

Baked Apples

Serves 4-6

½cup/77g dried fruits

½cup/125g brown sugar

1 teaspoons/5g cinnamon

2 tablespoons/40g butter, melted

6 small Granny Smith apples, washed and cored

3 cups/750ml water

2 tablespoons/40g sugar

1.Mix together the dried fruits, brown sugar, cinnamon and butter. Fill the centre of each apple with the dried fruit mixture and place upright in the removable cooking pot.

2.Combine water and sugar and pour into the removable crockery bowl, cover with lid and cook on ‘LOW’ setting for 4-5 hours.

3.Serve warm with custard, cream or ice-cream.

Poached Pears in Red Wine

Serves 4-6

3 cups/750ml dry red wine

1 ½ cups/375g brown sugar

6 medium pears, carefully peeled Peel of 1 lemon, cut in strips.

1.Mix together the dried fruits, brown sugar, cinnamon and butter. Fill the centre of each apple with the dried fruit mixture and place upright in the removable cooking pot.

2.Combine water and sugar and pour into the removable cooking pot and cover with lid.

3.Place the removable cooking pot into the slow cooking base and cook on ‘LOW’ setting for 4-5 hours.

4.Serve warm with custard, cream or ice-cream.

KSC700 specifications

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