Spiced Rhubarb and Berry Compote

Recipes continued

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

½cup brown sugar, firmly packed 90g butter or margarine

¹⁄³ cup sherry or brandy

½teaspoon bi-carbonate of soda 2 eggs, lightly beaten

1 cup self raising flour

½teaspoon 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.

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