PAgeSTEAMheaderRECIPES.....- DESSERTS
Caramel Pudding with
Butterscotch Sauce
Serves 4 to 6
Ingredients
4 tablespoons butter ½ cup milk
1 egg, well beaten
2 teaspoons vanilla extract
1 cup (150g) self rising flour
½teaspoon baking powder Butterscotch Sauce
1⁄3 cup (60g) brown sugar, well packed
1 tablespoon golden syrup
½cup boiling water
Method
1.In a medium saucepan stir together butter, milk and brown sugar over low heat until butter has melted. Do not boil. Remove from heat and allow to cool to lukewarm.
2.Add egg and vanilla extract to milk. Mix and whisk until well combined.
3.Sift together flour and baking powder in a large bowl, gradually whisk in milk mixture until batter is smooth.
4.Pour batter into a buttered 6 cup pudding bowl or deep ovenproof dish. Sprinkle over extra brown sugar. Drizzle golden syrup evenly over the surface. Gently pour boiling water over this mixture. Grease a large sheet of foil and secure over the top of dish to make a lid.
Pressure Cook Setting
5.Place trivet into removable cooking bowl and pour in 3 cups of boiling water. Place ovenproof dish onto trivet.
Secure lid.
6.Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
7.Enter 25 minutes TIME, time is displayed on LED.
8.Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to MEDIUM position.
9.Press START/CANCEL button.
10.Once timer is “0” and 5 beeps sound, release PRESSURE.
11.Open lid carefully.
12.Allow pudding to stand for 15 minutes before serving.
13.Pudding should be cooked in the center. Carefully invert pudding onto a large plate and serve immediately. Serve with ice cream or fresh cream.
NOTE
If using a metal pudding bowl the cooking time may vary.
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BPR600XL_IB_B13.indd 56 | 18/01/13 1:03 PM |
