Kambrook KSC320 manual Recipes, Baked Potatoes, Old Fashioned Sago Pudding, RICE CUSTARD - Serves

RECIPES

NOTES

5-6 hours.

BAKED POTATOES

Perfect for the barbecue or when cooking for a crowd. Fill the Kambrook Essentials Slow Cooker with like sized scrubbed and buttered potatoes - the Kambrook Essentials Slow Cooker will hold approximately 18-20 potatoes. Sprinkle with seasoned salt, cover and cook on LOW for 8-10 hours. To serve drizzle over sour cream and sprinkle with chopped chives or parsley

- serve directly in the bowl to the table.

OLD FASHIONED SAGO PUDDING

Serves 12

1 cup sago	2 cups milk
2 cups sugar	2 cups sultanas
2 cups fresh bread crumbs	2 tablespoons melted butter
1 tablespoon bicarbonate of soda	2x60g eggs
2 litres water

Soak sago in milk overnight. Add remaining ingredients and mix thoroughly. Place mixture into a heat proof pudding bowl or casserole dish that fits in the Kambrook Essentials Slow Cooker. Cover the bowl or dish with foil and secure around the edges. Place

a small trivet or upturned heat proof saucer into the Kambrook Essentials Slow Cooker and add 2 litres of water. Place the pudding bowl onto the trivet. Cover and cook on HIGH for 5-6 hours. Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg.

Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl.

RICE CUSTARD - Serves 12-14

3 cups rice	2 litres boiling water
6 x 60g eggs	2 cups sugar
1½ litres milk	1 teaspoon vanilla essence
60 g butter	Nutmeg to taste
1 cup raisins

Wash rice thoroughly under cold running water. Cook in boiling water for 20 minutes. Drain well and put into a greased heat proof pudding bowl or dish that will fit in the Kambrook Essentials Slow Cooker. Beat eggs with sugar, add remaining ingredients then stir into the rice. Cover bowl with foil and secure. Add 1 litre of water and a small trivet or upturned heat proof saucer into the Kambrook Essentials Slow Cooker. Place rice custard in the bowl onto the trivet. Cover with lid and cook on LOW for 7-9 hours. Serve warm.

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

BAKED APPLES - Serves 12

1 cup dried fruits	½ cup brown sugar
2 teaspoons cinnamon	80 g butter
1 litre water	2 tablespoons sugar

12 small Granny Smith apples, washed & cored

Mix together the dried fruits, brown sugar, cinnamon and butter. Fill the centre of each apple with the dried fruit mixture and place in the Kambrook Essentials Slow Cooker. Combine water and sugar and pour into the Kambrook Essentials Slow Cooker, cover and cook on LOW for 8 hours. Serve warm with custard, cream or ice-cream.

POACHED PEARS IN RED WINE

Serves 12-14

1 litre dry red wine 2 cups brown sugar

12-14 medium pears, peeled & stems removed Peel from 1 lemon, cut in strips.

Put wine and sugar in the Kambrook Essentials Slow Cooker. Cover and cook on HIGH until the sugar is dissolved. Place the pears into the Kambrook Essentials Slow Cooker, turn the pears to coat in the wine mixture. Add the lemon peel, cover and cook on LOW for 4-6 hours, turning occasionally or basting with the wine mixture. Serve pears drizzled with the wine mixture.

BREAD & BUTTER PUDDING

Serves 12

8 slices bread, buttered	1 cup mixed dried fruit
½ cup sugar	4x60g eggs
5 cups milk	2 teaspoons vanilla essence
1 litre water

Layer half of the bread slices, buttered side up, in a greased heat proof dish which will fit in the Kambrook Essentials Slow Cooker. Add a layer of fruit and sugar over the bread and continue the layers until all bread is used. Lightly beat the eggs, milk and vanilla together, gently pour over the bread. Allow to stand for 30 minutes. Cover dish with foil and secure. Add 1 litre of water and a small trivet, or upturned heat proof saucer to the Kambrook Essentials Slow Cooker. Place pudding onto the trivet cover and cook on HIGH for 4-5 hours. Serve with whipped cream and a sprinkle of cinnamon.

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

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