RECIPES

OLD FASHIONED SAGO PUDDING

Serves 6-8 ¾ cup sago

1½ cups/375ml milk 1½ cups sugar

1½ cups sultanas

1½ cups fresh breadcrumbs

1½ tablespoons/30g melted butter

3teaspoons bi-carbonate of soda

2x 60g eggs

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 crockery bowl. 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 crockery bowl and add 1-2 litres of water. Place the prepared pudding bowl onto the trivet. Cover with lid 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.

RICE CUSTARD

Serves 6-8

3 cups rice

6 cups/1½ litres boiling water

4 x 60g eggs 1½ cups sugar

5 cups/1¼ litres milk

½teaspoon vanilla essence 2½ tablespoons/50g butter Nutmeg, to taste

¾ cup raisins

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 crockery bowl. Beat eggs with sugar, add remaining ingredients then stir into the rice. 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. Cover with lid and cook on LOW setting for 4-5 hours. 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.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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Kambrook KSC450 manual OLD Fashioned Sago Pudding, Rice Custard, Serves Cups rice Cups/1½ litres boiling water

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