Kambrook KSC650 manual Recipes, Old Fashioned Sago Pudding, Rice Custard

RECIPES

OLD FASHIONED SAGO PUDDING

Serves 8-10 1 cup sago

2 cups/500ml milk

2 cups sugar

2 cups sultanas

2 cups fresh breadcrumbs

2 tablespoons melted butter

1tablespoon bi-carbonate of soda

3x 60g egg

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 8-10 4 cups rice

8 cups/2 litres boiling water

6 x 60g eggs

2 cups sugar

6 cups/1½ litres milk

1 teaspoon vanilla essence

3 tablespoons/60g butter Nutmeg, to taste

1 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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