Kambrook KSC 100 manual Baked Potatoes, Old Fashioned Sago Pudding, Rice Custard

BAKED POTATOES

Perfect for the barbeque or when cooking for a crowd. Fill the Slow Cooker with like sized scrubbed and buttered potatoes

–the 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 breadcrumbs

2 tablespoons melted butter

1 tablespoon bi-carbonate of soda

2 x 60g eggs

2 litres water

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 Slow Cooker. Cover the bowl or dish with foil and secure around the edges. Place a small trivet or upturned heatproof saucer into the 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

11⁄2 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 heatproof pudding bowl or dish that will fit in the 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 heatproof saucer into the 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.

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