Kambrook KSC 100 manual Baked Apples, Poached Pears In Red Wine, Bread & Butter Pudding

BAKED APPLES

Serves 12

1 cup dried fruits

1⁄2 cup brown sugar

2 teaspoons cinnamon

80 g butter

12 small Granny Smith apples, washed & cored

1 litre water

2 tablespoons sugar

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 Slow Cooker. Combine water and sugar and pour into the 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 Slow Cooker. Cover and cook on HIGH until the sugar is dissolved. Place the pears into the 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 occas- ionally 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

1⁄2 cup sugar

4 x 60g eggs

5 cups milk

2 teaspoons vanilla essence

1 litre water

Layer half of the bread slices, buttered side up, in a greased heatproof dish which will fit in the 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 heatproof saucer to the 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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