Recipes.
Rice Custard
1/2 cup cooked rice
3 eggs
3 tablespoons sugar
3 cups milk
1/2 teaspoon vanilla
30g butter nutmeg
1/2 cup raisins
1.Place rice into a greased
2.Beat eggs and sugar, add remaining ingredients and add to the rice. Cover bowl with foil and place into the Slow Cooker.
3.Pour 1 cup water into the Slow Cooker. Cover and cook on Low for 8 - 9 hours or on High for 4 - 6 hours.
4.Serve warm with cream or ice cream.
Spiced Rhubarb
750g rhubarb, cut into 2cm pieces
3/4 cup sugar
1/4 teaspoon cinnamon
3 whole cloves
1 teaspoon grated orange or lemon rind
1.Combine rhubarb, sugar, cinnamon, cloves and rind in the Slow Cooker. Cover and cook on Low for 4 - 6 hours.
2.Serve hot with whipped cream or ice cream.
Steamed Christmas Pudding
1kg mixed fruit
1 cup brown sugar, firmly packed
185g butter or margarine
1/2 cup water
2 tablespoons sherry
1 tablespoon
3 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
1 teaspoon mixed spice
1.In a saucepan, combine mixed fruit, brown sugar, butter, water and sherry. Heat until butter is melted and mixture begins to boil.
2.Remove from the heat, add
3.Grease and line base of a 10 cup pudding bowl.
4.Add eggs to the cooked mixture and mix until well combined. Fold through flour and spices.
5.Pour mixture into the prepared bowl, cover with a double layer of foil and tie firmly with string to form a good seal.
6.Place into the Slow Cooker. Pour in sufficient water to come two thirds of the way up the sides of the pudding bowl. Cover and cook on High for 7 - 9 hours.
7.To Serve:
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