Sunbeam HP3520 manual Crème Caramel, Chocolate Self-Saucing Pudding

Recipes continued

Crème Caramel

Serves 4

½cup caster sugar 2 tablespoons water 3 eggs

2 egg yolks

¹⁄³ cup caster sugar, extra 250ml milk

200ml pouring cream

1 vanilla bean, seeds scraped

1.Turn slow cooker to HIGH and add 2 cups hot water.

2.Lightly spray 4 x 1 cup metal moulds with cooking spray.

3.Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. Remove from heat, once the bubbles have subsided, pour into moulds. Allow to cool.

4.Beat eggs and sugar until light and creamy.

5.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.

6.Pour mixture into moulds. Place in slow cooker. Turn slow cooker to LOW and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours.

7.To remove, carefully run a thin knife or spatula around edge of custard. Invert onto a serving dish.

Chocolate Self-Saucing Pudding

Serves 4

100g unsalted butter, melted

½cup milk 1 egg

1 cup self-raising flour

2 tablespoons cocoa

½cup caster sugar

Topping:

2 tablespoons cocoa

1 cup firmly packed brown sugar

2 cups boiling water

1.In a mixing bowl, combine butter, milk and egg.

2.In a separate large bowl, sift flour and cocoa together and mix in the sugar.

3.Gradually add the wet ingredients into the flour mixture and mix well. Spoon into a 6 cup capacity pudding bowl, and place in the slow cooker. No water is needed around bowl.

4.Combine the cocoa and brown sugar together, sprinkle over the top of pudding. Carefully pour boiling water over the mixture.

5.Cover and cook on HIGH 3 ½ hours or LOW 5-6 hours.

6.Serve hot with ice cream or custard.

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