Recipes continued
Spiced Rhubarb and Berry Compote
Serves
2 bunches of rhubarb
500g frozen mixed berries ¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1.Discard leaves from rhubarb. Wash stalks thoroughly and cut into 2cm pieces.
2.Combine all ingredients in the slow cooker.
3.Cover and cook on LOW
4.Serve hot with ice cream or with your favourite pudding.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted
½cup milk 1 egg
1 cup
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 on LOW
6.Serve hot with ice cream or custard.
Steamed Christmas Pudding
Serves 8
500g mixed dried fruit
½cup brown sugar, firmly packed 90g butter or margarine
¹/³ cup sherry or brandy
½teaspoon
1 cup self raising flour
½teaspoon mixed spice
1.In a saucepan, combine mixed fruit, brown sugar, butter and sherry. Heat until butter is melted and mixture begins to boil.
2.Remove from heat, add
3.Grease a 6 cup capacity pudding bowl.
4.Add eggs to the cooled 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.
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