Recipes (continued)
Steamed Christmas Pudding | Serves 4 |
Approximate steaming time 3 ½ hours.
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, water 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 steamer. Place the lid on and set timer.
Note: the water levels will need to be refilled during the cooking time of this recipe.
7.
Baileys chocolate Soufflé | Serves 6 |
Approximate steaming time 25 minutes.
125g dark chocolate ¼ cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish cream
1.Lightly grease rice cooker bowl.
2.Melt chocolate gently in a heat proof bowl over a pan of simmering water. Once the chocolate has melted, remove from heat and stir through the sugar until dissolved. Lightly beat the egg yolks and Baileys. Stir through the chocolate mixture.
3.In a large bowl, beat the egg whites using an electric mixer until stiff peaks form. Stir through one third of the egg whites into the chocolate mixture then fold through the remaining egg whites.
4.Pour the chocolate mixture into the prepared rice cooker bowl. Cover the rice cooker bowl with a piece of greased baking paper.
5.Place rice cooker bowl into steaming tray. Replace the lid and set the timer.
6.Serve immediately with cream or ice cream and drizzled with extra Baileys.
