Recipes (continued)
Steamed Christmas Pudding
Serves: 4
Preparation: 25 minutes
Cooking: 3 ½ hours
melted butter, to grease 500g mixed dried fruit
½cup brown sugar, firmly packed 90g butter
cup sherry or brandy
½teaspoon bicarbonate of soda 2 eggs, lightly beaten
1 cup self-raising flour
½teaspoon mixed spice
1.Brush a 6 cup capacity pudding bowl with melted butter to grease. Combine the mixed fruit, brown sugar, butter and sherry in a medium saucepan. Place over medium heat and cook, stirring, for 5 minutes or until mixture boils. Remove from heat.
Add bicarbonate of soda and stir to combine. Set aside for 5 minutes to cool.
2.Stir in eggs. Use a large metal spoon to fold through flour and spices until just combined.
3.Spoon mixture into prepared bowl. Cover with a double layer of foil and tie firmly with white unwaxed kitchen string to secure.
4.Position bowl in steaming tray. Place lid on and set timer (3 hours 20 mins).
5.Remove from tray. Remove from bowl. Cut into wedges to serve.
Note: The water levels will need to be refilled during the cooking time of this recipe.
Nutritional per serve: 18g fat; 3085kJ; 10g sat fat; 8.4g fibre; 32g carbohydrate
Sticky Date Pudding with Butterscotch Sauce
Serves: 4
Preparation: 10 mins
Cooking: 45 mins
¾cup coarsely chopped, pitted fresh dates
¾cup boiling water
½teaspoon bicarbonate of soda
40g butter, chopped
½cup brown sugar, firmly packed 1 egg
1 cup self-raising flour
Butterscotch sauce
½cup brown sugar, firmly packed
²⁄³ cup light cream 40g butter
1.Place the dates and water in the bowl of a food processor and process until combined. Add soda and stand for 5 minutes.
2.Add butter, sugar, egg and flour and process until combined. Pour into rice cooker bowl. Cover with plastic wrap. Place in steaming tray. Place lid on and set timer (45 mins).
3.Meanwhile to make the sauce, combine the sugar, cream and butter in a medium saucepan and stir over low heat until butter melts and mixture combines.
4.Spoon pudding among serving bowls. Drizzle with sauce. Serve.
Nutritional per serve: 24g fat; 2666kJ; 15g sat fat; 4.3g fibre; 96g carbohydrate
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