Instructon Booklet

14
Recipes - Desserts
Syrup Sponge Pudding
M
ethod:
1 Lightly grease the pudding basin and line the bottom
with a circle of greaseproof paper.
2 Put the syrup into the basin.
3 P
ut the remaining ingredients into a mixing bowl and
m
ix well.
4 P
lace the sponge mixture on top of the syrup and
s
mooth the surface.
5 Cover with a pleated double layer of greaseproof
p
aper. Tie with string to secure and make a handle.
6 Place into the Cooking Pot and add boiling water so
that it comes halfway up the basin side. Cover with the
Glass Lid.
7 For best results cook on High setting for 4 hours.
8 To serve, remove the string and greaseproof paper. Run
a palette knife around the edge of the basin, put a
plate over the top of the sponge and invert. Remove
the greaseproof circle and serve with custard.
Note:
You will need a Pyrex or other oven proof pudding
basin of capacity 500ml (3.5L Easy Time) or 1.25L (6.5L
Easy Time). Do not use a plastic basin.
Ingredients:
3
.5L 6.5L
• 2 rounded 4 rounded Golden syrup
tbsp tbsp
• 60g 125g Soft margarine
• 5
0g 100g Caster sugar
• ¼ lemon ½ lemon Lemon zest
• 1 2 Egg(s), medium, beaten
• 1
00g 200g Self-raising flour
• 1 tbsp 2 tbsp Milk
• 1 tbsp 2 tbsp Lemon juice
Rice Pudding
Method:
1
Butter the sides of the Cooking Pot.
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4 For best results, cook for 3 hours on High setting or 4
hours on Medium setting.
Ingredients:
3.5L 6.5L
•
25g 60g Butter
• 100g 250g Pudding rice
• 100g 250g Granulated sugar
• 1L 2L Whole milk
• ½ tsp 1 tsp Nutmeg, grated
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