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RICE PUDDING
8-10 minutes.
INGREDIENTS:
1 pint milt, 4 oz pudding rice, 3 oz
sugar, 1/2 oz butter, vanilla essence
or nutmeg or cinnamon (if flavoruring
desired).
Melt butter in cooker. Stir in milk and
bring to boil. Add rice, sugar and
flavouring (if desired). Close and cook
for 8-10 minutes. Serve in dish and if
desired sprinkle with nutmeg and brown
under the grill.
PEARS IN RED WINE
3-4 minutes.
INGREDIENTS:
6 pears, 2 glasses wine, 4 oz sugar
cinnamon.
Peel pears and cut in halves. Place in
cooker. Sprinkle with sugar and
cinnamon. Add wine. Close and cook
for 3-4 minutes. remove pears and
arrgange on dish. Filter liquid and pour
over pears. Serve cold. For pears with
Chocolate substitute wine for 1 cup
water and 2 spoonfuls brandy. Cook
pears in same way. Remove and arran-
ge on dish. Heat in as mall pan the juice
of the pears, chocolate and brady until
chocolate is completely melted. Pour
hot sauce over pears. Serve warm or
chilled.
CREME CARAMEL
4-5 minutes.
INGREDIENTS:
7 egg yolks, 7 spoonfuls of sugar, 1
1/2 pints milk, cinnamon (or vanilla) to
taste, small lemon peel.
Warm milk with cinnamon or vanilla to
taste. Stir in sugar until well dissolved
and cool. Break eggs into a deep dish,
lightly whisked and add milk. Pour
mixture into a mold previously
caramelized with sugar and a little water
and cover with tin foil so no steam
escapes. Place mould in cooker with
water up to approx. half its height. Close
and cook for 4-5 minutes.
CHOCOLATE SPONGE PUDDING
25 minutes - Pre-steaming.
20-25 minutes.
INGREDIENTS:
Milk, 2 oz butter, 2 oz sugar, 1 egg, 3
oz self raising flour, 1 table spoonful
cocoa
Thoroughly mix butter and sugar. Add
egg and beat. Mix flour and cocoa and
stir into mixture adding a little milk to
obtain the consistency. Pour into a
greased cake mould and cover with
foil. Place mold in cooker with water to
about half the height of the mould. Close
cooker and pre-steam for 25 minutes.
Close cooker and cook for 20-25 minu-
tes. Pre-steaming is done with the
cooker in the open position (see
intructions Fig. 7) and the stove at the
lowest heat setting.
CUSTARD
4-5 minutes.
INGREDIENTS:
1 pint milk, 3 eggs, cinnamon or
vanilla to taste, 3 table soopns sugar,
nutmeg (optional), water
Heat milk and pour over beaten eggs,
sugar and flavoruing. Stir thoroughly.
Pour into dish or individual custard cups.
Cover with aluminium foil, and place in
cooker. Add water up to approx. half
height of cups. Close and cook for 4-5
minutes. Nutmeg may be sprinkled on
top of custard before cooking. Serve hot
or cold.
MARMELADES/JAMS
8-10 minutes.
INGREDIENTS:
Fruit to taste and sugar.
Peel fruit, clean and cut in small pieces.
Add the same amount of sugar as the
weight of the fruit. Store in fridge over-
night. The follwing day place in cooker
