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Recipes - Desserts
Syrup Sponge Pudding
Method:
1Lightly grease the pudding basin and line the bottom
with a circle of greaseproof paper.
2Put the syrup into the basin.
3Put the remaining ingredients into a mixing bowl and
mix well.
4Place the sponge mixture on top of the syrup and
smooth the surface.
5Cover with a pleated double layer of greaseproof
paper. Tie with string to secure and make a handle.
6Place into the Cooking Pot and add boiling water so
that it comes halfway up the basin side. Cover with the
Glass Lid.
7For best results cook on High setting for 4 hours.
8To 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
•50g 100g Caster sugar
•¼ lemon ½ lemon Lemon zest
•1 2 Egg(s), medium, beaten
•100g 200g Self-raising flour
•1 tbsp 2 tbsp Milk
•1 tbsp 2 tbsp Lemon juice
Rice Pudding
Method:
1Butter the sides of the Cooking Pot.
2Add all the ingredients and stir well.
3Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4For 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
