Sunbeam HP3510 - Manual (Page 18)

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Recipes continued
Chocolate Self- Saucing Pudding Serves 4
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. In a mixing bowl, combine butter, milk and
egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into 6
cup pudding basin and place in the slow
cooker.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
5. Cover and cook on High for 3.5 hours or on
Low for 5-6 hours.
6. Serve hot with ice-cream or custard.
Poached Pears in Red Wine
and Star Anise
Serves 4-6
1½ cups dry red wine
¾ cup sugar
2 star anise
6 medium pears
3 thick strips lemon rind
1. Place wine, sugar and star anise into the
slow cooker. Cover and cook on High until
sugar is dissolved.
2. Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on HIGH 2-3 hours
or LOW 4-6 hours, turning occasionally to
coat.
3. To serve, remove pears from the slow
cooker and place onto a serving plate.
Pour syrup over pears. Serve with whipped
cream if desired.
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1. Combine all ingredients in the slow cooker.
2. Cover and cook on LOW 3-4 hours.
3. Serve hot with ice-cream or with your
favourite pudding.