Instructon Booklet

14
Method:
1 B
utter the sides and base of the Cooking Pot.
2 Add all the ingredients and stir well.
3 T
ransfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4 C
ook for 2½ - 3 hours on High setting, stirring if required after 2½
hours.
Ingredients:
• R
ice Pudding
• 60g butter
• 2
50g pudding rice
• 250g granulated sugar
• 2
L whole milk
• 1 tsp ground nutmeg
Rice Pudding
Recipes - Desserts
Method:
1 Butter the inside of a 1.25L pudding basin and line the bottom with
greaseproof paper. of the Cooking Pot
2 Pour the syrup into the bottom of the basin.
3 In a mixing bowl, cream the butter and sugar until smooth and
creamy.
4 Gradually mix in the eggs and flour and stir in the milk and lemon
juice.
5 Spoon the mixture on top of the syrup and cover with pleated
baking paper. Tie with string to secure and make a
handle.
6 Place into the Cooking Pot and fill with boiling water halfway up the
sides of the basin.
7 Cover with the Glass Lid. Cook for approximately 4-6 hours on the
Medium setting.
Ingredients:
• 125g butter
• 4tbsp golden syrup
• 100g caster sugar
• 2 eggs
• 200g self raising flour
• 2tbsp Milk
• 2tbsp Lemon juice
Sponge Pudding
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