Breville the Smart Temp Operations Instructions download pdf (Page 34)

33

DESSERTS

STEAMED CHRISTMAS PUDDING

Serves 8

INGREDIENTS

M cup sultanas

M cup raisins

M cup chopped dried dessert ﬁgs

M cup chopped dried dates

M cup chopped dried apricots

½ cup ﬁrmly packed brown sugar

100g butter, softened

L cup sherry or brandy

½ teaspoon bi-carbonate of soda

2 x 60g eggs, lightly beaten

1 cup self raising ﬂour

2 teaspoons ﬁnely grated orange rind

¼ teaspoon nutmeg

½ teaspoon cinnamon

100g good quality chocolate, melted

METHOD

1. In a saucepan, combine mixed fruit,

sugar, butter and sherry. Heat until

butter is melted and mixture begins to

boil.

2. Remove from heat, add bi-carbonate of

soda and allow to cool completely.

3. Grease a 6-cup capacity pudding bowl.

4. Add eggs to the cooled mixture and

mix until well combined. Fold through

ﬂour and spices. Mix through melted

chocolate until just combined.

5. Pour mixture into the prepared bowl,

cover with a layer of foil and tie ﬁrmly

with string to form a good seal.

6. Place into the slow cooker. Pour in

sufﬁcient water to come two thirds of the

way up the sides of the pudding bowl.

Cover and cook on MEDIUM for 4-6

hours or LOW for 7-8 hours.

Serve with brandy custard

NOTE

Pudding can be reheated in slow

cooker for 2-3 hours on HIGH prior

to serving.

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