Morphy Richards 48762 Manual page 25

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Partition Slow Cooking
Recipes - Desserts
Steamed banana gingerbread pudding and custard
For the sticky glazed banana gingerbread
Ingredients:
Base:
• 3tbsp Golden syrup
• 3tbsp Light muscovado sugar
• 1tbsp Ginger marmalade
• 2 Bananas
• Juice of ½ lemon
Pudding:
• 100g Butter
• 100g Light muscovado sugar
• 75g Golden syrup
• 2tbsp Ginger marmalade
• 2 Eggs
• 4tbsp Milk
• 175g Self raising wholemeal flour
• 1tsp Bicarbonate of soda
• 2tsp Ground ginger
For the custard
Ingredients:
• 1 carton Ready made custard
Method:
1 Grease one side of the Partitioned Cooking Pot with butter and line
with greased foil.
2 Make the base: spoon the syrup, sugar and marmalade onto the
foil.
3 Cut the bananas in half lengthways and in half again crossways,
toss in lemon juice and arrange, cut side down on top.
4 Make the pudding: put the butter, sugar, syrup and marmalade in a
saucepan and heat gently until melted.
5 Beat the eggs and milk together in one bowl and in a separate bowl
mix together the flour, bicarbonate of soda and ginger.
6 Take the pan off the heat and gradually mix in the egg mixture and
then the flour mixture until smooth.
7 Pour over the bananas and base mixture.
8 Cover with the Glass Lid and cook for 2.5 hours on high.
Method:
1 Pour the custard into the Partitioned Cooking Pot.
2 Cover with the Glass Lid and cook until the sponge is cooked
through.
Note: Only use ready made custard in the slow cooker.
You cannot make homemade or powdered instant custard in a slow
cooker as it will not thicken correctly and will burn.
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