Morphy Richards SupremePrecision User Manual page 15

460007.qxp_Layout 1 08/05/2014 08:59 Page 15
Syrup Sponge Pudding
Ingredients:
• 125g Butter
• 4 tbsp Golden syrup
• 100g Caster sugar
• 2 Eggs
• 200g Self raising flour
• 2 tbsp Milk
• 2 tbsp Lemon juice
Rice Pudding
Ingredients:
3.5L 6.5L
• 40g 60g
• 150g 250g
• 150g 250g
• 1.5L 2L
• Pinch 1 tsp
Butter
Pudding rice
Sugar
Milk
Nutmeg
Method:
• Butter inside of a 1.25L pudding basin and line
bottom with baking paper.
• Pour the syrup into the bottom of the basin.
• Cream butter and sugar until smooth and
creamy.
• Gradually mix in eggs and flour and stir in milk
and juice. Spoon mixture on top of syrup and
cover with pleated baking paper. Tie with string
and make a handle.
• Place into Cooking Pot and fill with boiling water
half way up the side of the pudding basin.
• Best cooked on fast stew setting for 1:45hr.
Method:
• Lightly grease the inside of Cooking Pot with
butter.
• Add all ingredients to Cooking Pot and stir.
• For best results use the low Slow Cook setting
(8-10hrs) otherwise the rice pudding can burn
onto bottom of Cooking Pot.
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