Russell Hobbs 21850 Manual page 14

SYRUP SPONGE PUDDING
• 100 g unsalted butter, melted
• 100 g caster sugar
• 2 free range eggs, slightly whisked
Rub the inside of a 1 litre glass oven-proof bowl with butter and set aside. Whisk the melted butter, vanilla
and sugar until it starts to become light and fluffy. Add the eggs slowly whisking all the time. Fold in the
flour until well combined. Put the golden syrup into the bottom of the glass bowl, then pour in the
pudding mixture, cover with tin foil and place the glass bowl in the centre of your multicooker bowl.
Carefully pour in boiling water until it is about 2.5cm lower than the rim of the glass bowl. Select the steam
program and change the default time to 1 hour 10 minutes. After the program has finished carefully open
the lid (beware of escaping steam) and test the pudding is cooked by removing the foil and lightly
touching the top. It is ready when the surface returns to its previous shape and has a springy feel. Serve
with ice cream or fresh cream.
VANILLA, ALMOND AND BLUEBERRY PORRIDGE
(Serves approx. 6)
• 2 measures porridge oats
• Almond milk (to the ½ mark)
• 40 g honey
Place the oats, almonds, vanilla, milk and honey into the bowl. Close the lid and select the porridge/risotto
program. After 5-6 minutes open the lid carefully and stir. Close the lid and cook for a further 8-10 minutes,
stirring at regular intervals. Open the lid and stir in the blueberries, cook for a further 1-2 minutes. Press
the stop button w. This is ideal topped with flaked almonds and more fresh blueberries.
CHOCOLATE PORRIDGE
(Serves approx. 6)
• 2 measures porridge oats
• Milk (to the ½ mark)
• 12 g cocoa powder
Place the oats, milk, cocoa powder and honey into the bowl. Close the lid and select the porridge/risotto
program. After 5-6 minutes open the lid carefully and stir. Close the lid and cook for a further 8-10 minutes,
stirring at regular intervals. Open the lid and stir in the chocolate drops. Cook for another minute. Press
the stop button w. Serve topped with sliced fresh strawberries.
MUSHROOM RISOTTO
Serves approx. 4)
• 30 ml (2 tbsp) olive oil
• 250 g chestnut mushrooms, ½ cm diced
• 2 shallots, finely diced
• 2 cloves garlic, finely diced
• 250 g arborio risotto rice
• 70 g parmesan, grated
Select the porridge/risotto program, add the oil and close the lid. After 4 minutes add the shallots, thyme,
garlic and mushrooms. Close the lid and cook for 5-6 minutes. Add the risotto rice and cook for a further
1-2 minutes. Add half (50g) the butter and cook for a further 1-2 minutes. Pour in the stock, close the lid
and cook for 15-20 minutes, stirring at regular intervals. Stir in the rest of the butter and the parmesan.
Cook for another 1-2 minutes the press the stop button w and stir in the parsley. This is perfect served with
some fresh olive or truffle oil and some more grated parmesan on top.
• 4 g vanilla extract
• 175 g self-raising flour, sieved
• 100 g (4 tbsp) golden syrup
• 4 g vanilla extract
• 80 g ground almonds
• 100 g fresh blueberries
PORRIDGE/RISOTTO m
• 30 g honey
• 100 g dark chocolate drops
• 120 g butter
• Approx. 2 g (1 tsp) fresh thyme leaves
• 900 ml vegetable or chicken stock
• Approx. 4g (1 tbsp) fresh parsley leaves, finely
chopped
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STEAM
PORRIDGE/RISOTTO m
PORRIDGE/RISOTTO m
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