Baked Apples - Kambrook Profile KSC450 Instruction Booklet

Rice Custard
Serves 6-8
3 cups rice
6 cups/1½ litres boiling water
4 x 60g eggs
1½ cups sugar
5 cups/1¼ litres milk
½ teaspoon vanilla essence
2½ tablespoons/50g butter
Nutmeg, to taste
¾ cup raisins
1.
Wash rice thoroughly under cold
running water, drain well. Cook rice in
boiling water for 20 minutes
2.
Drain well and put into a greased
heatproof pudding bowl or dish that
will fit in the removable cooking bowl.
3.
Beat eggs with sugar, add remaining
ingredients then stir into the rice.
4.
Cover pudding bowl or dish with foil
and secure edge with kitchen string.
5.
Place a small trivet or upturned
heatproof saucer into the cooking
bowl and add 1-2 litres of water.
Place the prepared pudding bowl
onto the trivet.
6.
Cover with lid and cook on 'LOW'
setting for 4-5 hours. Serve warm.
NOTE: Replenish water in
the cooking bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl or dish.

Baked Apples

Serves 6-8
¾ cup dried fruits
1⁄3 cup brown sugar, firmly packed
1½ teaspoons cinnamon
3 tablespoons/60g butter
6-8 small Granny Smith apples, washed
and cored
3 cups/750ml water
1½ tablespoons sugar
1.
Mix together the dried fruits, brown
sugar, cinnamon and butter.
2.
Fill the centre of each apple with the
dried fruit mixture and place upright in
the removable cooking bowl.
3.
Combine water and sugar and pour
into the cooking bowl, cover with lid
and cook on 'LOW' setting for 4-5
hours.
4.
Serve warm with custard, cream or
ice-cream.
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