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61
DESSERTS
61
BASIC EGG CUSTARD
Serves 4
INGREDIENTS
4 eggs, beaten
1
⁄3 cup caster sugar
200ml milk
1½ teaspoons vanilla essence
METHOD
1. In a large bowl, whisk eggs, sugar, milk
and vanilla together.
2. Pour mixture through a fine sieve into a
greased 6 cup soufflé or ovenproof dish.
3. Cover with 2 sheets of greaseproof
paper and 2 sheets of alfoil and secure
with string.
Pressure Cook Setting
4. Position trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place soufflé or ovenproof dish onto
trivet. Secure lid on.
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 25 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Allow custard to firm for 20-30
minutes before serving. The custard can
be refrigerated overnight and serve with
stewed fruit.
NOTE
If using a metal dish this may cook
faster so suggest to shorten cooking
time by 10 minutes.
CHRISTMAS PUDDING
Serves 4 to 6
INGREDIENTS
100g dried fruit
2 Tablespoons brandy (optional)
¼ cup boiling water
¼ cup golden syrup
60g butter
½ cup caster sugar
1½ teaspoons vanilla essence
2 eggs, well beaten
1
⁄3 cup plain flour
2
⁄3 cup S.R. flour
½ teaspoon bicarbonate of soda
METHOD
1. Soak fruit in brandy for 3 to 4 hours
then add boiling water and soak for
10 minutes.
2. Meanwhile pour golden syrup into base
of a greased and lined 6 cup pudding
basin or soufflé dish.
3. In a bowl, cream butter, sugar and
vanilla together until light and fluffy.
Add eggs, a little at a time and beat
well. Sift plain flour, S.R. flour and
bicarbonate of soda together and fold
into creamed mixture with dried fruit
and liquid.
4. Spoon mixture into pudding bowl or
soufflé dish and cover with pudding
basin lid or cover with 2 sheets of
greaseproof paper and 2 sheets of alfoil
and secure with string.
Pressure Cook Setting
5. Place trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place pudding basin or soufflé dish onto
trivet. Secure lid on.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
7. Enter 55 minutes TIME, time is
displayed on LED.