Lakeland 17168 Instruction Booklet - page 8
14
15
Spiced Bun Bread and Butter Pudding
Serves 4
Ingredient
Quantity
Butter
75g
SpicedBuns
6
Milk
250ml
Eggs beaten
2
Sugar
25g
Cinnamon
½ tsp
To serve
Ingredient
Quantity
Icing sugar
1 tbsp
Cinnamon
½ tsp
Single cream
300 ml
1. Using25gofthebutter,greasethebaseandsidesoftheslowcookertoaheightof10cms.
2. Halve and lightly butter the buns, close them and cut in two. Then arrange in the slow cooker.
3. In a pot, heat the milk and half of the sugar
4. Beattheeggsandpourthewarmmilkontotheeggs
5. Pour over the buns, sprinkle the remainder of the sugar and the cinnamon on top
6. Cook on the low setting for 3-4 hours
Mix together the icing sugar and cinnamon and dust the top of the pudding. Serve with a jug of
cream.
Pears Poached In Red Wine
Serves 4
Ingredient
Quantity
Pears, peeled and halved lengthwise leaving
stalk in one half
4
Vanilla pod, slit lengthwise
1
Cinnamon stick
1
Red wine
500ml
Caster sugar
175g
Ice cream or crème fraiche for serving
1. Place the pears cut side down in the slow cooker, add all other ingredients
2. Cook on the low setting for 3-4 hours, until the pears are soft when tested with a knife
3. Servewarm,orchillcompletelybeforeserving(theycanbekeptinthefridgefor2days)
4. Serve alone or with ice cream or crème fraiche
Red Berry Compote
Serves 4-6 as an accompaniment
Ingredient
Quantity
Frozen berries
500g
Cornflour
1tbsp
Butter,unsalted
10g
Caster sugar
75g
Alcohol, eg cassis
1-2 tbsp – optional
1. Mix the frozen berries with cornflour and then place in the slow cooker
2. Add all the other ingredients and cook on the low setting for 3 hours, until the fruit is cooked
and the sauce has thickened.
3. Serve with yogurt or muesli for breakfast, with rich chocolate cake or with ice cream.