Lakeland Slow-Cooker Gebrauchsanweisung Seite 8

Spiced Bun Bread and Butter Pudding
Serves 4
Ingredient
Butter
Spiced Buns
Milk
Eggs beaten
Sugar
Cinnamon
To serve
Ingredient
Icing sugar
Cinnamon
Single cream
1. Using 25g of the butter, grease the base and sides of the slow cooker to a height of 10cms.
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. Beat the eggs and pour the warm milk onto the eggs
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.
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Quantity
75g
6
250ml
2
25g
½ tsp
Quantity
1 tbsp
½ tsp
300 ml
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Pears Poached In Red Wine
Serves 4
Ingredient
Pears, peeled and halved lengthwise leaving
stalk in one half
Vanilla pod, slit lengthwise
Cinnamon stick
Red wine
Caster sugar
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. Serve warm, or chill completely before serving (they can be kept in the fridge for 2 days)
4. Serve alone or with ice cream or crème fraiche
Red Berry Compote
Serves 4-6 as an accompaniment
Ingredient
Frozen berries
Cornflour
Butter, unsalted
Caster sugar
Alcohol, eg cassis
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.
Quantity
4
1
1
500ml
175g
Quantity
500g
1tbsp
10g
75g
1-2 tbsp – optional
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