Morphy Richards 48762 Manual download pdf (Page 25)

Method:

1 G

rease one side of the Partitioned Cooking Pot with butter and line

with greased foil.

Make the base:

poon the syrup, sugar and marmalade onto the

foil.

3 Cut the bananas in half lengthways and in half again crossways,

toss in lemon juice and arrange, cut side down on top.

4 Make the pudding: put the butter, sugar, syrup and marmalade in a

saucepan and heat gently until melted.

5 Beat the eggs and milk together in one bowl and in a separate bowl

mix together the flour, bicarbonate of soda and ginger.

6 Take the pan off the heat and gradually mix in the egg mixture and

then the flour mixture until smooth.

7 Pour over the bananas and base mixture.

8 Cover with the Glass Lid and cook for 2.5 hours on high.

Ingredients:

ase:

• 3tbsp Golden syrup

• 3

tbsp Light muscovado sugar

• 1

tbsp Ginger marmalade

• 2

Bananas

• J

uice of ½ lemon

Pudding:

•

100g Butter

• 100g Light muscovado sugar

• 75g Golden syrup

• 2tbsp Ginger marmalade

• 2 Eggs

• 4tbsp Milk

• 175g Self raising wholemeal flour

• 1tsp Bicarbonate of soda

• 2tsp Ground ginger

For the sticky glazed banana gingerbread

Method:

1 Pour the custard into the Partitioned Cooking Pot.

2 Cover with the Glass Lid and cook until the sponge is cooked

through.

Note: Only use ready made custard in the slow cooker.

You cannot make homemade or powdered instant custard in a slow

cooker as it will not thicken correctly and will burn.

Ingredients:

• 1 carton Ready made custard

For the custard

Steamed banana gingerbread pudding and custard

Partition Slow Cooking

Recipes - Desserts

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