Slow Cooker - The Recipe Collection

Ingredients

200 g self raising flour
75 g butter (preferably unsalted)
2 ripe bananas
75 g caster sugar
50 ml milk
1 egg (lightly beaten)
75 g choc chips or chopped dark chocolate

For the chocolate sauce:

90 g caster sugar
50 ml water
175 g dark choc chips/chopped dark chocolate
25 g butter
2 tbsp brandy or orange juice

Method

Grease and line the base of a 1 litre/1 3/4 pint pudding basin. Put an upturned saucer in the bottom of the slowcooker, pour in 1 inch of hot water and set cooker to high.

Sift flour and rub in the butter until it resembles breadcrumbs. In another bowl, mash bananas, then stir into flour/butter mixture. Add sugar and mix well.
I a clean bowl, whick together the milk and egg. Beat this into banana mixture. Stir in choc chips and spoon into pudding basin. Cover with a double layer of buttered foil and place in slow cooker. Add boiling water to slowcooker until it comes to just over 1/2 way up sides of pudding basin.

Put lid on clow cooker and cook on high for 3-4 hours or until pudding is well risen and skewer comes out clean. Turn off slowcooker but leave basin in water whilst you make the sauce.

For sauce - put sugar and water in heavy bottomed pan and heat gently, stirring with a wooden spoon, until all the sugar has dissolved. Remove from heat. add chocolate and stir until melted. Stir in brandy or orange juice.

Remove pudding from slow cooker, loosen with a knife and turn out onto a warmed serving dish. Serve hot with sauce poured over it.

Also nice with a good quality vanilla ice cream.

Enjoy :drool:

toozie wrote:

This week I bought some porK ribs from Tesco, about 10 ribs for £1.46. Yesterday morning, put them straight into the slow cooker (from fridge) and poured boiling water over to cover. Cooked on slow all day, about an hour before we wanted to eat, took them out and put in a meat tin in the oven on low to keep warm, and get rid of that 'boiled look'-the meat was just about staying onto the rib!
Put the water from the slow cooker into a pan and boiled it, until it reduced by half, with some chinese all-spice, and a splash of soy sauce.

Turned up the oven, poured the juice over the ribs, and cooked for a further 20 to 30 mins, spooning the juice over the ribs every 10 mins or so.

The result was sticky, yummy ribs-better than a take away stated hubby, with the meat so tender it melted in the mouth.

Served with HM savory rice, using up lonely pepper, mushroom, carrot, and onion etc.

Definately on the menu again-nice Saturnday night infront of the TV meal!!

Making this one for my tea tonight,I hope it comes out as yummy as yours. Ribs have been in the slow cooker all day :T

Calleyw - I cook Gammon joints in my slow cooker, and put them on low for around 8 hours, or high for around 5 hours.

Nicola

jack92 wrote:

Calleyw - I cook Gammon joints in my slow cooker, and put them on low for around 8 hours, or high for around 5 hours.

Nicola

It has been on high for 3 hours and an hour on low. Husband is going to take it out and cut down the middle and have a look to see if it is cooked.

Might go and turn it back up to high for a little while.


Yours

Calley

Spaghetti Bolognese:

Dry fry the mince in the pan until browned.
Add a chopped onion, sliced mushrooms and sliced green pepper.
Add garlic black pepper, mixed herbs and tin of chopped tomatoes.
Stir in a stock cube and some red wine.
Simmer for 20 minutes and serve.