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1. Add all the ingredients to the removable cooking bowl and stir well. Place the bowl into the heating base.
2. Cover and cook on Low for 5 hours or High for 3–4 hours.
3. Stir well, adjust the seasoning and stir in the spinach leaves.
Cover and leave for 15 minutes. Scatter with the chopped
coriander leaves and lemon zest.
Delicious served with guacamole, sour cream and some tortilla chips.
Chocolate volcano pudding
Serves 4
•
50g butter, melted, plus a little extra for greasing the dish
•
110g self-raising flour
•
75g caster sugar
•
35g cocoa, sifted
•
¼ tsp baking powder
•
Zest and juice of 1 small orange
•
Salt
•
2 medium eggs
•
60ml milk
•
50g orange-flavoured milk chocolate, chopped
For the sauce:
•
150g light brown soft sugar
•
20g cocoa powder
1. Lightly grease the removable cooking bowl with a little butter.
2. Mix the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a bowl.
3. Whisk together the orange juice, eggs, melted butter and milk in a separate bowl, then pour onto the dry ingredients
and mix until smooth.
4. Stir in the chocolate chunks, then pour the mixture into the removable cooking bowl. Place the bowl into the heating
base.
5. Make the sauce by mixing 200ml of boiling water with the brown sugar and cocoa powder. Pour the sauce carefully
over the mixture in the cooking bowl.
6. Cover and cook on High for 1½ hours until firm and risen.
Serve hot with pouring cream or vanilla ice cream.
Syrup sponge pudding
Serves 2-3
For this recipe you will need a 1-pint (0.5 litre) ovenproof pudding basin.
•
50g softened butter, plus a little extra for greasing the pudding basin
•
3 tbsp golden syrup
•
50g golden caster sugar
•
½ lemon, zest only
•
1 large egg, lightly beaten
•
50g self-raising flour
•
Splash of milk
1. Generously grease the inside of the pudding basin with butter.
2. Spoon 2 tbsp of the golden syrup into the base of the pudding basin and set aside.
3. Beat the remaining syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in the egg,
fold in the flour and then add the milk.
4. Spoon the mixture into the pudding basin and smooth the surface.
5. Cover the basin with a circle of cooking foil, pleated in the middle to allow for the expansion of the pudding. Crimp the
foil around the bowl to secure into place.