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Method:
1
Grease one side of the Partitioned Cooking Pot with butter and line
with greased foil.
2 Make the base:
spoon 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:
Base:
•
3tbsp Golden syrup
•
3tbsp Light muscovado sugar
•
1tbsp Ginger marmalade
•
2 Bananas
•
Juice 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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