slow cooker mango and coconut rice pudding (vegan)

Slow Cooker Mango And Coconut Rice Pudding (Vegan)

So sadly I’m down to 2 slow cookers and not 3 now.I have no idea how but I had a crack develop in the ceramic pot of my largest slow cooker and as a result I had to throw it out.I am looking to replace the ceramic pot later on in the year as the milder weather hasn’t warranted me to have 3 of them running at the same time.As I haven’t posted a new slow cooker recipe for months I thought I’d post up this recipe for slow cooker mango and coconut rice pudding.As I’m doing Veganuary and hosting the #morethancarrots competition through Instagram, it’s a perfect opportunity to share a recipe that would normally use lots of fattening dairy products.

I have as usual  faffed around with the ingredients so it’s not the same as in the book I got the recipe from.Note all slow cookers are different, so what works for me might not get the same result for you.

 

Slow cooker mango and coconut rice pudding (vegan)

 

Slow Cooker Mango And Coconut Rice Pudding

2 mangoes, peeled and diced
280g (1 1/2 cups) short grain pudding rice (or Arborio)
392g/14 oz (1 can) light coconut milk
355ml non-dairy milk, plus more if it becomes a bit dry
100g (1/2 cup) sugar or 120ml maple syrup or agave nectar
1/2 vanilla pod or 1 teaspoon of vanilla extract

Method

Oil the ceramic pot slow cooker.Add everything into the pot and cook on high for 1 1/2 -2 hours.Add a little more non-dairy milk if the mixture becomes too dry or isn’t creamy enough.

Slow cooker mango and coconut rice pudding (vegan)
Linking up this slow cooker mango and coconut rice pudding recipe to Vicki of Honest Mum Tasty Tuesday (I’ll link when her linky is live)

Tasty Tuesdays on HonestMum.com

Win A Crock-Pot® 5.7 L Sauté Countdown Slow Cooker

Slow cookers make a welcome addition to any kitchen, whether you haven’t taken the plunge to buy one yet or already one and want one for puddings this give away is perfect for you.The lovely and cosmic people at Crock-Pot® U.K  are giving you the chance to win a Crock-Pot® 5.7 L Sauté Countdown Slow Cooker which is great for families of 5-6 people or smaller families who want to cook double amounts to freeze.

Win A Crock-Pot®-The-Original-Slow-Cooker

a Rafflecopter giveaway
Legal stuff: This competition is open to residents of the UK, Channel Islands, Isle of Man and Republic of Ireland aged 18 years or over, except for those associated with the production company, their families or anyone else associated with this competition. All information detailing how to enter this competition forms part of these terms and conditions. All entries must be received by the advertised closing time date. All prizes are non-transferable and there are no cash alternatives. The prize is subject to availability. Winners will be chosen at random through rafflecopter.com and the winners will be notified as soon as possible after the draw. The winner will be contacted by e-mail, if they do not reply within 14 days another winner may be chosen. Events may occur that render the competition itself or the awarding of the prizes impossible due to reasons beyond the control of the Promoter, and accordingly the Promoter may at its absolute discretion vary or amend the promotion and the entrant agrees that no liability shall attach to the Promoter as a result thereof. PLUS 2.4 is responsible for the first part of the promotion, which is the publication and adjudication of the competition. All other facilities connected with the provision of the prize are the responsibility of the Promoter. English law applies and the exclusive jurisdiction of the English Courts shall prevail. By submitting an entry through Rafflecopter, all entrants are acknowledging and accept the terms and conditions for the giveaway. Entries using any software or automated process to make bulk entries will be disqualified; you have been warned! Closing date is 12am 27th of July 2013. No payment was taken on the promotion of this giveaway. 

slow cooker limoncello drizzle cake

Limoncello Drizzle Cake (Slow Cooker)

slow cooker Limoncello drizzle cake

 

This limoncello drizzle cake for the slow cooker was inspired when I was out in the kitchen yesterday decanting the large Kilner jar of Limoncello I made just before Christmas into smaller bottles so I could the use Kilner jar for something else.I rarely drink, every couple of weeks I’ll have a bottle of ale or alcoholic ginger beer or few glasses of green ginger wine and of course Pimm’s in the Summer.I began thinking of all the possible recipes I could do using the Limoncello.The first thing that came to me was cake.And lemon cake usually comes in the form of lemon drizzle cake or Greek yoghurt cake here.Looking at the previous lemon drizzle cake  and lemon drizzle cake with chocolate chunks I had made, I decided on

I found this recipe on-line where I’ve changed the amounts to metric and as Kip is allergic to egg, Orgran was used.

Limoncello drizzle cake (slow cooker)

2 eggs (I used Orgran)
245g yoghurt (I used soya)
225g golden caster sugar
5 tbsps of oil
3 tbsps of Limoncello
Zest of one lemon
245g self-raising flour
1 1/2 tsps baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt

Limoncello icing
50g icing sugar
2-3 tbsps Limoncello

1. Grease the slow cooker pot with butter or margarine and dust with flour.

2. In one bowl put the eggs (Orgran), yoghurt, sugar, oil, Limoncello and lemon zest.Beat well.

3. In another bowl mix together the flour, baking powder, bicarbonate of soda and salt.

4. Add the dry mix to the wet mix, folding in the dry ingredients until just mixed.

5. Spoon into the stoneware pot, lid and switch to high.Cook for 3-4 hours, until a knife comes out clean.

6. Leave to cool for 10 minutes, the cake will come away from the sides.Run a knife around the edge of the cake.Place a large plate on top and invert the pot, giving it a good shake as you do.

7. Whilst the limoncello drizzle cake is still warm make the limoncello icing.Sift the icing and slowly add the limoncello.I added 3 tbsps but I think 2 1/2 would’ve been better.

slow cooker limoncello drizzle cake

Linking up to Chrissie’s Slow Cooker Sunday on Slow Cooker Queen.

Come and join the ‘All Things Slow Cooking’ community on G+ and Slow Cooking group on Facebook.

The Diary or a Frugal Family

Linking up to Cass of Frugal family #CookitBlogit

Paprika Sweet Potatoes With Courgettes

Spiced sweet potatoes with courgettes

I’ve been lagging in the sharing of recipes for a few weeks, so as it’s National Vegetarian Week I thought I’d share this recipe for paprika sweet potatoes with courgettes.It’s a rehashed recipe that’s originally for the *slow cooker (Spanish Potatoes), but I didn’t have some of the ingredients to hand as I’m trying to use what arrives in my fruit and veg box each week, and I promised Cat that I would let her help me make it after school.

Paprika sweet potatoes with courgettes (vegan)  

Serves 4

2 tbsps olive oil
1 large onion
2 cloves of finely chopped garlic
1 tsp smoked paprika
1/4 tsp of dried and crushed red chillies
1 large yellow/green courgette, sliced
1 large sweet potato, peeled and chopped into cubes
1 tin of chopped tomatoes
1/2 pint (300ml) vegetable stock
1 tbsp of tomato puree
1 tsp of dried  or 2-3 stems of fresh thyme
50g of pitted pitted mixed olives

Wholemeal bread and a green salad to serve

1. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until just beginning to turn golden.

2. Stir in the garlic, paprika, dried chillies and courgettes and cook for 3-4  minutes.Mix in the tomatoes, stock, thyme, olives, tomato puree and season, then bring to the boil.

3. Add the potatoes, add cover with a lid and cook on a medium for 20 minutes or until the sweet potatoes are tender.

*If you wish to use your slow cooker, add the sweet potatoes to the pot and cover with the tomato sauce, cover with a lid and cook on high for 3-4 hours or until the potatoes are tender.

Serve the paprika sweet potatoes with courgettes with wholemeal bread and a green salad.

The Diary of a Frugal Family

Linking up to #CookItBlogIt

Slow Cooker Fudge

Slow Cooker (crock pot) Fudge

I’ve had people on various social media networks chomping at the bit, since I posted a photo of the slow cooker fudge I made over the weekend.I found the recipe via Pinterest months ago but I had totally forgotten I had pinned it.The recipe is American, so I’ve done some conversion magic and changed some of the ingredients.I had planned to make different versions but with the kids are home for the Easter break, so life has got a bit more feral than normal and I’m having to attend to other things.I will come back to update this post when I have done a few more versions.

So here it is.

Slow Cooker Fudge

450g of cooking milk chocolate broken into pieces.
4 floz of coconut milk
4 floz clear honey
A dash of rock salt
1 teaspoon of vanilla extract (not essence)

1. Switch the slow cooker onto to LOW.Add the chocolate pieces and pour in the coconut milk and honey.Add the salt.Stir well and cover for two hours.
2. Turn off the slow cooker.Uncover and stir in the vanilla extract and leave to cool for an hour.
3. Beat the mixture for 10 minutes.
4. Grease and line a small lasagna dish or whatever you would usually use for tray bakes.Pour in the fudge and place into the fridge for 4 hours.Remove the slow cooker fudge from the dish you’ve used and cut into 30 pieces.

Now go and dust off that slow cooker!

Here’s the original recipe.

I am trying out other flavours so I’ll update this post when I am successful.

Joining in on Chrissie’s Slow Cooker Sunday.

If your an old hand at slow cooking whether it’s in the slow cooker or in the oven coma and join the G+ community.

All things slow cooking‘ is slowly growing and were nearing 180 members.Whether you want to find new recipes or share your own, ask questions or give your tips come and join me and Chrissie as we talk slow cooker porn.

Slow Cooker Sticky Toffee Apple Pudding

slow cooker sticky toffee apple pudding

It’s the first day of Spring today, although to look outside you wouldn’t know it.I had two out of three of my slow cookers are on this morning, jacket potatoes in one and ratatouille in the other.I then decided to  make sticky toffee apple pudding in the third slow cooker.This recipe was originally blogged as one of two recipes with slow cooker pumpkin and rice casserole   for Fish Free Friday.But I’ve decided I want to start separating the Fish Free Friday recipes, and to update the photos.You can use a souffle dish or like me, a pudding bowl for this recipe.

 Sticky Toffee Apple Pudding

50g sunflower margarine, diced plus extra for greasing 
150g self-raising flour
1 tsp mixed spice
100g dark muscovado sugar
2 eggs (I used Orgran egg replacement)
2 tbsps of milk
3 tbsps of golden syrup
1 tsp vanilla essence
1 dessert apple, peeled, cored and finely chopped.

For the toffee sauce

125g muscovado sugar
25g sunflower margarine

1. Using either a souffle dish or pudding bowl, draw around the top and bottom onto grease proof paper and cut them both out.Butter the inside of a pudding bowl or souffle dish.Place the grease proof paper circle from the bottom inside the greased container.Set the top grease proof paper aside.

2. Sift the flour and mixed spice into a large bowl and rub in the flour until it resembles bread crumbs.

3. Stir in the sugar, then mix in the eggs, milk, vanilla essence, golden syrup and milk until smooth.Stir in the apple.

4. Spoon the mixture into the pudding bowl or soufflè dish.Sprinkle the muscavdo sugar dish and place blobs of  butter on top.

5.Take your top grease proof paper and place firmly on top.Cover with silver foil.

6. Place in the slow cooker on top of a pastry ring or upturned saucer.Fill the slow cooker with hot water half way up the sides of the container.

7. Cook on high for 3 – 3 1/2 hours.Once it has risen and the sauce is bubbling.remove the silver foil and invert onto a plate larger than the top of the container.Carefully remove the pudding bowl. Serve your slow cooker sticky toffee apple pudding with thick cream.

Slow Cooker Queen

Linking up with Chrissie of Slow Cooker Queen for Slow Cooker Sunday.

 

Chrissie and I run ‘All Things Slow Cooking‘ community on G+.Come and share your slow cooker and slow cooking recipes, tips or ask advice.

Slow Cooker Vegan Carrot cake

slow cooker vegan carrot cake

My mum gave me this vegan carrot cake recipe which she had adapted from The Hairy Dieters book. I’ve adapted it again and cooked it in the slow cooker.The original recipe uses 3 eggs, my mum used 3 heaped tablespoons of corn flour so Kip could eat it. I used Orgran egg replacement powder as we have it to use up.He absolutely loved it! If you have a oval slow cooker a loaf tin can be used or a spring form cake tin if you have a round one.I used a ceramic dish in my round slow cooker.

Slow Cooker Vegan Carrot Cake

3 medium carrots, grated to give 200g
3 tsps of Orgran egg replacement mixed with 3 tbsps water or 3 eggs
100ml sunflower oil
100g light brown soft brown sugar
200g self-raising flour
100g sultanas
Finely grated of 1/2 large orange
1 tsp cinnamon
1/2 grated nutmeg
1 1/2 tsp baking powder

1. Place a pastry cutter in the slow cooker pot with 4 mugs of water.Switch the slow cooker on to HIGH and replace the lid.Grease and line a loaf tin if you are using a oval slow cooker, if using a round slow cooker use a round cake tin or ceramic dish.

2. Beat the Orgran (or eggs) in a large bowl.Add the sugar and oil and whisk well.Stir in the grated carrot and mix well.Add the flour, sultanas, zest, baking powder and spices.Stir again, making sure it’s well mixed together.

3. Place the mix into the cake tin or whatever you are using.hen place it into the slow cooker pot.Cook for 3-4 hours until the surface feels spongy.

4. Remove from the pot and allow to for an hour before turning out onto a plate.Serve warm or cold.

slow cooker sunday

Adding to Chrissie of Mediocre Mum’s Slow Cooker Sunday.You can join Chrissie and me over at the ‘All Things Slow Cooking‘ community on G+.

Slow Cooker Orange And Brandy Marmalade

slow cooker orange and brandy marmalade

I looked into making slow cooker marmalade last year and decided to give it a whirl this week and this orange and Brandy marmalade is the result.It’s just a mix of fruit and sugar and Brandy.What could be more simpler? The result is a dark marmalade with a brandy hit and bitter sweet orange under tones.

Take 3 large lemons and 6 large oranges and quarter them.In 3 batches use the grater attachment on a food processor to blitz the fruit up.Add all the blizted fruit into the slow cooker and add 1 1/2 kg of castor sugar.Give it a real good stir.Put the slow cooker on high for 6 hours, giving it a stir every 2 hours making sure get all the sugar off the bottom off the pot.It should be quite thick, and a very dark orangey brown colour.Switch off the slow cooker and take the pot out of the base.Place 8 small to medium sized clean jars in the oven on 150°c/Gas 2 for 20 minutes.Measure out a 1/4 pint of Brandy, I used French and stir this into the marmalade.Take the jars carefully out of the oven using oven gloves and place them on a baking tray.Take a funnel and using a ladle decant the marmalade into the jars. I reused jars I’ve been keeping for preserves.Screw the tops on after half an or so once the jars have cooled down.The orange and Brandy marmalade sets on cooling.

Keep stored in a dark cupboard and eat within 3 years, but I don’t think you’ll leave it that long.Once open, keep in the fridge and use within 6 months.

This recipe was inspired by Diminishing Lucy .

Linking up with Chrissie for Slow Cooker Sunday.

slow cooker sunday

Do you have any slow cooker questions, tips or would like to chat with others about slow cooking? Come and join the G+ ‘All Things Slow Cooking‘ community.run by Chrissie and me.

slow cooker spinach and macaroni cheese

Slow Cooker Spinach And Macaroni Cheese

slow cooker spinach and macaroni cheese

I was cornered again by Chrissie this week about a decent slow cooker macaroni cheese recipe.I don’t have one in any of my slow cooker books but I found recipes from Slow Cooker in Blighty (sadly last entry was last April), A Year In Slow Cooking (now a book) and this recipe uses corn flour instead of eggs.Kip has allergies so I’ve used cornflour instead of eggs and I added my own twist by adding spinach and fresh tomatoes.And by the gods this slow cooker spinach and macaroni cheese is bloody delicious!

Slow Cooker spinach and macaroni cheese

Makes 6- 8 decent portions.I froze half of mine

500g (1 lb)  macaroni
350g  (3 cups) grated mature cheddar
150g frozen spinach
100g frozen sweetcorn
4 small fresh tomatoes
1 tsp salt and 1 1/2 tsp freshly ground pepper
900ml (1 1/ 2 pints) milk
3 tbsps corn flour (corn starch)
2 tsps dijon mustard

1. Start off by greasing your pot well, this helps with cleaning later as it stops the food from sticking to the sides.
2. Add the macaroni, cheese, tomatoes, sweetcorn and spinach.Season well and give it a good stir.
3. Mix the corn flour and the mustard with the milk in a jug with and stir well.
4. Pour the milk mixture over the pasta and stir well to combine.
5. Cook the slow cooker spinach and macaroni cheese on High for 2 1/2 – 3 hours.I checked the pasta after 2 hours and left it for another hour, considering I lifted the lid (this slows down the cooking process) it probably only needed another half an hour.

Adding this recipe to:

Recipe of the week with Emily of A Mummy Too

Link up your recipe of the week

#CookitBlogit with Emma of Crazy With Twins 

Crazy with Twins

Chrissie of Mediocre Mum Slow Cooker Sunday

slow cooker sunday

 

If you are on G+,  Chrissie and me have a ‘All Things Slow Cooking‘ community we run together and we would love for you to come and join us.

Slow Cooker Apple Chutney

Slow cooker  (crock pot) apple chutney

If you have had little time to make any chutney ahead of time, either as gifts or for yourself then try this slow cooker apple chutney.Because of the long and gentle cooking time in slow cooker, apple chutney will have a well-developed flavour and as a result it can be eaten after cooking with no need to mature for 3 months.This recipe will make just over 1.3kg which was 3 large pasta sauce  jars (donated jars by the way).I used  soft dark brown sugar which has given it a more treacle depth to it and has made it very dark.

Slow cooker apple chutney

2 onions

675g cooking apples (6-7 apples depending on their size)

2 pieces of stemmed ginger, finely chopped

3 garlic cloves, crushed

450g (2 cups) soft light brown sugar

175ml (3/4 cup) cider vinegar

450g mixed dried fruit (I used 1oog dried dates, 100g dried organic apricots, 100g sultanas, 100g raisins and 50g currants)

1 tsp salt

1. Peel and chop the onions and place them in the pot.Core, peel and chop the apples into small pieces, and add them to the onions.Add the stemmed ginger, garlic, sugar and cider vinegar to the pot.Switch the slow cooker onto high.

2. Leave uncovered for 30 minutes, then stir until the sugar has been completely dissolved.Cover with the lid and leave to cook for 6 hours,making sure you give it a stir occasionally.

3. After 3 hours add the dried fruit, making sure any large pieces and finely chopped.Add them to the slow cooker with the salt.Cover and cook for a further 2-3 hours, stirring a couple of times during this time.

4. Spoon the chutney into hot clean jars.Screw on vinegar proof lids (or they will rust and spoil the chutney).Label before storing in a cool dark place.Eat within 6 months, once opened store in the fridge.

Linking up with Mediocre Mum’s Slow Cooker Sunday

slow cooker sunday

”Yellow

Adding to Yellow Days Christmas food linky.

Slow cooker bread and butter pudding

Slow Cooker Bread And Butter Pudding

A few weeks ago I was having a conversation on Twitter with Chrissie of Mediocre Mum and someone who follows her about recipes for slow cooker bread and butter pudding.I found a few amongst the books I have but I went for this one in the end.The only thing I’ve changed is mixed nuts for pecans as that’s what I had in my cupboard.

As ever I’m linking up to Mediocre Mum’s Slow Cooker Sunday

slow cooker sunday

Slow cooker bread and butter pudding

 

6 slices of white bread, buttered and crusts removed

25g currants

25g sultanas

25g  dried apricots, chopped

15g pecans

2 eggs

50g caster sugar  

300ml  milk

1. Butter a round dish that fits inside the slow cooker pot. Cut the bread into squares.

2. Place a layer of bread squares on the bottom and sprinkle with currants.Add a second layer of bread squares and sprinkle with sultanas.The final bread layer with apricots and pecans.

3. Beat together the eggs and sugar.Heat the milk until hot but don’t bring it to the boil.Pour it over the sugar and eggs, stirring well so that the sugar dissolves.Strain through a sieve over the pudding, press down carefully with a spoon to make sure the bread soaks up the milk mixture.

4. Cover with aluminum foil and make 2 long ‘straps’ so you can get the pudding out easily after.Put 1/4 pint of water into the bottom of the pot and place the pudding dish into the pot.Replace the lid and cook on LOW for 4-6 hours.

As Kip is allergic to egg and nuts he couldn’t try the slow cooker bread and butter pudding but me the girls really enjoyed it.I would suggest doubling the recipe if you wanted more portions.

 

 

Slow Cooker Spotted Dick (Pimply Richard)

I am very much a lover of  good old British traditional recipes, especially when it comes to puddings.Having a slow cooker means I can still make them and not use as much electricity, energy or heat up the kitchen.This week I tried out an old WI recipe to make slow cooker Spotted Dick (Pimply Richard) dating back to World War 1.This worked perfectly in the slow cooker using a ceramic pudding basin but you could use a loaf tin instead if you don’t have one.Modern versions of this pudding use lemon and spices but I chose to stick with the basic recipe.Sadly over the years Spotted Dick has lost it’s name and is often called Pimply Richard.Sorry for reference to Wikipedia, you can smack my arse if you ever meet me.

Slow Cooker Spotted Dick (Pimply Richard) 

225g (80z) self-raising flour

1/2 tsp salt

100g (40z) shredded suet (I used a vegetable version)

100g currants or raisins if you want bigger spots

150 ml water

  1. Grease a 500 ml (1 pint) ceramic pudding basin.Switch on the slow cooker on HIGH.Add enough boiled water to come 1/3 of the way up the sides of the slow cooker pot.

2. Sieve the flour and salt together into a bowl.Add the currants and suet to the bowl and mix well.

3. Add the water.Bring together with your hands, it will take a bit of time BUT don’t be tempted to add any more water. Once the suet crust pastry is made, shape it into a ball and put it  into the pudding basin.Cover the basin in aluminum foil, shaping it round to make a tight cover.

4. Next you need to make a  handle so you can safely get the basin back out after. Take two long lengths of string, tying them over the top of the pudding basin and underneath so the string  secures the foil and  makes a handle. This will make it safer to lift the pudding basin out of the hot slow cooker.

5. Place the pudding basin into the slow cooker pot and cook for 4 hours or until a skewer or knife comes out clean.

6. Once you’ve carefully taken the cooked pudding out of the slow cooker, remove the string and foil.Place a plate on top of the bowl, using oven gloves flip it over so the pudding is now inverted.

7. Carefully lift off the bowl.Now your slow cooker Spotted Dick is ready to serve with custard.

slow cooker sunday

 

Adding this recipe to Mediocre Mum’s Slow Cooker Sunday.

Limited Edition Union Jack Crock Pot

Limited Edition Union Jack Crock Pot® (Slow Cooker) Review

Limited Edition Union Jack Crock Pot

 

If you are a regular reader of my blog or follow me on various social media sites you know I am a BIG lover of slow cookers.In fact I have had  two, one for main meals and one for puddings.I have considered for sometime about getting a third.Yes a third slow cooker, so when I was approached to review a limited edition Union Jack Crock Pot® I didn’t hesitate to say yes.

Crock Pot® are the original company to start producing electric slow cookers back in 1971.In last few years slow cookers have made a huge revival and if you don’t have one yourself, you certainly know someone who does.

There are many advantages to using a slow cooker for slow cooking.

  • Food can be prepared the night before and then placed in the slow cooker in the morning.
  • Very little space is needed.
  • They can be left unattended, safely for many hours, to cook gently so food won’t burn, boil or dry up in a slow cooker.
  • Most slow cookers have at least two settings HIGH: to cook for a mid-day meal or shorter periods or LOW; to cook all day or overnight.
  • They make delicious soups and stews, where the meat becomes tender but this isn’t limited  as the gentle cooking means fish, delicate fruit and vegetables remain whole even after long cooking periods.By using a bain marie you can also cook a variety of puddings.
  • It’s more economical using the same power as a light bulb that is left on over night.This equates to a 50% saving compared to a conventional oven.
  • It cooks from the outside keeping your keeping your kitchen cool.

Why you  need a slow cooker

Parents out at work

You can prepare a meal in the morning and return home knowing there is a healthy meal waiting for you and your family on your return.Even if you are delayed in traffic or at a meeting it is unlikely that your meal will be spoiled if left for a couple extra hours.

Students 

If who live in a shared house or a bed sit you can eat a cheap, economical and healthy meal  where the cost can be shared amongst your fellow house mates.

Parents at home 

If you want to have a home cooked meal for your family whilst you are busy doing housework, shopping or out for a day, you can be rest assured that your day is freed up by having food cooked when you want it.

Older people 

If you like to cook meals but have limited funds you can use more cheap cuts of meat and eat at a time that suites you.

Having used the Crock Pot for two weeks cooking a soup, main meals and puddings I can recommend it to cook a variety of meals whether you’re cooking for yourself or a family.I loved the look of  the Union Jack flag and the white pot has been so easy to clean even when it seemed it would be impossible to remove dried on food.It’s important to remember to leave the pot to cool completely before immersing in hot water to avoid cracks and I didn’t need any wire scorers pads, just  a few minutes of soaking did the trick.The Union Jack limited edition Crock Pot® also comes with a WARM setting so you can leave your meal to simmer if for example, you have someone coming to eat after you have eaten or you have made something like a hot punch or mulled wine.

There are many recipes on my blog under the SLOW COOKER menu, mostly vegetarian meals along with puddings and cakes.

Disclaimer: I was sent a limited edition Union Jack Crock Pot® in exchange for a honest review.

The Limited Edition Union Jack Crock Pot retails at £29.99

 


Slow Cooker Soda Bread

slow cooker crock pot soda bread

Chrissie of Mediocre mum is on holiday in her homeland of Canada, so me and The Boy And Me are sharing the Slow Cooker Sunday linky.This week I’m hosting and I bring you soda bread.Yes, I know what you’re thinking.I have tried all sorts in slow cooker when it comes to puddings and I don’t mean just rice pudding, but soda bread surely not?.

Cheesecake brownies,  apple crumble and chocolate beetroot cake are a few family favourites as well as this recipe.

Ingredients

150g plain whole meal flour
150g plain flour
2 tsp granulated sugar
1/2 tsp salt
175 ml buttermilk
2 tbsp olive oil

1. Grease a loaf tin and set aside.In a large bowl, mix everything but the buttermilk and oil together.Make a well in the centre.

2. In a measuring jug mix together the buttermilk and oil.Pour into the well and mix until its just blended.You will need knead it several times and then place in your prepared loaf tin.

3.Cover the pan tightly with aluminium foil.Pour in enough boiling water so it comes 1 inch up the sides of the pot.Place in the slow cooker and replace the lid.Cook on high for 2 1/2-3 hours, until bread springs back when touched lightly in the centre.Turn out and serve warm.

slow cooker sunday

So do you have a fab slow cooker recipe you would like to share? Add the URL to the linky below, old, new or anywhere from on the web.I’ll pop back in a few days to look at your entries and I hope you’ll do the same.

It would be great if you can add the Slow Cooker Sunday badge to your post, I’m rubbish at HTML so if you can edit the photo URL to point to this post that would be great thanks.

Share your post on Twitter, Facebook, Tumblr, Pinterest, Love All, Blogs, Blog Pinnner,G+ etc and if you use the #slowcookersunday hashtag it will help in finding you easier so I like, retweet and share etc.

Also could you please click on the Blog Pinner  and add this post please.If you haven’t discovered Blog pinner yet go and have a look.It’s like Pinterest but if your posts don’t have pretty pictures but worthy content this is great for you.Although it’s great if you do have pretty pictures.

*edited 13/03/13 spreading the word about the G+ community*

Please join Chrissie and I over at our G+ community ‘All Things Slow Cooking‘.Ask questions on slow cooking and slow cookers, share recipes and tips.

Slow Cooker Blueberry Muffin Pudding

 

slow cooker blueberry muffin pudding

 

This slow cooker blueberry muffin pudding is very satisfying using blueberries which I adapted from a book by adding lemon into the batter mix.It’s thicker than normal muffin batter mix as liquid can’t evaporate in a slow cooker.I used a pudding bowl like I have used before when making a lemon sponge, apple brown betty,and apple and sticky toffee pudding.

Slow cooker blueberry muffin pudding

Serves 4-6

75g (6 tbsp) butter, plus extra for greasing

75g (6 tbsp) soft light brown sugar

105ml (7 tbsp)  buttermilk, at room temperature

Juice and zest of 1 lemon

2 eggs lightly beaten, at room temperature

225g (2 cups) self raising (self rising) flour

pinch of salt

1 tsp cinnamon

150g (1/4 cup) fresh blueberries

2 tsp demerara (raw) sugar, for sprinkling

1. Place a metal pastry ring in the bottom of the slow cooker.Pour in about 2in of very hot water.Switch the slow cooker on to high.Lightly grease a pudding bowl with butter.Obviously make sure it’ll fit inside first.

2. Put the butter, sugar and lemon juice in a jug and place in the slow cooker.Leave the butter, sugar and lemon  to melt and the lemon to infuse in the slow cooker  for 20 minutes without the lid on.

3. Remove the jug from the slow cooker and leave to cool until just warm.Stir in the buttermilk and the beaten egg until well mixed.

4. In a bowl sift together the flour, salt and cinnamon.Stir in the blueberries and lemon zest , make a well and add the buttermilk mixture.Do not over mix.

5. I sprinkled the bottom of the prepared bowl with the demerara sugar, you can reserve for the top of the pudding if you like.Spoon the blueberry mix into the bowl.Cover with buttered foil and place in the slow cooker pot.Pour hot water around the sides of the bowl until it comes half way up the sides.

6. Cover with the lid and cook for 3-4 or until a skewer comes clean.Allow the slow cooker blueberry muffin pudding to cool slightly before turning out and serving.

 

Slow cooking sunday

I’m adding this recipe to Mediocre Mum’s Slow Cooker Sunday recipe linky which always has some great recipes shared by others.