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Cranberry, Nut and Cinnamon Poached Apples

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 200ml toasted and chopped walnuts OR pecan nuts
  • 125ml chopped dried cranberries
  • 80ml brown sugar
  • 80ml rolled oats
  • 45ml butter, softened
  • 15ml lemon juice
  • 15ml lemon rind
  • 5ml ground cinnamon
  • 6 medium to large firm baking apples
  • 1lt water
  • 15ml honey
  • Ice cream or cream for serving

DIRECTIONS

  1. Combine the walnuts, cranberries, brown sugar, oats, softened butter, lemon juice, rind and cinnamon in a bowl and mix well.
  2. Using a melon baller, scoop out the centre and pips of the apple, leaving the bottom intact.
  3. Carefully slice a small amount off the bottom of each apple so that they stand level.
  4. Divide the nut mixture between all the apples, filling each cavity tightly.
  5. Pierce 3 holes on the sides of each apple.
  6. Place the apples in a medium sized pot and add the water and honey.
  7. Bring the liquid to the boil, place the lid on the pot and simmer for 25 minutes.
  8. Place the sealed pot on a mat or cloth in the Wonderbag and seal.
  9. Leave to cook for 3 hours.
  10. Remove the pot and remove the apples from the poaching liquid.
  11. Serve with ice cream or cream.
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Steamed Chocolate Orange Pudding

Serves: 8 – 12
PREP TIME: 15 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY : MODERATE

INGREDIENTS

  • 1½ 100g butter, softened
  • 300g caster sugar
  • 10ml vanilla extract
  • 2 eggs
  • 290g plain flour
  • 100g unsweetened cocoa powder
  • 20ml ground cinnamon
  • 5ml bicarbonate of soda
  • 350ml milk
  • Grated rind of 1 orange
  • 3 – 6 thin slices of oranges to line the top of the bowl
  • Ice cream or double cream for serving

DIRECTIONS

  1. Thoroughly grease bottom and sides of a 2-litre heatproof mould. Sprinkle with caster sugar and tap out excess.
  2. Lay the thinly sliced orange around the bottom of the bowl.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs and blend well.
  5. In separate bowl, stir together flour, cocoa, cinnamon and bicarb; add to butter mixture alternately with milk until well blended.
  6. Stir in the grated orange rind.
  7. Spoon mixture into the greased mould. Cover with piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
  8. Place a cloth in the bottom of a large pot and place the filled sealed mould on the cloth.
  9. Fill the pot with boiling water 2/3 up the side of the mould and bring to the boil.
  10. Place the lid on the pot, reduce the heat and simmer for 40 minutes.
  11. Place the sealed pot in the Wonderbag on a cloth or mat for 4 hours.
  12. Remove mould from the pot and cool for 10 minutes on wire rack.
  13. Remove the foil and run tip of sharp knife around edges; invert on serving plate.
  14. Serve hot with ice cream or double cream. There might be a bit of chocolate lava in the centre of the pudding if timed perfectly.
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Norwegian Sweet Rice Porridge

SERVES: 6 – 8
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2 ½ HOURS
DIFFICULY: EASY

INGREDIENTS

  • 220ml of Sushi Rice
  • 470ml water
  • 1 litre Whole Milk
  • 5ml Vanilla Extract
  • 1 cinnamon stick
  • Sugar, Cinnamon and Butter on top

DIRECTIONS

  1. Mix water and rice and bring it to a boil.
  2. Once the water is almost gone, add the milk and vanilla extract. Bring everything to a boil while stirring.
  3. Place a lid on the pot and place on a mat or cloth in the Wonderbag and seal.
  4. Leave for 2 ½ hours
  5. Once it’s done, add cinnamon, sugar and a dash butter on top.
  6. For Christmas, you can hide an almond in the pudding and whoever finds it can have a lucky wish!
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Steamed Christmas Pudding

SERVES: 8 – 10
PREP TIME: 15 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 250ml raisins
  • 250ml sultanas
  • 250ml self-rising flour
  • 125g butter
  • 250ml fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 250ml light brown sugar
  • 250ml pecan nuts, chopped and toasted
  • 250ml chopped cherries
  • 15ml grated orange rind
  • 5ml ground cinnamon
  • 5ml ground mixed spice
  • 250ml milk
  • 1 large egg

DIRECTIONS

  1. Finely grate the butter.
  2. Mix all the ingredients except the milk and egg in a bowl.
  3. Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl.
  4. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
  5. Tie the foil securely with string, then place in a large pot on a cloth.
  6. Fill with water halfway up the side of the bowl and bring to the boil.
  7. Turn down the heat to a simmer, cover the pot and steam for 50 minutes.
  8. Place the sealed pot in the Wonderbag for 4 hours.
  9. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  10. Serve with cream or custard.
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Creamy Maggots with Sugary Dust (Rice Pudding with Cinnamon and Sugar)

Serves: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2 ½ HOURS
DIFFICULY: EASY

INGREDIENTS

  • 220ml of Sushi Rice
  • 470ml water
  • 1 litre Whole Milk
  • 5ml Vanilla Extract
  • 1 cinnamon stick
  • Sugar, Cinnamon and Butter to taste

DIRECTIONS

  1. Mix water and rice and bring it to a boil.
  2. Once the water is almost gone, add the milk and vanilla extract. Bring everything to a boil while stirring.
  3. Place a lid on the pot and place on a mat or cloth in the Wonderbag and seal.
  4. Leave for 2 ½ hours.
  5. Once it’s done, add cinnamon, sugar and a dash butter on top.
  6. For Christmas, you can hide an almond in the pudding and whoever finds it can have a lucky wish!
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White Chocolate and Raspberry Bread and Butter Pudding

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 6 cups French bread cubes
  • 160g chopped White Chocolate
  • 250ml Raspberries, fresh or frozen
  • 125ml toasted Pecans
  • 250ml Cream
  • 3 Eggs
  • 50ml Sugar
  • 150ml warm Water
  • 5ml Vanilla
  • 1 can sweetened Condensed Milk

DIRECTIONS

1. Preheat the oven to 180 degrees Celsius.
2. Grease a medium sized pot or casserole with a lid.
3. Place ½ the bread cubes in slow cooker. Sprinkle with ½ the chocolate, nuts and raspberries.
4. Repeat with the remaining bread, chocolate, nuts and raspberries.
5. In small bowl, mix remaining ingredients and pour over the bread pudding.
6. Cover and cook in the oven for 30 minutes.
7.Place the sealed pot on a mat or cloth in the Wonderbag for 3 hours.
8. Serve with cream or ice cream.

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Chocolate Brownies with Pecans and Raspberries

SERVES: 6 to 8
PREP TIME:  10 MINUTES
STOVE TOP TIME:  20 MINUTES
WONDERBAG TIME:  2 HOUR
DIFFICULTY : EASY

INGREDIENTS

  • 250ml all-purpose Flour
  • 300ml granulated Sugar
  • 125ml Cocoa Powder
  • 2,5ml Salt
  • 65ml Oil
  • 5ml Vanilla
  • 4 Eggs
  • 100g dark Chocolate, melted
  • 250ml coarsely chopped Pecan Nuts, toasted
  • 250ml Raspberries
  • 5ml Baking Powder
  • 5ml Vanilla
  • Icing sugar for dusting

DIRECTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. In medium bowl, mix flour, granulated sugar, cocoa and salt.
  3. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk.
  4. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate.
  5. Stir in pecans and raspberries.
  6. Spray a 25cm square baking pan and line with baking paper.
  7. Pour the mixture into the pan and bake for 20 minutes.
  8. Remove from the oven, cover with foil and place in the Wonderbag on a cloth or mat and seal.
  9. Leave to finish baking for 2 hours.
  10. Remove, unmould and cool.
  11. Slice, dust with icing sugar and serve with cream or ice cream.