This week I bought myself another new toy!
I do love a good slow cooker, so when I saw this one by Netherton Foundry, I could not resist! I already have 2 slow cookers, but this knocks the socks off them…
It’s cast iron, so can go on the hob to start off the cooking if you like then just sit it on the base and allow it to cook away slowly. It is also by far the most attractive of all my slow cookers and the only one I could confidently take from cooking to the table to serve straight from the pot.
As if that wasn’t enough, it is also made right here in Britain using traditional methods and local craftsmen so you can be sure you are supporting a small independant company rather than a faceless corporation. Top marks all round!
I’m looking forward to sharing all my favourite slow cooker recipes with you in the weeks to come. For now, here’s my delicious indian-inspired bread and butter pudding…
Indian-Inspired Bread and Butter Pudding
A traditional english dessert, with a twist of indian flavours!
- 6-8 slices white bread
- Enough butter to spread on the bread
- 1 handful sultanas or raisins
- 1 handful chopped cashews
- 1 tsp cinnamon
- 4-6 cardamom pods, seeds only, ground (depending on how much you like the flavour!)
- 3/4 pt full fat milk
- 2 medium eggs
- 2 tbsp caster sugar
1. Cut the crusts off then butter the bread. Cut into small squares and place in a bowl.2. Add the sultanas or raisins and cashews to the bread, mix well but gently to ensure bread does not break up. Place into the bowl of a slow cooker that has been greased with a little butter.3. In a jug, combine milk, eggs, cinnamon and ground cardamom thoroughly before pouring over the bread in the slow cooker. Sprinkle over the sugar and a little extra cinnamon, if desired.4. Cook on low until a knife inserted into the centre of the pudding comes out clean and the bread is browned at the edges. Usually 2-3 hours, but all slow cookers vary.
DetailsPrep time: Cook time: Total time: Yield: 4 servings