Tag Archives: thermal cooker

OLd English Christmas Pudding

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Old English Christmas Pudding

Learn how to make a traditional Old English Christmas Pudding using a thermal cooker! Join Mr. D in his kitchen as he walks you through this festive recipe step-by-step, from greasing the pudding basin to the final simmer. This energy-saving method ensures a delicious and perfectly cooked pudding for your holiday celebrations.
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Ingredients
  

  •  115 g self-raising flour
  •  115 g raisins
  •  115 g sultanas
  •  115 g breadcrumbs
  •  115 g dark brown sugar
  •  115 g suet - grated vegetable shortening such as Trex, Crisco or Copha is a good substitute
  •  1 large apple peeled cored and chopped
  •  ½ tsp mixed spice
  •  ½ tsp ground cinnamon
  •  ½ tsp grated nutmeg
  •  2 Eggs
  •  1 lemon juice and rind
  •  4 tbsp dark rum
  •  250 ml milk

Instructions
 

  • Grease a 2 pint/1 litre pudding basin
  • Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
  • Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
  • Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
  • Put the mixture into the greased pudding basin.
  • Place a piece of greased, greaseproof paper on top of the mixture.
  • Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
  • Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
  • Once boiling turn down the heat and simmer for 30 minutes with the lid on.
  • Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
  • Once cooked remove the pudding and allow to cool before storing for Christmas.
  • Reheat before eating.

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Miss South’s Goulash cooked in a power free Thermal Cooker

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Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
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Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

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