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Top 5 dishes made from Brown Sugar OR Caster Sugar
1 . Rice Cooker Sultana Bread
Rice Cooker Sultana Bread
This is a quick and easy Sultana Bread. You can make with regular Self-Raising Flour and without Yeast. The texture is similar to the Cake, but not too sweet. Slightly softer batter seems to work better when cooked in a rice cooker. If you want to bake it in the oven, use less Milk.
Ingredient
2-4 tablespoons
Brown Sugar OR Caster Sugar
1/4 teaspoon
Salt
1 teaspoon
Ground Cinnamon
3/4 cup
Milk *warmed
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. If your inner pot is in a good condition, baking paper would be unnecessary. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
* Step 2
Place all ingredients except Sultanas in a mixing bowl, and whisk well until smooth. Mix Sultanas (OR Raisins) with Flour to coat, add to the batter, and combine with a spatula.
* Step 3
Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting. When it is cooked, turn out on a plate and carefully peel away baking paper, and enjoy with Butter.
* Step 4
*Note: Top of the cake cannot be browned, but the cake looks fine upside-down. I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
Note: if there is a photo you can click to enlarge it
2 . Apple Sauce & Carrot Muffins
Apple Sauce & Carrot Muffins
I have just recovered from a nasty flu. While I was in bed struggling to eat, my husband made an attempt to cook Stewed Apple for me, but it ended up a mushy paste-like sauce. Today I used it to make these Muffins based on my ‘Morning Glory Muffins’. If you have leftover Apple Sauce, it would be perfect for these Muffins.
Ingredient
1/2 cup
Brown Sugar *OR Caster Sugar
1/2 teaspoon
Salt
1/2 teaspoon
Bi-Carb Soda
1 teaspoon
Ground Cinnamon
1/2 cup
Sultanas OR Raisins
1/2 cup
Walnuts *coarsely chopped
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.
* Step 3
Transfer to a wire rack and cool completely. This muffins actually taste better when cold.
Note: if there is a photo you can click to enlarge it
3 . Chocolate Self-Saucing Pudding
Chocolate Self-Saucing Pudding
Chocolate Self-Saucing Pudding is a very popular dessert in Australia. This is an old classic recipe I wrote down in my recipe book decades ago. It requires a scary amount of Sugar. You can reduce the amount slightly. I have once halved the amount, but the pudding was not very tasty. You need a reasonable amount of Sugar for this dessert.
Ingredient
1 cup
Self-Raising Flour
1/2 teaspoon
Bi-carb Soda *optional
2 tablespoons
Cocoa Powder
1/2 cup
Brown Sugar *OR Caster Sugar
1 pinch
Salt
1
Egg
1/2 cup
Milk
1 teaspoon
Vanilla Extract
60 g
Butter *melted
2 tablespoons
Cocoa Powder *OR 4 tablespoons for stronger flavour
Cooking instructions
* Step 1
*You need 2L capacity baking dish. If your baking dish is smaller, Sauce bubbles up and might overflow. You can reduce the amount of Boiling Water and Sugar, but that means you will have less Sauce.
* Step 2
Preheat oven to 180℃.
* Step 3
Whisk to combine Self-Raising Flour, Bi-carb Soda, Cocoa Powder, Sugar and Salt in a mixing bowl. Add Egg, Milk, Vanilla and melted Butter, and mix until smooth. Spoon the batter into a baking dish and spread evenly.
* Step 4
For the Sauce, combine Sugar and Cocoa Powder in a small bowl, and sprinkle the mixture over the batter evenly.
* Step 5
Gently pour Boiling Water over the Sugar mixture using a large spoon. What you have to do is pour the Boiling Water on to the large spoon, so that Boiling Water won’t hit the batter directly.
* Step 6
Bake for 30 minutes OR until cooked through. *Note: Place the baking dish on a baking tray, if you concern the sauce overflowing. 1.7L capacity baking dish was used in the photo below, and you can see the sauce overflowed slightly.
* Step 7
Serve the pudding hot, with Thickened Cream. *Note: It’s a good idea to serve the pudding with some fresh berries.
Note: if there is a photo you can click to enlarge it
4 . Rice Cooker Banana Upside-down Cake
Rice Cooker Banana Upside-down Cake
When you cook a cake in rice cooker, top side of the cake can't be browned. But, that is fine for upside-down cakes. Rice cooker is the quickest and easiest method to cook upside-down cakes. I often use Apples OR Pears, and I have never used Bananas before. Today I tried Bananas, and used Brown Sugar instead of white Sugar. It's super easy and delicious.
Ingredient
80 g
Butter *melted
1/2 cup
Brown Sugar OR Caster Sugar
2
Bananas
1 cup
Self-Raising Flour
1/4 teaspoon
Salt
1/2 teaspoon
Cinnamon *optional
2
Eggs
1/2 teaspoon
Vanilla Extract
1/2 cup
Buttermilk OR Milk
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
* Step 2
Melt Butter in a small heat-proof bowl. Spread 2 tablespoons of melted Butter on the base of inner pot, and sprinkle with 2 tablespoons Brown Sugar (OR Caster Sugar).
* Step 3
Slice each Banana in half and arrange the slices, cut side facing down, on the base of the inner pot.
* Step 4
Combine Self-Raising Flour, Brown Sugar (OR Caster Sugar), Salt and Cinnamon (*optional) in a mixing bowl. Add Eggs, Vanilla and Buttermilk, and use a whisk to mix well. Add the remaining melted Butter, and whisk until smooth.
* Step 5
Gently pour the batter over the Banana and start cooking at ‘Cake’ setting.
* Step 6
When the cake is cooked, carefully take the inner pot out and set aside to cool slightly, then turn onto a plate upside down. Peel away baking paper.
Note: if there is a photo you can click to enlarge it
5 . Rice Cooker Apple Upside-down Cake
Rice Cooker Apple Upside-down Cake
My first attempt to make a cake using the rice cooker was very successful but the bottom of the cake was fairly dark brown. I could have taken it out a little bit earlier. Then, I realised that the Upside-down Cakes such as my ‘Pear Upside-down Cake’ would be very suitable for this rice cooker method. I replaced Pear with Apple and cooked it in the rice cooker. Have a look at it! No other methods can be easier than this!
Ingredient
1-2 tablespoons
Brown Sugar OR Caster Sugar
50 g
Butter *melted
2
Eggs
1 teaspoon
Vanilla Extract
1 cup
Self-Raising Flour
1/2 cup
Milk
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper.
* Step 2
Peel skin (*optional) and cut Apples into wedges. (I cut each Apple into 12 wedges.) Arrange them on the baking paper-lined inner pot. Sprinkle Sugar and Cinnamon over the Apple wedges.
* Step 3
Make the cake mixture. Mix melted Butter and Sugar until creamy, add Eggs and Vanilla and mix well. Add Flour and Milk and mix until smooth.
* Step 4
Pour the mixture over the Apple wedges and smooth the surface. Press ‘Start’ button at ‘Cake’ setting. When the cake is cooked, carefully take the inner pot out and set aside to cool before turning onto a plate.
* Step 5
*Note: Top of the cake cannot be browned, but the cake looks fine upside-down. It took 40 minutes for my rice cooker to cook.
Note: if there is a photo you can click to enlarge it
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