Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 25

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LARGE LOAF

VEGETARIAN

If you don’t like coconut don’t even think about making this recipe! This is definitely a sweet ‘bread’, not a cake. It’s best cut into slices and then toasted.

75g (3oz) unsalted butter, melted and cooled, plus extra for greasing

2 eggs

300ml (10fl oz) milk

375g (13oz) plain flour

2 tsp baking powder

250g (9oz) golden caster sugar

150g (5oz) desiccated coconut

Butter a large deep non-stick 1kg (2¹/₄lb) loaf tin and line the base with parchment paper. Place a trivet or up-turned heatproof saucer into the base of the slow cooker dish. Lightly whisk the eggs and milk together in a bowl and set aside.

Sift the flour and baking powder into a large mixing bowl. Add the sugar and coconut and mix well. Gradually stir in the egg mixture until just combined; don’t worry if there are some lumps, it’s better not to overmix as this will make the loaf tough. Fold in the cooled melted butter until just blended. Don’t worry about any lumps. Pour the mixture into the prepared tin and cover with a piece of buttered foil, making a pleat in the centre as you go to allow the loaf to rise. Tie tightly with string to seal it completely.

Place the tin on top of the trivet or saucer in the slow cooker and pour in enough cold water around the outside to just cover the trivet. Cover with the lid and cook on low overnight or for up to 9 hours until the loaf is springy to the touch.

Remove the tin and leave to stand for 5 minutes before unwrapping and turning out (you may need to loosen the edges with a sharp knife first) onto a wire rack to cool for at least 30 minutes. Using a serrated knife, cut into thick slices. Toast and serve with cream cheese and Apricot and Cardamom Jam (see page 155).