Friday, 26 January 2018

Slow Cooker Brown Sugar ANZAC Pavlova

**EEK!!** This post was supposed to go up 3 years ago!!

Happy Australia Day! I had planned on making a special Australia Day Bento to celebrate, but decided to save that for Miss M's first day at Prep tomorrow. It's hard to believe she'll be out 5 days a week. Before we know it she'll have graduated with Honey not far behind. I'm not sure whether to cry or do a little dance, so instead, let's talk PAV!

I had the brilliant idea to combine ANZAC dough with pavlova. Then wondered if it would be possible to make it in the slow cooker (our Kambrook Quattro Multi-Cooker). According to Google I'm not the only one to have thought slow cooking a pavlova is a good idea. Most recipes I found seemed to be your good old basic egg whites, sugar, stabiliser deal, then cooked in a lined slow cooker with a tea towel under the lid for a few hours. Happy days, off we go! Only to discover I had run out of castor sugar! *Argh!!*

Thank you Chocolate Suze for this easy recipe! I think I may have under whipped the mixture, but was worried about over whipping it. It's been so long since I've made a meringue! I then folded through some ANZAC dough before pouring into the lined slow cooker and topping with a little more ANZAC mix. Now I can't tell you exactly how long I had this mix in for as some very helpful little fingers managed to flick the settings over to Rice Cooker mode. Mild panic attack on my part when I saw the 'keep warm' light on as I had visions of black smoke rising as the lid was lifted off the appliance. Thankfully this wan't the case. And imagining what might have happened if the controller had been switched to Steam or Sauté function has prompted a minor kitchen rearrange for future Slow Cooking adventures.

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