Who’d have thought that one of the most revolutionary non-electric heat retention cookers would be as simple as an African-print beanbag?
We’ve had the pleasure of meeting the Wonderbag’s creator, and learning about the wondrous journey this product has achieved in just a handful of years. The Wonderbag is so incredibly useful for an array of delicious recipes.
- 250ml raisins
- 250ml sultanas
- 250ml self-raising flour
- 125g butter
- 250ml fresh brown breadcrumbs (from around 4 thick slices of bread)
- 250ml light brown sugar
- 250ml pecan nuts, chopped and toasted
- 250ml chopped cherries
- 15ml grated orange rind
- 5ml ground cinnamon
- 5ml ground mixed spice
- 250ml milk
- 1 large egg
- Finely grate the butter. Mix all the ingredients except the milk and egg in a bowl. Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a large pot on a cloth. Fill with water halfway up the side of the bowl and bring to the boil. Turn down the heat to a simmer, cover the pot and steam for 50 minutes, then place the sealed pot in the Wonderbag for 4 hours.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil.
- If you are serving it immediately, unwrap and invert onto a deep plate.
- Serve with cream or custard.
READ MORE: Wonderbag’s Recipe for Change