Bread and Butter Pudding
8 slices bread, buttered
1 cup mixed dried fruit
1/2 cup sugar
4 x 60g eggs
5 cups milk
2 teaspoons vanilla essence
1 litre water
1. Layer half of the bread slices, buttered side up, in a greased heatproof dish which will fit in the Slow Cooker.
2. Add a layer of fruit and sugar over the bread and continue the layers until all bread is used.
3. Lightly beat the eggs, milk and vanilla together, gently pour over the bread. Allow to stand for 30 minutes. Cover dish with foil and secure.
4. Add 1 litre of water and a small trivet, or upturned heatproof saucer to the Slow Cooker. Place pudding onto the trivet cover and cook on HIGH for 4-5 hours.
Serve with whipped cream and a sprinkle of cinnamon.
Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.