Slow Cooker Christmas Pudding (Serves 4)
Slow Cooker Christmas Pudding is a traditional Christmas Pudding full of delicious dried fruit and spices, and your slow cooker means no steam filled kitchen! This little pudding serves 4 generous portions or 6 small portions which is just enough after a large dinner.
What is Christmas Pudding?
Christmas Pudding is a traditional British Christmas dessert. It is a dense dark steamed fruit pudding packed full of dried fruit and spices.
It’s sometimes called Plum Pudding or Figgy pudding and its origins go back to medieval frumenty, a type of porridge that contained meat, spices and dried fruit. As time passed it became the sweet fruit pudding that we enjoy today. Cloutie or Clootie Dumpling is the Scottish version of this sweet, steamed fruit pudding.
Why should I make Christmas Pudding in a slow cooker?
I used to make my Christmas Pudding on the stove top and my kitchen would be full of steam. I’d have to check it often to ensure that the pan didn’t boil dry. I have, in fact, burnt out the base of a pressure cooker because a Christmas Pudding did boil dry.
Making your Christmas Pudding in your slow cooker means that the steam stays inside the slow cooker, it doesn’t boil dry and you can go off and leave it until the cooking time is complete. I would only ever cook Christmas pudding on the stove if I didn’t have access to a slow cooker.
What kind of slow cooker can I use to make the Christmas Pudding?
You can use any kind of slow cooker as long as your pudding basin will fit and the lid will close over the top. I have a Sear and Stew slow cooker and one with a ceramic pot and both work equally well. If you have a multi-cooker with a slow cooker function then that will also work.
What ingredients do I need to make Slow Cooker Christmas Pudding?
The ingredients are mostly standard baking ingredients that you may already have in your larder. All the ingredients are easily available at store and supermarkets. Here is what you need:
- raisins
- sultanas (golden raisins)
- currants
- mixed peel
- clementine
- orange juice
- brandy
- flour
- spices
- sugar
- breadcrumbs
- apple
- butter
- egg
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
What are currants?
Most people are familiar with raisins and sultanas but not everyone knows about currants. Currants are small, sweet dried grapes. They are not dried blackcurrants but a specific variety of raisins called Black Corinth.
In the US they are known as Zante currants or Corinth raisins, outside the US they are generally known simply as currants. Currants are the oldest known raisins and their intensely sweet taste works really well in combination with other dried fruits like raisins and sultanas.
What can I substitute for currants?
If you don’t have any currants then you can use more raisins to replace them.
What is mixed peel?
Mixed peel is the peel of citrus fruit, usually oranges and lemons. It’s made by cooking the peel to soften it, then it is dipped in sugar syrup and left to dry. This process is repeated many times until the peel is saturated with sugar.
You can buy ready cut mixed peel or you can buy whole candied peel and chop it yourself, it does generally have a better flavour. If you do cut it yourself then make sure you cut the pieces very small.
Can I use a different type of orange?
I chose a Clementine because it is about the right size and the zest has a delicious flavour. You can use any type of orange but if your orange is larger then only use the zest of half the orange.
What kind of orange juice should I use?
You can squeeze your own oranges for the juice or use fresh orange juice from a carton or bottle.
What can I substitute for brandy in the Slow Cooker Christmas Pudding?
In this recipe, the brandy is combined with orange juice and the dried fruit soaks it up. If you don’t want to use brandy then you can use rum or Scotch whisky.
If you prefer not to use alcohol then I suggest you make up some strong black breakfast tea and use that instead of the brandy.
What is mixed spice?
Mixed Spice is a spice blend readily available in UK supermarkets and baking suppliers. It is a combination of the following ground spices:
- allspice
- cinnamon
- nutmeg
- mace
- cloves
- coriander
- ginger
If you can’t source ready-made mixed spice you can make your own. Or you can use cinnamon with a pinch of nutmeg or cloves.
Tips for grating butter
I use grated butter rather than suet in my Slow Cooker Christmas Pudding recipe. Make sure the butter is very cold before you grate it on the largest holes of your grater. You can grate butter straight from the fridge, but you may wish to put it into the freezer for 30 minutes just to chill it further.
What kind of pudding basin do I need?
This recipe is for a 500 gram (1lb) pudding basin. I really recommend buying one with lid, they are inexpensive to buy and the lid makes life a lot easier.
Can I make Slow Cooker Christmas Pudding ahead of time?
Yes! You can make the pudding two weeks before you want to serve it. Just make sure you remove any condensation from the inside of the lid, then store in your fridge or in a cool place.
Can I freeze the Christmas Pudding?
Yes, you can freeze it for up to 3 months. Let it defrost naturally and then either reheat in the slow cooker or in the microwave. The instructions for reheating are at the end of the recipe card below.
Vegetarian
This recipe is suitable for vegetarians.
Gluten Free
This recipe for Slow Cooker Christmas Pudding contains wheat flour and is not suitable for a GF diet.
How should I serve Slow Cooker Christmas Pudding
Serve the Christmas pudding warm with custard, pouring cream or Brandy Butter. I like to decorate the top of the pudding with some holly from my garden (which I wash, then dry) or you can dust it with icing sugar.
Flaming the Christmas Pudding
If you plan to flame your Christmas Pudding at the table then please be sure to remove any decorations and ensure there is nothing flammable on the table near the pudding.
Put 2-4 tablespoons of brandy in a small saucepan and gently heat it, do not boil Take the pan off the hear and using a long handled lighter ignite the vapour above the alcohol. Stand back and pour the flaming spirit over the cenre of the hot pudding. Let the flames die down before serving
Slow Cooker Christmas Pudding (serves 4)
Equipment
- 1 weighing scales
- 1 medium bowl
- 1 Fine grater or lemon zester
- 1 measuring jug
- 1 pudding basin (500 grams/1lb)
- 1 Large bowl
- 1 Measuring spoons
- 1 Vegetable peeler
- 1 Sharp knife
- 1 small bowl for the egg
- 1 Whisk or fork
- parchment paper, foil and string if your pudding basin doesn't have a lid
- 1 small ovenproof plate
- 1 Slow Cooker
Ingredients
- 100 grams (½ cup) raisins
- 50 grams (¼ cup) sultanas
- 50 grams (¼ cup) currants
- 15 grams (1 tbsp) mixed peel
- 1 clementine (zest) or half an orange
- 25 millilitres (2 tbsp) orange juice
- 50 millilitres (4 tbsp) brandy or strong cold tea
- 25 grams (¼ cup) plain (all purpose) flour
- ½ teaspoon ground cinnamon
- 2 teaspoon mixed spice
- 80 grams (⅓ cup) dark soft brown sugar
- 25 grams (3 tbsp) breadcrumbs
- 50 grams (¼ cup) apple peeled and finely chopped
- 20 grams (1½ tbsp) butter
- 1 medium egg
Instructions
Soak the dried fruit
- Put 100 grams raisins, 50 grams sultanas, 50 grams currants and 15 grams mixed peel into a bowl.
- Use a zester or fine grater to remove the zest from the clementine and add to the bowl.
- Add 25 millilitres of orange juice and 50 millilitres brandy or strong cold tea (for an non alcoholic alternative) over the dried fruit. Cover and leave for at least 2 hours or overnight.
Make the pudding
- Use 5 grams of butter to grease a 500 gram (1lb) pudding basin.
- Cut a small circle of baking parchment and put it in the base of the basin. This will help the pudding to come out of the basin more easily.
- In a large bowl weigh out ½ teaspoon ground cinnamon, 2 teaspoons mixed spice, 80 grams dark soft brown sugar, 25 grams plain (all purpose) flour and 25g breadcrumbs.
- Peel and core an apple, chop finely and weigh out 50 grams and add to the bowl.
- Grate 15 grams of butter and add to the mix.
- Beat 1 medium egg and add to the bowl with the soaked dried fruit bowl, then mix everything together.
- Mix all the ingredients together.
- Spoon the pudding mixture into the prepared bowl/basin. If your pudding basin has a lid, then put this on firmly.
- If you don't have a lid, then cover the bowl with a layer of parchment paper covered by a layer of aluminium foil. It's important to make a pleat in this paper/foil lid. Then secure it to the bowl with string which you can make into a handle across the top.
- Put a heatproof plate upside down on the base of the slow cooker. I use the lid of a pyrex casserole dish.
- Put the pudding basin on top of the plate, then fill the slow cooker with boiling water from the kettle until the water comes half way up the pudding basin. Put on the lid and cook on HIGH for 4 hours.
- Remove the pudding from the pan and if you are not eating it straight away, leave to cool completely.
- If you have used a parchment and foil lid, then remove it and discard. If you plan to store or freeze the pudding make a fresh lid and secure with string.
Storage and reheating
- You can keep the pudding in a cool place for two weeks or freeze for up to 3 months.
- To reheat in your slow cooker, follow the same instructions as for the initial cooking and cook on HIGH for 4 hours. Or reheat in the microwave on full power for 3 minutes, let it stand for a futher 3 minutes.
To serve
- Gently ease the pudding around the sides, then invert onto a warm serving plate, remember to remove the circle of parchment paper. Decorate with holly or dust with icing sugar. Serve in slices with custard, cream or brandy butter.