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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.
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 raisins
- 50 grams sultanas
- 50 grams currants
- 15 grams mixed peel
- 1 clementine (zest) or half an orange
- 25 millilitres orange juice
- 50 millilitres brandy or strong cold tea
- 25 grams plain (all purpose) flour
- ½ teaspoon ground cinnamon
- 2 teaspoon mixed spice
- 80 grams dark soft brown sugar
- 25 grams breadcrumbs
- 50 grams apple peeled and finely chopped
- 20 grams 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.
Nutrition
Calories: 381kcalCarbohydrates: 75gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 118mgPotassium: 501mgFiber: 4gSugar: 40gVitamin A: 230IUVitamin C: 11mgCalcium: 77mgIron: 2mg