Slow Cooker Christmas Pudding
Posted by on December 23, 2014
At Slow Cooker Liners we love to find new ideas on how we can make life a little easier. Using our slow cooker to make the Christmas pudding seemed like one we had to share with you.
That’s what we are all about at Slow Cooker Liners; our liners do make life a little easier!
Original recipe was adapted from All Recipes
Slow Cooker Christmas Pudding Ingredients
Christmas Pudding Serves: 10
- 140g sultanas
- 140g currants
- 140g raisins
- 110g dried cherries, stoned and chopped
- 110g dates, stoned and chopped
- 110g dried cranberries
- 110g mixed peel
- 280g soft brown sugar
- 110g ground almonds
- 300ml brandy
- 3 small eggs, beaten
- 85ml stout
- 110g self raising flour, sifted
- 200g shredded suet
- 140g breadcrumbs
- 2 teaspoons mixed spice
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 150ml brandy, to light the pudding
Slow Cooker Christmas Pudding Method
Preparation - 40min
Cook - 9hr
Extra time - 8hr soaking
Ready in - 17hr 40min
- In a bowl, combine the dried fruit , mixed peel, sugar and ground almonds. Pour over the brandy and leave to soak in the fridge overnight.
- The next day, preheat the slow cooker to high and add boiling water to a depth of about 4cm. Cover and allow to come to a simmer.
- Remove the fruit from the fridge and allow to come up to room temperature. In a separate bowl, beat the eggs with the stout then pour over the fruit and mix with your hands.
- In a separate bowl, combine the flour, suet, breadcrumbs and spices and mix well. Gradually work into the pudding mixture, ensuring that there are no lumps or pockets of flour.
- Grease a 2L ceramic pudding bowl. Cut out a circle of baking parchment to fit in the base of the bowl then place that inside and grease. Transfer the pudding mixture to the prepared pudding bowl and pat down to ensure that there are no air pockets.
- Lay a large piece of tin foil on the counter top, then lay a piece of baking parchment on top of the foil. Make a 3cm wide pleat with the two sheets then place over the pudding bowl, tin foil on the outside, with the pleat crossing the middle of the bowl. Secure tightly with kitchen string around the rim of the bowl and then tie a sturdy string handle for ease of lifting the bowl in and out of the hot water. Trim any excess foil or baking parchment leaving about a 3cm overhang.
- Ensure that the water in the slow cooker is simmering then lower the pudding bowl into the water, ensuring that the water comes only half way up the side of the bowl. Adjust if necessary. Cover.
- Steam the pudding for 8 to 9 hours on high, topping up the water to the half way height when necessary.
- Remove from the slow cooker and if making ahead allow to cool. Remove the foil and baking parchment and cover with fresh foil and parchment, again securing with string. Store in a cool dark place for up to a year. If using the same day, invert over a serving plate and serve.
To light the Christmas Pudding:
- If serving the same day, bring the 150ml brandy to a simmer in a saucepan over a high heat. Remove from the heat and transfer to a ladle. Carefully, light the brandy in the ladle and pour over the hot pudding. When the flames subside, the pudding is ready to eat.
If you have enjoyed this recipe and other recipe ideas you have seen on Slow Cooker Liners, why don’t you share with your friends and tell them about the latest innovation for slow cookers, Slow Cooker Liners.