Slow Cooker Christmas Pudding

    Slow Cooker Christmas Pudding

    6saves
    17hours40min


    13 people made this

    It takes a long time to steam a Christmas pudding and a slow cooker makes it much easier. Flame with brandy for full Christmas effect!

    Ingredients
    Makes: 1 pudding

    • 140g sultanas
    • 140g currants
    • 140g raisins
    • 110g dried cherries, pitted and diced
    • 110g dates, pitted and diced
    • 110g dried cranberries
    • 110g mixed peel
    • 280g soft brown sugar
    • 110g almond meal
    • 300ml brandy
    • 3 eggs, beaten
    • 85ml stout beer
    • 110g self raising flour
    • 200g suet, shredded
    • 140g breadcrumbs
    • 2 teaspoons mixed spice
    • 2 teaspoons ground nutmeg
    • 2 teaspoons cinnamon
    • 150ml brandy (for flaming the pudding)

    Directions
    Preparation:40min  ›  Cook:9hours  ›  Extra time:8hours soaking  ›  Ready in:17hours40min 

    1. In a bowl, combine the dried fruit, mixed peel, brown sugar and almond meal. Pour over the 300ml brandy and leave to soak overnight in the fridge.
    2. Next day, preheat the slow cooker to high and add boiling water to a depth of about 4cm. Cover and bring to a simmer.
    3. Remove the fruit from the fridge and let come to room temperature. Beat the eggs with the stout then pour over the fruit and mix well with your hands.
    4. In a separate bowl, combine flour, suet, breadcrumbs and spices then mix well. Gradually work into the fruit mixture, ensuring there are no lumps.
    5. Grease a 2 litre ceramic pudding basin. Cut out a circle of baking paper to fit the base of the bowl, put it inside and grease again. Transfer the pudding mixture to the pudding bowl and pat down to ensure there are no air pockets.
    6. Lay a large piece of aluminium foil on the counter top then lay a sheet of baking parchment on top of the foil. Make a 3cm wide pleat with the two sheets, then place over the pudding bowl, 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 tie a sturdy string handle for ease of lifting the bowl in and out of the water. Trim any excess foil or baking parchment leaving about a 3cm overhang.
    7. Ensure that the water in the slow cooker is simmering then lower the pudding bowl into the water, ensuring that the water comes only halfway up the side of the bowl. Cover.
    8. Steam the pudding for 8-9 hours on high, topping up the water to the halfway point when necessary.
    9. 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 up to a year. If using the same day, invert over a serving plate and serve.
    10. To flame the pudding:

    11. Bring the 150ml brandy to a simmer in a small saucepan over high heat. Remove from the heat and transfer to a ladle. With a long match, carefully light the brandy in the ladle and pour over the hot pudding.

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