Slow Cooker Steamed Christmas Pudding is the easiest recipe in the world and I am most grateful for it. I make it early doors in November and leave it somewhere dark and cool to deepen in fabulous, fruity flavour.
When Should You Make A Christmas Pudding?
Traditionally Christmas pudding is made on Stir Up Sunday. This is on November 22nd in 2020. It began in Victorian times when the whole family would gather together to mark the beginning of the run up to Christmas. Everyone would take it in turns to stir the pudding mix in the bowl.
I must admit though that I can never get organised enough to be on schedule with this and getting my kids off their phones to stir a load of sloppy raisins just is never going to happen.
So I make mine early November all alone and put it somewhere dark and cool to just go on and get fruitier by the chrimbo minute.
Why Steam Your Pudding In The Slow Cooker/Crock Pot?
Because it's EASIER. So darn easier christmas people. No steaming saucepan rattling away on the hob for hours, steaming the kitchen up, needing a watchful eye and a topping up. Just pop it in and forget about it, maybe even hit the sherry.
I reheat the pudding back in there on the day too. I actually have a couple of slow cookers going, they are perfect to keep sides warm and me calm. So it is no bother to stick it back in a little water and flick a switch.
Recipe
There is a full recipe card at the bottom of the post with exact ingredients
The ingredients are mostly traditional.
Ingredients
400 grams - 3.5 oz Dried Fruit - I use a mixture of raisins, currants and sultanas
2 Large Eggs
1 medium Apple - ideally a Bramley or a sharper eating apple
Zest of Half a medium Orange - you could add lemon too if you like more of a citrus hit
75 grams - 2.7 oz Suet - I use vegetarian
75 grams - 2.7 oz Breadcrumbs - fresh white breadcrumbs
40 grams - 1.4 oz Flour - plain
200 grams - 7 oz Sugar - dark brown sugar
1 tsp Mixed Spice
110 mls Guinness - or stout
5 tbsp Brandy - or any other tipple you fancy but brandy is best to pour on if you are going to light the pudding.
I don't like candied peel, in fact I hate it, along with a mild disdain of glace cherries but do throw them in there if they float your steamed pudding boat.
Method
- Place all the ingredients in a large mixing bowl.
- Mix them all together thoroughly.
- I use a plastic lidded 2 pint bowl. I find them incredibly easier than the ceramic bowls that require the homemade lids of baking paper and silver foil. But if that is the way you want to go then here is a link for a mini tutorial showing you exactly how to do that. I found the plastic ones not so easy to find in the supermarkets so bought mine from Amazon.
- Most recipes advise to grease your bowl with butter beforehand. I don't and have never had a problem but please do so if you're nervous. I do advise it if you're using a ceramic bowl though.
- Fill your bowl with the mixture. It should leave about 2 cm clear from the top.
- Place the lid on tight and put it in your slow cooker. Fill the slow cooker pot up ¾ up the outside of your pudding bowl with just boiled water.
- Put the slow cooker lid on and set on Low for 8 hours. Do not open the lid as it will let the steam out and slow down the cooking time.
- When cooked carefully remove from the slow cooker and leave to completely cool. You can serve it there and then when it's hot by simply inverting onto your serving dish straight away. But if you are making beforehand to deepen in flavour then I like to cut out a circle of greaseproof or baking paper (I use the lid as a template) and fit on top of the steamed pudding and then put the lid back on tightly and leave somewhere dark and cool until the big day. I also wrap the whole thing tightly in silver foil just to make sure that the lid doesn't come off while it's sitting there doing it's ripening business. If you have used a ceramic bowl then replace the lid with fresh greaseproof and silver foil before tying it back on.
- To reheat on the day then do so in the same way in your slow cooker with the just boiled water three quarters of the way up but this time for 5 hours on Low. Simply invert onto your serving plate when cooked to serve. You could also cut the pudding into individual portions and microwave to reheat if that suits you better.
See tips for how to light your Christmas Pudding From Jamie Oliver here.
Top Tips
- Use a plastic pudding bowl with a tight fitting lid for ease.
- Use a food processor to make your breadcrumbs.
- Choose the dried fruit your family likes.
- Choose the alcohol your family likes. Tia Maria is a great substitute.
- If you are looking to traditionally steam this christmas pudding then do so for the same amount of time.
- Do not lift the lid of the slow cooker when cooking as it will slow down the cooking time.
- Wrap your cooked pudding when cool in silver foil to ensure your lid remains on tightly.
- You can reheat individual portions in the microwave if that suits you better.
What Do I Serve With Christmas Pudding?
Brandy Butter is a traditional way to go. As is Vanilla Custard and Cream.
Here are some other Christmas recipes that you might like:
The Easiest Slow Cooker Christmas Pudding
Ingredients
- 100 grams raisins
- 200 grams currants
- 100 grams sultanas
- 1 medium apple
- ½ medium orange zest
- 200 grams dark brown sugar
- 1 tsp mixed spice
- 75 grams fresh white breadcrumbs
- 40 grams plain flour
- 75 grams suet vegetarian
- 2 large eggs
- 5 tbsp brandy
- 110 mls guinness 100 mls +2 tsp is easier to measure
To light the christmas pudding
- 150 mls brandy
Instructions
- Place all the ingredients in a large mixing bowl.
- Mix them all together thoroughly.
- Fill your 2 pint bowl with the mixture. It should leave about 2 cm clear from the top.
- Place the lid on tight and put it in your slow cooker. Fill the slow cooker pot up ¾ up the outside of your pudding bowl with just boiled water.
- Put the slow cooker lid on and set on Low for 8 hours. Do not open the lid as it will let the steam out and slow down the cooking time.
- When cooked, carefully remove from the slow cooker and leave to completely cool. You can serve it there and then when it’s hot by simply inverting onto your serving dish straight away. But if you are making beforehand to deepen in flavour then I like to cut out a circle of greaseproof or baking paper (I use the lid as a template) and fit on top of the steamed pudding and then put the lid back on tightly and leave somewhere dark and cool until the big day. I also wrap the whole thing tightly in silver foil just to make sure that the lid doesn’t come off while it’s sitting there.
- To reheat on the day then do so in the same way in your slow cooker with the just boiled water three quarters of the way up but this time for 5 hours on Low. Simply invert onto your serving plate when cooked to serve. You could also cut the pudding into individual portions and microwave to reheat if that suits you better.
- The brandy needs to be hot as does the christmas pudding. I bring a small glass of brandy to a simmer in a small frying pan and then carefully set light to the brandy in the pan. A cooks blow torch is perfect for this. You could also use a ladle to scoop up the hot brandy and then light it in the ladle and pour over. Use a wide lipped serving plate to catch any wayward brandy and remove anything flammable from the area beforehand.
- Wait until the flames have subsided before serving and don’t forget to dim the lights if you can for full effect!
- Apply To Fruity Finale Face
Notes
- Use a plastic pudding bowl with a tight fitting lid for ease.
- Use a food processor to make your breadcrumbs.
- Choose the dried fruit your family likes.
- Choose the alcohol your family likes. Tia Maria is a great substitute.
- If you are looking to traditionally steam this christmas pudding then do so for the same amount of time.
- Do not lift the lid of the slow cooker when cooking as it will slow down the cooking time.
- Wrap your cooked pudding when cool in silver foil to ensure your lid remains on tightly.
- You can reheat individual portions in the microwave if that suits you better.
Nutrition
All nutritional information is approximate and intended only as a guide.
Please let me know how you got on in the comments below or come on over and follow me on social media. I love to connect with you x
Christine Ann Cook
I'm going to try this instead of the traditional method. Just to let you know that I use sultanas, raisins, dried cranberries, apricots, dried prunes and dates (very fruity)
Jenny
Sounds super fruity, I was only thinking about adding dates myself. Hope it's gorgeous.Thanks for letting me know x