The Easiest Slow Cooker Christmas Pudding
This Slow Cooker Christmas Pudding recipe is super easy and absolutely full of rich, fruity flavour. Make ahead of the big day and reheat with ease. A real family favourite.
Servings 10 servings
Calories 378kcal
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 12 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
- *Remember that there is alcohol in this pudding, some will have been cooked off but perhaps not all.*
- You could use apple or orange juice instead of the alcohol.
- 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
Calories: 378kcal | Carbohydrates: 62g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 81mg | Potassium: 414mg | Fiber: 3g | Sugar: 41g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg