Chocolate Orange Slow Cooker Pudding
A slow cooker pudding with a flavour twist on the traditional fruit variety. Perfect at Christmas time it is super easy to make compared to the old fashioned way.
Christmas pudding is something I’ve been making for several years now. It took a while for me to get on board. I used to watch my Mum (and before her my Grandmother) go through a monumental effort year in year out. Boiling pots, pudding cloths, hanging rods and mould (this happened when we moved to Queensland). And although it used to be worth it on Christmas day, it just seemed like a lot of hassle.
That all changed a few years ago when I discovered how to make a slow cooker pudding. You can read more about that and get my recipe for a traditional Christmas pudding here.
This year, it was time to change things up and try something new. So, the idea of trying a different flavour came about. The result, this delicious Chocolate Orange Slow Cooker Pudding. Although I will still always make a traditional fruit pudding, I will always make one of these too. I’m sure you will too once you try it.
- 2 cups sultanas
- 1½ tablespoons rum/brandy/whisky
- 125g butter, at room temperature
- ⅔ cup brown (or rapadura) sugar
- Grated rind of 1 orange
- Juice of ½ orange
- 2 eggs
- ½ cup plain flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon mixed spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 cup fresh breadcrumbs
- Combine sultanas and alcohol in a large bowl, cover and soak overnight (or longer).
- Grease a pudding bowl or basin of around 3-4 cup capacity.
- Cream butter, sugar and orange rind together until light and fluffy. Pour in orange juice and mix well.
- Add eggs one at a time and beat well after each addition.
- Stir in soaked sultanas.
- In a separate bowl combine sifted flour, cocoa, baking powder and spices.
- Fold this through the wet mixture. Lastly, stir in the breadcrumbs.
- Pour into pudding basin and smooth the top with the back of a spoon. Leave at least 1 cm at the top for the pudding to expand.
- Cover the bowl or basin with a lid or foil.
- Place the pudding into the slow cooker. Pour in enough water to come ⅔ of the way up the side of the pudding bowl.
- Put on the lid and cook for 5-7 hours on HIGH.
- Remove the pudding from the slow cooker and allow to cool. Turn the pudding out and wrap well with plastic wrap followed by a layer of foil. Store in a cool, dry place or in the fridge.
- The pudding can be served warm or cold. To warm the pudding, heat in microwave or slow cooker. If using the slow cooker, put the pudding back in the original bowl or basin, place into the slow cooker and pour in water as before. Cook on HIGH for up to 2- 3 hours.
From my kitchen to yours,
P.S If you want a traditional Christmas pudding, check out the recipe here.