It is only in the last few years I have ventured to make Christmas Pudding. Christmas cakes were my specialty and the pudding was left to Mum. These days Mum doesn’t make pudding anymore, and I don’t blame her. Listen to the video below and you’ll understand why.
So there you have it, slow cooker Christmas Pudding is the answer to all your “pudding making dreams” (well it is for me anyway). The result is as good as any other method and the benefits are huge – no pot-watching and no hot kitchen (although I know in some parts of the world this isn’t an issue). Here’s the recipe I use – a lovely blend of citrus and spices really brings this pudding to life.
1 ¼ cups currants
1 ½ cups raisins, chopped
1 ½ cups sultanas
1/3 cup finely chopped mixed peel
¼ cup rum
250g butter, at room temperature
1 ¼ cups brown sugar
Grated rind 1 orange
Grated rind 1 lemon
1 cup plain flour
1 teaspoon baking powder
½ teaspoon mixed spice
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 cups fresh breadcrumbs
Combine dried fruit, mixed peel and rum in a large bowl. Cover and set aside overnight.
Choose a heatproof bowl or pudding basin of around 7-8 cup capacity that will fit in your slow cooker. Alternatively use 2 smaller bowls. Grease the bowl or basin with butter and line with microwave proof plastic wrap.
Cream butter, sugar and rinds together until light and fluffy. Add eggs one at a time, beating well between additions. Stir in soaked fruit. Fold in sifted flour and baking powder, followed by spices and a pinch of salt. Finally fold through the breadcrumbs.
Spoon the mixture into prepared bowl, leaving about 1cm from the top, and level with the back of a spoon. Cover with foil, folding the edges down over the bowl.
Place into the slow cooker and pour in enough water to come two thirds of the way up the sides of the pudding bowl. Put on the lid and cook on HIGH for 5-7 hours.
The pudding can be turned out and served immediately or stored for Christmas Day. To store the pudding, it should be allowed to cool completely, wrapped well and refrigerated for several weeks or frozen (it’s OK to leave the pudding in the bowl).
To reheat the pudding on Christmas Day, thaw (if necessary) and use one of the following methods:
Microwave – Cover the basin with microwave proof plastic film, or if it is a metallic basin, completely remove the pudding and wrap. Microwave at 55% power (Medium) for around 5 minutes, or until pudding is hot. It should be moist and steaming. Alternatively heat single serves at 70% power in 1 minute bursts.
Slow Cooker – Place pudding bowl into slow cooker and pour in water as before (two thirds of the way up the sides). Reheat on HIGH for 2-3 hours prior to serving, or on LOW for twice this time.
Serve the pudding with custard, whipped cream, brandy butter (my Mum’s favourite) or all three!
The Klutzy Cook Notes
- Mixed fruit can be used in place of the individual dried fruits and mixed peel if preferred. Use 4 1/2 cups.
- The fruit can be soaked for longer if you like – no rush.
- If you would prefer to make two puddings, simply split the mixture. I usually do two smaller puddings.
- The recipe can be halved to a make smaller pudding.
- Leaving a bit of room at the top of the pudding allows for a little expansion. However, if some of the mixture bubbles over the side and into the slow cooker don’t worry it won’t affect the end result.
- While the suggested cooking time is 5-7 hours, it doesn’t matter if it’s longer – up to 12 hours it will still be fine.
You might even find this method so easy you decide to make more than one pudding – like I did!
If you have any comments or questions regarding Christmas Pudding in the slow cooker, please leave them below.