Slow Cooker Christmas Pudding

Ingredients

• 115 g Bread
• 110 g Vegetable Suet
• 225 g Soft Dark Brown Sugar
• 50 g Self Raising Flour (sifted)
• 2 tsp Mixed Spice
• 500 g Dried Mixed Fruit
• 1 Cooking Apple (peeled and grated)
• 1 Large Orange (zest and juice)
• 50 ml Brandy (can use other spirits)
• 2 Large Eggs
• 1 tsp Butter (to grease basin)
• Brandy Sauce
• Brandy Butter
• Cream
• Custard
• Icecream

Instructions

1. 1

   --- Christmas Pudding Mixture ---

2. 2

   Basin: This recipe will make enough scrumptious pudding to fill:3 x small 650ml (1.1 imperial pint) pudding basinsor2 x medium-sized 900ml (1.6 imperial pint) pudding basinsor1 x large 1750ml (3 imperial pint) pudding basin

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   bread crumbs: Tear up 115 g Bread into smaller pieces and into the blender, pulse until fine breadcrumbs

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   Dry: Add breadcrumbs with all the following ingredients into a mixing bowl. 110 g Vegetable Suet, 225 g Soft Dark Brown Sugar sift the 50 g Self Raising Flour, 500 g Dried Mixed Fruit and 2 tsp Mixed Spice.

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   Mix: Give all the ingredients a good stir so evenly combined.

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   Zest: Peel and grate the apple. Grate the outer peel of 1 Large Orange only the orange part avoid the white.Add both to the bowl.

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   In a small bowl, whisk the 2 Large Eggs and add to the mix.

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   Now chop the orange and squeeze out the juice. It should make about 100ml. If making a Alcohol-Free Christmas Pudding version use 150 ml of orange juice.

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   Measure: Next add 50 ml Brandy /Whiskey/Rum to the orange juice until they measure 150ml together. You can use less orange juice and more brandy. If you like a strong taste. Remember you can add more after it is cooked too!

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    Stir: All that's left to do is stir the Christmas Pudding mixture well.

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    Aside: Set the mixture aside as you get the pudding basin ready. Optional * Consider letting the mixture soak overnight for a richer flavour.

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    --- Pudding Basin Preparation ---

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    Parchment: Put the basin upside down onto parchment paper. Draw around the rim of the basin. Cut out to create a circle for the top of the basin. (If you plan to store the pudding, make two.)

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    Grease the parchment circle and basin with 1 tsp Butter.

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    Fill: Spoon the Christmas pudding mix into the basin. Leave about 2 cm of space from the rim.

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    Flatten: Make sure the top is flat. Add the greased round paper on top.

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    Foil: Place a sheet of greaseproof paper on the worktop, with the same size foil on top. Fold the foil and greaseproof paper together in the middle.

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    Fold it back again, leaving a 2½ cm pleat in the middle. (see picture) This pleat allows for a some movement during steaming and prevents the foil from splitting during cooking.

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    Pleat: Place the pleated foil and paper over the centre of the basin, and keep the pleat flat whilst you wrap the remaining foil over the sides of the basin.

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    String: Secure it firmly under the rim with string, leaving plenty of extra length. Repeat the process with another piece of string on the opposite side.

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    Tie: Use the leftover strings to tie a handle above the basin.

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    Trim: Cut away excess foil and parchment.

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    --- Slow Cooker Cooking Method ---

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    Place a small plate or saucer on the base of the slow cooker for the basin to sit on, to avoid the direct heat of the base.

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    Steamer: Place the Christmas pudding basin/s into the slow cooker. If there is enough room, you can cook more than one at a time, with no change in time. It is important not to get water into the mixture. So, only fill with boiling water from the kettle halfway up the basin.

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    Lid: Add the slow cooker lid.

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    --- Slow Cooker Cooking Time for Christmas Pudding ---

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    Steam: Cook on Low for:650ml (1.1 imperial pint) - 8 hours900ml (1.6 imperial pint) - 9 hours1.75l (3 imperial pint) - 10 hoursHalfway through, check the water level and top it up with boiling water if it evaporates.

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    Remove: When the pudding has cooked, remove it by the handle from the slow cooker.

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    Cool: Remove the foil and parchment.

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    Plate: Place a rimmed plate over the basin, tip it upside down and now lift the pudding basin away. Use oven gloves!Christmas Pudding can be slow-cooked and eaten straight away or cooked ahead and kept for 6 weeks prior to the big day.

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    --- Storage if Made Ahead. ---

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    Store: If making ahead, wrap the cooled Christmas pudding with cling film. Clean the basin. Pop the basin back over the top of the cooled pudding.

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    Wrap: Place the spare parchment you cut earlier on top and seal the whole basin well with cling film and foil. Store in a cool, dry place for up to 6 weeks. Follow reheat advice when ready to serve.

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    --- How to Light Christmas Pudding (Optional) ---

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    Warm: Heat another 50 ml Brandy in a pan. Carefully pour over the Christmas Pudding

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    Flame: Immediately, use a long-handled lighter or match to light the alcohol. Be careful!

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    --- Brandy Sauce Topping (Optional) ---

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    We use our brandy sauce recipe to pour over the Christmas pudding.

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    Holly: Add some holly leaves for decoration. (We used artificial leaves, if using real holly make sure no one eats the holly as it is poisonous!)

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    Slice: Cut the pudding into thin slices to serve. Serve with more

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    --- Other Serving Suggestions ---

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    Serve: Instead of Brandy Sauce you could add a sprinkle of icing sugar on top.Serve with Cream Icecream, Brandy Butter or Custard.

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    --- Reheat ---

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    Reheat: Microwave: The easiest method to reheat Christmas Pudding is to remove the foil and cling film, place a plate on top and microwave for 5 minutesRe-steam Unwrap and prepare the pleated foil and parchment as before. Then steam for 1 ½ hours.Individual SlicesYou can reheat slices individually in the microwave in 30-second intervals until heated. (time will vary depending on serving size)