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Slow Cooker Christmas Pudding

Sisley White
Get ready to spice up your holiday season with this mind-blowingly easy slow cooker Christmas pudding recipe. Looking for the ultimate Christmas pudding recipe? Your search ends here. This is a must-try slow cooker recipe that will elevate your holiday dessert game. Get ready to impress your loved ones with a pudding that is rich, moist, and bursting with festive flavours.
5 from 6 votes
Prep Time 30 minutes
Cook Time 8 hours
Soaking Time 5 hours
Total Time 13 hours 30 minutes
Course Dessert
Cuisine British, English
Servings 6 servings
Calories 553 kcal

Equipment

Ingredients
  

For the Soaked Fruit

  • 75 g raisins
  • 75 g sultanas
  • 75 g currants
  • 75 g dried cranberries
  • 25 g glace cherries
  • 25 g mixed peel
  • 1 large bramley apple peeled and chopped
  • 125 ml stout Guinness works perfectly
  • 50 ml brandy
  • zest 1 orange
  • zest 1 lemon

Spices For The Pudding

  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg ground or grated
  • ½ tsp mixed spice

To Make The Pudding

  • 60 g dark muscovado sugar
  • 80 g fresh white breadcrumbs
  • 50 g chopped almonds
  • 50 g self-raising flour
  • 25 g suet
  • 40 g unsalted butter plus extra for the basin
  • 1 egg beaten

To Line the Pudding Bowl

  • 3 tbsp unsalted butter
  • 2 tbsp muscovado sugar

To Serve

  • brandy

Instructions
 

To Soak The Fruit

  • In a large bowl mix the dried fruits, glace cherries, mixed peel and chopped apple, then add the stout, brandy, orange and lemon zests and stir.
    75 g raisins, 75 g sultanas, 75 g currants, 75 g dried cranberries, 25 g glace cherries, 25 g mixed peel, 1 large bramley apple , 125 ml stout, 50 ml brandy, zest 1 orange, zest 1 lemon
  • Cover and leave for a few hours - for best results leave overnight to allow the alcohol to really soak in.

To Make The Pudding

  • Butter a small (0.9litre/16cm/6") pudding basin, and place a circle of greaseproof paper into the bottom so it's a bit easier to get the pudding out later.
  • Butter the bowl and sprinkle with a light covering of muscovado sugar.
    3 tbsp unsalted butter, 2 tbsp muscovado sugar
  • Add the sugar, flour, breadcrumbs, chopped almonds and suet to the soaked fruit and mix together.
    60 g dark muscovado sugar, 80 g fresh white breadcrumbs, 50 g chopped almonds, 50 g self-raising flour, 25 g suet
  • Add in all the spices.
    ½ tsp ground cloves, ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp nutmeg, ½ tsp mixed spice
  • Grate the butter and add to the bowl along with the egg and stir well.
    40 g unsalted butter, 1 egg
  • Spoon the mix into the prepared basin and level the top. It should be about 1cm from the top.

How To Cook the Christmas Pudding in the slow cooker

  • Put the kettle on to boil.
  • Take a large sheet of foil and greaseproof paper. Butter the greaseproof paper/ baking parchment and lay it face up on top of the foil layer.
  • Make a crease in the two together and wrap over the bowl securing it with string about 3cm down the pudding basin. The butter side should be facing the pudding with the foil on the outside. You can cover it with loose-fitting clingfilm and string instead if you want.
  • Place the Christmas pudding basin into the slow cooker. Pour the boiled water into the slow cooker so it comes up to 5cm from the top of the basin.
  • Set the slow cooker to low and leave for 8-9 hours. You can also do it as 4 hours on medium and 3 hours on high.
  • When it is cooked the Christmas pudding should have risen slightly and have a darker top. You can serve straight away or allow to cool and store for later.

Store the Puddings

  • When the pudding has cooled, remove the cooking foil then re-cover with fresh greaseproof paper and clingfilm.
  • Store in a cool place ready to reheat on Christmas Day.

Feeding the Puddings (Optional)

  • If you want to feed it each week before Christmas add a tablespoon of brandy, sherry or whiskey.
    Use a skewer to make a few holes to help the brandy soak into the middle.
    brandy
  • Simply pour the alcohol over and allow it to soak in. Recover and put the pudding back somewhere cool.

To Reheat and Serve the Puddings

  • Reapply the string over the clingfilm like you did when you had it in the slow cooker before. Steam the pudding for 3 hours on low using exactly the same method as before.
  • OR microwave the pudding until it is piping hot throughout. Do this in short bursts and keep checking. It should take around 10 minutes in total. Remember to remove the foil before microwaving and remember the basin will be very hot.

Serving suggestions

  • To remove the pudding from the basin use a butter knife to run around the edge and loosen the pudding. Add a plate to the top and flip the pudding and plate over and the pudding should easily come out.
  • Very carefully - Pour a little brandy into a metal ladle or jug then set it alight. Pour the flaming brandy over the top of the pudding. It is best to do this at or near the table for the full spectacle.
  • OR add a sprig of holly to the top of the pudding and serve.
  • OR serve with custard
  • OR serve with ice cream

Notes

  • The nutrition estimate does not include any extra alcohol poured over or fed into the puddings.
  • 1 portion is 1/6 of one small putting. 
  • Best served with custard but cream, icecream and even a sprinkle of icing sugar work.
  • Holly and holly berries are for decoration only. Do not eat.

Nutrition

Serving: 1servingCalories: 553kcalCarbohydrates: 84gProtein: 7gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 59mgSodium: 130mgPotassium: 476mgFiber: 6gSugar: 48gVitamin A: 413IUVitamin C: 3mgCalcium: 97mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.