Slow cooker Christmas pudding

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Christmas pudding doesn’t have to take so much effort when you can simply pop it into the trusty slow cooker – by 
Cook: 405 Minutes – Easy – Serves 8 – Vegetarian – Nut-Free – Pregnancy-Safe

Christmas pudding doesn’t have to take so much effort when you can simply pop it into the trusty slow cooker

Ingredients

375 g packet dried mixed fruit

1 Granny Smith apple, cored, peeled, coarsely grated

200 g packet natural coloured glace cherries, finely chopped

1 cup dried sweetened cranberries

½ cup brandy

cooking oil spray, for greasing

½ cup dark brown sugar

½ cup golden syrup

175 g unsalted butter, melted

3 free-range eggs, lightly beaten

1 ½ cups fresh breadcrumbs

1 cup self-raising flour

3 tsp ground cinnamon

thick vanilla custard, to serve

Method

  1. Combine fruits and brandy in a large bowl. Stand, covered, overnight.
  2. Lightly spray a metal pudding steamer (8-cup capacity) with cooking oil. Line base and side with five x 6cm wide strips of baking paper.
  3. Add sugar, syrup, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in combined sifted our and cinnamon. Pour into prepared steamer. Smooth over top.
  4. Place a pleated piece of baking paper and foil over top of steamer. Tie firmly with string to secure. Cover with metal lid.
  5. Place a small, heatproof saucer (4cm deep) upside down in the centre of a removable bowl of a 5- to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough cold water (about 7 cups) to come 3⁄4 of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
  6. Cook on high for 6 hours. Pudding is cooked when a skewer inserted into the centre comes out clean. Remove steamer. Stand for 30 minutes. Remove lid and foil. Turn out pudding onto a plate. Remove lining paper.
  7. Serve warm pudding with custard.