It’s no lie, I am utterly obsessed with my slow cooker. I run it nearly 24/7. I make bone broth overnight, I cook dinner in it in during the day and every now and then I play around with a baked good (or two) to see if I can make it work in the slow cooker instead of using my oven.
So, in a quest to make Christmas easier and continually feed my love of slow cookers doing all the work, I thought I’d have a go at making a ‘healthified’ Christmas pudding in it. A pudding that cooks away while you sleep — surely has to be the best pudding of all. The slow cooker is an ace spot to make a traditional Christmas pudding because these delicious fruit beauties should be ‘steamed’ rather than baked and the slow cooker is ace at keeping the one consistently low temperature. If you feel brave, try cooking your pudding overnight but if you prefer the comfort of being able to check on it, have it run in the slow cooker during the day. Either way it’s going to taste great.
A Christmas cake, my slow cooker did make
It’s no lie, I am utterly obsessed with my slow cooker. I run it nearly 24/7. I make bone broth overnight, I cook dinner in it in during the day and every now and then I play…
- mixed dried fruit: 600 grams
- orange zest & juice: 2
- ground cinnamon: 1 teaspoon
- ground cloves: ½ teaspoon
- ground nutmeg: ¼ teaspoon
- butter: 250 grams
- brown sugar: 1 cup
- eggs: 4
- wholemeal flour: 1 cup
- bi-carb soda: 1 teaspoon
- almond meal: 1 cup
- whole oats: 1 cup
- custard, to serve: 4 cups
Step 1: The day before, mix the dried fruit with the orange juice, zest and spices. This will allow the fruit to soak up the liquid and plump up. 12-24 hours is ideal.
Step 2: Beat the butter and sugar together until pale and fluffy then add each egg individually until combined. In a separate bowl, sift together the flour and bi-carb soda before stirring in the almond meal and oats.
Step 3: Stir the dried fruit through the flour mixture (my son loves this job!). This will coat the dried fruit ensuring it doesn’t stick together in large clumps in your pudding. Combine the flour and fruit with the butter mixture and stir well.
Step 4: Grease a pudding tin with butter and spoon the mixture in. Flatten the top with a piece of parchment paper and click on the pudding tin lid.
Step 5: Turn the slow cooker to ‘high’ and fill three-quarters of the bowl with boiling water. Place the pudding tin in and ensure water is between half and three-quarters of the way up the side. Place the lid on the slow cooker and allow to cook for five hours before checking it. The cake is done when it’s firm to the touch and a skewer comes out almost clean.
Step 6: Allow the pudding to cool completely in the tin before removing it to store in the fridge. If you like to serve yours warm, pop it back into the pudding tin and into the slow cooker for one or two hours on high. You could also do this in the microwave for five minutes on high. Serve pudding with lashings of custard. I stirred fresh passionfruit through mine to sweeten it slightly.
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Images: Stacey Clare