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christmas pudding in a slow cooker

Submitted by nannyogg 11 June 2009

serve to your taste



2 oz plain flour, pinch of salt, 2 tsp mixed spice, 4 oz currants, 4 oz sultanas, 4 oz raisins, 4 mixed chopped peel, 4 oz shredded suet, 4 soft brown sugar, 4 oz fine white breadcrumbs, 2 oz chopped blanched almonds, grated rind of 1 lemon, 2 eggs beaten, 2 tbsp black treacle, 1 tbsp brandy, a little stoutale or milk for mixing


sieve together the flour,salt and spice,add all the dry ingredients and stir well. Add the eggs,treacle and brandy
with sufficient liquid to make a soft clinging mixture.
(NB. if the pudding basins are metal or foil, they should be lined with greaseproof paper to prevent the acid in the fruit attaking the metal surface during storage)
divide mixture between the greased containers, leaving about half an inch headspace,cover with a double thickness of greaseproof paper or foil.
pe-heat the slow cooker on high for 15 mins. Stand the container in the slow cooker and then pour a pint of boiling water around it, cook on high,then low, or high continuously. cool the pudding and cover with fresh greaseproof paper or foil for storage.
HIGH for 1 hour,then LOW for12 hours
HIGH for 7 hours
TO REHEAT, pre-heat the slow cooker on high for 15 mins,stand container in the cooker then pour hot water around it,
heat on HIGH for 3 hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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