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Slow Cooker Christmas Pudding


Christmas is fast approaching, which means it's time to start thinking about your Christmas pudding! Did you know Christmas pudding is best made 4-6 weeks before Christmas? Did you also know that you can use your Morphy Richards Slow Cooker to cook the delicious pudding?!

  

If that's not easy enough, you can also use your Morphy Richards Food Slicer & Salad Maker to grate the fresh ingredients.

  


In true British tradition, we are sharing our favourite tried and tested Christmas Pudding Recipe that is cooked in your Morphy Richards Slow Cooker.


Classic Christmas Pudding

Equipment

  • Morphy Richards Slow Cooker
  • Morphy Richards Food Slicer & Salad Maker (optional)

Ingredients

  • 175g Each raisins, currants & sultanas
  • 140g Whole glace cherries
  • 50g Mixed peel
  • 50g Whole blanched almonds
  • Zest 1 orange & 1 lemon
  • 1 Medium carrot, peeled and finely grated
  • 1 Red apple, peeled & grated
  • 150ml orange liqueur, such as Grand Marnier
  • 175g Brown sugar
  • 175g Fresh white breadcrumbs
  • 125g Self-raising flour
  • 1 tsp mixed spice
  • 1/4 tsp grated nutmeg
  • 175g Butter, frozen
  • 2 Eggs, beaten
  • Butter for greasing

Method

Mix the fruit, almonds, citrus zests, apple and the carrot with the brandy/orange juice and orange liqueur in a large mixing bowl. Cover and leave to soak for 1-3 nights.

Mix all of the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir.

Grease a 1.5-litre pudding basin with butter and line the base with grease-proof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of grease-proof paper, then cover the bowl with double-thickness grease-proof paper and foil and tie at the rim with string. Alternately use a pudding tin with a lid that seals well. Lower the pudding into the slow cooker with an upturned saucer in the base, and then fill with water until it comes ¾ up the sides of the bowl. Set the slow cooker to high for the first hour and then reduce to low. Cook for 7 hours, topping up with water as necessary.

To store, remove the baking paper and allow the pudding to cool completely, Place a fresh piece of baking paper over the pudding, replace the lid or cover with foil. This pudding can be stored for up to 1 year.

On the day, steam or heat in the same manner for at least one hour before serving to heat through. Delicious served with brandy butter, vanilla ice cream or custard.