Name: Christmas Pudding Slow Cooker: The Easiest Festive Dessert Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 630 min
Yield: 1 x 1.5-litre (2 ½ pint) pudding
Ingredients: 175g (6oz) dried mixed fruit; 50g (2oz) glace cherries, quartered; 50g (2oz) candied peel, finely chopped; 50ml (2 fl oz) brandy, plus extra for feeding; 100g (4oz) self-raising flour; 100g (4oz) fresh breadcrumbs; 100g (4oz) suet, shredded (vegetarian suet works perfectly!); 100g (4oz) dark muscovado sugar; 1 tsp mixed spice; ½ tsp ground cinnamon; Pinch of ground nutmeg; 1 large egg, beaten; 150ml (5 fl oz) milk; 1 tbsp black treacle; 1 small apple, peeled, cored and grated; Butter, for greasing

Christmas pudding slow cooker – the very words conjure up images of cozy kitchens, the scent of warm spices, and the anticipation of festive cheer! Forget slaving over a hot stove for hours; this year, let your slow cooker do the hard work, leaving you free to enjoy the magic of the season.

Christmas pudding, a deeply traditional dessert, has a rich history dating back to medieval England. Originally a savory dish, it evolved over centuries into the sweet, fruit-laden treat we know and love today. It's a symbol of abundance and good fortune, often prepared weeks in advance and steeped in brandy or rum, intensifying its flavors over time. Each family often has their own secret recipe, passed down through generations, making it a truly personal and cherished part of their Christmas celebrations.

But let's be honest, the traditional method can be a bit daunting. That's where the magic of the slow cooker comes in! This Christmas pudding slow cooker recipe simplifies the process without sacrificing any of the deliciousness. People adore Christmas pudding for its complex flavors – the sweetness of dried fruits, the warmth of spices like cinnamon and nutmeg, and the subtle boozy kick. The slow cooking method ensures a moist, tender pudding with a rich, deep flavor that will impress your family and friends. Plus, the convenience of setting it and forgetting it means you can focus on other holiday preparations. So, are you ready to create a show-stopping dessert with minimal effort? Let's get started!

Ingredients:

175g (6oz) dried mixed fruit
50g (2oz) glace cherries, quartered
50g (2oz) candied peel, finely chopped
50ml (2 fl oz) brandy, plus extra for feeding
100g (4oz) self-raising flour
100g (4oz) fresh breadcrumbs
100g (4oz) suet, shredded (vegetarian suet works perfectly!)
100g (4oz) dark muscovado sugar
1 tsp mixed spice
½ tsp ground cinnamon
Pinch of ground nutmeg
1 large egg, beaten
150ml (5 fl oz) milk
1 tbsp black treacle
1 small apple, peeled, cored and grated
Butter, for greasing

Preparing the Pudding Mixture:

First, we need to get our dried fruit soaking. In a large bowl, combine the dried mixed fruit, glace cherries, and candied peel. Pour over the 50ml of brandy. Give it a good stir, cover the bowl with cling film or a clean tea towel, and leave it to soak for at least 2 hours, or preferably overnight. The longer it soaks, the plumper and juicier the fruit will be, resulting in a richer, more flavorful pudding. I usually do this the night before I plan to make the pudding.
Once the fruit has soaked, it's time to combine all the dry ingredients. In a separate large bowl, sift in the self-raising flour. This helps to prevent lumps and ensures a lighter texture. Add the fresh breadcrumbs, shredded suet (make sure it's finely shredded!), dark muscovado sugar, mixed spice, ground cinnamon, and ground nutmeg. Give everything a really good mix with a large spoon or your hands, ensuring that the suet is evenly distributed throughout the mixture. This is important for a consistent texture in the final pudding.
Now, let's bring the wet and dry ingredients together. Add the beaten egg, milk, and black treacle to the bowl with the soaked fruit. Stir well to combine. The treacle adds a lovely depth of flavor and helps to give the pudding its characteristic dark color.
Add the wet ingredients to the dry ingredients. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Be careful not to overmix, as this can make the pudding tough. We want a light and airy texture, so just mix until everything is evenly moistened.
Finally, stir in the grated apple. The apple adds moisture and a subtle sweetness to the pudding. Make sure the apple is finely grated so that it blends seamlessly into the mixture. Give it one last gentle stir to ensure the apple is evenly distributed.

Preparing the Slow Cooker and Pudding Basin:

Before we can get the pudding into the slow cooker, we need to prepare the pudding basin. Generously butter a 1.5-litre (2 ½ pint) pudding basin. Make sure you get into all the nooks and crannies to prevent the pudding from sticking. I like to use softened butter for this, as it's easier to spread evenly.
Spoon the pudding mixture into the prepared basin. Level the surface with the back of a spoon.
Cut a large circle of baking parchment and a slightly larger circle of foil. Place the parchment on top of the foil. Make a pleat in the center of both layers. This allows the pudding to expand as it cooks.
Place the parchment and foil over the top of the pudding basin, ensuring it's well sealed. Secure it tightly with string tied under the rim of the basin. You can also use a rubber band to help hold it in place. The key is to create a watertight seal to prevent water from getting into the pudding.
Lower the pudding basin into the slow cooker. Place a trivet or a folded tea towel in the bottom of the slow cooker to prevent the basin from sitting directly on the bottom. This will help to ensure even cooking.
Pour boiling water into the slow cooker until it comes about halfway up the sides of the pudding basin. Be careful not to splash any water into the basin itself.

Slow Cooking the Christmas Pudding:

Cover the slow cooker with the lid. Cook on low for 8-10 hours, or until the pudding is firm to the touch. The cooking time will vary depending on your slow cooker, so it's important to check it regularly.
To check if the pudding is cooked, insert a skewer into the center. If it comes out clean, the pudding is ready. If not, continue cooking for another hour and check again.
Once the pudding is cooked, carefully remove the basin from the slow cooker. Let it cool completely in the basin.
Once cooled, remove the foil and parchment. You should see a beautifully dark and rich Christmas pudding.
To store the pudding, re-wrap it in fresh foil and store it in a cool, dark place until Christmas Day.

Feeding the Pudding (Optional):

To "feed" the pudding, poke holes in the top with a skewer.
Spoon over a tablespoon or two of brandy. The brandy will soak into the pudding, adding extra flavor and moisture.
Re-wrap the pudding in fresh foil and store it in a cool, dark place.
Repeat this process every few weeks until Christmas Day. The more you feed the pudding, the richer and more flavorful it will become.

Serving the Christmas Pudding:

On Christmas Day, steam the pudding for 1-2 hours to reheat it. You can do this in a steamer or by placing the basin in a saucepan of simmering water.
Alternatively, you can microwave the pudding for a few minutes until heated through.
Carefully turn the pudding out onto a serving plate.
Warm some brandy in a small saucepan. Carefully ignite the brandy and pour it over the pudding. This is a traditional way to serve Christmas pudding and adds a touch of festive flair. Be extremely careful when doing this!
Serve with brandy butter, custard, cream, or ice cream. Enjoy!

Conclusion:

This Christmas pudding slow cooker recipe isn't just another dessert; it's a shortcut to holiday magic, a guaranteed crowd-pleaser, and a stress-free way to end your Christmas feast. Seriously, if you're looking for a way to impress your guests without spending hours chained to the stove, this is it. The rich, deep flavors, the moist and tender texture, and the sheer convenience of letting your slow cooker do all the work make this pudding an absolute must-try this holiday season. But don't just take my word for it! Imagine the scene: the aroma of warm spices filling your home, the delighted faces of your loved ones as they savor each bite, and the satisfaction of knowing you created something truly special with minimal effort. That's the promise of this recipe. It's about creating memories, sharing joy, and enjoying the holiday season to the fullest. And the best part? It's incredibly versatile! While I personally love serving it warm with a generous dollop of brandy butter (homemade, of course, if you're feeling ambitious!), there are so many other ways to enjoy this Christmas pudding.

Serving Suggestions and Variations:

* Classic Brandy Butter: The traditional pairing for a reason! The creamy, boozy butter perfectly complements the richness of the pudding. * Vanilla Ice Cream: A simple yet elegant choice. The cold ice cream provides a delightful contrast to the warm pudding. * Custard: Whether you prefer a classic vanilla custard or a more decadent crème anglaise, custard adds another layer of creamy goodness. * Whipped Cream: A light and airy option that won't overpower the flavors of the pudding. * Hard Sauce: For those who like a little extra kick, a hard sauce made with butter, sugar, and brandy is a fantastic choice. * Orange Zest: A sprinkle of fresh orange zest adds a bright and citrusy note. * Candied Ginger: Finely chopped candied ginger provides a spicy and sweet contrast. * Nuts: A scattering of toasted almonds or walnuts adds a delightful crunch. * Chocolate Sauce: For the chocolate lovers out there, a drizzle of warm chocolate sauce is pure indulgence. Feeling adventurous? Why not try these variations? * Add a splash of dark rum or sherry to the batter for an extra boozy kick. * Incorporate some chopped dried apricots or cranberries for a burst of fruity flavor. * Substitute some of the mixed peel with candied citrus peel for a more intense citrus aroma. * Experiment with different spices, such as cardamom or star anise, to create your own unique flavor profile. Ultimately, the best way to enjoy this Christmas pudding slow cooker recipe is to make it your own. Don't be afraid to experiment with different flavors and toppings until you find your perfect combination. So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to create a Christmas pudding that will impress your family and friends. I promise, you won't regret it! And once you've tried it, I'd love to hear about your experience! Share your photos, your variations, and your serving suggestions in the comments below. Let's spread the Christmas cheer and inspire others to try this amazing recipe. Happy cooking, and happy holidays! I am sure that this will be the best Christmas pudding you have ever made.