SLOW COOKER CHRISTMAS PUDDING
Get ready for Christmas with this rich and sticky pud laden with fruits, nuts and spices. This slow cooker version takes the stress out of steaming
Provided by Esther Clark
Categories Dessert
Time 10h30m
Number Of Ingredients 22
Steps:
- Tip the sultanas, raisins, currants and candied peel into the largest bowl you have. Add the apple, citrus zests, orange juice, brandy and stout. Stir everything together, cover with a clean tea towel and leave overnight to soak.
- Add all the remaining ingredients to the bowl along with ½ tsp salt and mix well to combine - don't forget to make a wish! Set the slow cooker to low.
- Butter the pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well, then make a gap in the middle using the back of the spoon. Cover the surface with another circle of baking parchment, then stack a sheet of parchment over a sheet of foil, fold a pleat in the middle and use this to cover the basin. Secure at the rim with kitchen string and add a looped handle. Carefully lower the basin into the slow cooker, then fill with water so it comes halfway up the sides of the basin. Cook for 10 hrs, topping up with water as necessary. Once cooked, remove the basin from the slow cooker and leave to cool completely before storing in a cool, dark place for up to six months.
- On the day you're ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat for 4 hrs, then turn out onto a serving plate. Warm some triple sec in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Serve with brandy butter or custard.
Nutrition Facts : Calories 371 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
GRANNY MARTIN'S CHRISTMAS PUDDINGS
Get a head start on Christmas with James Martin's make-ahead pudding
Provided by James Martin
Categories Dessert
Time 6h45m
Yield Makes 2 puddings, each serving 6
Number Of Ingredients 18
Steps:
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.
Nutrition Facts : Calories 764 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 130 grams carbohydrates, Sugar 101 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium
SLOW COOKER STICKY TOFFEE PUDDING
Leave our slow cooker sticky pudding to cook all day so it's ready to serve in the evening with ice cream. Rich and indulgent, it's the ultimate comforting dessert
Provided by Esther Clark
Categories Dessert
Time 8h30m
Number Of Ingredients 10
Steps:
- Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.
- Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.
- Beat the remaining butter, treacle, sugar and the eggs together, then fold in the flour, bicarb, ¼ tsp salt, the dates and their soaking liquid. Spoon into the basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a pleat in the middle so the pud can expand. Secure with kitchen string.
- Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the basin. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn out onto a plate. Reheat the remaining sauce and pour over. Serve with ice cream.
Nutrition Facts : Calories 625 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.03 milligram of sodium
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SLOW COOKER CHRISTMAS PUDDING WITH AMARETTO RECIPE
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5/5 Category DessertCuisine BritishTotal Time 10 hrs 30 mins
- Put all of the dried fruit, glacé cherries, orange zest and juice, amaretto and brandy, sugar and spices in a large bowl. Mix well to combine, cover and set aside overnight or up to a couple of days ahead.
- When ready to cook, grease a 1-litre ceramic pudding basin (or Pyrex bowl) with a little butter and line the base with a circle of baking paper. Cut a square of baking paper, about 30cm, and cut the same sized piece of foil. Place the foil shiny-side down on a clean surface and lay the baking paper on top. Grease the baking paper well with butter, then, keeping both together, fold a 3cm pleat into the middle. This allows for expansion during cooking. Switch the slow cooker on to low.
- Add the remaining ingredients and a pinch of salt to the soaked fruit and mix thoroughly to combine. Scrape the mixture into the prepared basin and level.
- Cover the pudding with the foil and baking paper, buttered-side down, and press around the edges to enclose, while maintaining the pleat. Then secure tightly around the rim with a piece of string – tie twice around the rim of the bowl to make it secure. Trim off the surplus foil and paper, and add a string handle for easy lifting, if your pudding basin has a ridged lip.
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