There’s a special kind of ease that comes with making Christmas pudding in the slow cooker. Instead of watching steamers and checking water levels, the slow cooker does the work while the kitchen fills with cozy holiday aromas. The first time I tried this method, I was surprised at how soft, moist, and rich the pudding turned out, every bite packed with warm spices, plump fruits, and that traditional festive depth without any fuss.
Slow Cooker Christmas Pudding
8
servings20
minutes6
hours360
kcalIngredients
Mixed dried fruit – 500g
Self-raising flour – 100g
Soft brown sugar – 100g
Breadcrumbs – 100g
Suet or butter – 100g
Eggs – 2 large
Milk – 100ml
Mixed spice – 1 tsp
Cinnamon – ½ tsp
Brandy (optional) – 2 tbsp
Directions
- Grease a pudding basin and set aside.
- Mix dried fruits, flour, sugar, breadcrumbs, suet, and spices.
- Add eggs, milk, orange zest, and brandy; mix to form a thick batter.
- Spoon the mixture into the basin and level the top.
- Cover with parchment and foil, securing tightly.
- Place a trivet or folded towel in the slow cooker.
- Set the basin inside and fill the slow cooker halfway with boiling water.
- Cook on LOW for 6 hours without opening the lid.
- Remove, cool slightly, and serve warm with cream or custard.
Nutrition Information (Per Serving)
- Calories: 360
- Carbohydrates: 62g
- Protein: 5g
- Fat: 10g
- Fiber: 4g
- Sugar: 45g
Expert Tips and Variations
Swap dairy milk with almond milk, or use vegan suet instead of traditional suet for a plant-based option. Add orange zest, extra spice, or a splash of brandy for deeper flavor. Always wrap the pudding basin well to keep moisture out, don’t pack the batter too tightly, and pre-heat the slow cooker for more even cooking. Avoid lifting the lid too often, as this can cause the pudding to cook unevenly or dry out.
How to Store and Reheat
Store the cooled pudding wrapped tightly in foil, then place it in an airtight container for up to 1 week in the fridge. Freeze for up to 3 months. Reheat by steaming in the slow cooker for 1 hour or microwave slices for 30–40 seconds.
FAQs
Do I need a pudding basin for the Christmas Pudding recipe?
A pudding basin works best, but a heat-safe ceramic or stainless steel bowl also works as long as it’s tightly covered.
Should I soak the dried fruit before mixing?
Soaking isn’t required, but soaking the fruit in juice or alcohol for a few hours will make the pudding even softer and richer.
Can I reheat the whole pudding in the slow cooker?
Yes, place the covered pudding back in the slow cooker with hot water and heat on LOW for 1 hour.
What toppings taste best with this pudding?
Classic options include custard, brandy butter, whipped cream, or warm vanilla sauce.
