Steaming Christmas Pudding: Slow Cooker Method

Christmas pudding is a rich and fruity dessert, packed with nuts, spices, and alcohol. It is traditionally steamed on the hob, but steaming it in a slow cooker is a convenient alternative. This method is easier and less stressful, as you don't need to worry about the water drying out or the heat being too high. You can also free up space on your hob on Christmas Day by reheating the pudding in the slow cooker.

Choosing your dried fruit

You can choose from a variety of dried fruits, such as raisins, sultanas, currants, cranberries, apricots, prunes, dates, candied peel, and glacé cherries. You can also include citrus peel or zest for a more intense flavour. If you're not a fan of dried fruit, you can always reduce the quantity and add more of the other ingredients you prefer.

It's a good idea to experiment with different combinations of dried fruits to find the perfect mix for your taste. You can also soak the dried fruit in your choice of alcohol, such as rum, brandy, whiskey, or amaretto, to give it an extra kick. Soaking the fruit beforehand will also help to plump them up and make them juicier.

For a 1-litre pudding basin, you'll need around 400 grams of dried fruit. However, the exact quantity may vary depending on your personal preference and the size of your basin.

Remember to have fun and be creative with your dried fruit choices! It's your Christmas pudding, so make it your own.

Preparing your slow cooker

First, make sure your slow cooker is large enough to accommodate your pudding basin with the lid on. You don't want to find out it doesn't fit once you've started the cooking process! The basin should fit comfortably without raising the lid of the slow cooker.

Next, prepare your pudding basin. You can use a plastic or ceramic basin, but it's important to grease it with butter beforehand to prevent sticking. Line the base of the basin with a circle of baking parchment, and cover the surface of the pudding with another circle of baking parchment. Then, stack a sheet of parchment paper over a sheet of foil, fold a pleat in the middle, and use this to cover the basin. This allows for expansion during cooking. Secure the parchment and foil with kitchen string, and add a looped handle for easy lifting.

Now, carefully lower the basin into the slow cooker. Fill the slow cooker with water so that it comes about halfway up the sides of the basin, or two-thirds of the way up if using a 1-litre basin. Be careful not to add too much water, as you don't want it to touch the bottom of the basin and risk seeping into your pudding.

Finally, put the lid on your slow cooker and set it to low. Your slow cooker is now ready for steaming your Christmas pudding!

Cooking times and temperatures

The cooking time for your Christmas pudding will depend on the size of your pudding basin. For a 1-litre pudding basin, steam your pudding for 4 hours on high. For a 2-litre pudding basin, steam for 6 hours on high. If you are making multiple smaller puddings in mini pudding basins, steam for 3 hours on high.

If you are cooking your pudding on the hob, steam for 4 hours.

When it comes to reheating your pudding, steam for 4 hours on low if you are using a slow cooker, or 1.5 hours on the hob.

Some recipes suggest cooking your pudding for longer. One recipe recommends cooking a 1.5-pint pudding basin for 8 hours on low. Another suggests 10 hours on low for a 1-litre pudding basin.

Do not open the lid of the slow cooker while cooking, as this will slow down the cooking time.

Reheating your pudding

If you want to get that traditional Christmas pudding flame, warm some alcohol (brandy, triple sec, or amaretto are all good options) in a small pan over low heat, drizzle this over the pudding and carefully set alight.

Serve with brandy butter or custard, whipped cream, or vanilla custard and cream.

Serving suggestions

When it comes to serving your Christmas pudding, there are a few different options to choose from.

Firstly, you can serve it straight from the slow cooker while it's still hot. Simply invert the pudding onto a serving dish and enjoy!

If you want to make the pudding ahead of time and let the flavours develop, there are a few extra steps you can take. Once the pudding has cooled, cover it with a layer of greaseproof or baking paper, then wrap the whole thing tightly in foil to ensure the lid stays on securely. Store it in a cool, dark place until you're ready to serve it.

On the day you want to eat the pudding, reheat it in the slow cooker in the same way as before, this time for around 3-5 hours. Then, simply invert it onto a serving plate.

You could also cut the pudding into individual portions and reheat them in the microwave if that's more convenient.

To make your pudding extra special, you can warm some alcohol (such as brandy or triple sec) in a small pan and drizzle it over the pudding before carefully setting it alight. Serve with traditional brandy butter or custard, or get creative with some whipped cream spiked with a few tablespoons of amaretto.

Whatever you choose, your slow-cooked Christmas pudding is sure to be a delicious and impressive dessert!

Frequently asked questions