I love everything about Christmas, But one thing I look forward to the most is making the Christmas pudding for Christmas day.
My entire home fills up with an amazing Christmas pudding aroma. It smells so delicious, I just want to bottle it up and have it in my home everyday during the Christmas season.
This recipe has been my go to recipe for 15 years and I look forward to the once a year tasting on Christmas day.
I use the slow cooker to make this as I find it is a safer way of cooking for a long period of time and it also doesn’t lose as much water. This means that you can get on with your day whilst your pudding cooks slowly and fills up your home with a delicious Christmas smell.
Makes 1 x 10 Cup pudding
- Butter to grease pudding basin
- 375g Raisins
- 200g Sultanas
- 200g Currants
- 200g Prunes (pitted and chopped)
- 400g Glace’ cherries
- 3/4 cup brandy
- 1 Tbspn treacle
- 2 Tspn Vanilla Extract
- 1 Cup Dark brown sugar
- 4 eggs beaten lightly
- 250g unsalted butter (grated)
- 1 1/2 cups plain flour (sifted twice)
- 1/2 Cup self-raising flour (sifted twice)
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground mixed spice
- Grease a 10 cup capacity pudding basin with melted butter and line the base with a piece of baking paper cut into a round. Put basin in the fridge whilst you prepare the other ingredients.
- Place the fruit into a large mixing bowl and add the brandy, treacle and extract. Mix well to combine.
- Cover the bowl and put it into the fridge for the fruit to soak overnight.
- Add the sugar, eggs and butter and stir to combine.
- Stir in the flours and the spices until they are well combined.
- Take the prepared pudding basin out of the fridge and pour the mixture into the pudding basin.
- Cut a large sheet of baking paper and foil. Put the foil on top of the baking paper and pleat it in the centre. Fit it firmly over the pudding basin and secure with kitchen twine. Secure two loops and each end of the basin so that it’s easy to lower it into the slow cooker. Trim the excess foil and baking paper hanging down from the basin.
- Place a silicone trivet in bottom of slow cooker (or something silicone to stop the basin from touching the bottom of the slow cooker). Put the pudding basin into the slow cooker and add warm-hot water, to come up 2/3 of the way up the side of the basin.
- Cover the slow cooker with it’s lid and put it onto High. Cook for approximately 7 hours. If water does start to run down during cooking replenish with more water.
- Once cooked remove the pudding from the water and allow it to cool. Once cooled wrap it twice in cling film and store it in the fridge until Christmas day.
- To heat up you can heat the entire pudding in a microwave safe bowl in the microwave or you can heat each piece individually.
- Serve with warm or cold custard, ice cream or whipped cream, or if you are feeling indulgent serve with all of them!